5 Day Guest/Charter Menu

Selection of fresh seasonal and local fruits

homemade organic plain yoghurt, toasted multi seed granola, raw juice of the day, chia pudding with wild honey and a selection of house made pastries and breads.

Zucchini and baby spinach fritters

with soft poached eggs, shaved black truffles.

Home cured trout on a rye toast

lemon ricotta and cherry tomato relish.

Mixed berry smoothie protein bowl

with maple and pecan granola.

Toasted focaccia

with rosemary and garlic, anchovy butter and pickled mustard seeds.

Wild caught amberjack crudo from the Tyrrhenian Sea

Amalfi lemon zest and juice with organic arugula and capers.

San Marzano DOP tomatoes

burrata di bufala DOP, heirloom beef steak tomatoes with a hazelnut basil pesto.

Organic courgette flowers fried in cold-pressed olive oil from Sorrento

fresh ricotta with summer truffle and parmesan.

Slow poached organic vitello tonnato

with a rich tuna dressing, wild roquette leaves and organic capers.

Josper grilled free range lamb from Irpinia

local rosemary and garlic from Vesuvius with a smoked shallot lamb jus.

Hand rolled gnochetti pasta

with organic milled semolina, spicy Andalusian sausage with market fennel and confit garlic.

Toasted egg plants from Anacapri

San Marzano DOP tomato sauce, aged pecorino shards with fresh market basil.

Whole baked seabass in Sicilian sea salt

with grilled artichokes and pepper agua patza.

Char grilled cavolonero and radicchio from Sorrento

citrus and parmesan dressing.

Farmers market arugula

with organic green beans and sliced baby heirloom tomatoes.

Charred red capsicums

with local marjoram, blood orange reduction with red wine vinaigrette.

Italian farro and burnt pumpkin salad

baby squash from Capri and red wine roasted red onion with thyme and garlic.

Selection of fresh seasonal and local fruits

homemade organic plain yoghurt, toasted multi seed granola, raw juice of the day, chia pudding with wild honey and a selection of house made pastries and breads.

Turkish shakshuka

eggs baked in a spiced tomato and pepper sauce with mint and garlic yoghurt.

Cold smoked and cured Norwegian salmon

truffled baby spinach with poached eggs and ossetra kuluga caviar.

Belgian waffle

with a maple whipped mascarpone and a warm berry compote.

Ancient grain loaf

with seaweed butter made from Breton butter with sea salt flakes.

Langoustine carpaccio

with a langoustine and Champagne espuma with salmon roe.

Free range duck rillette cooked

with a Bordeaux wine, Agen prunes and toasted walnuts.

Line caught and cured dorade from Ile d'Oleron

organic Corsican citrus and espelette flakes.

Poached violet artichokes from Brittany

whipped goat's cheese mousse with a Perigord hazelnut dressing.

Line caught Saint Pierre from La Rochelle served

with a bouchot mussel veloute and cold pressed virgin olive oil.

Milk fed veal cutlet from the Limousin region served

with veal au jus and girolles mushrooms.

Blue lobster from Roscoff

Brittany, roasted and poached, served with a Champagne reduction.

Pan roasted potato and semolina gnocchi from Saint Malo

yellow tomato bisque with basil oil.

Crushed and roasted Ratte potatoes from Ile de Re

with wild thyme and garlic.

Endive salad

with crispy Jerusalem artichokes from Brittany, walnut and lemon dressing.

Tender yellow wax beans from Vendee

with parsley, capers and baby spinach from Ile de Oleron.

Green salad

with hand picked sea vegetables from Ile de Noirmoutier region.

Selection of gluten free bread rolls

with salted market butters and smoked pumpkin spread.

Hudson Valley sweet onion confit

saffron emulsion with preserved Meyer lemons from local NYC farms and sourdough crumbs.

Candied heirloom summer pumpkin from Union Square Greenmarket

with crispy chicken skin, puffed organic grains and a sauce bearnaise.

Hudson Valley chicken and duck pastilla in homemade phyllo pastry

burnt aubergine from Long Island and organic yoghurt from upstate NYC with sliced almonds.

Organic salt baked beetroots from Satur Farms upper NYC

with home fermented black garlic aioli, beetroot moutabal and garlic flowers.

Char grilled Hudson Valley celeriac steaks

with organic butter beans and parsley.

Hand shaped casarecci pasta

with local pimentos, Maryland lump crab with organic basil.

Snake River Farms NY strip steak

char grilled with a bone marrow jus and chimichurri.

Local Maine lobster

with spot prawns poached in a Cajun butter sauce.

Stone-ground heirloom polenta enriched

with sharp cheddar from Vermont, petit herb salad.

Char grilled broccolini from Long Island

smoked sea salt and Meyer lemon dressing.

Crispy roasted fingerling potatoes

with rosemary and cultured butter from Vermont.

