<p><span style="font-style:italic"><span style="font-weight:bold">Breakfast:</span></span></p><ul><li>Selection of cereals and oats</li><li>Porridge, berries, almond milk</li><li>Eggs benedict</li><li>Smoked salmon and scrambles eggs on brioche</li><li>Eggs and bacon</li><li>Pancakes, maples syrup, smoked bacon</li><li>Selection of yogurts and</li><li>Fruit bowl</li><li>Pain au chocolates and croissants</li><li>Selection of smoothies and fresh fruit juices</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Snacks:</span></span></p><ul><li>Daily cakes, and biscuits</li><li>Ham and gruyere cheese buns</li><li>Flavoured humus dips, crudities</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Lunch:</span></span></p><ul><li>Velouté of artichoke, mushroom truffle</li><li>Pokie bowls, ceviche tuna, black rice, Feves, mixed leaves, avocado, feta cheese dressed figs, harissa</li><li>Blackened local caught fillet Mahi mahi, braised leeks, baby potatoes, madeira</li><li>Fragrant BBQ Chicken satay skewers, lemon grass ginger, passion fruit salsa</li><li>Colin’s Mexico experience, fajita’s, guacamole, Pico d Gallo, jalapenos, served with mixed chicken, shrimp and the famous Yucatan cochinita pibil and sour cream</li><li>Mixed sushi, salmon, tuna, wasabi, soya sauce. * Can be taken as a Colin culinary class</li><li>The Recipe VIP beef wagyu beef burger, home made brioche and relish</li><li>Ravioli of duck egg, madeira, cauliflower, caviar</li><li>Beef tartar, toasted sourdough, red onion relish</li><li>Roasted Eggplant wraps, Smokey tomato confit</li><li>Stuffed avocados, tuna, onion salsa, coriander</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Dinner:</span></span></p><ul><li>Locally caught lobster, thermidor, mixed green salad, mango chutney,</li><li>Seared Mahi Mahi, pickled cabbage lightly spiced, cooked with king prawns, with shellfish cappuccino</li><li>S n T. Grilled fillet steak, shrimp skewers, Hasselback potatoes, bearnaise sauce. Mixed micro greens</li><li>Hand cut Truffle linguini, parmesan, spiced garlic oil</li><li>USDI bone in ribeye, pommes dauphinoise, roasted cos lettuce</li><li>Braised short rib of wagyu beef, pommes mousseline, caramelised mixed carrots</li><li>Blackened tuna fillet, toasted sesame, shredded radish, mango salsa, wild rice.</li><li>Assiette of cornfed chicken katsu, smoked wing, confit leg and roasted breast, potato pave, chicken velouté.</li><li>Roast duck breast, wild cherries, pak choi confit leg dumpling.</li><li>24hr Braised lamb tagine, cooked in the ground, spiced, cous cous, beets.</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Desserts:</span></span></p><ul><li>Cheese board selection, figs, walnuts, grapes and breads</li><li>Vanilla crème brulee red berries</li><li>78% Valrhona Chocolate delice, salted caramel, ice cream</li><li>Classic English trifle, short bread</li><li>Lemon tart, meringues, peppered strawberry dressing.</li><li>Selection of ice creams and sorbets.</li></ul>