Day 1 – A Welcome Surprise
Breakfast
Breakfast selection and daily changes
Breakfast
Homemade choc chip mini cookie cereal
Mango smoothie bowl with toasted coconut & berries
Brioche French toast, bacon roses & tomato butter
Lunch
Butter poached chicken, rocket, grilled Adam figs & pine nut salad with pesto roasted squash and custom mini foccacia
Serve with vanilla and rose ice tea
Dinner
Pink pasta with prawns and smoked chilli, thyme puffs filled with pesto custard & topped with lemon jelly drops.
Serve with limoncello gin fizz
Lamb steaks with espagnole sauce, rainbow mash, snowpeas & roast baby turnips, finished with black sesame and preserved lemon.
Serve with mint & red peppercorn tea
Lemon tart with raspberry & vodka sorbet, white chocolate whip & fresh raspberries
Serve with espresso shaved ice
Day 2 – Everything in Moderation, including Moderation
Breakfast
Double cream yoghurt parfait with lime, berries & homemade granola
Apple & toasted pecan flapjack cereal
Bacon lardons waffles with poached egg & chive hollandaise
Lunch
Prawn & mango grilled skewers served on roasted flatbread with gem lettuce hearts, lime and ginger
Saffron butter lobster tail served on warm Po-boy rolls with aioli dipping sauce & spicy apple dipping sauce
Tuna carpaccio with hot honey chilli oil, sprouts & Nasturtiums
Dinner
Smoked pork belly with pickled carrots & Israeli cucumbers, watermelon rind kimchee & honey cured egg yolks, served with boa buns
1 bite lime cheesecake with chilli glaze
Greek style roast chicken with fondant potatoes, green beans in pomegranate molasses & feta mousse
1 bite watermelon granita
Pink chocolate dome filled with homemade honey ice cream & blackberry mousse, sand cookie crumb & South African style fudge
Day 3 –Its about the vibe…
Rum Taster menu
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Breakfast
Oat and chai pudding , berries & maple syrup whip (v)
Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone
Fatayer filled with shakshuka, served with spiced yoghurt
Lunch
Beach Picnic
Beef short rib Italian rolls, provolone and slow cooked onion
Chicken caesar lettuce wraps with sprouts & pine nuts
Charcuterie board
Watermelon & feta skewers with fresh mint
Dulce de leche cheesecake
Fudge brownies
Strawberry Sangria
Dinner
Kudu carpaccio with roasted mixed peppers, chilli crunch & heart of palm. Paired with Desert Diamond
Burrata topped with black gold, smoked olive oil and tropical pepper. Served with twice baked garlic points & candied walnut butter. Paired with 1703
Line fish & preserved citrus served with orzo, roast vine tomatoes, steamed rapini & homemade aioli. Paired with Distillery 031 Aqua Zulu cachça
Morrocan spiced mini cucumbers with black tahini dipping sauce. Paired with The Kracken black spice
Cannoli filled chocolate crepe stack, served with warm chocolate crème anglaise. Paired with Maison Ferrand Xaymaca Dry
Day 4 - Tastes like a memory
Breakfast
South African breakfast crunchies
Green smoothies
Japanese flapjacks with strawberry infused maple syrup, mustard seed crusted pancetta and blackberry smash
Lunch
Pasta Bar
Basil & rocket pesto sauce, bacon roses & slow roasted rainbow cherry tomatoes
Porcini & lemon verbena
Slow cooked beef ragout & rosemary cream
Butternut Tagliatelle
Potato & ube gnocchi
Classic farfalle
Dinner
Crab curry bunny chow. Deep fried soft shell crab in a traditional Durban marsala curry sauce, coriander pesto & sambal
Whole roast sirloin served on polenta with roast pearl onions, rocket & red onion salad, pine nut butter & red wine jelly drops
1 bite frozen rosè litchis
Berry sundae – honey comb ice cream, vodka macerated berries, crème anglaise, roasted hazelnuts & cracking white chocolate
Day 5 – Magies vol, oogies toe From SA with love
Breakfast
Mini flapjack cereal and cinnamon milk
Chamomile breakfast panna cotta with poached vanilla plums
Slow cooked rice porridge with poached egg, chorizo & baby leeks
Lunch
Poke bowls with fresh greens, pickled carrot & daikon, enochi, pineapple heart & cured fresh paprika
Served with
Hot smoke salmon
Pork belly burnt ends
Purple cabbage broth
Dinner
It starts with 2 bites
Spicy and smokey South African biltong pate
