TALITA'S SAMPLE MENU
BREAKFAST
Eggs Benedict
Poached eggs, silky hollandaise and smoked salmon or glazed ham on toasted English muffins, finished with chives and served with crisp breakfast potatoes.
French Toast Royale
Brioche French toast caramelised in butter and vanilla, layered with mascarpone cream, roasted peaches, pistachio praline and a drizzle of warm maple syrup.
Mediterranean Breakfast Board
A luxurious spread of creamy Greek yoghurt, seasonal fruits, honeycomb, toasted nuts, freshly baked pastries, sourdough, marinated tomatoes, olives, avocado and soft-boiled eggs.
Shakshuka Royale
Slow-baked Provençal tomatoes and peppers with poached eggs, feta, herbs and chilli oil, served with warm za’atar flatbread for dipping.
Smoked Salmon & Blini
Buckwheat blini layered with silky smoked salmon, whipped crème fraîche, capers, dill, pickled shallots and trout roe, finished with lemon zest.
American-Style Pancakes
Fluffy buttermilk pancakes stacked with whipped vanilla butter, fresh berries and warm maple syrup, with crispy bacon on the side.
Crab & Avocado Eggs Royale
Toasted sourdough topped with smashed avocado, delicate crab meat, poached eggs and lemon-chive hollandaise, finished with salmon roe.
LUNCH
1Mediterranean Grilled Lobster
Chargrilled lobster tail served with lemon-herb butter, grilled asparagus, heirloom tomatoes and a silky saffron potato purée.
Truffle Gnocchi & Scallops
Pillowy potato gnocchi tossed through a delicate Parmesan and truffle cream, golden scallops, crispy sage and shaved black truffle.
Greek-Style Lamb Rack
Herb-crusted lamb rack with whipped feta, roasted aubergine, charred courgettes and a rich red-wine jus, finished with mint oil.
Saffron Seafood Risotto
Carnaroli rice slowly cooked with saffron and shellfish stock, folded with prawns, mussels and calamari, finished with Parmesan, lemon and fresh herbs.
Wagyu Beef Tenderloin
Perfectly seared Wagyu fillet with silky potato purée, roasted baby vegetables, caramelised shallots and a glossy red-wine jus.
Mediterranean Seafood Linguine
Fresh linguine with prawns, mussels, calamari and clams in a delicate tomato, garlic and white-wine sauce, finished with basil, chilli and lemon.
Grilled Prawns with Lemon Orzo
Chargrilled prawns served over silky lemon orzo with blistered tomatoes, feta, basil and a roasted garlic dressing.
APPETISERS
Tuna Tartare with Avocado & Yuzu
Hand-cut yellowfin tuna dressed with sesame, yuzu and soy, paired with silky avocado purée, cucumber ribbons and crispy wonton, finished with tobiko and micro herbs.
Burrata, Peach & Prosciutto
Creamy Puglian burrata paired with ripe seasonal peaches, prosciutto di Parma, basil oil and aged balsamic, finished with toasted pistachios.
King Prawn Carpaccio
Delicate raw king prawns sliced thinly and dressed with citrus, chilli and olive oil, served with avocado, fennel and a bright herb emulsion.
Crispy Crab & Prawn Croquettes
Golden croquettes filled with crab, prawns and herbs, served with saffron aioli, preserved lemon and a fresh fennel salad.
Beetroot & Goat’s Cheese Mille-Feuille
Layers of roasted beetroot and whipped goat’s cheese with candied walnuts, baby leaves and a raspberry-balsamic dressing.
Mini Lobster Brioche
Warm buttered brioche filled with sweet lobster, celery, chives and lemon aioli, finished with a touch of caviar.
Prawn & Mango Ceviche
Fresh prawns cured in lime and citrus with mango, avocado, chilli and coriander, served elegantly in chilled lettuce cups.
DINNER
Turbot with Champagne Beurre Blanc
Pan-roasted turbot served with champagne beurre blanc, asparagus, crushed new potatoes and caviar, finished with chive oil.
Beef Fillet Rossini
Tender beef fillet topped with seared foie gras and shaved truffle, accompanied by golden dauphinoise potato and a rich Madeira jus.
Butter-Poached Lobster & Butternut
Butter-poached lobster served over silky roasted butternut purée with charred baby vegetables, lobster bisque and a delicate citrus beurre blanc.
Whole Roasted Mediterranean Fish
Whole roasted sea bream or Mediterranean sea bass stuffed with lemon, garlic and herbs, presented with grilled vegetables, crushed potatoes and salsa verde.
Chicken Ballotine Provençale
Herb-stuffed chicken ballotine served with ratatouille, silky potato purée, basil oil and a rich Provençal jus.
Ricotta Ravioli with Brown Butter
Handmade ricotta and spinach ravioli with sage brown butter, Parmesan foam, roasted pumpkin and toasted hazelnuts.
Dover Sole Meunière
Whole filleted Dover sole finished tableside with beurre noisette, lemon and capers, served with pommes purée and seasonal vegetables.
Sea Bream with Saffron & Fennel
Crispy-skinned sea bream with braised fennel, saffron velouté, confit tomato and lemon-herb oil.
DESSERT
Pistachio, Peach & Lavender
Caramelised seasonal peaches with pistachio crumble, silky vanilla mascarpone and delicate lavender ice cream, finished with peach gel.
Dark Chocolate & Sea Salt Tart
Intensely rich dark chocolate ganache tart with a buttery pastry shell, Maldon sea salt, vanilla crème fraîche and cocoa nib tuile.
Mango & Passion Fruit Profiteroles
Mini crisp profiteroles filled with vanilla crème pâtissière, served with mango-passion fruit coulis, coconut Chantilly and a light passion fruit caramel.
Lemon & Basil Pavlova
Crisp meringue shell filled with lemon curd and mascarpone Chantilly, topped with fresh berries, basil and a bright raspberry coulis.
Vanilla Crème Brûlée
Classic silky vanilla custard beneath a perfectly caramelised sugar crust, served with macerated berries and delicate almond tuile.
Chocolate & Hazelnut Praline
Warm chocolate fondant with a molten centre, paired with hazelnut praline, vanilla bean ice cream and a glossy chocolate sauce.
Mediterranean Mille-Feuille
Crisp caramelised puff pastry layered with vanilla crème diplomate, roasted figs, honey, mascarpone and toasted almonds, finished with thyme and orange zest.
