Breakfast
Coconut Brioche French Toast: Thick-cut brioche soaked in coconut custard and toasted golden. Served with caramelized banana, passionfruit syrup and toasted macadamias.
Caribbean Sunrise Bowl: Greek yogurt layered with tropical fruits, house-made granola, coconut flakes, chia seeds and local honey.
Shakshuka Verde: Eggs gently poached in a green herb and roasted pepper sauce, finished with feta, avocado and grilled sourdough.
Smoked Salmon & Avo Tartine: Toasted artisan bread topped with whipped cream cheese, smoked salmon, avocado, pickled shallots, capers and fresh herbs.
Sweet Corn and Scallion Fritters: Served with crispy bacon, avocado salsa and lime crème fraîche.
Breakfast Arepas: Warm corn arepas stuffed with scrambled eggs, aged cheddar, avocado and chorizo.
Mango Coconut, overnight Oats: With toasted almonds, passionfruit and cinnamon.
Lunch
Blackened Mahi Tacos: Fresh mahi-mahi with pineapple salsa, avocado crema, pickled red onion and shredded cabbage
Caribbean Poke Bowl: Ahi tuna, coconut rice, mango, cucumber, avocado, edamame, sesame and ginger dressing.
Grilled Jerk Chicken Flat Bread: Topped with charred pineapple, mozzarella, fresh herbs and chili honey.
Watermelon & Seared Tuna Salad : Watermelon, cucumber, feta, mint and sesame-seared tuna with citrus dressing.
Lobster & Mango Rolls: Butter-poached lobster with fresh mango and herb aioli served in toasted rolls.
Chimichurri Steak Bowls: Grilled flank steak, roasted sweet potato, avocado, pickled vegetables and green herb sauce.
Coconut Shrimp Boa Buns: Crispy shrimp with spicy pineapple slaw and lime aioli.
Canapé (sunset snacks/ afternoon)
Tuna Tataki: Sesame-crusted tuna with ponzu, avocado and crispy shallots.
Coconut Ceviche Cups: Fresh fish cured in lime, coconut milk and herbs served in cucumber cups.
Whipped Feta & roasted Tomato Crostini: Finished with basil oil and toasted pine nuts.
Caribbean Crab Toast: Blue crab, citrus aioli and microgreens on grilled sourdough.
Charred Octopus Skewers: With smoked paprika, lemon and herb oil.
Rum Glazed Pork Belly Bites: Finished with pineapple relish and crispy shallots.
Tropical Mezze Board: Hummus, marinated olives, grilled vegetables, tropical fruits and warm flatbreads.
Dinner:
Rum & Lime Glazed Snapper: Served with coconut sweet potato purée, charred broccolini and mango salsa.
Caribbean Seafood Risotto: Creamy saffron risotto with shrimp, scallops, mussels and fresh herbs.
Coffee Rubbed Beef Tenderloin: Served with truffle potato purée, roasted vegetables and red wine reduction.
Coconut Braised Short Ribs: Slow cooked short ribs served with creamy polenta and roasted carrots.
Jerk Lamb Racks: With sweet potato fondant, grilled asparagus and mint chimichurri.
Lobster & Prawn Linguine: White wine garlic butter sauce, fresh herbs and parmesan.
Island Surf & Turf: Grilled beef filet with garlic butter prawns, charred corn purée and seasonal vegetables
Mojo Chicken: Cuban-inspired citrus marinated chicken served with black bean rice and grilled pineapple.
Desserts:
Passion fruit Cheesecake: Coconut biscuit crust with passionfruit glaze, cinnamon Tuile.
Dark Chcoolate & Sea salt tart: Served with whipped mascarpone & Fresh berries, berry Couli, Toasted Almond Slices.
Coconut panna Cotta: Fresh mango and lime salsa, pineapple pearls.
Rum Roasted Pineapple: Vanilla bean ice cream and toasted coconut crumble.
Banaoffee Parfaits: Layers of caramel, banana and whipped cream.
Guava Bread Pudding: Warm vanilla bean custard and caramel sauce, Charred guava slices, almond crumble.
Stone Fruit Pavlova: Crisp meringue topped with Peach & Nectarine slices, Stone Fruit curd, Bavarian Cream, chili dark chocolate sauce.