It's too hot in Durban
Mini bunny chow: Durban curry served in a bread bowl
Shisanyama Time - The way we do it back home. Shisa means fire & Nyama means meat
Marinaded thick cut rump steaks, pepper crusted staanribs (air cured lamb ribs), peri-peri sosaties (chicken thigh skewers) & homemade “boerewors" (spicy sausage) grilled over open flames and served with chargrilled corn, braai baked potato & mango atchar
Melktert (traditional South African set custard tart) served with a creamy cinnamon shot
Day 6 – Keep Calm and have a Burger
Breakfast
Blue smoothie bowls, toasted oats, dragonfruit & blackberries
Roasted pineapple & honey whip
Soft scrambled eggs, pork belly, pickled spring onions & China-guava jam
Lunch
Prawn & Orzo salad with fresh peas
Butter, bacon & grilled feta salad with black gold dressing
Rocket and asparagus tip salad with gorgonzola dressing
Duck breast prosciutto & heirloom tomato salad with naartjie zest dressing
Dinner
Dorito crumbed chicken sliders served on a swirl bun with crunchita, homemade BBQ sauce & Asian ‘slaw served with mini sweet potato waffle fries & chilli, blood orange preserve
Serve with an IPA shandy
120g 70/30 waygu burger on a toasted charcoal brioche bun & topped with cherrywood bacon & millionaires queso. Served with mashed potato fries & homemade aioli
Serve with a biscoff milkshake
DIY Whoppie pie – chocolate “buns", brownie topped with cookie dough, freeze dried mango & shortbread fries
Day 7 – OK I love you bye bye
Breakfast
Quiche cupcakes & avo frosting
Vanilla berries, roasted oats & frozen yoghurt
Fully loaded croissants – soft scrambled eggs, crispy bacon, tomato jam, mushrooms & onion crunch
Lunch
Seaweed & rice paper quesadilla
Seared tuna, avo & smoked olive oil
Korean style crsipy chicken, undressed coleslaw & wasabi mayo
Raw veg, fresh herb mascarpone & roasted cashews
Prawn, spring onion, pineapple relish & mango chutney
Dinner
1 bite Katzu lobster roll with black tahini
Slow roasted smoked pork belly with spicy carrot sauce, spicy peanut brittle & mustard greens
1 bite baked camembert topped with cherry liqueur glaze
Chateau Briand in sauce au Vin Muscat with twice roasted potatoes, garlic French beans & bone marrow butter
1 bite soft baked gingerbread with cardamom tea
White hot chocolate “soup" with Japanese custard pie & puff doughnuts, topped with pistachio
Vegetarian
Caprese salad bite
Porcini raviolo & confit garlic sauce topped with pea pesto, deep fried enoki & lemon salt
Roast heirloom tomato soup served with baked brown butter dippers, basil cream mousse & roasted rosemary corn
Thai green curry & basmati rice served with pompadoms, green banana, mango atchar & fresh green chilli oil
Coconut cream & blackberry cheesecake served with blackberry jelly & caramelized white chocolate
Vegetarian charcuterie of brie, provolone & camembert, roasted peppers, grilled mushrooms, red onion & baby spinach baked inside foccacia & topped with garlic, rosemary & lemon oil
Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse
Vegan menu
Breakfast
Coconut yoghurt, berries & granola
Shakshuka & bake mushrooms with hashbrowns
Lunch
BBQ purple peppers, pickled red onion & kimchi on crusty rolls with lime & avo
Dinner
Grilled asparagus & white truffle
Tofu in purple broth served with beetroot crisp & red onion chutney
Shiitake mushroom pate topped slow roasted portobello, deep friend enoki, gochujang & sesame on toasted ciabatta
Sushi fries & watermelon rind kimchi served with “magic" dipping sauce
Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse
Snacks
Noodle bowls with fresh & stir fry veg, shredded roast chicken, herb oil & mushroom broth
Betel leaf wraps with grilled Vietnamese beef & pickled cucumber
Mixed peri-peri toasted nuts, raw coconut & soft red onions
Bellinis topped with chevin, grilled figs, honey walnuts, salmon pate & biltong pate
Global tacos seaweed taco with crab & pineapple, soft corn taco with pulled pork, charcoal hard shell taco with butter chicken
2 bite fatayer with spinach & peppers
Mini chicken & waffles with gochujang sauce & red pepper maple syrup
Savory mini doughnuts filled with lemongrass custard & topped with sweet habanero glaze
