• 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, 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.
• Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.
• Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.
•Potato and Oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.
• Plantain frittata: served with a fresh heirloom tomato and basil salad.
• Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.
• Shrimp ceviche with fresh mango and passion fruit leche de tigre.
• Pineapple and shrimp fried rice, with fresh citrusy bell pepper, spring onion and cilantro salad.
• Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. • Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.
• Caribbean seasoned slow roasted BBQ ribs, baked rainbow potatoes and fresh garden salad.
• Rock salt cooked chicken, mashed plantains, fresh Chilean salad and plantain chips.
• Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.
• 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 Caprese: 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.
• Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.
• Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.
• Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.
• Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.
• Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.
• Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.
• 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.
• Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.
• Passion fruit slice with crème patisserie, passion fruit coulis, mango puree and Moscato granita.
• Lavender and Mango: lavender custard filled profiterole, with mango coulis and sorbet.
• Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.
• Pear and pistachio tart with elderflower 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.