Smoked salmon, cottage cheese and rocket rolls Herbs Devilled Eggs Whipped Blue Cheese and Pear Crostini Fried Stuffed Olives Prosecco and Maple-Glazed Pigs in Blankets Pea and Mint Croustades Roasted Grape and Goat's Cheese Toasts Easy Beetroot, Walnut and Stilton Blinis Ham and cheese straws with aioli Sesame Prawn Balls Spiced Tortilla Chips with Festive Houmous Chicken Katsu skewers Smoked strout and pea vol-au-vents Mini Parma ham veggie tarts Spicy Saba and guacamole cones Crispy prawns with sweet chilli dip
BREAKFAST
Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread Selection of pastries (fresh muffins) Fresh juice and smoothies – Hot selection Eggs your way Bacon, sausages, avocado, spinash Crepes or pancakes with toppings of your choice.
DAY l
LUNCH
Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots Mango sticky rice rolls and coconut custard.
DINNER Dive scallops carpaccio, caviar de Neuvic, oyster leaf Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream
DAY 2
LUNCH
Organic pineapple tomatoes, fresh cashews, pesto and burrata Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream Raspberry mille feuilles and verbena ice cream
DINNER
Celeriac soup; poached egg, chives oil and crispy Belotta ham Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam Chocolate coolant, organic apricots coulis and praline ice cream
DAY 3
LUNCH
Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger Unagi and chicken Yakitori with white cabbage salad Strawberry cheesecake and chocolate cream
DINNER
Wild salmon Belly and crab meat ball, crispy spicy noodle 90 days Shabi beef chuck square cut, beef and sima glaze, Square potatoes fondant and mustard salad Roasted red apple tart with salted caramel sauce and vanilla ice cream
DAY 4
LUNCH
MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell. Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts. Melon soup, pistachio crispy cake and mascarpone mousse
DINNER
Vegetarian Kebab satay with peanut sauce Vegetarian Korean Japchae Vegan dark chocolate and roasted almond tard, red blueberry ice cream
DAY 5
LUNCH Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds Salad of sea asparagus, mussels, soft boiled egg, Creamy seaweed mussel juice Fruity Panacotta
DINNER
Beetroot and gin curred salmon, variety of pickles, coriander foam Waygu beef tartar, cress sauce, pine nut and garlic flower Banana variations
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