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| SAMPLE MENU | | Chef: Hannah Cahusac |
Day 1 | Chilled Fruit Soup with Crème Fraîche
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Bouillabaisse with Rouille & Crusty French Bread
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Mini Bread Shots with Pesto, Black Olive Tapenade & Gruyere
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Crispy Sea Bass with Fondant Potatoes, Roasted Shallots & Parsnip Puree
Brandied Fig & Frangipane Tart with Vanilla Ice Cream |
Day 2 | Super Bircher Muesli
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Charred Leek & Red Pepper Salad with Romanesco Sauce
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Soft Boiled Quail’s Eggs with Salt Island Salt & Roasted Cumin
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Chargrilled Steak with Pommes Anna, Asparagus, Green Beans & Dijon Sauce
Crème Brulee with Brandied Peach Puree |
Day 3 | Dressed Crab & Scrambled Eggs with Toasted English Muffin
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Potato & Smoked Mackerel Dauphinoise with Spicy Salad Leaves
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Sardine Escabeche with Fresh Bread
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Pan Roasted Chicken Breast with Savoy Cabbage, Crispy Bacon & Zucchini Velouté
Chocolate & Rum Torte with Cardamom Cream |
Day 4 | Roasted Tomatoes on Walnut Toast
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Authentic Chicken Roti with Pineapple, Chilli & Lime Salsa
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Warm Peanuts with Cilantro, Chilli & Lemon
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Pan-Roasted Duck Breast with Porcini & Merlot Risotto
Grilled Pears on Brioche with Mascarpone, Honey and Balsamic Reduction |
Day 5 | Caramalised Rum Toast with Homemade Syrup & Chantilly Cream
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Rare Beef Tenderloin Salad with Roast Cherry Tomato & Rocket Salad
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Chicken Liver Parfait with Pear & Homemade Chutney
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Grilled Tuna with Salsa Verde, Crushed New Potatoes and Chargrilled Zucchini
Apple Tarte Fine with Homemade Caramel Ice Cream |
Day 6 | Fluffy Pancakes with Homemade Blueberry Syrup & Whipped Butter
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Spiced Crab Chowder with Sweetcorn Puree
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Roasted Thyme & Garlic Camembert with Homemade Bread
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Pan-Fried Lamb Cutlets with Crushed Marjoram Peas, Braised Leeks and a Tomato & Anchovy Sauce
Individual Chocolate Nemesis |
Day 7 | Prosciutto & Pea Omelette
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Panzanella with Chilli & Garlic Prawns
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Mini Vegetable Tempura with Homemade Sweet Chilli Sauce
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Oven Roasted Pork Fillet with Pomme Puree, Mushroom Duxelle & Tarragon Jus
Burnt Caramel Mousse with Caramel Shards | | |
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