<h1>Breakfast</h1> <p><strong>Selection of breads available</strong> <br />country loaf, potato bread, ciabatta, baguette, kitka, brioche, babka, rye and gluten free</p> <p><strong>Eggs Benedict<br /></strong>English muffin topped with wilted garden spinach, two poached eggs, hollandaise sauce and a choice of either crispy bacon or salmon</p> <p><strong>Shakshuka<br /></strong>Two eggs simmered in a lightly braised spiced tomato and red pepper sauce, finished with crumbled feta, avocado slices and chopped spring onions, served with toast</p> <p><strong>Fresh Homemade Croissants <br /></strong>With grated cheese and homemade jam</p> <p><strong>Breakfast Danish<br /></strong>Filling Selection:<br />Classic homemade jam<br />Cheese, bacon and spinach<br />Feta, black olive and basil<br />Fig, caramelized onion and brie</p> <p><strong>Smoothies & Smoothie Bowls<br /></strong>Fresh seasonal fruit blended with fresh juices, collagen and protein powders, topped with an assortment of granolas & nuts, dried fruit, sliced fresh fruit and nut butters drizzled on top</p> <p><strong>Homemade Gluten Free Granola<br /></strong>Toasted mixed seeds, almond & coconut flakes and a cocoa coating with thick yoghurt and a choice of berry compote *and fresh seasonal fruit</p> <p><strong>Fresh Bagels<br /></strong>Served with thin slices of salmon, crème fraiche, topped with sweet red onions & mustard sauce and dill</p> <p><strong>Dutch Baby<br /></strong>Dusted with icing sugar & syrup/honey and topped with a choice of either fresh mixed berries or poached eggs & bacon</p> <p><strong>English Breakfast<br /></strong>Egg of your choice served with bacon, cherry tomatoes, a sausage, mushrooms and toast</p> <p><strong>Potato Rosti<br /></strong>Grilled potato rosti topped with two poached eggs, cream cheese, rocket & your choice of toppings:<br />Crispy bacon & mushroom<br />Smoked trout & capers<br />Halloumi & cherry tomatoes</p> <p><strong>3 Egg Omelet <br /></strong>Cherry tomato, bacon, onion, pepper and mozzarella<br />Classic French omelet<br />Mushroom, mixed herb and ricotta</p> <p><strong> </strong><strong>Flourless Blueberry & Chocolate Muffins<br /></strong>Served with butter, honey and crispy bacon if wanted</p> <h1>Canapés</h1> <p><strong>Pita Tzatziki<br /></strong>Toasted round pita bread topped with thick yoghurt, sliced cucumber & black olives, dill and dry<strong> </strong>herbs</p> <p><strong>Bite sized Focaccia Selection:<br /></strong>Parmesan & fig<br />Black olive, capers and garlic<br />Basil and cherry tomato<br />Three-cheese and rosemary<br />Balsamic onion<br />Sage and mozzarella</p> <p><strong>3 Way Crayfish tails<br /></strong>Battered & deep fried on top of a chunky tartare sauce<br />Pan fried and served on top of a homemade tomato chutney<br />Poached and coated in a hollandaise sauce topped with paprika</p> <p><strong>Fried Eggplant stacks <br /></strong>Fried eggplant slices are stacked with sliced tomatoes and almond ricotta and served with a garnish of basil leaves and a drizzle of creamy basil pesto</p> <p><strong>Red Onion, feta and beetroot tart<br /></strong>Option of gluten free or regular pastry</p> <p><strong>Cucumber Roll-Ups <br /></strong>Strips of English cucumber, spicey mayo, avocado and a choice between prawn/crab/salmon rolled up in a sushi style topped with matching seafood choice and more spicey mayo</p> <p><strong>Whipped feta with balsamic roasted strawberries <br /></strong>Served on choice of bread topped with freshly sliced basil leaves</p> <p><strong>Bruschetta <br /></strong>Juicy chopped tomatoes with fresh basil served on a crusty piece of sourdough</p> <p><strong>Blue Cheese & Fig Rissoles<br /></strong>A light flakey pastry with a rich fig and blue cheese filling</p> <h1>Appetizers</h1> <p><strong>Teriyaki Chicken Strips <br /></strong>Served on a clean crisp Chinese slaw with a zingy dressing and a side of homemade spicey mayo</p> <p><strong>Artichoke & Jalapeno Dip <br /></strong>Charred baby carrots & corn to dip and served with homemade crostini</p> <p><strong>Arancini <br /></strong>Filled with mozzarella cheese and served with a garlic aioli</p> <p><strong>Moules Mariniere <br /></strong>Prepared & served in a creamy, white wine garlic sauce with fresh baguette</p> <p><strong>Venison Carpaccio<br /></strong>Topped with poached prune, rocket & gorgonzola cream</p> <p><strong>Lobster Bisque<br /></strong>Surrounding a