BREAKFAST
Buffet style breakfast of your choice with options for cooked breakfasts.
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Orange juice
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Smoothies
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Cows milk
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Oat, soya or nut milk
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Yoghurt
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Cold cut meats
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Smoked salmon
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Cheese plate
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Chia cups/Bircher muesli pots
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Fruit platter
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Pastries
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Bread/toast basket
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Granola
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Other cereals
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Avocado
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Muffins
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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 buffet/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 | Keffir 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 truffle 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 stuffed 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 saffron potatoes and hollandaise with shallot green beans
Dessert | Poached peach with strawberry granita
