Fine dining in the world’s most beautiful locations.

Our talented chef will happily cater to any dietary requirements you may have and is particularly keen to source organic, sustainable and ethical produce wherever possible.

Summer Menu

Breakfast
Seasonal fruit platter
Fresh from the oven breakfast muffins
Eggs any style with your choice of bacon, smoked salmon or spinach
Toast, Croissants

Lunch
Chilli and king prawn linguini
Lemon posset with lemon and almond shortbread
Mezze platter – a selection of Greek delights
Houmous, muhamma and pitta, falafals, tahaini, olives, feta, greek salad
Pistachio and almond baklava
Seared fresh tuna steak with mango, scallion and chilli salsa
Vanilla bean ice cream with pomegranate syrup and pineapple flowers
Zucchini noodles with torn chicken, basil pesto and sun blushed tomatoes
Strawberry and orange glazed tart
Sushi platter
Comprising a selection of sashimi, nigiri, sushi rolls, ceviche and hand rolls
Japanese cheesecake with fresh raspberries
Baked mini aubergine halves with spinach, mushrooms, cream cheese with parmesan crumb
With butternut squash and feta quinoa salad
Tiramisu

Afternoon Tea
A freshly baked cake will be available to accompany your afternoon cup of tea or coffee

Dinner
Portobello mushroom and halloumi stack with thyme and balsamic
Breast of chicken stuffed with Cashel blue wrapped in parma ham with pan seared asparagus
White chocolate and cardamom parfait
Red Thai curry, ginger and coconut infused clams
Teriyaki salmon served with Asian noodles
Ginger baked plums with vanilla bean ice cream and toasted almond flakes
Garlic sautéed mushrooms, thyme and gruyere toasts
Fillet steak with lemon and parsley gremolata, saffron rice and a Mediterranean
vegetable ratatouille
Salted caramel whip with vanilla infused shortbread
Antipasti prosciutto cups with balsamic reduction drizzle
Pork tenderloin rolled with creamed spinach, mushrooms, garlic and herbs, sweet
Potato stack, honey mustard parsnips and brocollini
Rich chocolate pots with Chantilly cream and chocolate flake
Smoked salmon and avocado tower with pea shoots
Pan seared scallops with crispy prosciutto and sage, wild rice, creamed kale and spinach
Honeyed parfait with mulled wine plums
Polenta crostini with ricotta, butternut squash and sage
Slow roasted lamb shank with white wine and garlic with a celeriac puree
Luxurious croissant and butter pudding with white chocolate crème anglaise
Pan fried mozzarella encased in prosciutto with a homemade plum chutney
Red wine and duck risotto with garlicky mushrooms and crackling
Dark chocolate and Cornish sea salt caramel tart