Breakfast

As well as fruit, yoghurt, cereals, toast, juice, tea & coffee:

Sun-blush tomato, courgette and Fontina cheese Frittata

Caramelised apples on brioche toast served with Greek yoghurt

Crab omelette with oyster sauce

Ham and Gruyere French toast

Scrambled eggs with smoke salmon and chives

Gingerbread pancakes with maple syrup

Egg on cheese and ham rosti

Lunches

Chicken, red pepper and smoked mozzarella quesadillas

Moroccan lamb burgers with tomatoes, hummus and pita

Steak bruschetta with Dijon mayonnaise

Seafood salad with lime and chilli salsa

Mascarpone and Gorgonzola tart

Crab salmon & scallop cake with papaya, mango & pineapple relish

Lobster salad with spicy lemon dressing

Hors d’oeuvres

Crab stuffed shrimp with tomato cucumber relish

Wild mushroom & goats cheese bruschetta

Shrimp scallop pate with cilantro, dill & pine nuts

Canapés of chicken & sun dried tomato mousse

Nouvelle potatoes stuffed with goat’s cheese, sour cream and caviar

Chutney cheese torte served with assorted crackers and crudités

Skewered tortellini with lemon dip

Starters

Caramelised scallops with sizzling haloumi and lemon oil

Strawberry Brie salad with raspberry poppy seed dressing

Mozzarella filled with crab and avocado

Red plum tomato and fennel cocktail

Shrimp roulade with tequila lime relish

Curried apple soup

Waldorf salad

Thai crab chowder

Entrée

Beef fillet with oyster mushroom and leek ragout, thyme infused mash, potato-herb crisp and rich port wine jus

Lobster and crab ravioli

Seared fillet of lamb with mint and chilli sauce on a bed of spiced butterbean puree

Escalope of pork with Parmesan crust and seasonal vegetables

Seared salmon served with zucchini fritters and lobster vinaigrette

Shrimp, scallop & salmon strudel with a champagne mustard sauce

Grouper poached in spicy coconut milk served on a bed of noodles

Desserts

Bitter chocolate and orange truffle cake

Bay leaf & honey parfait with honeycomb brittle

Cinnamon Pavlova with berry coulis

Lemon Tart with raspberry sauce

Malva pudding served in a brandy basket with Amarula sauce

Pecan nut and date tart

Pink panna cotta served with poached tamarillo