Shaved Brussels sprout and kale Caesar salad

Japanese style milk bread

with flour from Okinawa prefecture served with white miso butter.

Spiny lobster sashimi from the Isle of Shima served

with organic ponzu from Kitayama and shiso.

Fresh tofu skin salad from Ishiyama on local greens

served with a sesame and miso goma dressing.

Torched Sanuki olive wagyu beef

with fresh wasabi from Amagi, Shizuoka.

Steamed egg custard

with Hokkaido eggs, uni and salmon roe from Otaru Bay.

Hiroshima Bay king crab legs steamed in bamboo leaves from Tochigi

Binchotan charred black throat seaperch from Noto Peninsula

pickled daikon and Tosa vinegar.

Yakitori A5 wagyu ribeye from Kobe

glazed with soy, mirin and Yamagata sansho pepper.

Handmade udon noodles

with flour from Kanagawa, agedashi broth and katsuobushi flakes.

Sauteed Yamagata taro root

with baby carrots and togarashi spice.

Short grain rice

with a yuzu Kyushu paste and Tochigi grown mushroom.

Onsen tamago

with tamari and mirin from Aichi prefecture.

Asparagus and sweet potato tempura

with ginger and sesame dipping sauce from Goma don.

Selection of fresh seasonal and local fruits

homemade organic plain yoghurt, toasted multi seed granola, raw juice of the day, chia pudding with wild honey and a selection of house made pastries and breads.

Turkish shakshuka

eggs baked in a spiced tomato and pepper sauce with mint and garlic yoghurt.

Cold smoked and cured Norwegian salmon

truffled baby spinach with poached eggs and ossetra kuluga caviar.

Belgian waffle

with a maple whipped mascarpone and a warm berry compote.

Toasted simit bread

with flour from Armenia with sesame and a selection of dips.

Crispy spinach and feta borek from Izmir

with a rich tomato and garlic sauce.

Lightly battered shrimp from the Antalayan coast

with homemade garlic labneh and sumac.

Fava beans and fennel puree from the Marmara region

with braised fennel, mint and radishes.

Stewed black mussels from Armenia

with fragrant spiced rice and burnt lemon.

Josper grilled chicken skewers

with olive oil and sumac from Hatay, tahini and preserved lemon dressing.

Charcoal grilled wild caught seabass from Bodrum

with bay leaves and crispy chickpeas in coriander.

Manti

Turkish dumplings, with ground beef from Konya, burnt garlic butter with cumin.

Slow roasted lamb from central Anatolia

with sour cherry sauce from Isparta and garlic potatoes.

Slow cooked imam bayildi in a rich tomato sauce from Bodrum

with pine nuts.

Fresh bulgur wheat salad from the Karaman region

with cucumbers, mint, parsley and cilantro.

Pomegranate salad from Antakya

with sumac onions and cumin scented yoghurt.

Spicy pepper and tomato salad from Aydin

with sumac, green peppers and vinegar from Bursa.

South Pacific coconut bread

with tomato chili sambal.

Yellowfin kingfish ceviche from Houhora Harbour

with coconut, avocado, kiwi fruit and green chilli.

Coromandel Bay king oysters baked

with beef bone marrow, finger lime and white pepper.

Seared New Caledonian scallops

with confit garlic puree, parsley butter and pangrattato.

Fijian grilled eggplant in lolo

coconut and tomato sauce, with local cassia.

Char grilled local fe'e octopus from Auckland

with chilli and lime romesco sauce.

Hand reared and chicory fed TE Mana lamb roulade

with charred chicory and lamb au jus.

New Zealand green lipped mussels and red snapper steamed in Cloudy Bay Sauvignon Blanc

with garlic and chilli.

Sliced local paua from Houhora in a light tomato and olive dressing on garlic spaghettini pasta

Tongan green papaya and coconut salad

with spinach, tomato, avocado, orange and Fijian coconut vinegar.

Persimmon salad

with vine tomato, pomegranate and mint.

New Zealand roasted kumara

with cinnamon and roasted macadamia nuts from Vanuatu.

Hawke's Bay steamed greens

broccolini, Swiss chard and asparagus with a calamansi dressing.

Selection of fresh seasonal and local fruits

homemade organic plain yoghurt, toasted multi seed granola, raw juice of the day, chia pudding with wild honey and a selection of house made pastries and breads.

Poached eggs on a sourdough English muffin

sauteed field mushrooms with chard and a grain mustard hollandaise.

Berkshire pork sausages

gratinated tomato and soft scrambled eggs with parsley.

Baked eggs en cocotte

with smoked ham, zucchini and Italian fontina cheese.

Whole meal pita bread from Naxos

with cold pressed olive oil and oregano.

Potato skordalia

tzatziki and yellow pea puree with hand picked olives from the island of Andros.

Carpaccio of octopus from the Cyclade islands

with citrus oil from Naxos, oranges, sea salt and capers.

