MARIA THERESE

Day 2

• Chicken Caesar salad – Romaine, creamy dressing, boiled egg, sourdough croutons, asparagus, walnuts, parmigiano reggiano

Day 3

• Spanish mixed seafood paella – prawns, mussels, calamari; green salad; warm crusty bread

Day 4

• Thai citrus & peanut rice noodle salad – shrimp, rainbow slaw, pineapple, peanuts, cilantro, crispy noodles

Day 5

• Za’atar spice baked salmon – avocado Greek salad, sweet potato puree, crusty baguette

Day 6

• Greek spread – flat breads, hummus, tzatziki, chicken skewers, Greek salad, grilled zucchini, chilli honey halloumi, lemon feta orzo

Day 7

• Grilled fresh tuna Niçoise salad – green beans, baby potatoes, egg, local tomato, olives, citrus vinaigrette

Day 1

• Welcome charcuterie board – dips and spreads, crackers, homemade bread, cured meats, cheeses, veg crudites
• Crispy rice tuna tartare – miso tuna, pickled ginger, capers
• Homemade bao buns – miso sesame aubergine, pickled cucumber, roasted peanuts
• Rainbow sushi platter – teriyaki salmon California, tuna volcano (spicy mayo), tempura prawn, avocado, sweet chilli & lime mayo

Day 2

• Crunchy polenta fries – truffle aioli
• Tangy gazpacho soup – homemade croutons, local micro herbs
• Pistachio crusted seabass fillet – pea & mint puree, toasted lemon Israeli couscous, apple slaw

Day 3

• Deviled eggs – smoked salmon, caviar, herbs
• Watermelon, cucumber & feta salad – honeydew, red onion, olives, mint, olive oil
• Grilled filet steak – parsnip puree, cherry tomatoes, grilled onion, chimichurri, herb oil

Day 4

• Coconut crusted shrimp – sweet chilli aioli
• Plantain & avocado salad – cherry tomato, pickled red onion, cilantro jalapeño drizzle
• Caribbean mango mahi mahi curry – coconut lime rice, pineapple salsa

Day 5

• Charcuterie board – dips and spreads, crackers, cured meats, cheeses, veg crudites, fruit
• Local tomatoes & burrata – emerald basil oil
• Golden pumpkin risotto with scallops – pancetta, parmesan, local micro herbs

Day 6

• Bruschetta – local tomato, onion, basil, olive oil, balsamic reduction
• Tuna crudo – citrus vinaigrette, capers, burnt orange, jalapeño
• Lobster tail – lemon butter sauce, pomme puree, blackened green beans, parsley oil

Day 7

• Polenta rounds – olive tapenade, cherry tomato
• Homemade olive focaccia bread – beetroot & pumpkin hummus
• Braised short-ribs à la française – creamy polenta, baby carrots, red wine reduction, kale dust

Day 1

• Spiced sticky date pudding – miso caramel, coconut ice cream

Day 2

• Vanilla crème brûlée – shortbread wafer, fresh berries

Day 3

• Deconstructed cheesecake – mixed berries, raspberry puree, meringue shard, biscuit crumble

Day 4

• Chocolate rum mousse – chilli, caramelised pineapple, pineapple crisp, toasted coconut

Day 5

• Ruby poached pears – spiced red wine syrup, candied walnuts, Madagascar vanilla cream

Day 6

• Dark chocolate tart – salted caramel, hazelnuts, raspberries, vanilla bean ice cream

Day 7

• Deconstructed lemon meringue pie – lemon curd, torched meringue, biscuit crumble, mint

No standalone snacks list provided; canapés and boards are included within the daily menus.

Chef’s Style & Influences

Mediterranean and Caribbean flavors with Asian touches; seafood-forward, citrus, herbs, and bold sauces.