BREAKFAST
Every morning, the guests will be served a selection of sliced fruits, cheeses, cold cuts, freshly baked breads, muffins, chia puddings, pastries, jams, yoghurts, compote, waffles or crepes, and homemade granola.
In addition the guests can then order any cooked breakfast they wish.
A menu will be presented for guidance.

Day 1
LUNCH BUFFET
Vitello tonnato
Salt baked snapper stuffed with lemon and herbs
Thrice cooked kipfler potatoes with salsa verde
Antipasto platter
Caprese salad
Caesar salad
Avocado, roasted peppers, olives, and feta salad
Orange blossom cake with mandarin and basil sorbet, creme anglaise and citrus segments

DINNER
Miso soup
Teriyaki tofu
Sushi selection featuring avocado and salmon dragon rolls, Seared wagyu maki with eel sauce, nigiri selection and lobster sashimi
Pork yakisoba
Edamame salad
Pickled ginger and wasabi
Miso marinated aubergine with tahini dressing and wakame salad
Green tea pannacotta with red bean and sesame candy

Day 2
LUNCH BUFFET
Wagyu lollipops
Spanish style marinated chicken with paprika and tomato sauce
Arugula, apple, parmesan, candied walnut salad
Charred asparagus and quail egg
Spanish omelette with tomato jam, arugula and parmesan
Churros with chocolate and dulce de leche

DINNER
Lobster cappuccino
Ravioli gnudi with champagne vinaigrette
Veal osso bucco served with risotto milanese
Side of vegetables
Sticky toffee pudding with butterscotch sauce and vanilla ice cream

Day 3
LUNCH BUFFET
Oysters with crispy shallots and nam jim
Flash fried calamari with sichuan pepper
Spicy Thai pork salad with mint, chilli and sweet lime dressing
Satay chicken with peanut sauce and cucumber and chilli salsa
Pineapple fried rice
Green papaya salad
Coconut lava cake with pandan custard and coconut crumb

DINNER
Zucchini soup with truffle cream
Seared scallops with violet cauliflower puree, soused onion and avocado gazpacho
Confit duck leg with braised cabbage and apple, cheesy fried polenta and orange jus
Mille feuille of fresh berries, creme chantilly and puff pastry biscuit

Day 4
LUNCH BUFFET
Platter of grilled lobster with garlic and fresh herbs
Mussels steamed in white wine with cherry tomato concasse
Kobe wagyu tomahawk with duxelles and chim chirri sauce
Sautéed potatoes with onion and herbs
Wilted spinach tossed with crispy prosciutto and lemon vinaigrette
Platter of grilled Mediterranean vegetables
Brillat savarin lemon cheesecake with lemon curd, creme chantilly and fruit

DINNER
Tomato soup with confit tomatoes
Asparagus with goat cheese, avocado cream and celery gel
Ham hock ravioli with pea sauce
Tuna and snapper ceviche with ouzo and mandarin
Chocolate caviar tart with chocolate tuille and raspberry sorbet

Day 5
LUNCH BUFFET
Selection of hummus, baba ganoush, beetroot dip, flat breads, cold cuts, smoked fish
Bocconcini, pesto and tomato pizza
Salami, prosciutto and orange oil pizza
Bocconcini, shaved truffle and herb pizza
Spinach, pumpkin, pine nut and feta salad
Grilled vegetable salad with basil and sweet balsamic
Mixed leaves with French dressing
Poached pears wrapped in kataifi pastry with spiced yoghurt and Persian fairy floss

DINNER
Mushroom consomme with gnocchi and enoki mushroom
Crab and avocado timbale with salsa rosso and creme fraiche
Lasagna salad with roast vegetables, romaine, grana padano and crispy prosciutto
Braised lamb shank with mashed potato and broccolini
Raspberry creme brulee with biscotti

Day 6
LUNCH BUFFET
Rabbit pies
Fried turbot with caponata and tapenade
Pesto and camembert arancini balls with saffron sauce
Bruschetta salad
Farro, parmesan and herb salad with cider dressing
Caprese crackers with basil lavosh
Cheesecake filled donuts with strawberry sauce

DINNER
Heirloom tomato, snow pea and quinoa salad
Monochrome of beetroot cured salmon with beetroot emulsion, cream cheese and pickled beetroot
Grilled pork tenderloin, caramelised apple, pumpkin purée, peas, sweet potato hash and jus
Deconstructed lemon meringue pie

Day 7
LUNCH BUFFET
Asian infused tuna tartare on rice crisps
Pickled baby cucumber filled with salmon, apple and ginger puree and nori gel
Pad Thai with river prawns
Kobe wagyu fillet spicy "crying tiger" style with spicy dipping sauce
Stir fried water spinach with garlic and chilli
Wild rice, pear, edamame and nori salad with kimchi dressing
Fresh mango with sticky rice and coconut sauce

DINNER
Pumpkin soup
Soft shell crab hot pot with tomato, chilli and green herb hollandaise
Chicken ballantine stuffed with fois gras and pancetta, served with spinach puree, truffled potato stack, avocado cream and thyme jus
Rice pudding with fresh strawberries, lemon verbena jelly and spiced strawberry ice cream

Mid meal snacks
There will be a daily cake, brownie or cookies always on offer, as well as a selection of sorbets and ice cream.
Guests can also order a range of sandwiches, burgers and fresh fruit platters on demand.