B R E A K F A S T
• All breakfast have selection of breads, fresh fruit platters, juice, coffee, tea and milk.
• Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.
• Stuffed french toast: Brie and guava stuffed french toast, on brioche bread. Caramelized figs and fresh fruits.
• Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad with a lime and mint dressing.
• Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
• Island Benny: Braised pork shoulder over johny cakes, cayenne hollandaise and roasted pepper salsa.
• Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.
• Plantain fritatta: served with a fresh herloom tomato and basil salad.
L U N C H
• Shrimp ceviche with fresh mango and passion fruit leche de tigre.
• Chilled glass noodle Laksa served with tropical slaw and citrus segments.
• Grilled lobster with spicy pineapple salsa and garden salad.
• Crab “chupe”: Chilean crab casserole with a bread and coconut cream base, chili, cilantro and Parmesan gratin.
• Roasted pork with Caribbean rub, citrus papaya slaw and sweet potato chips.
• Rock salt cooked chicken, pan seared asparagus and cilantro pesto barley salad.
• Grilled catch of the day (whole fish), jazmin rice, tropical slaw and coconut, lime, ginger sauce.
A P P E T I Z E R S
• Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.
• Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.
• Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.
• Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.
• Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.
• Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,
• Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.
• Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.
D I N N E R
• Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
• Pan roasted chicken Maryland, braised greens, lime ginger pan juices and plantain garnish.
• Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
• Pan seared catch of the day, celeriac puree, braised leaks and confit tomatoes.
• Beetroot risotto with balsamic glazed beetroots, goat cheese, toasted walnuts and arugula.
• Umami marinate cauliflower florets with dahl style lentils, chipotle date puree and roasted cherry tomatoes.
• Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.
• EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.
D E S S E R T S
• Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.
• Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.
• Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.
• Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream, vanilla sponge and rum sauce.
• Pear and pistacchio tart with eldelflower gel and white chocolate mousse.
• Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.
• Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.