Chef Tilly's Sample Menu
Breakfast
All served with yoghurt, tropical fruit platter & fresh sourdough.
Eggs Benedict
Brown butter hollendaise, poached egg, scottish smoked salmon, crispy capers and microgreens, served on a warm English muffin
French toast
Pina colada inspired french toast with coconut milk, rum fried pineapple and toasted coconut
Shakshuka
Tomato and pepper stew, baked eggs and smokey chorizo finished with labneh, pistachio and fresh pitta
Breakfast muffins
Banana bread chocolate muffins with candied walnuts
Avocado toast
Toasted sourdough, smashed avocado, poached egg and hot honey halloumi, finished with rocket and crispy bacon crumbs
Cinnamon rolls
Soft and sticky cinnamon rolls with whipped maple and cream cheese frosting
Croque madame
Gruyere cheese and honey roast ham sandwiched between sourdough, finished with mustard béchamel, fried egg and chives
Lunch
Peach and prosciutto salad
Chargrilled peaches, fresh mozzarella and prosciutto over dressed leaves, served with homemade rosemary and smoked salt focaccia
Rigatoni alla vodka
Spicy homemade tomato vodka sauce with chargrilled cajun prawns, served with crispy caesar salad and garlic sourdough croutons
Chicken chimichurri salad
Flamegrilled chicken breast with homemade chimichurri dressing, avocado roses, pickled onion, served with homemade jalapeno cheddar bread.
Tuna poke bowls
Sushi grade ahi tuna in a ponzu and ginger sauce, a rainbow of vegetables and sticky rice, finished with spicy sriracha mayonnaise
Greek flatbreads
Oregano and lemon marinated chicken thighs wrapped in a homemade greek flatbread with fresh tzatziki and sumac onions, served with mediterranean salad
Pork bao buns
Slow cook pork belly bao buns with sticky korean gochujang sauce, pickled carrots and fresh coriander, served with crunchy peanut noodle salad
Bacon and leek tart
Crispy bacon and white wine poached leeks wrapped in crispy filo pastry, served with tomatoes, burrata and balsamic pearls
Appetizers
Salmon croquettes
Dill and lemon poached salmon and potato cakes rolled in panko breadcrumbs, served with homemade garlic aioli
Hummus and crudites
Smoked paprika and whipped tahini hummus with fresh pitta bread and cucumber dippers
Sushi
Freshly made spicy tuna uramaki, california rolls and cucumber maki
Charcuterie
A selection of cheeses, cured meats and chutney
Nachos
Pulled pork barbecue nachos with sour cream, guacamole and peach salsa
Whipped goats cheese
Goats cheese whipped with lemon on a pitta triangle finished with hot honey and pistachio
Bruschetta
Toasted baguette in garlic oil with confit cherry tomatoes and fresh basil
Main
Lamb and couscous
Harissa and date glazed lamb rack with pearl couscous, pomegranate and chermoula
Fish tacos
Blackened mahi with pineapple and jalapeno salsa, avocado crema, chipotle mayonnaise and purple slaw
Beef short rib with pumpkin
Four hour braised red wine short rib with roasted pumpkin and maple purée and finished with chili parsley sourdough breadcrumbs and asparagus
Risotto with cod
Lemon infused risotto with pan fried cod, served with crispy capers and dressed lemon rocket salad
Burgers and wedges
Wagyu beef burgers and whisky bacon jam sandwiched in homemade Japanese milk buns, served with truffle wedges
Jerk salmon and rice
Quick cured salmon with local jerk seasoning served with mango slaw, black bean rice and crispy plantain
Steak and potatoes
Filet mignon steak with duck fat potato pavé, parsnip puree and roasted heirloom carrots.
Dessert
Pavlova
Chocolate pavlova nests with macerated strawberries and raspberries
Sticky toffee pudding
Spiced banana and date sponge served with homemade salted caramel and brûlée bananas
Chocolate brownie
Brown butter chocolate brownies with homemade tonka bean ice cream and chocolate soil
Pannacotta
White chocolate and rosemary pannacotta with marinate orange and pine nut praline
Olive oil cake
Olive oil polenta cake soaked with lemon and thyme syrup and served with homemade salted honey ice cream
Poached pears
Red wine poached pears with whipped mascarpone, sesame praline and candied orange peel
Celebration cake
Four layers of chocolate sponge with vanilla icing and salted caramel sauce. A perfect way to celebrate!
