BAREFEET RETREAT

• Charcuterie Board (arrival day) – Hard and soft cheeses, cured meats, olives, fresh fruit, compotes, and dips.
• Cobb Salad – Romaine, roasted chicken, bacon bits, boiled egg, tomatoes, Roquefort, herbs, homemade dressing.
• Gourmet Burger – Homemade beef patty with bacon, Camembert, rocket, and homemade mushroom sauce.
• Steak Salad – Grilled New York strip on romaine with cherry tomatoes, cucumber, corn, goat cheese, sunflower seeds.
• Lemon Herb Chicken Pasta Salad – Bowtie pasta with marinated lemon chicken, dill, Parmesan, and lemon zest.
• Beef Brisket Poke Bowl – Roasted brisket on zucchini spirals with carrot, green onions, cilantro, red cabbage, dressing.
• Sautéed Garlic Shrimp Scampi – Shrimp in garlic butter, lemon, and white wine on whole-wheat linguine with basil.
• Fish Tacos – Baked halibut with avocado, tomatoes, purple cabbage, cilantro, red onion, cotija, fish taco sauce.

Starters

• Crab Cake with Tomato Butter Sauce – Encrusted crab cake served on a creamy tomato butter sauce.
• Baked Brie with Pomegranate and Pistachios – Brie with honey, pomegranate, pistachios, orange zest, toasted baguette.
• Cesar Salad Croquettes – Chicken thigh croquettes with homemade Caesar dressing, lettuce, spinach, Parmesan.
• Baked Coconut Shrimp and Salmorejo Soup – Coconut-crusted shrimp with cold Spanish tomato soup.
• Caprese Skewers – Cherry tomatoes, marinated mozzarella pearls, basil, vanilla balsamic glaze.
• Burned Heirloom Tomato with Arugula and Crystalized Orange – Skillet tomato with arugula purée, Parmesan crisps, basil, crystallized orange peel.
• Creamy Spinach-Ricotta Crostini – Ricotta, goat cheese, Pecorino, herbs, and spinach.
• Crudite Spring Veggie Board – Seasonal vegetables with basil pistachio goat cheese spread, lemon herb yoghurt dip, beetroot hummus.
• Grilled Caprese Eggplant Steak – Grilled eggplant with roasted tomato, mozzarella rounds, and fresh herbs.

Mains

• Orange Soy Salmon – Salmon with orange soy dressing, sesame, spring onion, orange; rice and roasted asparagus.
• Filet Mignon with Red Wine Reduction – Served with vegetables, beech mushrooms, and cheesy potato stacks.
• Pork Tenderloin – Roasted pork with caramelised au jus, brussel sprouts, carrot purée, truffle mash.
• Lemon Cream Baked Fish – Baked halibut in lemon cream sauce with roasted broccoli, sweet potato rounds, spinach purée.
• Skillet Cacio Tortellini with Wilted Greens – Three-cheese tortellini with wilted baby spinach, Pecorino Romano crumbs.
• Creamy Pesto Chicken – Roasted chicken in creamy pesto with red onion and peppers; rice noodles, pine nuts, microgreens.
• Honey Glazed Salmon – Skin-on salmon with honey glaze, nori, and Kewpie; green beans and baby potatoes.
• Pan-fried Garlic Prawns with Soy Sauce – Marinated prawns with green onion and sesame; Asian-style noodles.

• Oreo Cake Balls – Cream cheese Oreo balls in white chocolate, dusted with cocoa powder.
• Brownies and Ice-cream – Homemade brownies with chocolate chips, served with cookies, cream, and ice-cream.
• Molten Lava Cakes – Chocolate lava cakes with icing sugar, raspberries, mint, and fresh cream.
• Milk Tart – Traditional South African dessert with biscuit crust, milky caramel filling, cinnamon.
• Chocolate Cake – Homemade chocolate cake with chocolate fudge frosting.
• Key Lime Pie – Homemade key lime pie with fresh cream.
• Janine's Philo Crinkle Custard Bake – Crinkled phyllo, homemade custard, simple syrup, vanilla ice-cream.
• Creme Brulee – Vanilla custard with caramelised sugar top.

No specific snack items were listed in the provided sample menu.

Chef’s Style & Influences

Comfort-forward cooking with seafood, creamy sauces, Mediterranean touches, and some Asian soy-sesame flavors.