BREAKFAST MENU (same for every day)Â
CONTINENTAL BREAKFAST:Â
- Homemade granolaÂ
- Fruit platter – add mint and lime zestÂ
- Yoghurt/plain/Greek styleÂ
- HoneyÂ
- Croissants/pan chocolate/pastries available/OR muffin of the day (Blueberry crumble, apple and cinnamon, feta and spinach, 3-cheese muffins) Preserves (variety of 2)Â
- Cheese platter (variety of 3 cheeses)Â
- Charcuterie/parma ham, Italian salami, smoked hamÂ
- Fruit juices/freshÂ
- Coffee/teaÂ
BREAKFAST TO ORDER:Â
- English breakfast (egg to order, crispy smoked bacon, pan-fried tomato and beef sausage) – served with toast to order (white or wholewheat) 3 egg omelette – with two fillings/choose from: mature cheddar cheese, bacon, feta, caramelised onion, mushrooms, brie cheese slices Egg Benedict a la Jana: Toasted English breakfast muffin, with basil pesto (optional), smoked ham, pan-poached egg to order and drizzled with a mustard and cheese sauceÂ
- Egg Benedict with salmon: Toasted English breakfast muffin, with dill mayo, smoked salmon, pan-poached egg to order and drizzled with a cheese sauceÂ
- Avo on toast – toasted ciabatta with smashed avo, pan-fried baby tomatoes, rocket and poached egg to orderÂ
- Pancakes with berries and crème fraiche – yoghurt crumpets/pancakes – drizzled with honey and add berries and crème fraiche – If berries are not available – use chocolate sauce (use real dark chocolate and cream to make ganache/sauce) and banana with crème fraiche (*recipe attached)Â
- French toast – drizzled with honey/maple and served with crispy bacon Power oats – oats cooked with milk, chopped dates and honey. Serve with Greek yoghurt, macadamia butter dollop, honey, blueberries and poppyseeds
DAY 1Â
LUNCHÂ
Prosciutto, Pear & Gorgonzola rigatoni – served with a light saladÂ
DINNERÂ
Salmon ceviche – on baby salad leaves and lemonÂ
Grilled catch of the day, smashed baby potato bake, Greek saladÂ
Lemon Posset with blueberriesÂ
DAY 2Â
LUNCHÂ
Spicy fish tacos with slaw and lime mayoÂ
DINNERÂ
Gazpacho (cold tomato, cucumber and red pepper soup)
Rack of lamb with rosemary and olive crust – served with creamy mashed potatoes and mushy peas OR sautéd tender stem broccoli and corn with lemon butter and toasted almondsÂ
Vanilla panna cotta with seasonal berries and coulisÂ
DAY 3Â
LUNCHÂ
Greek meatballs with pitas, tzatziki, olives and tomato salsaÂ
DINNERÂ
Caprese salad with burrata, balsamic reduction and basil
Barbeque lemon butter prawns – with green salad and spicy potato wedges or spicy riceÂ
Crème BruleeÂ
DAY 4Â
LUNCHÂ
Asian Poke Bowls (sushi rice, salmon/sashimi, edamame beans, carrots, pickled ginger, avo, sesame seeds, Asian dressing)Â
DINNERÂ
Creamy garlic scallopsÂ
Spatchcock chicken with chimichurri sauce and roasted variety of sweetÂ
potato
Variety of fruit sorbets (3)Â
DAY 5Â
LUNCHÂ
Lemon chicken with pearl couscous saladÂ
DINNERÂ
Burrata with Parma ham and melonÂ
Grilled lobster with a seafood mayo aioli, pan-fried tender stem broccoli and asparagus with lemon butter and roasted flaked almonds, smashed baby potato bake Â
Soufra (phyllo pastry swirls baked with lemon custard and blueberries) – dusted with icing sugar and served with fresh blueberries
DAY 6Â
LUNCHÂ
Chicken mexi buddha bowls – chicken, fajita veg, corn and black beans, avo, bulgar wheat or quinoaÂ
DINNERÂ
Grilled courgette or aubergine rolls with ricotta and herbs – on a fresh homemade tomato sauceÂ
Beef fillet served with burrata, tomato and caper salad and potato wedges ORÂ crispy oven baked potatoesÂ
Classic chocolate potsÂ
DAY 7Â
LUNCHÂ
Chicken Satay skewers with Asian slawÂ
DINNERÂ
Brie or Camembert and preserved fig parcels with phyllo pastry
Grilled prawns with a spicy turmeric and coconut cream sauce, served with rice and pan-fried vegetables (pak choi, mange tout peas, baby corn, shallots)Â
Pineapple semi-freddo with raspberries and toasted coconut