TAPAS

Breakfast 

• Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.  

• Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.  

• Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.  

• Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.  

• Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.  

• Brown butter and cardamom cinnamon rolls & fresh fruit.  

• Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.  

• Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit 

Lunch 

• Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).  

• Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.  

• Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.  

• Homemade pizzas served with grilled romaine chicken Caesar salad.  

• Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.  

• Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.  

• Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa. 

Dinner 

• Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup. 

• Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.  

• Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.  

• Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.  

• Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.  

• Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.  

• Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese. 

Dessert 

• Blueberry Basque burnt cheesecake  

• Lemon sorbet served in a lemon shell  

• Key lime pie with whipped cream  

• Matcha coconut ice cream 

• Tiramisu and espresso 

• Passionfruit Pavlova 

• Warm Texas chocolate sheet cake with raspberries 

*cake on requests for special occasions