Moroccan Shakshuka topped with feta, arugula and avocado. Served with fresh, boat-made toasted ciabatta, crispy bacon and breakfast sausage
Banana-coconut Frenchtoast served with optional assorted fruit, berries and nuts as optional toppings, alongside rum-infused maple syrup, crispy bacon and fried egg.
Fresh English muffins draped with cold smoked salmon under a soft poached egg, topped with Hollandaise sauce, capers and a sprinkle of cayenne pepper.
Crisp baked croissants loaded with creamy spinach and scrambled egg, fresh tomatoes and sautéed mushrooms with a slice of cheese.
Spinach, feta and sun-dried tomato omelette, with spicy chorizo, served alongside skillet potatoes and a small garden salad.
Crisp corn tortillas filled with refried black beans, pico de Gallo, bacon and spicy salsa, and a fried egg, made to order. Served with optional toppings of guacamole, sour cream and sweet jalapeños.
Boat-made bagels served on a platter of scrambled egg, bacon, smoked salmon, salami, ham, cream and cheddar cheese, hummus, avocado, red onions, tomato, cucumber, pickles, stuffed pepadews, sun-dried tomatoes and capers for the perfect build-your-own breakfast.
Greek spread” boat-made pita bread served alongside balsamic-marinated chicken skewers, baked beef meatballs, pan-fried falafel, roasted sweet peppers and fluffy cous cows. Served with natural hummus, mint tzatziki and Greek salad on the side.
Roast cauliflower and creamy basil pesto pasta, topped with fresh basil, blistered garlic cherry tomatoes, roasted almonds and burrata. Served with a fresh zucchini, roasted pine nut and feta salad with balsamic glaze. BBQ pulled pork sliders with tangy cabbage and cranberry coleslaw, charred corn and crispy potato fries.
Teriyaki baked salmon steaks with roasted cinnamon carrots on top of a hand-crafter circle of white rice and a strip of nori, sprinkled with roasted sesame seeds. Served with a roast cauliflower and chickpea salad with avocado, feta, garden greens and a boat-made honey-mustard dressing.
Assorted sushi and tuna poke bowls filled with marinated tuna, white sticky rice, nori, avocado julienne vegetables, edamame beans and bang bang sauce. Served with soy sauce, wasabi and pickled ginger.
Sweet and sour roast chicken thighs with shiitake mushrooms, baby boy chow and soy-pickled soft boiled eggs in a decadent chicken broth with ramen noodles
Your choice of fresh fish or chilli beef-filled crispy corn tortillas, wild rice, refried black beans and corn, pico de Gallo, salsa verde, sour cream and guacamole. Served with loaded cheesy nachos and a Mexican corn salad.
Green fig preserve and brie cheese wrapped in prosciutto and phylo pastry, baked to perfection and served with fresh arugula and balsamic glaze.
Shrimp cocktail: Juicy shrimp in a creamy mayonnaise sauce served in half a ripe avocado
Cauliflower cheese croquettes with black garlic mayonaise
Tuna tartare in sesame ginger sauce on cubed avocado, wrapped in paper-thin cucumber slices
Crispy spring rolls, loaded with julienne vegetables, served with sweet chilli and soy sauce.
Bourbon-glazed salmon bites on a bed of shredded cucumber, served on top of a warm ricotta sauce.
Beef fillet served with pea puree, deep fried mushroom risotto balls, thyme roasted butternut, candied beetroot, beetroot pickled onions, deep friend hair beetroot and a brandy pepper sauce.
Pecan crusted salmon with lemon marinated fennel and red onion on a bed of quinoa, topped with fennel and caviar.
Black truffle risotto with dehydrated mushrooms and chilli flakes.
Honey mustard pork tenderloin served on potato puree with butter-parmesan green beans and cinnamon roasted butternut.
Thai chicken satay on white rice with stir-fried vegetables and boat-made peanut sauce
Beef tenderloin steak with brandy deglazed lobster and a bisque sauce served with creamy potatoes and seasonal vegetables
Caramelised pineapple creme brûlée served in a pineapple slice with shipped cream and fresh berries
Boat-made mango sorbet sprinkled with crispy coconut flakes and lime coolie
No-bake Oreo cheesecake with caramelised popcorn, crushed pistachio, assorted berries, Toblerone chocolate and dehydrated lime.
Individual lime pies with a coconut-biscuit case and cream cheese icing.
Deep fried vanilla ice cream served with caramel syrup and fresh berries.
Chocolate mousse served with a hazelnut chocolate crumble, meringue shards, chocolate macaroon, seasonal berries and villa ice cream.