OMAKASE | Sample Menu
Breakfast
A fresh fruit platter, yogurt/parfaits and baked goods are served with breakfast every morning
The classic Eggs Benedict is served with Canadian bacon atop English muffins and finished off with a homemade hollandaise sauce
Whipped cream cheese stuffed French toast with fresh berries
Sourdough toast with smashed avocado, feta crumbs, crispy bacon bits and marinated red onions
Shakhuka: a North-African dish of eggs gently poached in a chunky tomato and bell pepper based sauce, topped with fresh herbs and enjoyed with crusty bread
Bagel Board: a breakfast charcuterie of smoked salmon, deli meats, eggs, cucumber, tomatoes and various spreads and toppings
The family fry: a delectable and hearty spread served family style including bacon, sausages, eggs, hashbrowns and more
Spanish tortilla topped with spicy chorizo and local greens
Baked goods
A variety of freshly baked muffins
Fluffy pancakes or waffles
Banana bread
Cinnamon apple turnovers
Pain au chocolat
Lunches
Panko-crusted crispy chicken Caesar salad with homemade dressing and freshly baked focaccia
Mediterranean mezze: homemade hummus serves as the base for turkey or lamb koftas served on a bed
of quinoa alongside halloumi cheese, a greek salad, homemade tzatziki and warm pita bread
Balsamic marinated NY strip salad with a zesty gremolata, Italian vinaigrette, grilled corn and garlic bread
Spicy tuna poke: sushi rice, mango, cucumber, radish, carrot and sriracha mayo, topped with seaweed salad, crushed peanuts and sesame seeds
Greek-inspired king prawns served with a mediterranean pearl couscous salad and red bell pepper sauce
Light and creamy, yoghurt-based lobster salad garnished with a squid-ink tuile and lemon zest
Pizza day: a variety of pizzas are prepared from scratch and baked in our Ooni pizza oven
Appetizers
Seared scallops in a silky corn sauce, pancetta crumb topping, basil oil and local microgreens
Burrata caprese salad with seasonal tomatoes and fruit, balsamic pearls, local basil and shaved crostini
Beetroot and goats cheese salad in a cucumber bowl
Clams in a garlic and white wine sauce with local fresh herbs
Beef carpaccio, arugula and parmesan shavings
Cocktail stone crab claws with mustard dipping sauce
Cauliflower veloute with chorizo oil
Entrees
Baked cod fillet, creamy vegetable orzo and pea puree topped with tomato tartar and local sprouts
Local snapper or mahi-mahi served with cilantro rice in a coconut red curry sauce
Miso sea bass, purple cauliflower puree, garlicky-spicy sauteed bok choy and glazed carrots
Halibut in a mango beurre blanc served over black rice with charred leeks, pepper drops and topped with a fresh mango salsa
Braised beef cheeks/short rib served with a carrot puree, crispy kale and potato fondant accompanied by a sherry sauce
Sweet potato puree with pistachio-crusted lamb rack served with charred brussel sprouts, fresh salsa verde and pomegranate seeds
Filet mignon with roasted garlic potato mash, charred broccolini, blistered cherry tomatoes, parmesan tuile and a delicious creamy peppercorn sauce
Desserts
Brazilian passion fruit and pineapple mousse
Panna cotta with pink chocolate ganache and cookie crumble
Eton Mess with seasonal fruit
Raspberry and graham cracker cheesecake
Decadent tres leches cake
Chocolate lava cake with homemade pistachio ice cream
Lemon posset with a white biscuit soil
