Chef's Anna Sample Menu
Breakfast
*All breakfasts are served with fresh local fruit
Banana Bread
White chocolate and walnut banana bread with peanut butter whipped cream and raspberry coulis
Shakshuka
Eggs poached in a spicy tomato and red pepper sauce
Ebelskivers
Earl Grey and blueberry danish pancake balls
Huevos Rancheros
Tortillas topped with refried beans, homemade tomato salsa, fried eggs and cotija cheese
Painkiller French toast
Inspired by the famous cocktail!
Avocado Toast
Served on fresh bread with bacon, grilled halloumi, pickled onion and hot honey
Bagel Board
Build your own bagel with all the toppings!
Lunch
Tacos
Pulled pork tacos with a fresh pineapple jalapeno salsa
Tuna Poké Bowls
Classic poké bowls with sesame ginger and soy marinated tuna
Mezze Spread
Beef skewers served with a variety of sides and homemade flatbreads
Pad Thai
Shrimp and chicken pad thai
Duck Salad
Pan seared duck breast served with a zesty orange salad
Crab Cakes
Homemade crab cakes served with a green salad
Steak Salad
Seared steak with a blue cheese and grilled corn salad
Lunch Desserts
Salty Dog Sorbet
Grapefruit sorbet with a splash of gin and himalayan pink salt
Caramel Squares
Layers of shortbread, caramel and chocolate
Cookies
Homemade chocolate chip cookies
Cheesecake
Oreo base with a vanilla bean cheesecake
Blondies
White chocolate and pecan blondies
Coffee Cake
Coffee infused sponge cake with an espresso buttercream
Rocky Road
Chocolate and marshmallow biscuit bars
Snacks
Crispy Rice
Spicy tuna served on crispy fried rice
Hummus
Homemade hummus with crudités
Charcuterie
A selection of cheese and cured meats
Bruschetta
Marinated tomato served on crispy bread
Gyozas
Chicken gyozas with a spicy soy dipping sauce
Bao Buns
Crispy chicken bao buns
Baked Brie
Served with a homemade bacon onion and whiskey jam
Starters
Arancini
Fried rice balls with a spicy red pepper vodka sauce
Roasted Butternut Soup
Served with a dollop of creme fraiche and crispy fried pumpkin seeds
Polenta Cake
Fried polenta with caramelized mushrooms
Mussels in the Goan Style
Mussels cooked in a coconut, turmeric and ginger broth
Grapefruit Ceviche
Ceviche of local red snapper
Beetroot Carpaccio
Thinly sliced marinated beetroot with caramelized goats cheese
Caprese Salad
Fresh tomatoes, basil and mozzarella with a balsamic reduction
Main Courses
Lamb Ragu
Slow cooked lamb shank ragu served with pappardelle and burrata
Jerk Salmon
Salmon marinated in homemade jerk seasoning served with a mango slaw and fried plantains
Pork Belly and Scallops
Slow cooked pork and pan seared scallops served with cauliflower puree
Duck Confit
Served with a wild mushroom risotto
Beef Bourguignon
Slow cooked beef bourguignon served with creamy mashed potato
Rack of Lamb
Braised rack of lamb with dauphinoise potatoes, confit leeks and a mint pea puree
Miso Cod
Miso marinated cod served on a bed of fluffy rice and seared bok choy
Desserts
Old Fashioned Panna Cotta
Orange and vanilla bean panna cotta with an angostura and bourbon caramel sauce
Chocolate Brownie
Served with homemade ice cream
Poached Pears
Earl Grey poached pears served with a vanilla bean mascarpone and sesame seed praline
Deconstructed Cheesecake
Vanilla bean cheesecake mousse with lemon curd and walnut crumble
Tiramisu
Layers of coffee and rum soaked savoiardi biscuits with a mascarpone mousse
Creme Brulee
Cardamom and vanilla bean creme brulee
Sticky Toffee Pudding
Served with a butterscotch sauce and homemade vanilla ice cream
