BREAKFAST 

 

Freshly cut fruit is served daily, along with toasts, bagels, jams and jellies, a selection of cereals and yogurts and a daily special or two!

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Fresh fruit parfait with granola, greek yogurt and sliced almonds, drizzled with honey.

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Orange and Grand Marnier French Toast with syrup and bacon and fresh berries.

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A traditional crepe sprinkled with cinnamon and sugar, a squeeze of lemon and a drizzle of syrup.

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A savory crepe served with your choice of scrambled eggs, cheese, bacon, sausage, caramelized onions, spinach, tomatoes, mushrooms and avocado.

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Lemon and ricotta fluffy pancake stack with syrup, bacon and fresh fruits.

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Loaded English muffins with bacon, sliced tomato, spinach, fried egg, avocado and crumbled feta cheese.

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Your choice of eggs, with a full fry up of bacon, sausage, mushroom and tomatoes with toasted ciabatta.

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A cheese omelette with additional options of onion,

bacon, sausage, spinach, tomato, red bell peppers, jalapeños and mushrooms.

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LUNCHES

Lunches are usually a mix of family style platters, plated home favorites and salads.

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Mixed leaves and baby arugula tossed with cucumber, avocado, baby tomatoes, red onion and yellow pepper bells served with asian dressed shrimp, feta,

sunflower seeds and pumpkin seeds.

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Soft flour tortillas with tender chicken strips, salad ingredients, sour cream, grated cheddar, homemade

fresh guacamole and tomato salsa, and a black bean, mango and cilantro topping.

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Peanut chicken kabobs on the grill with home made Greek tzatziki and harissa spiced hummus dips with toasted pitta breads and a fresh Greek salad.

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Gourmet cheeseburgers topped

with a plum and date chutney, melted cheese, tomato slice, baby leaves and caramelized onions, pickle and

served with rough cut potato wedges.

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Jerk and honey glazed salmon fillet atop a bed of Israeli cous cous salad with diced butternut squash, red pepper, cherry tomato, red onion, snap peas and spinach.

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Fresh zucchini noodles with a home made lemon, kale, spinach and almond pesto, topped with spicy chilli lime shrimp, pine nuts and feta cheese and accompanied with a caprese salad.

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Fresh poke bowls with Sushi Grade Ahi Tuna, egg fried rice, crispy wontons, pineapple, edamame, carrot, cucumber, radish, crunchy red cabbage and served with pickled ginger and soy.

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SUNDOWNERS

Small, tasty selection of bites to accompany cocktail hour at sunset. 

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Fresh fiery mussels served in a creamy tomato based sauce with thyme and parsley and toasted ciabatta.

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Avocado and butternut on a bed of arugula with a sherry vinegar dressing and mint and coriander, topped with roasted pine nuts and feta.

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A Tian with layers of avocado, green apple, mint

and black truffle oil; red onion, tomato and balsamic;

and paprika tossed shrimp topped with a

fresh mozzarella disk.

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Creamy butternut squash soup capped with a parmesan cream and a drizzle of white truffle oil.

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Homemade Mahi Mahi fishcakes, crumbed and baked

and served with a with sweet chili dipping sauce.

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Blanched green asparagus drizzled with a welsh rarebit and topped with a poached quail egg and

garnished micro herbs.

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Filo pastry basket smothered in butter and baked until crispy filled with fresh shrimp and wahoo cerviche.

 

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MAINS

The main event!

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Fresh lemon basil butter Mahi Mahi served with blanched asparagus, roasted butternut cylinders, jasmine rice, a white pepper pea puree and garnished with red pepper bells.

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A classic parmesan and pea risotto topped with brown butter scallops, seared to perfection, crumbled bacon and parmesan crisps.

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Al dente Linguine lifted in a mushroom cream, topped with pancetta and baked wild mushrooms with a truffle

oil and garnished with micro herbs.

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Fillet Mignon sous vide to perfection and served with

garlic mash potatoes and steamed broccolini, topped with roasted vine tomatoes and served with a peppercorn sauce.

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Herb encrusted Lamb rack served with butter roasted root vegetables, blanched green beans and a

rosemary and red wine reduction. 

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Green Thai chicken curry with fresh vegetables and coriander, a coconut jasmine rice, mango chutney and fresh naan bread.

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Lemon and caper baked Sea Bass with red pepper sauce, roasted spiced sweet potato and a hot pineapple salsa.

 

Honey and mustard marinated pork tenderloin sous vide for two hours, served with cous cous, green beans and sweet grilled peppers.  

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DESSERT

...because we can... every night.

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Key lime pie made with fresh limes and zest set on a biscuit base and served with meringue.

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An Oreo based baked vanilla cheesecake with fresh berry coulis and berries.

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Apple Tarte Tatin baked until golden and smothered in a caramel, served with vanilla ice cream and an apple disk.

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Classic Bailey's and vanilla Creme Brûlée with sugar work.

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Decadent dark chocolate brownie with chunks of real milk chocolate, topped with a coffee ice cream and

peanut brittle. 

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Light and airy dark chocolate mousse with vanilla whipped cream and berries.

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Mini Pavlovas  filled with whipped cream and

topped with blueberries, kiwi, strawberries, raspberries, blackberries and mint.

 

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