Breakfast

• Leek & Feta omelette with a sprinkle of sumac
• Toast with crab & coriander – chilli mayo
• Lobster hash: local caught Lobster , russet potatoes , topped with poached eggs and garlic infused ghee
• Spiced avocado with black beans , sour cream & cheese , on homemade toasted sourdough rubbed with garlic
• Baked Challah French toast topped with fresh berries and a drizzle of maple syrup

Lunch

• Salmon Poke Bowl: Wild Alaskan Salmon ,sushi rice , roasted beets, watermelon radishes , wakame seaweed and toasted sesame seeds
• Spicy Thai steak salad: top sirloin, Thai dressing with a side of steamed basmati rice
• Ginger – Beet salad bowls : quinoa, ginger harissa vinaigrette and home made cape seed loaf
• Seared mushrooms , Radicchio & Fregola with whipped Ricotta
• Sesame crusted seared Ahi salad with kale, Napa cabbage , roasted cashews and avocado

Hors d’ oeuvres

• Black bean – chipotle dip
• Tandoori lamb meatballs with minted yogurt
• Lima Bean mash with Muhammara
• Pizza Bianca with potato, anchovy and sage
• Selection of samosa’s with homemade relish’s and chutneys

Starter

• Ocean Trout tartare with tomato tea
• Chilled cucumber, cauliflower and ginger soup with toasted almonds an mint
• Peaches with Burrata: sliced ripe peaches , torn burrata dressed with a basil & lemon vinaigrette
• Char-grilled prawns with creamy cucumber and dill salad.
• Oven- Charred Tomato stuffed with peppers

Entrée

• White Miso glazed cod with three bean, three lime salad
• Filet with parsnip cream, wild mushrooms and steamed broccolini
• Black pepper tofu with steamed rice
• 48 hour Sous vide beef short rises with chive flecked polenta and caramelized kimchi
• Shrimp stew with toasted fennel, lemon & chives

Dessert

• Strawberry , Pomegranate and Rose petal mess
• Chocolate pots with lemon shortbread
• Passionfruit tiramisu
• Pears baked with lemon, bay & Marsala
• Classic crème brûlée with rosemary biscuits