<div>ALL MENU OPTIONS CAN BE SUBSTITUTED OR CHANGED ACCORDING TO DIETARY RESTRICTIONS, PREFERENCES AND ALLERGIES</div> <div> </div> <div>DAILY COCKTAILS OFFERED</div> <div> </div> <div>FULL SAMPLE MENUS AVAILABLE UPON REQUEST AFTER BOOKING</div> <div> </div> <div> <div><strong>BREAKFAST - ALL SERVED WITH CEREAL, GRANOLA, FRESH FRUIT & YOGURT</strong></div> <div> </div> <div>Eggs Benedict/Florentine served on English muffins with hollandaise sauce (ham or vegetarian</div> <div>option with spinach and mushrooms)</div> <div>Bacon or breakfast sausage</div> <div> </div> </div> <div> <div>Breakfast sandwiches served on freshly baked rolls with fried eggs, tomato, preferred cheese, bacon and homemade aioli</div> </div> <div> </div> <div> <div>Fluffy buttermilk blueberry pancakes Hard boiled eggs Bacon or breakfast sausage</div> <div>Fresh fruit platter</div> <div>Various flavoured yogurts served with granola and mixed nuts Coffee and tea</div> </div> <div> </div> <div> <div><strong>LUNCH</strong></div> <div> </div> <div>Mediterranean cous-cous salad served with sun- dried tomatoes, peppers, cucumber and onions topped with fresh feta crumble and cajun chicken skewers and balsamic glaze</div> </div> <div> </div> <div> <div>Slow-roasted barbecue pulled pork sandwiches served with zesty creamy coleslaw on freshly baked buns</div> <div>Potato salad served on the side </div> <div> </div> <div>Miso ginger ahi tuna poké bowls served with fresh mango and avocado on a bed of quinoa</div> </div> <div> </div> <div> <div><strong>DINNER</strong></div> <div><br />WINE PAIRINGS OFFERED </div> <div> </div> <div>To Start:</div> <div>Caprese salad with balsamic glaze</div> <div>Eggplant and pomegranate salad in a creamy yogurt dressing</div> <div> </div> <div>Main:</div> <div>Spaghetti carbonara prepared in a white wine cream sauce with pancetta, onions and parsley</div> <div> </div> <div>or </div> <div> </div> <div>Vegetarian fettuccini with tomatoes and parsley</div> </div> <div><br />To Start:</div> <div>Caramelized onion and Brie tart baked inside phyllo pastry</div> <div> </div> <div> <div>Main:</div> <div>Mango chicken curry served on a bed of rice with homemade naan bread with garlic butter</div> </div> <div> </div> <div> <div>To Start:</div> <div>Beet and goat cheese salad with candied walnuts and balsamic glaze</div> <div> </div> <div>Main:</div> <div>Marinated steak grilled to perfection, paired with roasted garlic potatoes, grilled vegetables and creamy mushroom sauce </div> </div> <div> </div> <div><strong>DESSERT</strong></div> <div> </div> <div>Rum fudge pie topped with fresh mint and vanilla ice cream</div> <div> </div> <div>Mini cheesecakes with caramel sauce and pistachios</div> <div> </div> <div>Key lime pie with graham cracker crust and whipped cream</div> <div> </div>