Sample Menu

DAY ONE

Breakfast:
Fruit platter, sausages, scrambled eggs, crispy bacon and fresh croissants filled with ham and cheese

Lunch:
Grilled prawns, mixed leaf salad, quinoa, avocado and yuzu dressing
Thai chicken satay with peanut sauce and rice noodles
Vanilla and coconut panna cotta with mango sorbet and mint

Dinner:
Chilled Ajo blanco, croutons and grapes
Pan fried cod, creamy polenta, ratatouille and clams
Dark chocolate and tonka bean tart, vanilla ice cream and orange tuille

DAY TWO

Breakfast:
Fruit platter, avocado on toast, poached eggs and crispy bacon

Lunch:
Seared tuna served on tomato salad, pickled red onion and kalamata olives
Lobster thermidor, triple cooked chips and fennel salad
Pavlova, rose essence, strawberries and pomegranate

Dinner:
Cold vichyssoise with croutons and crispy leeks
Grilled rib-eye steak, garlic mash potato, asparagus and black peppercorn sauce
Crème brulée with mascarpone and berries

DAY THREE

Breakfast:
Fruit platter, smoothies, eggs Benedict

Lunch:
Chicken Caesar salad
Lamb rump, dauphinoise potato, cavolo
Nero, celeriac puree and red wine jus
Crepe suzette, orange sorbet dressed by candied mandarin peels

Dinner:
Tuna tataki, ponzu dressing, crispy garlic, truffle oil and mizuna
Salmon teriyaki, honey glazed pak choi and pickled ginger
Matcha lemon drizzle cake with candied lemons

DAY FOUR

Breakfast:
Omelette with sautéed mushrooms, spinach and feta cheese

Lunch:
Sea bass ceviche
Leche de Tigre
Peruvian corn and sweet potato
Miso glazed black cod, pak choi, quinoa and pickled ginger salad
Carrot and cardamom cake

Dinner:
Heritage tomato salad, burrata, pesto and crispy basil
Beef fillet, fondant potato, braised cabbage, baby carrots and red wine jus
Pistachio souffle

DAY FIVE

Breakfast:
Fruit platter, waffles with fresh berries and whipped creme

Lunch:
Spanish gazpacho
Chicken paella with alioli
Torrijas with caramelised apples and cinnamon

Dinner:
Mediterranean mezze platter to share (hummus, baked cumin spiced aubergine, cucumber, peppers, celery sticks, feta, beans, figs, falafels)
Lamb koftas with tzatziki and grilled vegetables
Chocolate marquise, baileys toffee caramel and coffee ice cream

DAY SIX

Breakfast:
Fruit platter, smoked salmon bagel with cream cheese and capers

Lunch:
Seafood feast: Mussels a la marinera
Octopus with potatoes and paprika
Lobster, prawns, king crab and oysters, all served with dipping sauce, sweet corn and lemon wedges
Basque cheesecake, rhubarb sticks, creamy mascarpone and honeycomb

Dinner:
Braised cauliflower with romesco and toasted pine nuts
Duck breast, sweet potato puree, king oyster mushroom and hoisin sauce
Lemon meringue tart, creme fraiche and pistachio

DAY SEVEN

Breakfast:
Fruit platter, slice of bread rubbed with garlic and tomato topped with cured ham
Spanish omelette with potato and onion (frittatas)

Lunch:
Steak tartare, tarragon mayonnaise, quail egg and thin crostini
Poached turbot, mussels, grilled courgettes and a pernod velout
Apple tarte tatin, vanilla caramel served with rum and raisins ice cream

Dinner:
Caprese salad dressed with balsamic
Seafood linguini with calamari, prawns and mussels
Classic Italian tiramisu