Chef Oliver's Sample Menu
Breakfast
Eggs Benedict served on English muffins, poached eggs, smoked salmon and sauce hollandaise
Spanish Pan Con Tomate, Garlic & Serrano Ham
Shakshuka & Crispy Sourdough
Apple & Cinnamon Filled French Toast
Homemade Bagels with Smoked Salmon
Mexican Huevos Rancheros with crispy chorizo, crumbled feta, beans topped with fried egg
Pancake Platter with caramelised bananas
Lunch
Sesame-Seared Tuna, Avocado Wasabi Cream, Rainbow Slaw and seasoned rice
Homemade Smash Cheeseburgers with double-smashed beef, mature cheddar, caramelised onions, pickles & house sauce in homemade brioche buns, served with crispy potatoes
Charred Sliced Steak with Rocket Salad, roasted peppers and fresh chimichurri, served with crispy spicy chickpeas
Prawn Linguine with Garlic, Chilli & Lemon
Pan-crisped gnocchi, roasted cherry tomatoes, burrata, basil pesto, rocket and parmesan
Green Goddess Chicken Platter with Green herb rice
Homemade Pizzas with a choice of Margherita, prosciutto and rocket or spicy salami
Appetizers
Chilled Tomato Basil Soup Tomato and Vodka Salsa
Roasted Pear, Arugula Salad Crumbled Roquefort Caramelized Walnuts
Warm Goat’s Cheese Tartlet, Cornichon and Herb Salad
Yellowfin Tuna Tartare, Cannellini Bean Purée, Garlic Crostini, Sesame Seeds
Shallot Tarte Tatin, Red Wine Honey Gastrique, Thyme Crème Fraiche
Watermelon, Feta & Mint Stack
Chilled Avocado and Cucumber Gazpacho, Crispy Sourdough, Basil Oil
Dinner
Slow-Braised Beef, Dark Rum Glaze, Lime-Infused Sweet Potato Purée, Charred Pineapple Salsa
Herb & Spinach Chicken Ballotine, Roasted Pumpkin, Lemon-Roasted Broccolini, Chicken Jus
Pan-Seared Duck Breast, Blood Orange & Rosemary Reduction, Charred Corn and Radish Salad
Pan-Seared Mahi-Mahi, Compressed Cucumber, Coconut Jasmine Rice, Lime Beurre Blanc
Savoyard-Style Stuffed Pork, Apple Cider Jus, Polenta Potatoes, Sauteed Savoy Cabbage Confit Garlic Carrots
Pistachio and Hazelnut Crusted Rack of Lamb, Saffron-Infused Butternut Silk, Blackberry Jus, Charred Courgette
Herb-Crusted Beef Tenderloin, Truffle Potato Fondant, Charred Asparagus Red Wine Shallot Reduction
Dessert
Raspberry and White Chocolate Semifreddo Passionfruit Coulis
Chilled Lemon Posset, Macerated Seasonal Berries
Baked Vanilla Yoghurt, Spiced Red-Wine Poached Pears
Lime Panna Cotta Mango Coulis Toasted Coconut Flakes
Ginger-Blondie Cardamom and Apple Ice Cream
Petite Tropical Pavlova
Dark Chocolate & Sea Salt Tartlet