DAY 1
LUNCH
GRILLED TUNA ON A QUINOA, ROCKET, OLIVE AND HERB SALAD
WITH OVEN ROASTED TOMATOES AND A LEMON CAPER DRESSING
TRIPLE BERRY SOUFFLÉ WITH CREAM ANGLAISE AND RASPBERRY COULIS
•
DINNER
AVOCADO AND SPICY PRAWN SALAD WITH TOASTED NUTS AND ZESTY CRÈME FRAÎCHE
SPICED PLUM SORBET
MUSTARD AND ROSEMARY LAMB RACK ON MOROCCAN SPICED COUSCOUS WITH
A ROAST VEGETABLE SALAD, TOMATO AND FENNEL FONDUE AND A ROSEMARY GLAZE
CARAMELISED APPLES WITH BALSAMIC PLUMS AND CINNAMON ICE CREAM

DAY 2
LUNCH
GRILLED PRAWN AND MELON SALAD WITH MINT DRIZZLE
TAGLITELLE WITH SAFFRON, SEAFOOD IN A CREAMY WHITE WINE SAUCE
INDIVIDUAL KEY LIME TARTS WITH VANILLA WHIPPED CREAM AND BERRY COULIS
•
DINNER
LAMB KOFTA SKEWERS ON A GRILLED HALLOUMI, TOMATO AND HERB SALAD
LEMON AND YOGHURT SORBET
GRILLED SEA BASS ON COCONUT AND RAISIN RICE WITH STEAMED BOK CHOY, JULIENNE VEGETABLES AND A SPICY LENTIL SAUCE
BANANA FRITTERS WITH CANDIED LEMON AND CHOCOLATE SAUCE

DAY 3
LUNCH
VINE RIPENED TOMATO AND FENNEL SOUP
SWEET CORN CAKES WITH CRAB MAYONNAISE, ROCKET SALAD AND AVOCADO RELISH
WHITE CHOCOLATE AND RASPBERRY LAYERED MOUSSE
•
DINNER
CANNELLINI BEAN CROSTINI WITH SIZZLING CHILLI SAUCE
PEACH SORBET
CRISPY SKIN GRILLED TERIYAKI SALMON ON A SWEET POTATO, ROAST GARLIC
AND HERB HASH WITH GRILLED PLUM TOMATO AND WILD ROCKET SALSA
BOYSENBERRY AND CHOCOLATE BROWNIE WITH VANILLA YOGHURT CREAM
AND TRIO OF FRESH BERRIES

DAY 4
LUNCH
SPICY COCONUT AND MUSSEL BROTH
PRAWN AND PUMPKIN HANDMADE RAVIOLI WITH A LEMON DILL SAUCE AND A ROCKET, WATERCRESS AND PARMESAN SALAD
BRAZILIAN COCONUT CAKE WITH LEMON ICE CREAM AND BERRY FONDUE
•
DINNER
BAKED GOATS CHEESE WITH RED PEPPER DRESSING AND GRILLED ZUCCHINI
PINEAPPLE AND BOYSENBERRY SORBET
GRILLED EYE FILLET OF BEEF ON CREAMY POTATO MASH WITH GORGONZOLA
STUFFED MUSHROOMS, CREAMED SPINACH WITH A HINT OF NUTMEG AND RED WINE JUS
PEACH MELBA WITH WHITE CHOCOLATE ICE CREAM AND RASPBERRY COULIS

DAY 5
LUNCH
JERUSALEM ARTICHOKE AND ROCKET SOUP
CHICKPEAS AND SPINACH WITH HONEYED SWEET POTATO
TARTE TATIN WITH GRANNY SMITH CHILLED PARFAIT MOUSSE AND APPLE GRANITÉ
•
DINNER
PROSCIUTTO WRAPPED CALAMARI, ROCKET, PRUNE AND ROAST GARLIC SALAD
LIMONCELLO SORBET
OVEN BAKED CHICKEN WRAPPED IN SERRANO HAM WITH AVOCADO PUREE, WARM PEA, SPINACH AND PARMESAN SALAD, PARSNIP CRISPS AND A MUSHROOM TRUFFLE JUS
DOUBLE CHOCOLATE MOUSSE CAKE WITH ESPRESSO ICE CREAM

DAY 6
LUNCH
ROASTED SWEET POTATO AND CASHEW NUT SOUP
BLACKENED SNAPPER, ON A LEMON AND HERB RISOTTO WITH
A BABY SPINACH AND MARINATED FENNEL SALAD
PANNA COTTA WITH BLUEBERRY AND LIME COULIS AND COCONUT ICE CREAM
•
DINNER
WARM GOATS CHEESE SALAD WITH WALNUT, BABY GEM LETTUCE AND APPLE VINAIGRETTE
LIME AND MINT SORBET
PAN ROASTED DUCK BREAST WITH A MUSHROOM RISOTTO CAKE, PEA PUREE,
BRAISED CABBAGE WITH BACON AND AN OXTAIL JUS
FIG VACHERIN WITH FRENCH VANILLA ICE CREAM

DAY 7
LUNCH
ROAST BEETROOT WITH HAZELNUT AND GORGONLOZA
SEARLED ALSKA SALMON WITH SPRING VEGETABLE SALAD
WHOLE BAKED PEARS IN AN ORANGE WINE GLAZE WITH WHIPPED WALNUT MASCARPONE
•
DINNER
FIGS WRAPPED IN PALMA HAM BAKED IN A ROQUEFORT SAUCE ON A BED OF ROCKET
DUCK À L’ORANGE
RASPBERRY UPSIDE DOWN CAKE WITH CRÈME ANGLAISE