Lunches

To be served grazing style

  • Zucchini pappardelle tossed in basil pesto and topped with lemon garlic chicken and toasted walnuts.
  • Red quinoa and mandarin chicken salad with wild fennel yoghurt and laoganma
  • Italian inspired spinach torte with market greens and a pear, walnut and carrot slaw
Salmon fillet on a green salad with an edible flower Seared fish with herb salsa and red cabbage Tray of filled flatbreads with fresh herbs

Dinner

Served Grazing Style

  • Pan fried sea bass filet with root mash and Tuscan kale in a beurre blanc sauce
  • Stir fried beef, brocoli and shiitake mushrooms served over fragrant jasmine rice and topped with bean sprouts and chilis
  • Tuscan chicken orzo with sundried tomatoes, capers and Parmesan shavings
A chef plating a dish Steaks searing in a pan with rosemary Plated beef with roast potatoes

Snacks

Prepped by the chefs and left for guests to enjoy at their leisure

  • High protein Greek yogurt and berry bark
  • Superfood shots
  • Seasonal smoothies
  • Homemade chocolate date & oat power bars with peanut drizzle
Berry yogurt bowl with nuts and mint Bottles of homemade ginger beer and kombucha Chocolate dessert with cream and caramel sauce

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