Breakfast:

·       Vanilla bean pancakes

Smokey bacon, Greek yogurt and berry compote

·       Prosciutto eggs benedict

Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

·       Turkish eggs

Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.

·       Baked French toast

Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

·       Spinach, feta and mushroom omelette

Served with homemade bread for toasting

·       Charred pepper and onion frittata

Charred sweet peppers, caramelized onion and aged cheddar topped frittata

·       Loaded bagel

Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

Lunch:

·       Sashimi Poke bowl

Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

·       Coronation chicken salad

Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

·       Shrimp cocktail salad stack

Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

·       BBQ pulled pork sliders

Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

·       Asian crusted grouper salad

Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

·       Shrimp tacos

Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

·       Meatball gyro salad

Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

Snacks:

·       Falafel

Skewered finger snack sized chickpea falafel with a herbed dipping sauce

·       Charcuterie

An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

·       Veggie springrolls

Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

·       Mini steak skewers

Red wine marinated, grilled, and drizzled with hot honey

·       Hummus and veggie board

·       Sweet and savoury crostini’s

Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

·       Fruit and cheese platter

Appetisers:

·       Fish croquette

Succulent and crispy, served with a coconut and lime sauce

·       Seared scallop

Served on a bed of browned butter apple, cucumber and ginger salad

·       Warm roasted butternut soup

·       Coconut shrimp

Coconut encrusted, crispy fried, served with a chilli mayo

·       Brie and fig salad

Served on a bed of baby spinach with a homemade balsamic glaze

·       Calamari

Crumbed squid rings with a black pepper lemon sauce

·       Caribbean polourie

Golden brown split lentil dough served with a herbed cream dressing

Dinners:

·       Caribbean style curried chicken

Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

·       Bourbon short ribs

Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

·       Blackened Mahi

Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

·       Filet mignon

Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

·       Lobster seafood Fettuccini

Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

·       Baked sticky jerk glazed Salmon

Wild rice, charred corn, pea purée and Burre Blanc

·       Slow braised lamb shank

Mint roasted potatoes, candied beets and wilted greens

Desserts:

·       Gooey chocolate brownie

Warm and fudgy with a side of vanilla bean ice cream

·       Melktert

A creamy South African cinnamon tart

·       Tipsy tiramisu

Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

·       Key-lime crepes

Light and airy crepes served with a lime syrup and crushed meringue

·       Spiced poached pear

Served with infused ice cream and red wine reduction

·       Baked cheesecake

Topped with raspberry sauce and freeze-dried berries

·       Pavlova

Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze