Single Menu
On Your Marks
Pan seared Scallops, Parmesan and Spring Onion Risotto served with Pea veloutè
Chicken Liver parfait, Red Onion marmalade and toasted Brioche
Beef Carpaccio, mixed Herb salad and a Chilli dressing
Honey glazed Goats cheese en croute with a roasted Red Pepper salad
Chilled Tomato gazpacho
Thai style Crab cakes served with Mango salsa and Coriander oil
Get Set
Whole Salted Sea Bass served with panache of Buttered Vegetables
Quail stuffed with a Pistachio mousse, Lemon and Thyme Polenta and a Balsamic sauce
Char grilled Mahi Mahi served with a Thai Coconut salad
Barbecued Beef fillet, Garlic infused Potato puree, Red Wine jus and Summer Truffle oil
Steamed Lobster, Lemon Fennel salad with an Avruga Caviar dressing,
Pea Pancake and Roasted Pepper ragout with creamed Goats Cheese
Gooooo!!!!!!!!!
Mixed Fruit kebabs served with a Dark Chocolate fondue sauce
Assiette of Homemade sorbets and ice creams
Pineapple mousse with White Chocolate sorbet
Lemongrass and Coconut crème brulee
Chocolate Brownie served with Mango ice cream
Oriental Oranges, Brandy Snap cones filled with Chantilly cream
Still Here
Why not indulge in a selection of petit fours with your coffee?
Seven Day Menu
Monday
Breakfast
Ricotta Hotcakes, Caramelised Banana’s and Honey Butter
Lunch
Grilled Whole Sole, Lemon and Dill Butter served with an Asparagus and Pine Nut Salad
Glazed Lemon Tart
Dinner
Sicilian Plum Tomato Soup and Basil Pesto Beignet
Roast Loin of Lamb and Braised Shoulder wrapped in Savoy Cabbage, Smoked Garlic
Puree and Potato Gnocchi
Iced White Chocolate and Raspberry Parfait with Dark Chocolate Sauce and Raspberry Sorbet
Tuesday
Breakfast
Traditional French Black Pudding with Apple Purée or Smoked Scottish Haddock and
Poached Egg
Lunch
BBQ Aussie Style, Garlic Shrimps, Rib-eye Steaks, Snags, Beef Ribs and Beef Patties
served with a selection of salads
Mixed Fruit kebabs served with a Dark Chocolate Fondue
Dinner
Terrine of Free Range Chicken and Foie Gras, Fig and Port Chutney, Toasted Brioche
Salted Cod With Buttered Spinach, Chickpeas and Anchovy Dressing
Pear and Almond Tart with Caramel Ice Cream and Maple Toffee Sauce
Wednesday
Breakfast
Blueberry Oat Waffles with Honey and Lavender Cream
Lunch
Thai style Warm King Prawn, Mango and Coconut Salad or Char-grilled Spicy Beef
Fillet served with a Coriander Relish.
Lemongrass and Coconut crème brulee
Dinner
Risotto of Crab, Avocado Ice Cream
Rabbit Saddle, Tarragon Tortellini, Lentil and Aged Balsamic Sauce
Citrus Soufflé, Hot Chocolate Ice Cream
Thursday
Breakfast
Vanilla and Yogurt Muffins with Poached Fruit Compote
Lunch
Charcuterie of Meats and Fish, Mixed Herb Salad and Truffle infused White Bean
Peach Tarte Tatin and White Chocolate Sorbet
Dinner
Goats Cheese Ravioli with Tomato, Red Pepper Fondue, Garlic Foam and Thyme Oil
Quail stuffed with a Pistachio Mousse, Lemon and Thyme Polenta and a Balsamic sauce
Lime roasted Pineapple, Pain d’Epices and Mascarpone Mousse
Friday
Breakfast
American Pancakes, Crispy Bacon, Scrambled Egg and Maple Syrup
Lunch
Fruits de Mer: – Oysters, Mussels, Jumbo Prawns, Lobster, Spider Crab, Sevruga
Caviar, Clams and Scallop Ceviche
“Carpaccio” of blood orange with its own sorbet
Dinner
Twice Baked Blue Cheese Soufflé on Double Cream
Spiced duck breast with cherry compote and a port sauce
Raspberry Mille-Feuille
Saturday
Breakfast
Eggs Benedict served with either Smoked Salmon, Bacon, Artichoke or
Avocado
Lunch
Whole Slow Roasted Suckling Pig, Panache of Market Vegetables, Apple Purée and its
own juices
Tiramisu with Cocoa Sauce and Coffee Bean Ice Cream
Dinner
Caramelised Veal Sweetbreads, Red Onion Marmalade, White Port Syrup
Steamed Halibut, Potato Puree, Spinach and Sauce Vierge
Apple mousse with apple ice cream and cider coulis
Sunday
Breakfast
Full English: – Smoked Bacon, Sausage, Field Mushroom, Sautéed Potato, and Eggs
of choice, Black Pudding, Grilled Tomato and Fried Bread
Lunch
Selection of mixed Sushi and Sashimi, Sesame Seaweed Salad
Chilled Vanilla and Wild Strawberry Rice Pudding and Liquorice Ice Cream
Dinner
Pan Seared Scallop with Artichoke Barigoule
Chicken and Wild Mushroom Ballotine, Lemon and Thyme Gratin and Truffle Vinaigrette
Summer Berry Panacotta