Menus
Starter
Steak Tartare with ‘Nduja Emulsion, Artichokes, Arugula pesto and Carasau Bread
Hand-dived Scallop Carpaccio with Asparagus and Basil Pesto, Jamón and Passion Fruit
Grilled Peaches, Pickled Pear and Frisee Lettuce Salad with Whipped Feta and Maple Vinaigrette
Mains
Barbecued Lamb Leg with Courgettes, Peas, Broad beans, Kohlrabi and Fennel
John Dory with Orange Glazed Endives, Curry Cauliflower Purée, Sultanas and Pinenuts
Goat Cheese and Beet Cannelloni, Roasted Kale and Hazelnuts
Dessert
Strawberry Cake with Maraschino Sauce, Rhubarb and Basil Sorbet
Blood Orange Posset with Marmalade and Rosemary Crumb
Chocolate Tart with Salted Caramel, Hazelnut brittle and Milk Ice Cream
Starter
Vitello Tonnato with Tuna Sauce, Pickled Romanesco, Trompette Mushrooms and Pine Nuts
Raw Sea Bass with Cucumber and Chickpea Salad, Coconut Milk and Sesame
Burrata Cheese with Edamame Salad, Red Pepper Romesco and Cashews
Main
Charcoal-Grilled Chicken Medallions with Lettuce Hearts au Gratin, Turnips and Lemon Marmelade
Grilled Squid with Herb-Seasoned Potatoes, Green Asparagus and Olives Gremolata
Green Risotto with Asparagus & Peas Sauce, Parmiggiano and Crispy Kale
Dessert
Macedonia of Strawberry Salad with Rose-Flavoured Whipped Cream and Yuzu Chocolate
Almondon Cheesecake with Quince
Chocolate Mousse with Extra Virgin Olive Oil, Maldon Salt and Chilli Flakes
Starter
Duck Salad with Shredded Cabbage, Ginger, Cilantro, Mint, Cherries and Cashews
Steamed Mussels with ‘Nduja and Garden Peas
Burrata Cheese with Caponata of Orchard Fruits, Radicchio, Pumpkin and Toasted Seeds
Main
Roasted Venison with Ragu of Porcini Mushrooms, Smoked Potato Dauphinoise, Swiss Chard and Mixed Peppercorns Jus
Red Mullet with Fried Zucchini and Provolone-filled Ravioli
Portobello Mushroom Steak with Butter Beans Mash and Leeks Green Sauce
Dessert
Marsala Poached Apple and Lemon Zabaglione
Tangerine and Ancho Chilli Flan
Apricot Cake with Walnuts, Lavender and Crème Fraîche Ice-Cream
Starter
Slow-cooked Oxtail Pie with Rosemary Mash and Winter Vegetables
Braised Beans with Squid, Calamari and Kale
Charred Hispi Cabbage with Gochujang & Tahini Sauce
Main
Grouse with Prunes, Onions and Madeira Jus
Cuttlefish with Polenta and Swiss Chards
Warm Winter Vegetable Tartlet, Smoked Chilli, Sheep’s Ricotta, Black Olive and Almond
Dessert
Pumpkin and Apple Crumble with Tonka Bean Ice-Cream
Brownie with Gianduia Ganache and White Chocolate Ice-Cream
Ginger and Pecorino Cheesecake with Burnt Lemon Coulis
Breakfast
Smoothie Selection
Mango, turmeric & coconut smoothie
Berry, beetroot & apple smoothie
Green smoothie (spinach, avocado, banana, lime, ginger)
Tahini date shake with cinnamon & oat milk
Fresh Fruits
Seasonal fruit platters (melon, berries, citrus, stone fruits)
Pomegranate & mint fruit salad with lime zest
Breakfast Bowl
Coconut chia pudding with roasted pineapple & toasted coconut flakes
Overnight oats with almond butter, grated apple & cardamom
Buckwheat granola with yoghurt (or coconut yoghurt) & poached pears
Healthy Bites & Snacks
Olive oil & orange zest muffins
Tahini & dark chocolate cookies
Pistachio, rose & polenta cake (gluten-free)
Seeded wholegrain crackers with avocado & herbs
Lunch
Salads
Roasted eggplant, tomato & saffron yogurt salad with pine nuts
Freekeh salad with herbs, grilled vegetables & preserved lemon
Pulses & Plant Protein
Slow-cooked spiced chickpeas with caramelized onion & cumin
Lentil & roasted carrot salad with harissa dressing & labneh (vegan option available)
Grains & Carbs
Lemon & herb couscous with almonds & golden raisins
Sweet potato & coconut stew with lime & coriander (served with brown rice)
Sides & Add-ons
Warm flatbreads / wholegrain pita
Pickled vegetables & fermented cabbage
Tahini, zhug, and herb yoghurt sauces
Fresh leafy greens with citrus dressing
Afternoon Snacks
Zucchini & corn fritters with lime yoghurt dip
Carrot, walnut & spice muffins
Date, cocoa & tahini energy bars
Roasted chickpeas with smoked paprika
Fresh fruit skewers with mint syrup
Iced herbal teas & cold-pressed juices
Dinner
Salads
Charred broccoli, chili & garlic with toasted sesame & lime
Tomato, plum & sumac salad with basil & pistachio
Pulses & Plant Protein
Black lentil (beluga) dal with coconut & curry leaves
Grilled tofu with tamarind glaze & crushed peanuts
Grains & Carbs
Wild rice pilaf with mushrooms, thyme & walnuts
Roasted root vegetables with maple, za’atar & whipped tahini
Sides & Add-ons
Garlic & herb flatbread
Cucumber & mint yoghurt (or vegan alternative)
Spicy chilli oil & lemon wedges
Simple green salad with olive oil & seeds
Canapés
Vitello Tonnato on Focaccia Bite
Grilled Mortadella Skewer with Salmoriglio
Carpaccio Truffle Brioche with Parmesan Cloud
Red Prawn on Black Rice Arrancini
Hand-Dived Scallop with Seaweed Mousse and Crispy Chicken Skin
Bluefin Tuna with Guinduilla Peppers on Crispy Potato
Cucumber Roll with Honey and Lime
Saint Augur Shortbread with Chilli Honey
Hispy Cabbage Skewer with Dates and Gorgonzola