Jessica Muller

SESAME ENCRUSTED WAHOO

Fresh caught wahoo served with Mediterranean pearled couscous, steamed green veg and fresh made pineapple curry chutney.

TUNA TARTARE

Sesame soy and ginger marinaded fresh caught tuna for a light and mouthwatering tuna tartare served with wasabi foam trout roe.

MOROCAN BALOTINNE CHICKEN

Chicken breast rolled in crispy pancetta served alongside fresh made chicken and pistachio suasage accompanied by caramelised baby turnips and squash served 2 ways.

PASSION POPPING DESSERT

Baked custard tartlet served with passion fruit and rich creamy chocolate sorbet.

CAPRESE SALAD

The classic caprese salad taken to the elevated to the modern plating style of chef Jess with truffle dusted edible mozzarella balloon.

VEGAN COCONUT RICE PUDDING

Sticky coconut rice pudding served with chilli and lime sorbet and caramelised pineapple.

SUNBLUSHED TOMATO PIE

Homemade puff pastry pie filled with a sunblushed tomato and vegetable pie with a fresh green leaf salad and honey mustard vinaigrette.

LAND MEETS SEA

Slow roasted crispy pork belly with pan seared scallop, creamy cauliflower pure, curried cauliflower, crackling and raisin pure.

THE BEST OF THE CARIBBEAN

Local Caribbean lobster served as a classic Thermidor sauce paired with a rich creamy wild mushroom risotto.

LEMON POSSET

Fresh and zesty lemon poset with crisp apple and caramel coated macadamia nut

PORK LOIN ROULADE

Pork loin stuffed with apricot spinach and feta, served with a butternut sage pure, crispy brussel sprouts, butternut crisps and gravy.

BERRY CHEESECAKE

Three layered vanilla and berry cheesecake topped with variety of fresh local berries

SPICY CORN AND CRAB SOUP

Crab cakes served with a spicy corn and jalapeño soup with crispy corn ribs

TUNA TARTARE

Sesame soy and ginger marinaded fresh caught tuna for a light and mouthwatering tuna tartare served with wasabi foam trout roe.

BREAKFAST DELIGHT

Poached eggs served with smashed avocado and feta, roasted cherry tomatoes on top of souordough bread and basil pesto.

PASSION FOR PANNA COTTA AND BERRIES

Greek yoghurt and vanilla panna cotta with homemade vanilla ice cream, chcolate soil, berry coulis and gresh local berries.

SPRING OF RICOTTA

Ricotta cheese served with romesco sauce, local greens, toasted almonds and olive oil

MED ON A PLATE

Whole stuffed snapper with fresh Mediterranean flavours and a roasted pine nut raisin lemon and saffron gremolata

CITRUSY SNAPPER

Pan seared lemon and herb snapper served with squash pure, sautéed julienne vegetables, browned caper butter dressing.

AFTER LUNCH TREAT

Oatmeal biscuit with coffee buttercream

CHOCOLATE HEAVEN

Warm chocolate pudding served with softly whipped cream and melted chocolate and brandy sauce

PROFITEROLE

Pistachio and rose petal profiterole with creme pat and vanilla icing.

TRUFFLES

Chocolate truffles for the after lunch sweet snack you need.

ROASTED CARROT SALAD

Honey and cumin spiced roasted carrots served with labneh, pistachio and fresh local greens

MERINGUE ROULADE

Meringue roulade with a softly whipped cream centre, fresh berries and candied lemon peel.

SEMIFREDDO

Zablagione semifreddo on a almond praline with freeze dried raspberries and pomegranate.