BREAKFAST

Bu�et style breakfast of your choice with options for cooked breakfasts.

 TO ORDER : Eggs - scrambled, fried, poached, boiled or omelet; Bacon and/or sausages; grilled tomatoes and/or mushrooms; Pancakes and the works; Porridge; French toast

SNACKS & CANAPE EXAMPLES

Luxurious crudite board with avocado and feta, hummus, and lemony sourcream and almond dip Satay aubergine skewers

Zingy avocado creme with crispy sweet potato wedges Asparagus phyllo twists with zesty lemon dip

Dried apricot, gorgonzola, rosemary walnut bites Cranberry, pecan and goat cheese, sweet potato bites

Heirloom tomato, garlic bruschetta Watermelon, feta and mint forks Mini caprese salad bites

Mozzarella, prosciutto, pickled peach skewers

Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts Smoked salmon and cream cheese rye toasts

Tuna and caper butter crisps Shrimp fritters with lime mayonnaise Thai chicken skewers and satay sauce

Vietnamese fresh summer rolls with soy, ginger, coriander dipping sauce Thai mango salsa and chili, lime cups

Decadent antipasto platter Beef and horseradish crostini Lemongrass chicken meatballs

SAMPLE LUNCH & DINNER MENU

An informal buï¬?et/platter style lunch is recommended; consisting of an assortment of complimentary summer salads, a protein dish and a starch to fill you up ahead of the afternoon’s activities (or a snooze). Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet.

We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.

LUNCH DAY 1

Cold oven roast rosemary and garlic filet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing

Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes

DINNER DAY 1

Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables

Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli

Dessert | Vanilla and thyme Panna Cotta with fig and blackberry compote

LUNCH DAY 2

Mouthwatering zesty lemon garlic king prawns and grilled scallop platter

Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil

Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough

DINNER DAY 2

Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney

Main | Curried chicken kiev with potato and butternut squash sag aloo

Dessert | Ke�r lime and coconut posset

LUNCH DAY 3

Bourbon glazed spare ribs with smoked corn salad and brioche bread

Mixed hairloom tomatoes with wasabi mascarpone

Arancini balls and homemade mayo

DINNER DAY 3

Starter | Phyllo asparagus with tru�e butter sauce and roast shaved almonds

Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums

Dessert | Polenta, orange almond cake with mascarpone cream

LUNCH DAY 4

Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki

Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers

Homemade lavash (balloon) bread

DINNER DAY 4

Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta

Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree

Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries

LUNCH DAY 5

Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons

French beans, mangetout with hazelnut shavings and orange

Homemade rosemary and sea salt focaccia

DINNER DAY 5

Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens

Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans

Dessert | Lavender and white chocolate Crème Brulee

LUNCH DAY 6

Pork souvlaki skewers and creamy Za’atar lenah

Zesty, green summer salad with cucumber, pickled red onion and sesame seeds

Roast Mediterranean vegetable phyllo pastry tart

DINNER DAY 6

Starter | Beef tataki with ponzu and onion crisps

Main | Baby peppers or mini butternut stuï¬?ed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree

Dessert | Decadent chocolate brownie

LUNCH DAY 7

Chicken meatballs with preserved lemon and harissa relish

Chargrilled broccolini with roast shaved almonds and lemon vinaigrette

Farro and roasted red pepper salad

Mixed tomato sourdough bruschetta with balsamic glaze

DINNER DAY 7

Starter | Butternut squash velouté with toasted pumpkin seeds

Main | Baked sea bass with sa�ron potatoes and hollandaise with shallot green beans

Dessert | Poached peach with strawberry granita