Let’s face it, it’s all about the food.
See our sample meal plan to get the taste buds tingling.
(menu is dependent on available produce and may change without notice)
Menu
Breakfast
Freshly baked ham and gruyere cheese croissant
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Brioche French Toast with whipped mascarpone cream and berry compote
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Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens
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Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes
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Shakshouka
Gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.
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Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.
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Classic Eggs Benedict
Poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.
Lunch
Mexican spread
Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.
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Mediterranean Mezze Platter
Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.
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Lobster rolls
A zesty, citrus lobster mix made with ingredients picked fresh from Awatea’s garden served on a crusty baguette.
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Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad
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Flame Fired Pizza
Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
Pepperoni
Roasted aubergine, zucchini, onion and mushroom with feta
Anchovy, garlic and extra cheese
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Sushi Platter
Sushi Rolls (raw tuna with wasabi cream, seared teriyaki chicken, fried chicken with avocado and cucumber)
Spicy tuna on crispy rice cakes
Nigiri
Raw fish slices (sashimi) served on top of bites of sushi rice
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Awatea beef burgers (all handmade)
Juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.
Hors D'oeuvres
Charcuterie board
A selection of cheeses, crackers, cured meats, olives and fruit
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Bruschetta
Whipped ricotta and feta with sundried tomatoes
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Hummus and Baba Ganoush with crispy pita and crudites
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Guacamole and corn chips
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Salmon and cream cheese crostini
Appetizer and Main
Patatas Bravas
Potato pave, roast garlic aioli, spicy patatas bravas sauce, jamon iberico dust
Paella
Chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.
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Caesar Salad Croquettes
Crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing
Ragu
Slow cooked, beef short rib ragu served on pappardelle pasta
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Japanese fusion tasting menu
Yakitori Lobster with Ponzu Mayonnaise
Gyoza - pork and cabbage dumplings served alongside a spicy soy dipping sauce
Tuna tataki - sesame crusted seared tuna steaks with a soy, ginger, lime dressing
Crispy gochujang chicken
Yuzu, white miso roasted carrots
Stir fry mushroom and bok choy
Garlic pan fried edamame beans
Risotto
Parmesan, champagne risotto with garlic, seared scallops
On the grill
Charcoal grilled rib eye steak, buttery fondant potatoes, mushroom–red wine reduction and lightly charred asparagus.
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Thai style crispy beef spring rolls
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Vietnamese Sticky Pork Stir fry
Caramelized pork mince paired with stir fried mushroom and bok choy and Jasmine Rice
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Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette
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Chicken Marbella
Baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.
Dessert
Chocolate almond torte with raspberry cremeux and fresh berries.
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Snow egg meringues with crème pâtisserie
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Pistachio cake with chocolate ganache and whipped vanilla cream
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(Guest favourite) Vanilla and ground almond cake with pineapple cream and fresh passionfruit.
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Classic Tiramisu
A layered dessert of espresso-soaked ladyfingers and rich mascarpone
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Vegan chocolate mousse with orange, almond crumb
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Vanilla and Lime baked cheesecake