A Sampler from the Galley of Chef Maxime
POTATO GALETTE BENEDICT
Crispy potato and parmesan galette topped with poached egg, hollandaise sauce and chives
BRIOCHE FRENCH TOAST
Thick sliced brioche French toast with fresh berries and lemon zest
SMOKED SALMON BAGELS
Smoked salmon topped bagel with cream cheese, avocado roses, capers, and red onion.
SMASHED AVOCADO TOAST
Toasted sourdough with smashed avocado, a poached egg, crispy bacon and feta cheese.
Japanese style souffle pancakes served with salted butter and maple syrup.
Crab in a creamy lemon aioli on rye toast with diced red chilli and dill
Blackened style Mahi Mahi fillet on a summer salad with a lemon vinaigrette.
MIDDLE EASTERN MEZZE
Fresh falafels, mint and cumin lamb balls, tabbouleh, tzatziki, hummus, and baked pita breads.
ASIAN NOODLE SALAD
Sweet chilli teriyaki seasoned chicken tossed in Udon noodles with Bok choy, bamboo shoots, curried coconut milk and toasted cashews.
SALMON POKE BOWLS
Salmon on a bed of sticky sushi rice, shredded carrot, wakame noodles, edamame beans, avocado roses, spring onions, sliced radish, and wasabi cream.
Soft tortillas filled with seasoned fresh fish and a Caribbean summer slaw.
Salmon roses, nigiri, assorted maki, California rolls and cucumber rolls.
Crispy phyllo pastry filled with spinach and feta.
CHIMICHURRI BEEF SKEWERS
Tender beef skewers marinaded in a savoury Argentinian sauce.
Small balls of rice stuffed with mushrooms and rolled in panko crumbs and fried.
COCONUT CRUSTED CHICKEN TENDERS
Chicken coated in coconut and served with a mango salsa.
SESAME COATED AHI TUNA
Seared Ahi coated in sesame seeds a n served on a Wonton crisp with wasabi cream.
Traditional Caribbean conche ceviche with lime and orange juice, peppers, pineapple, and cucumber served with toast points.
PISTACHIO CRUSTED AHI TUNA
Ahi tuna covered in crushed pistachios, seared, and served on a bed of soba noodles tossed in wasabi cream, seaweed noodles and microgreens.
Soy and ginger salmon filet, Bok choy, charred spring onion, black rice.
FILET OF BEEF
Seared filet of beef, potato pave, Hasselback butternut, broccolini and charred scallops.
NEW ZEALAND LAMB
Herb crusted New Zealand rack of lamb on a polenta cake with spring vegetables .
Baked butterfly lobster tail served on a bed of creamy risotto and a fresh green citrus salad.
Salt water poached and cast-iron seared turnip, succotash, beet puree and crispy leeks.
SALTED CARAMEL MACADAMIA CHEESECAKE
Baked vanilla cheesecake topped with salted caramel and roasted macadamia nuts.
Layers of mascarpone cheese, espresso soaked savoiardi biscuits dusted with chocolate and espresso powder.
MADAGASCAN VANILLA PANNA COTTA
Classic panna cotta flavoured with Madagascan vanilla bean, drizzled with a berry compote and delicate white chocolate shavings.
A classic rich set custard dessert with a caramelized sugar crust
Meringue bowl filled with Chantilly cream, passionfruit, and lime zest.
European style flourless chocolate cake topped with fresh raspberries and dusted with icing sugar.