Catamaran Interlude

BREAKFAST

Shakshuka (baked eggs), served with sliced avocado, hummus and homemade flatbread
Blueberry, almond and lemon loaf
Homemade nut granola and yoghurt
Fresh fruit

 

LUNCH

Pumpkin risotto, served with arugula and parmesan flakes

 

DINNER

Eye fillet steak, served with Mediterranean salad and herby new potatoes

DESSERT

Honey and yoghurt set cheesecake

 

BREAKFAST
Fresh croissants
Fried eggs and bacon
Apple, pear and cinnamon danish
Yoghurt pots with fresh fruit

 

LUNCH

Corn fritters served with smashed avocado, and cream cheese and sweet chilli dip

 

DINNER

Crispy chicken salad with orange, roasted hazelnuts and manuka dressing

 

DESSERT

Raspberry chocolate brownie, served with fresh fruit
 

 

BREAKFAST

Toast with smashed avocado and feta, topped with scrambled eggs and chilli flakes
Crepes served with maple syrup / berries / sliced banana and chocolate spread
Chia seed puddings topped with mango and passionfruit
Fresh fruit and yoghurt

 

LUNCH

Vegetarian Middle Eastern feast
Roasted whole cauliflower, served with green tahini sauce and lemon
Spiced couscous and herb salad with sauteed baby tomatoes
Roasted beetroot with yoghurt and preserved lemon
Cucumber and lamb’s lettuce salad

 

DINNER

Orzo pasta with prawns, tomato and marinated feta

 

DESSERT

Healthy apple berry crumble, served with yoghurt cream

 

 

BREAKFAST

Sweet potato, corn and feta frittata, served with homemade tomato relish
Nutella, sesame and hazelnut rolls
Overnight oat crumble with fresh berries
Fresh fruit and yoghurt

 

LUNCH
Thai beef salad with roast pumpkin, kaffir lime and peanuts
Charcuterie board

 

 

BREAKFAST

Freshly baked focaccia with asparagus, soft boiled eggs and prosciutto
Hotcakes served with golden syrup / berry compote and whipped cream
Homemade nut granola and yoghurt
Fresh fruit

 

LUNCH

Celebration rice with saffron and sweet spiced lamb

Leafy green garden salad

 

DINNER

Crispy skin salmon fillet, served on a bed of vegetable mash, drizzled with mustard sauce

 

DESSERT

Sticky date puddings, served with caramel sauce and vanilla ice cream

 

 

BREAKFAST

Homemade bagels with smoked salmon, arugula, cream cheese and sliced tomato
Scrambled eggs
French toast, served with toasted walnuts and caramelised bananas
Bircher muesli with grated apple, sliced banana and yoghurt
Fresh fruit

 

DINNER

Creamy chicken fettucine

 

 

BREAKFAST

Eggs benedict
Freshly baked cinnamon rolls
Homemade nut granola and yoghurt
Fresh fruit

 

LUNCH

Salmon poke bowls
Watermelon and feta salad