MAVERICK

Day 1

• Caribbean salt fish fritters – lemon verbena, romasco
• cactus, chayote, green apple, baby spinach, walnut

Day 2

• Organic chicken katzu – flatbreads, red cabbage, coconut
• Chilled Asian teriyaki noodles – sesame, coriander

Day 3

• Ahi tuna poke bowl – sticky rice, edamame, lime
• Som tam salad

Day 4

• Spinach filo tart – red onion, shitake, pine nut
• Buffalo mozzarella – capers, grilled broccolini, olive oil

Day 5

• Baked eggplant caponata – basil, parmesan, rocket
• Pearl couscous – roasted veg, hazelnuts, lemon

Day 6

• Lobster soft shell tacos – iceberg lettuce, mango
• Raw jicama slaw – avocado salad

Day 7

• Cracked conch ceviche – crispy squid, shrimps, lime aioli
• long bean, kale, chipotle, mustard oil

Day 1

• Smoked carrot – goat curd, sourced heritage tomatoes, granola
• Kurobuta pork belly – charred cauliflower, sour orange, yucca

Day 2

• Asparagus – tempura oyster, hen’s egg, parmesan custard
• Steamed grouper – pancetta and clam broth, sweetcorn, tarragon vinaigrette

Day 3

• Hand dived scallops – celery, apple, pickled cucumber, shellfish broth
• Lamb rack – baby gem, anchovies, feta, sourdough
• Baked Christophine gratin

Day 4

• White crab & king crab – cashews, plantain, spiced pineapple ketchup
• Red snapper – chorizo, chickpeas, pumpkin gnocchi, crème fraiche

Day 5

• Pea and pancetta risotto – chickory, apple, baby leeks
• Cooper Island duck – leg bon-bon, bok choy, miso caramel, pickled kolrabi

Day 6

• Roasted yams – callaloo, gorgonzola, pumpkin seed, watercress
• King mackerel – celeriac, black garlic, tapenade, breadfruit

Day 7

• Salt baked rainbow beets – pea panna cotta, blood orange
• Beef tenderloin – marrow fritter, burnt shallot, radicchio, cockles

• Mango parfait – white chocolate, raspberry, macadamia brittle
• Coffee buttermilk pudding – fennel, orange, whiskey
• Prickly pear and strawberry set jelly – basil crème, ginger biscotti
• Pistachio polenta – olive oil, sheep’s yoghurt, lemon curd, macaroon
• Spiced rhubarb – set custard, mandarin, Italian meringue
• Salted smoked dark chocolate – black cake, soursop sorbet
• Peanut butter – caramelized pineapple, coconut, puff pastry

• Citrus cured salmon – crème fraiche, tapioca crisps
• Organic chicken satay – mint, dipping sauces
• Burrata – basil, crispy pancetta, confit lemon
• Steamed baby vegetables – olive oil, hummus, roast garlic
• Tofu lettuce parcels – mango, ponzu, coriander
• Teriyaki beef – edamame, lime yoghurt, shizu

Chef’s Style & Influences

Caribbean-led menus with Asian and Mediterranean touches, fresh seafood, citrus, herbs, and spice.