Arrival Day 1
(All meals served with freshly baked home made sourdough bread baked daily)
Canapes on arrival
Pineapple brochettes with maple syrup, mint and toasted coconut shavings | Seared Tuna on a Japanese spoon with an avocado salsa and beetroot sprouts
Lunch (Served Family Style on platters)
Pasta Arrabiatta with Angel Hair Pasta | Caprese Salad | Beef Carpaccio with shaved parmesan, Rocket and toasted pine nuts | Whole Salt baked Wild Sea bass | Salsa Verde
Dessert
Tiramisu with Espresso Ice Cream
Dinner (Plated)
Canapés
Mini Asian Fish Cakes with Sriracha Mayo | Tempura Broccoli bon-bons
with yuzu Cream cheese dip
with yuzu Cream cheese dip
Amuse Bouche
Coconut Risotto with A sweet Chilli Glazed Prawn
Starter
Wagyu Beef Tataki with onion ponzu and crispy garlic and chives
Main
Seared Tuna served with Wasabi Mash and Lime Hollandaise on
top of grilled asparagus spears
top of grilled asparagus spears
Dessert
Mango and macadamia nut Cheesecake with a coconut and
lime sorbet and sesame crumble
lime sorbet and sesame crumble
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Day 2
Lunch (Served Family Style on platters)
Dukkah Crusted Salmon | Lamb Cutlets with Harissa | Watermelon Salad with Feta, Rocket and Toasted Pumpkin Seeds and a mint Vinaigrette | Chargrilled Cauliflower | Lemon Scented Wild and brown Rice
Dessert
Tropical Fruit Pavlova with Passionfruit and Passion Fruit Sorbet
Dinner (Plated)
Canapés
Parma Ham on a Polenta chip with truffle mayo and shaved black truffle | Sourdough Crouton with whipped Ricotta, roasted pepper relish and provencal olive
Amuse Bouche
Beetroot 3 ways with Whipped Goats Cheese served with Spinach, Walnut and Apple Salad ,drizzled with a cabernet sauvignon dressing and toasted pine nuts
Starter
Wagyu Beef Tataki with onion ponzu and crispy garlic and chives
Main
Baked Squid with Black Rice and Romesco Sauce, served with
Grilled Calcots and Snap Peas
Grilled Calcots and Snap Peas
Dessert
Nectarine and custard tart with Marsala Ice Cream
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Day 3
Lunch (BBQ)
Italian Salsiccia | Oregano and mustard Pork Cutlets | Honey ,soy and sesame glazed Shrimp Skewers | Corn on the Cob with Parsley Butter | Kale, Chinese cabbage and Apple Slaw with Sriracha Mayo and Spring Onions | German Potato Salad | Kale and Butternut Squash with Toasted Pumpkin Seeds | Beef Hot Dogs on Brioche Buns with Yellow Sweet Mustard and Homemade chunky Tomato Ketchup
Dessert
Mixed Fruit and berry skewers and mini wafer cones with Pistachio Ice cream
Dinner (Plated)
Canapés
Mini beetroot, spinach and goats cheese tartlets with basalmic glaze | Crab, green apple and crème fraiche bruschetta
Starter
Chicken Liver and foie gras Parfait with a pear chutney, toasted
brioche and a micro herb salad
brioche and a micro herb salad
Main
Chargrilled Fish of the Day with Gremolata, served with Olive Oil Mash and Provencal Tomato and roasted Zucchini
Dessert
polenta and orange cake served with a Dark Chocolate
Ice Cream and a pecan nut crumble
Ice Cream and a pecan nut crumble
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Day 4
Lunch (Served Family Style on platters)
Grilled Sword Fish with Chimmichurri Sauce | Fresh Linguine pasta with Lemon, ricotta, garlic and black pepper | Steamed Tenderstem Broccoli with Toasted Poppy Seeds |Quinoa and Bean Salad with Spicy Aji Amarillo and Lime dressing
and toasted Sunflower Seeds
and toasted Sunflower Seeds
Dessert
Crème Catalan infused with Orange
Dinner (Plated)
Canapés
Black Bream Ceviche on a Japanese Spoon with papaya and red onion salsa | Tomato and Basil Bruschetta with rocket and basalmic glaze
Starter
Lobster Raviolo with a lobster bisque and chervil emulsion
Main
Magret Duck 2 Ways, Pan roasted Breast and confit Leg with Carrot Puree, Cavolo Nero and a Port Jus served with a fondant potato
Dessert
Apple Tart Tatin with Vanilla Bean Ice-Cream and a Butterscotch Sauce
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Day 5
Lunch (Served Family Style on platters)
Seafood Paella with Shrimp, Mussels and Calamari | Greek Salad | Steamed Green
Beans with confit Shallot
Beans with confit Shallot
Dessert
Chocolate Brownie with Raspberry Sorbet
Dinner (Plated)
Canapés
Octopus carpaccio on a Japanese Spoon with Avocado Salsa | Pea, Broad bean
and Ricotta Bruschetta Starter
and Ricotta Bruschetta Starter
Starter
French Onion Tart with Walnut and Endive Salad
Main
Grilled Rack of Lamb with a mustard and Herb crust, Potato Galette, minted Pea Puree and Sautéed baby Spinach with a Red wine Jus
Dessert
Pecan Nut Tart, Vanilla Poached Apricots and served with Baileys Cream Ice cream
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Day 6
Lunch (Served Family Style on platters)
Grilled Chilean Sea bass with an Aji Panca and Cilantro Basting Sauce | A Vegetarian Nicoise Salad with poached Quails eggs and artichokes and a French mustard vinaigrette | Grilled Asparagus Spears With a lemon Beurre Blanc
Dessert
Poached vanilla and champagne Peaches with a Sabayon Gratin
and toasted Sicilian Pistachios
and toasted Sicilian Pistachios
Dinner (Plated)
Canapés
Mini Smoked Salmon and Cream Cheese Blinis with Caviar and Chives -Mini Sourdough margarita Pizzas Main Course
Main
Mini Trio Of Sliders | Wagyu Beef burgers, Squid and Chorizo Burgers and Quinoa, Chickpea and Lentil Burgers served with Sweet Potato Fries And Sriracha Mayo and topped with baby gem lettuce, organic Tomato and Pickled Red Onion Relish
Dessert
Hot Chocolate Fudge Sundays topped with Mini Stroop Dutch Waffels and whipped vanilla Chantilly Cream and Marinated strawberries and cookie crumble
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Day 7
Lunch (Served Family Style on platters)
Peri-Peri spiced Poussin | Wild Rice, kidney Bean and Broccoli Salad with a lemon and Parsley Vinaigrette | Honey Roasted Rainbow Carrots with toasted Linseeds
Dessert
Tropical Fruit Salad with Lychee Sorbet
Dinner (Plated)
Canapés
Seared Wagyu Beef Tataki on Japanese Spoon with Onion ponzu and garlic Chips | Vegetable Spring Rolls with Sweet Chili Dipping Sauce
Amuse Bouche
Pineapple, Yellow Pepper and coconut milk Gazpacho Starter
Starter
Miso soup with Seafood, Tofu and Spring onions
Main
Assorted Sushi Variety Platter with Tuna and Wahoo Sashimi, Nori Prawn Rolls, Salmon and Tuna inside out Rolls served with Wasabi, organic pickled Ginger and Soy Sauce
Dessert
Matcha tea Pannacotta, Yuzu sorbet and tempered 70% Dark chocolate shard
Allan Lemmer 