Fresh Kavala sardines from the Aegean Sea dressed

with sliced red onion and dried oregano.

Chickpea and green pea fritters

with Greek yoghurt from Skiathos.

Slow cooked beef shin from Thessaly

with sun dried cherry tomatoes from Santorini and Kalamata olives.

Oven baked amberjack from the Saronic Gulf

with a citrus and fennel orzo.

Calamari from the Dodecanese

stewed with Macedonian couscous and feta cheese.

Wild caught Aegean shrimp saganaki

with goat's milk feta cheese from Lesvos.

Ancient grain salad

with pickled and shaved cucumber, pepper flakes and chopped spinach from Skiathos.

Grilled feta from Psiti

with roasted red capsicum, cold pressed olive oil and wild sage.

Grilled asparagus

with almond bread sauce, confit shallots and burnt garlic butter.

Steamed and grilled horta greens

with roast artichokes from Santorini.

Crispy roti served

with pandan butter and turmeric-infused hummus.

Char grilled spicy chicken satay

with lime leaves, sweet and sour tamarind and peanut sauce.

Crispy wild caught Samut Songkhram blue crab

with green mangos and a Thai chilli dressing.

Thai pomelo salad

with Trat Province lobster and salted shrimp with a lemongrass dressing.

Spicy mixed mushroom larb

with a Thai mint and coriander dressing.

Wok-tossed fresh Trat Province baby squid

with rice noodles, crispy garlic and kaffir lime zest.

Bangkok heritage slow-braised pork belly in five-spice broth

with sweet soy sauce from Ayutthaya.

Wild caught Rayong seabass

steamed with Samut Songkhram lime and fresh coriander.

Thai green curry

with free-range chicken, Thai eggplant, kaffir lime and holy basil.

Spicy Rayong grown green papaya tropical fruit salad

with a Trat Province tamarind lime dressing.

Stir-fried morning glory

with a Bangkok fermented soybean sauce, chilli and garlic.

Thai wing bean salad

with coconut milk dressing and roasted cashew nuts.

Pandan and lime leaf steamed sticky rice

with fermented roast chilli paste.

Selection of fresh seasonal and local fruits

homemade organic plain yoghurt, toasted multi seed granola, raw juice of the day, chia pudding with wild honey and a selection of house made pastries and breads.

Huevos estrellados

grain fed free range eggs with fried potatoes, paprika and sauteed smoked chorizo.

Malted wheat porridge

coconut and cocoa with cinnamon and a Swiss dried fruit muesli.

Boiled eggs

with spelt and rye bread soldiers, calves' liver spread with onions.

Rustic brown bread

with Soller extra virgin olive oil and sea salt accompanied with Polenca olives.

Mallorca heirloom tomato and Marcona almond gazpacho

celery and basil oil.

Roasted figs

with San Daniele ham, honey from Soller and Pedro Ximenez sherry vinegar.

Catalan baby spinach

with a warm pine nut, muscovado sugar and black currant dressing.

Grilled red prawns from Soller

with a Ramallo tomato, garlic and paprika sofrito.

Port d'Andratx black fideua

with cuttlefish, prawn crudo and roasted garlic aioli.

Filleted dentex baked

with South Corsican sobrasada and thin potatoes.

Slow roasted suckling pig from Menorca

with orange blossom honey and rosemary pork au jus.

Pan seared pork negre from Campos

with glazed cherry reduction and almond puree.

Vegetarian Menorcan paella

with seasonal market vegetables and organic herbs.

Tomatoes

peppers and olives from La Mancha slow cooked and served with Manchego cheese crumble.

White asparagus from Navarra

with a hazelnut picada, parsley and garlic from Cuenca.

Organic pumpkin from Vall d'Aran

slow roasted in the pizza oven with goat's cheese from Alt Urgell.

Fried sourdough bread served

with a smoked snoek pate and mustard butter.

Hand caught and pickled yellowtail

turmeric, onion and garlic masala with white vinegar.

Steamed and smoked West Coast black mussels in a sweet onion veloute

with chakalaka.

Line caught wild West Coast kob

with apricot jam and onion glaze, pickled mustard seeds.

Ostrich blade carpaccio from Oudtshoorn

with a spiced spekboom chutney.

Josper grilled Karoo springbok loin

with a rooibos tea infused red wine game jus.

Curried pasta salad

with peppers, cooked yellow peaches and ginger from Carnarvon.

Paternoster rock lobster

crayfish, gently poached in a lemon garlic butter from the Vredendal region.

White and orange sweet potatoes from Tulbagh cooked in honey

cinnamon and bay leaves.

Gem squash

zucchini and green peas from the Atlantis farm with a Philadelphia matured gouda.

Sliced and pickled marinated organic heirloom tomatoes

with garlic, red wine vinegar and Haazendal olive oil.

White corn meal phutu

with a sweet tomato and onion chutney and lamb jus.