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
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 herbs 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
Pinchos Morunos
Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce
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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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Ceasar Salad Croquettes
Crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing
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Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.
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Yakitori Lobster with Ponzu Mayonnaise
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Pan seared Mahi Mahi, fondant potatoes and crunchy green beans drizzled with a creamy, caper, white wine sauce.
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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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Roasted tomato, artichoke and burrata with crostini
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Rib Eye steak, potato gratin stack and grilled asparagus with a creamy red wine sauce
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Japanese tasting menu
Tuna Tataki
Sesame crusted, seared tuna with a soy, ginger, lime sauce
Pork gyoza (dumplings) with a chunky Asian salsa
Karaage chicken
Fried portions of marinated then floured chicken
Sweet and spicy garlic edamame
Japanese cabbage and cucumber salad
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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 served with Greek yogurt and seasonal berries
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Snow egg meringues with mango sorbet, almond crumb, caramelized pineapple and passionfruit coulis on crème pâtissière
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Pistachio cake with chocolate ganache and whipped vanilla cream
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Vanilla and ground almond cake with blueberry drizzle and crème fraiche
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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