Fresh local fruits artfully sliced and plated, natural muesli, vanilla honey or maple yogurt, assorted local pastries and toast served with jam and butter.
Date and walnut-berry scones or almond mila muffins served with coconut butter and a blended smoothie made with fresh local fruits.
Eggs cooked to order, bacon or ham, whole-grain toast with butter and jam
Cinnamon and rum flavored French toast served with fresh strawberries, papaya and garnished with cream and fresh mint.
Balsamic frittata prepared with potatoes, fresh local vegetables and bacon or ham.
Platters of fresh wedges of tomato and sliced cucumber, assorted cheeses, olives, boiled eggs, thick cream, fresh butter, honey and crusty slices of freshly baked local bread.
Poisson Cru served on a bed of fresh greens. Fresh tuna marinated in lime and coconut milk with diced cucumber, capsicum and tomato, garnished with chopped coriander.
Creamy red bell pepper chipotle soup served with a raw herbed macadamia nut cheese on a cucumber disk with a raw flax seed cracker, followed by vegan crab cakes drizzled witha dill tartar sauce over a bed of mango Dijon marinated callaloo, island spinach and kale.
Fresh tuna Nicoise served with crusty French bread and a chilled Savignion blanc.
Traditional tomato gazpacho soup garnished with avacado and fresh coriander, pan seared catch of the day served with rocket (arugula) parsley salad dressed with olive oil, balsamic vinegar, fresh squeezed lemon and shaved parmesan and fresh bread.
Fresh fish or beef tacos topped with a choice of pineapple, mango or tomato salsa and guacamole served with spicy mexican rice and a sliced cucumber yogurt salad.
Roasted capsicum and eggplant layered with fresh greens over flat bread, garnished with capers and drizzled with extra virgin olive oil.
Eggplant stuffed with a walnut pate, served with oregano-paprika roasted tomatoes and a bulgar pilaf.
Portobello mushrooms stuffed with a quinoa pilaf and aged blue vein cheese, poached in Pinot Gris and served over wilted greens.
Lasagne prepared with courgette pasta, layered with raw tomato marinara sauce, thinly sliced marinated mushrooms, homemade basil pesto and raw pine nut ricotta cheese; dehydrated to perfection.
Shitake ravioli with croccoli rabe, balsamic fig puree and ginger cream.
Chickpea and pumpkin curry in a tomato and coconut milk base flavored with cumin and sweet coriander seeds, topped with toasted coconut and pumpkin seeds presented with basmati rice and accompanied by a beet or cucumber raitia.
Swordfish kebabs garnished with fresh dill and presented with celeriac, orange and walnut salad.
Fresh basil pesto over spinach pasta finished with grated parmesan and served with fresh prawns tossed with garlic and olive oil and a sliced tomato and red onion salad drizzled with a balsamic vinaigrette.
Sushi and Sashimi
Artfully presented, garnished with toasted sesame seeds and a daikon radish salad, pickled ginger and wasabi.
Smokey eggplant, carrot and caraway, and beetroot and yogurt dips served with flat bread.
Traditional hummus or warm pumpkin hummus or sundried tomato hummus or raw courgette hummus served with torn pita triangles, vegetable crudites, olives and chunks of feta cheese.
Bruchetta with pesto or warm goat cheese, marinated mushrooms and blue vein cheese, or layered with mozzarella, tomato and fresh basil leaves.
Spinach and feta stuffed mushrooms.
Tuna marinated with passion fruit, lime and coriander.
Thai sweet chili prawn wraps.
Summer rolls and red chili-pineapple dipping sauce.
Chicken and walnut salad piled on a bed of watercress.
French cheeses and fruit plate served with sliced baguette and assorted crackers.
Yogurt, mint and barley soup
Cucumber yogurt soup
Indian lentil dahl
Thai coconut chicken soup
Watermelon mango gazpacho
Seafood boulibase or chowder
Brazilian black bean and orange soup
Pear and Walnut salad with raspberry vinaigrette
Watermelon and feta salad finished with fresh mint
Apple, raisin, walnut waldorf with yogurt dressing
Greek cucumber, tomato and feta salad with kalamata olives
Insalata Caprese with fresh buffalo mozzarella, tomato and basil
Totally green mixed lettuce, grated carrots, beets, tomatoes, cucumbers topped with tamari toasted pumpkin seeds, sunflower seeds, and pomegranate vinaigrette
Vanilla and spice poached pears in a pool of Sabayan
Walnut stuffed figs in red wine and clove syrup
Macadamia nut and coconut crusted raw key lime pie
Sinless avocado chocolate velvet mousse
Summer fruit tart with cashew cream with lime and mint
Bliss balls rolled in organic chocolate, cashew almond apricot balls rolled in coconut
Sun balls made with dates, seeds and nut butter spiced with cardamom and coriander