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.

Traditional flourless chocolate and almond torte with organic almonds from Puglia and dark chocolate.

Lemon sponge cake infused with limoncello from Capri, filled with organic Amalfi lemon cream with blood orange sorbet.

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.

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.

Blueberry buckle with lemon verbena ice cream from organic markets.

Maple and pecan pie cake made with Ellsworth pecan nuts and buttermilk whipped cream from the Hudson Valley dairy.

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.

French apple tart with apples from Vendee with a crispy puff pastry and whipped cream from Normandie.

Armagnac prunes with creme patissier in French beignets with almonds from Nouvelle-Aquitaine.

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.

Uji matcha and Hokkaido cream ganache cubes with roasted soybean flour from Nara.

Sakura mochi with adzuki bean paste and salted cherries from Shizuoka.

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.

Turkish rice pudding from the Trakya region with vanilla bean and rosewater cream.

Crispy kataifi dough with Hatay cheese, sugar syrup and ground pistachios.

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.

Cook Islands pawpaw and arrowroot custard with a baked Fijian coconut cream.

Tahitian poe pudding with vanilla and bananas, apple chutney and cinnamon.

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.

Baked Greek yoghurt with salted caramel almonds, fior di latte gelato and cherries.

Custard filled phyllo pastry with candied pumpkin from Koufeto island and honey.

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.

Mango sticky rice with jasmine-smoked coconut cream and crispy yellow lentils.

Thai custard with golden egg threads, jasmine and pandan syrup with vanilla sponge.

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.

Creme Catalan with lemon made from pasture raised dairy cattle in La Cerdanya.

Alicante almond tart with goat's milk ice cream from Zamora.

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.

Cape Malay koesister with shredded coconut, slow cooked stone fruit and a cinnamon gelato.

Cassia and fynbos honey pudding with West Coast creamery pasture raised eggs and cream, oat biscuit crumble.