AURELIUS

Mediterranean Tapas Lunch

• Potato and red onion tortilla
• Homemade porcini croquetas
• Antipasto platter (acorn-fed jamón, prosciutto, olives, quail eggs, marinated anchovies)
• Selection of cheeses and crispy crackers

Mexican Lunch

• Chilli con carne taco cups
• Tuna-filled taco shells
• Griddled Cajun chicken and vegetable tortilla wraps
• Homemade guacamole, sour cream
• Roasted red pepper and sweetcorn rice

Italian Lunch

• Homemade thin-crust pizzas with choice of toppings
• Homemade pasta (lasagne, fettuccine or ravioli made to order)
• Light garlic bread
• Caprese salad (buffalo mozzarella, beef tomatoes, basil, avocado, balsamic reduction)

Other Lunch Dishes

• Foil-baked whole fish with lemon and capers, steamed white rice, stir-fried seasonal vegetables
• Warm beef teriyaki strips on spinach and mixed mushroom salad, crispy sesame noodles
• Grilled king prawns Mozambique style with garlic butter jus, four-season salad, sweet potato fritters
• French Polynesian poisson cru (ceviche in coconut milk and lime), cassava crackers, roasted coconut plantain, mango–cucumber–chilli salad

Sample Menus & Dishes

• Layered aubergine, Portobello, red pepper, courgette and goats’ cheese timbale, strawberry balsamic
• Fillet mignon, crunchy onion strings, creamed garlic potato and pumpkin purée, baked asparagus, roasted vine tomatoes, choice of sauce
• Thai fish cakes with sweet chilli, beansprout and red onion salad
• Chicken satay skewers with spicy peanut sauce
• Coriander lamb on lemongrass sticks, coriander–lime purée, nasi goreng, steamed vegetables, grilled king prawn, crackers
• Mini miso soup, sea-salted warm edamame, steamed dumplings with soy dip
• Assorted maki rolls, nigiri, futomaki and sashimi with pickled ginger, wasabi and wakame salad
• Tempura vegetables and prawns
• Sticky chicken yakitori skewers with steamed white rice
• Fresh mussels in white wine with parsley and warm rolls
• Corn-fed chicken breast rolls in prosciutto, pesto and puff pastry, dauphinoise potatoes, roasted tri-colour peppers, sweetcorn fritter
• Crispy pita strips and mini falafels with hummus and tzatziki-style yogurt–garlic–cucumber dip
• Homemade dolmades with savoury tomato dip
• Slow-cooked lamb and root vegetable tagine, lemon saffron couscous, garlic artichoke chips
• Flora’s special scallops baked in the half shell with prawn cracker scoops
• Fresh line-caught fish with Neapolitan sauce, crispy calamari, basmati rice, courgette bake, honey-glazed carrot julienne
• French onion soup with melted Gruyère crouton
• Pan-seared duck breast in raspberry demi-glace, potatoes, crispy leeks, garlic sweet potato balls, cumin broccoli florets

Dinner Desserts

• Light fresh fruit pavlova
• Kataifi crisp-wrapped bananas with cinnamon, palm sugar, macadamia brittle ice cream
• Lychee or rambutan and stem-ginger sorbet, crispy ginger wafer
• Homemade baklava with pistachio and cardamom ice cream
• Mango crème brûlée with mint leaf candy
• Brandy snap baskets filled with Atholl cream and marinated mandarins
• Sticky warm fudge brownie with toffee chips and marshmallow cream whip

Dessert Lunch Options

• Tiare honey cheesecake with pistachio crisp
• Pina colada sorbet with a shot of rum
• Light layered tiramisu
• Seasonal fruit with jelly cubes and sponge crumble, custard and cream sides
• Cheese, fruit and nut selection with crackers
• Exotic fruit platters prepared for easy sharing
• Dark chocolate mousse cup with raspberry coulis

Cakes & Bakes (Afternoon or Any Time)

• Banana loaf
• White chocolate and macadamia nut cookies
• Rum butter cake
• “Death by Chocolate” cake
• Honey and almond flapjacks
• Victoria sponge
• Orange and lemon drizzle cake
• Other homemade cakes and biscuits on request

• Freshly baked mini pastries and croissants
• Crispy pita strips with hummus and yogurt–garlic–cucumber dip
• Mini falafels
• Prawn crackers and assorted crackers
• Warm edamame with sea salt
• Cheese, fruit and nut boards
• Daily homemade cakes, cookies and biscuits