A sample meal plan to get the taste buds tingling

(menu is dependent on available produce and may change without notice)

Breakfast

Freshly baked ham and gruyere cheese croissant

Brioche French Toast with whipped mascarpone cream and berry compote

Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens

Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.

Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.

Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.

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.

Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.

Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.

Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad

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

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

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

Bruschetta  - whipped ricotta and feta with sundried tomatoes

Hummus and Baba Ganoush with crispy pita and crudites

Guacamole and corn chips

Salmon and cream cheese crostini

Appetizer and Main

Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce

Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.

Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing

Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.

Yakitori Lobster with Ponzu Mayonnaise

Pan seared Mahi Mahi, fondant potatoes and crunchy green beans drizzled with a creamy, caper, white wine sauce.

Thai style crispy beef spring rolls

Vietnamese Sticky Pork Stir fry – caramelized pork mince paired with stir fried mushroom and bok choy and Jasmine Rice

Roasted tomato, artichoke and burrata with crostini

Rib Eye steak, potato gratin stack and grilled asparagus with a creamy red wine sauce

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

Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette

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

Snow egg meringues with mango sorbet, almond crumb, caramelized pineapple and passionfruit coulis on crème pâtissière

Pistachio cake with chocolate ganache and whipped vanilla cream

Vanilla and ground almond cake with blueberry drizzle and crème fraiche

Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone

Vegan chocolate mousse with orange, almond crumb

Vanilla and Lime baked cheesecake