SAMPLE MENU
CURATED BY CHEF YAH YAH
Breakfast
*Granola & yogurt pot with coffee for early risers*
*All breakfasts served with a tropical fruit platter*
Eggs Benedict served on a homemade English muffin
Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough
Painkiller French toast served with rum caramelized pineapple and crispy bacon
French pastries accompanied by a French omelette and an array of meats & cheeses
Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns
Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats
Lunch
Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)
Grilled peach, burrata, and prosciutto salad with a yuzu dressing
Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings
Build-your-own burger served with fries and a garden salad
Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette
Taco spread - traditional Mexican tacos served with an array of traditional salsas
Hot honey chicken salad served with freshly baked ciabatta
Appetizer
Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers
Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette
Various gyoza & bao buns served with a variety of dipping sauces
Crab cakes topped with garlic aioli & ceviche served with crackers
Crostini platter - an array of carefully curated crostini
Parmesan arancini served on a bed of basil pesto
Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade
Dinner
Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad
Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette
Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing
Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw
Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing
Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing
Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette
Dessert
Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb
Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards
Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers
Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile
Crème brûlée with sugar-coated berries and berry gel
Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel
Traditional tiramisu topped with finely chopped dark chocolate
SAMPLE MENU
CURATED BY CHEF SYDNEY
Breakfast
Lemonade Scones served with homemade jams
American Omelettes served with crispy bacon and sausages
Fluffy rosemary pancakes served with a honey-lavender syrup
Portholes served with homemade English muffins and freshly pressed juice
Banana Bread served with a Chantily cream and caramelized bananas
Eggs Benedict with a homemade hollandaise sauce and a fruit platter
Bakery style Cinnamon rolls
Lunch
Beer battered Fish Tacos with cilantro lime slaw and a Chipotle honey mayo
Tuna Nicoise Salad and Beer bread
Caribbean Chicken salad with a braided bread
Sticky ribs with potato salad and coleslaw
Roasted lamb shawarma gyros, homemade tzatziki, hummas and a classic Greek salad
BBQ Chicken served on a bed of pearl couscous, mediterranean veg and a herbed garlic yogurt sauce
Afternoon Snack
Loaded hummus dip
Mexican corn dip
Garlic Parmesan wings
Charcuterie board
Prosciutto, balsamic, mozzarella skewers
Starters
Coconut curry butternut squash soup
Rice paper rolls served with homemade pickled vegetables and thin strips of Sirloin
Tomato & Basil bruschetta and a balsamic glaze
Watermelon feta salad
Spicy Grilled calamari
Caramelized onion and brie tarts
Garlic herbed Focaccia
Dinner
Dijon grilled pork tenderloin, honey-glazed carrots, Rosemary & garlic potato mash, topped with crispy shallots and a Summers salad
Red or Green chicken and shrimp Thai curry served with Vermicelli noodles
Crispy seared salmon, served on with baby potatoes, asparagus and a buttery sauce
Beef fillet served on sweet potato wedges, topped with baby rocket, basil pesto, a citrus infused tomato salsa, avocado and cashew nuts
Lemon garlic Grilled mahi mahi, served with a lemon caper sauce and pineapple salsa couscous
Chicken and mushroom risotto, served with toasted hazelnuts and parmesan crisps
Caribbean Lobster mac and cheese
Asian inspired Snapper with coconut rice and stir fried greens
Dessert
Pavlova with a mango twist
Pannacotta served with a berry coulis
Passionfruit delight
Salted caramel cheesecake
Key lime pie
Apple crumble Pie
Homemade vanilla & toasted coconut
