Renata's Sample MenuÂ
BreakfastÂ
Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and juices. Bloody Marys, mimosas and bellinis available.
Â
Breakfast tortillas topped with avocado, scrambled eggs and my secret hot sauce
Â
Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren's tomato chutney
Â
Pancakes with tropical spiced mango, coconut yogurt and homemade nut granola
Â
Shakshuka, served with sliced avocado, feta, and freshly baked flatbread
Â
Eggs benedict topped with creamy hollandaise sauce, served with your choice of crispy bacon, smoked salmon or sauteed spinach
Â
French toast served with crispy bacon, caramelized bananas and toasted walnuts
Â
Homemade bagels with smoked salmon, cream cheese, capers, arugula, sliced tomato and scrambled eggs
Â
Lunch
Award Winning Classic French quiche lorraine with strawberry, burrata and grilled peach salad
Â
Flaked salmon salad with baked turmeric rice
Â
Locally caught Mahi Mahi tacos with jalapeno slaw and homemade mango chutney
Â
Thai beef salad with roast pumpkin, kaffir lime and peanuts
Â
Sesame butterflied chicken served on a bed of rice noodles and a side of Asian slaw
Â
Celebration rice with saffron and sweet spiced lamb, served with a leafy green garden salad
Â
Poke bowls with mango, avocado and sesame crusted tuna
Â
Hors d'oeuvres
Grilled peach halves with goats cheese, pistachio crumble and hot honey drizzle
Â
Fresh baked focaccia with a selection of homemade flavored butters
Â
Creamy baked camembert with Ren's Moroccan peach chutney, served with fresh artisan bread
Â
Cranberry and brie bites
Â
Melon, mozzarella and prosciutto stacks
Â
Grilled pineapple spears with jalapeno honey
Â
Charcuterie board with selection of cheeses and signature chutneys
Â
Appetizers
Pear, date and walnut salad with creamy stilton dressing
Â
Peruvian ceviche topped with fresh red chillies and fennel fronds
Â
Italian arancini with creamy mozzarella, salsa di pomodoro and lemon pearls
Â
Phyllo pastry quiche with sundried tomato pestoÂ
Â
Sicilian style tuna carpaccio with lemon and arugula
Â
Grilled peach panzanella, toasted almonds and burrata
Â
Fennel, grape, tomato and orange salad
Â
Lemon bruschetta with cherry tomatoes, arugula and buffalo mozzarella
Â
Dinner
Filet mignon, served with a Mediterranean salad and herby new potatoes
Â
Crispy skin salmon filet with mustard sauce, served on a bed of vegetable mash
Â
Shrimp orzo pasta with tomato and housemade marinated feta
Â
Beetroot gnocchi with gorgonzola sauce, crispy pancetta, crimini mushrooms and toasted walnuts
Â
Mahi Mahi with a lemon butter sauce, over pomme puree and grilled asparagus
Â
Green thai chicken curry, served with fragrant jasmine rice
Â
Lamb cutlets on a bed of carrot puree, sauteed green beans and blue cheese truffle sauce
Â
Dessert
Espresso rumtini served with homemade Irish coffee ice cream
Â
Black doris plum cheesecake with ginger crumble
Â
Trio of desserts: Peach macaron, strawberry fizz parfait, and boysenberry mousse
Â
Key lime pie, topped with meringue and lime zest
Â
Lemony white chocolate mousse with shortbread crumble and chocolate curls
Â
Sticky date pudding, served with vanilla ice cream and caramel sauce
Â
Classic NZ pavlova, topped with cinnamon berry compote and summer fruit
Â
Â
Â