MAGIC CAT

Day 1:

Lunch:

Freshly shucked oysters on arrival with champagne

Crab salad with avocado, radish, chives, ruby grapefruit and endive sallad with crunch croutons

Linguine with clams, chilli, garlic, white wine, parsley, cherry tomatoes and extra virgin olive oil

Dinner:

Soller prawns served with a roasted tomato stuffed with ratatouille and crispy squid ink bread crumbs

Crispy skin fillet of local seabream on a bed of wilted kale and radicchio with dill pickled ribbons of cucumber and a beurre-blanc sauce

Deconstructed lemon meringue pie with fresh raspberries

Day 2:

Lunch:

Steamed mussels with chilli, garlic, white wine and tomato, served with warm focaccia

Homemade pizzas – Prosciutto, buffalo mozzarella & rocket with a garlic tomato base (anchovy, olive, caper, cherry tomato & basil)

Served with an avocado, tomato, and mint leaf salad

Dinner:

La corvina carpaccio with capers, radish, snow pea tendrils and micro cress salad

Moroccan spiced Mallorcan lamb cutlets, cauliflower cous cous with pine nuts, sultanas and a minted lemon yogurt

A light and fluffy raspberry soufflé served with a raspberry and lime sauce

Day 3:

Lunch:

Fig, jamon, burrata and rocket salad with grissini and balsamic reduction

Slices of Kobe beef with soba noodles, chilli and Asian greens

Dinner:

Sundried tomato, brie and basil stuffed mushrooms

Prawn and coconut curry with seasonal vegetables, cilantro, black sesame and crispy fried shallots, served with steamed jasmine rice

Trio of desserts: chocolate mousse, mini cheesecake, and vanilla bean ice-cream

Day 4:

Lunch:

Fish tacos – crispy tempura battered halibut in a soft shelled taco with red cabbage, carrot and coriander served with a chilli lime mayo and Valentina hot sauce

Dinner:

Red snapper ceviche with white peach and fresh baby fennel

Roasted duck breast cooked medium rare served with roasted new potatoes, baby beets, broccolini and honey sesame glazed baby carrots

Poached pears in a cinnamon and anise syrup, wrapped in puff pastry and served with vanilla bean ice-cream

Day 5:

Lunch:

Steamed edamame beans with sea salt

Langoustine and salmon, with brown rice, asparagus and fresh herbs

Dinner:

Beetroot cured salmon with an endive, crème fraiche and chive sweet potato salad

A seared fillet of seabass, green beans, courgette and charred baby fennel puree with a white wine sauce

Ice drop vanilla bean panna cotta with pineapple and mango

Day 6:

Lunch:

Seafood paella with prawns, mussels, clams and squid with saffron rice and red pepper

Dinner:

Pork and chicken terrine with dates and pistachio nuts, served with toasted sourdough, pickled fennel, seeded mustard and cornichons

Oven baked barramundi fillet, served on a bed of wilted spinach and a buttery fava bean puree, with a rich tomato, basil and garlic sauce

Hazelnut, sultana and brandy pudding served with a honey zabaglione

Day 7:

Lunch:

A Japanese inspired assortment of sushi, sashimi and dumplings served with wasabi, pickled ginger, and a chilli soy sauce

Dinner:

Galician style octopus with kipfler potatoes, smoked paprika, sea salt flakes and olive oil

Mallorcan lamb rump cooked medium rare, served on a bed of French Puy green lentils with autumn vegetables and a red wine and rosemary jus

Bittersweet Chocolate Tart with roasted fig and clotted cream