BREAKFAST - Buffet Style

● Plated freshly baked English muffin, buttered and topped with crispy bacon, poached egg and hollandaise sauce for a delicious eggs Benedict.

● Shakshuka eggs with cumin,topped with crumbled feta and shredded coriander. Served with fresh toast straight from the skillet.

● Scrambled eggs with smoked salmon on crisp potato rosti

● Pancakes served with maple syrup

● Platter of beautiful local fruits.

● Chia puddings topped with mango and dragon fruit stars.

● Freshly baked pastries.

● Cheese and cold cuts.

SNACK TIME-

Fresh out of the oven, blueberry muffins made perfect to warm you after a late morning swim stop!

Mediterranean mezze platter with cheeses, garlic mushrooms, whipped feta dip, dipping bread, crackers and cold cuts.

LUNCH-

Locally sourced fresh fish ceviche. Citrus engulfed fish, mixed with creamy avocado, onion, cherry tomato, green chili and coriander. Corn chips to accompany for scooping!   Corn on the cob and slices of baked sweet potato.

Grilled salmon with crispy skin served on a bed of cous cous salad, mixed with fresh herbs, pomegranate, feta, cherry tomatoes and a creamy dressing. Freshly baked focaccia bread.

Mexican fiesta!  Pulled BBQ pork or bean tacos with crunchy or soft shells. Topped with pickled onion and coriander.   Cheesy quesadillas , served warm!  Cheesy nachos, sour cream and Guacamole

Tel Aviv style chicken salad. Juicy chicken mixed with cucumber, cherry tomatoes, olives and onion. Slathered in fresh hummus, and lemon juice while on top of crispy cos lettuce for added freshness and crunch. Finally, topped with a boiled egg and some paprika.

Selection of sushi platter. Maki, inside out rolls (California rolls), nigiri and hand rolls. All made with a range of fresh fish and vegetables.  Accompanied by pickled ginger and wasabi.

Vegan harvest bowls with quinoa, zucchini and carrot ribbons, roasted chickpeas, avocado and tangy nut dressing.

Veggie fritters, with broccoli, sweet potato, carrot and chives. Beautifully Golden with a spoon of creme fraiche on top. Served on a bed of arugula.

DINNER-

Honey & soy glazed chicken, dusted with sesame seeds and fresh spring onion.  Red cabbage slaw, with apple and mayo and leafy green salad with ginger vinaigrette

Lemon and garlic butter sea bass, delicate and seasoned.  Charred asparagus, topped with roasted almonds flakes and leafy salad, light and vibrant.  Polenta and parmesan fries.

Crab/ lobster/ prawn boil with old bay seasoning. Accompanied with creamy dipping sauce.  Served with lightly dressed arugula salad and baby potato and green bean salad

Creamy Chilli and lemon prawn linguine, topped with two sautéed prawns.  Mixed leaf salad with olive oil and balsamic dressing,   freshly baked bread rolls

Scallops cooked in butter, on squash purée

Peppercorn crusted strip steak with garlic mash, lemon roasted asparagus, balsamic pearls and red wine reduction.  

DESSERT:

Fresh strawberry shortcake and cream trifles.

Carmel cheesecake with buttery crust.

Deconstructed cinnamon apple crumble with dollop of vanilla ice cream.

Sweet and tangly lemon meringue squares.