poached tail and garnished with dill and drizzled fresh cream</p> <p><strong>Butternut-prawn & Coconut cream soup <br /></strong>A hearty soup served with toasted sourdough & garnished with chopped basil</p> <p><strong>Steak Tartare <br /></strong>Topped with an egg yolk and served with freshly toasted baguette</p> <h1>Lunch</h1> <p><strong>Salad Variety:</strong></p> <p><strong>Butternut & Avocado <br /></strong>A chunky mix with garlic & cashew nuts all coated in a sweet chili, balsamic dressing with chopped herbs</p> <p><strong>Ottolenghi seafood <br /></strong>A medley of prawns & baby squid tossed with. Fennel, lime, dill, parsley, garlic, chili and oil</p> <p><strong>Spinach & Strawberry <br /></strong>Served on a bed of baby spinach with freshly sliced strawberries, blue cheese, toasted pecans and very thinly sliced red onion topped with Balsamic Poppy seed dressing</p> <p><strong>Vietnamese Chicken <br /></strong>Poached chicken breast shredded and coated in a Vietnamese dressing with a syrup consistency, with roasted and salted peanuts, bean sprouts, sesame seeds, coriander, mint, red & green spring onion and shaved cucumber strips</p> <p><strong>Chopped Broccoli <br /></strong>Broccoli, carrot, cooked & chopped beetroot, avocado, finely sliced red onion, chickpeas, quinoa, toasted almonds & pumpkin seeds, mint and coriander dressed with a maple Dijon vinaigrette</p> <p><strong>Korean Spicy Cucumber <br /></strong>Made with Persian cucumbers tossed with green onions, garlic, Korean chili flakes, sesame seeds & oil, soya sauce, sugar and white vinegar </p> <p><strong>Pear & Gorgonzola <br /></strong>With roasted & salted pecan nuts, rocket, red onion, fennel and a vinaigrette</p> <p><strong>Mezze Board<br /></strong>Hummus, homemade pita bread, Spanakopita, keftethes, falafels, marinated olives, chunky Greek salad and Ottolenghi’s charred tomatoes on a cold yoghurt</p> <p><strong>Rainbow Spring Rolls<br /></strong>Red cand white cabbage,  spring onion, carrot, pickled pink ginger, broccoli, red pepper and tahini dressing with a chili/plain soya dipping sauce</p> <p><strong>Steamed Bau Buns<br /></strong>Filled with crispy pork, kimchi, char siu sauce and spring onions</p> <p><strong>Pork Belly & Prawn Stir-fry <br /></strong>Rested on a bed of sticky rice, coated in a chili glaze</p> <h1>Main Course</h1> <p><strong>Fresh herb marinated rack of lamb/blue wildebeest steak<br /></strong>With coriander and honey – served with a choice of either pomegranate cous cous salad or vegetable medley</p> <p><strong>Paella<br /></strong>Saffron infused loaded with mussels, clams and prawns</p> <p><strong>Sticky Coconut Chicken Stir-fry <br /></strong>With basil-miso vegetable noodles, roasted cashews and fresh baby spinach leaves</p> <p><strong>Roasted Butternut Tortellini <br /></strong>With sage and mint cream</p> <p><strong>Tagliatelle Al Broccoli<br /></strong>A fresh & healthy nutty pasta</p> <p><strong>Red Pepper Marinated Pork Loin <br /></strong>Served on a bed of roasted spaghetti squash strands, finished off in a tahini sauce, topped with chopped & roasted pistachios</p> <p><strong>Venison Loin<br /></strong>Marinated pineapple (brandy, pepper, juniper), beetroot and Pommes William</p> <p><strong>Linguine Vongole<br /></strong>Iconic Neapolitan dish with garlic, pepperoncino, white wine and vongole (carpet shell clam)</p> <h1>Dessert</h1> <p><strong>Vanilla Panna Cotta<br /></strong>Salted caramel shards, ginger shortbread crumb and blueberry coulis</p> <p><strong>Lemon Parfait<br /></strong>With black olive madeleine and poppy seed cream and an olive oil dressing with lemon segments & black kalamata olives</p> <p><strong>Apple Tart Tartin<br /></strong>With homemade vanilla custard</p> <p><strong>Baked Vanilla Cheesecake<br /></strong>With bar-one ganache, no-churn raspberry ice cream and miniature macaroons</p> <p><strong>Assortment of Chocolate Truffles<br /></strong><em>served with a glass of amarula/kalua on ice<br /></em>Plain chocolate<br />Tennis biscuit<br />Salted caramel<br />Ginger caramel<br />Cherry & almond nib<br />Blancor coconut<strong> </strong></p> <p><strong>Frozen Chocolate Berry Slices<br /></strong>Drizzled with vegan dark chocolate, topped with chopped pistachios and fresh pomegranates</p> <p><strong>Chocolate Tart & Raspberry Sorbet</strong></p> <p><strong>Malva Pudding<br /></strong>With homemade custard and vanilla bean ice cream</p>