MISCHIEVOUS

• Feta & spinach quiche – summer salad, balsamic dressing
• Quinoa Budha bowls – turmeric and ginger vinaigrette, Za’atar chicken fillets
• Island pork tenderloin – tropical salad, citrus vinaigrette
• Ginger & sesame beef fillet salad
• Crispy chicken schnitzel – black bean salsa, lime and aioli dressing
• Grilled Wahoo – zucchini noodles, pineapple & mango salsa
• Spanish seafood paella – fresh crusty bread
• Marinated steak – mango slaw, crispy kale salad
• Slow roasted pork belly bao buns
• Yuzu shrimp summer rolls – tropical slaw
• Grilled lime and coriander chicken thigh sandwiches
• Poké bowls – fresh ahi tuna and salmon

• Dates wrapped in bacon - Apple and brie bruschetta
• Watermelon, feta, and mint - Lobster roll
• Stuffed peppers – rosemary roasted cashews
• Five spice king prawns - Prosciutto cups
• Goats cheese and micro herb salad
• Crispy coconut shrimp
• Broccoli and Stilton soup
• Pork gyozas – hoisin sauce
• Smoked salmon and dill timbales
• Scallops mi cuit
• Asparagus soup – garlic croutons
• Mahi mahi – lemon sauce, blackened sage butter gnocchi
• Fillet mignon – peppercorn sauce, seasonal vegetables
• Green Thai curry – red snapper, wild rice
• Pork medallions – brandy sauce, creamed potatoes
• Crispy baked duck breast – cherry reduction, pickled pears, braised peas, cabbage & smoky bacon
• Grilled lobster – garlic butter, Caribbean rice
• Beef Bourguignon – dauphinoise potatoes
• Crispy chorizo and shrimp bites
• Buffalo and heirloom tomato caprese cups
• Mini sundried tomato and Gruyère cheese quiches
• Miso cod bites – shiso leaf
• Vietnamese pork lettuce wraps
• Velouté of asparagus – tarragon crema, spring vegetables
• Tuna crudo – mango dressing, chili oil
• Grilled goats cheese and honey bruschetta
• Cured duck breast – rice cloud, hoisin, Asian pickled veg
• Scallop and braised asparagus mosaic – coriander, aged soy
• Cod en papillote – Mediterranean vegetables, garlic potato
• Butter poached lobster – aglio e’ olio pasta
• Selection of sushi rolls – miso braised cod, steamed chicken and pork dumplings
• Ribeye steak – fondant potato, asparagus, slow roasted carrots
• Za’atar seared red snapper – fragrant cous cous, grilled fennel, red pepper sauce

• Panna Cotta / fruit coulis
• Fruit salad – freshly boat made ice cream
• Plum carpaccio – sage syrup
• Mini cheesecake
• Warm rosemary shortbread – ice-cream
• Key lime pie – meringue, lime zest
• British Eton Mess
• Caribbean chocolate rum pie – banana cream
• Tiramisu
• Caribbean rum pancakes – caramelized banana
• Ricotta cheesecake – fresh raspberry or passionfruit coulis
• Cheese selection – fig jam, grapes, aged Port
• Lemon and raspberry cake – toasted meringue
• Chili chocolate fondant – Madagascan vanilla whipped cream
• Whipped honey and fig tart
• Earl grey panacotta – pistachio tuille, red berry coulis
• Creme brulée

No dedicated snacks list provided in the sample menu.

Chef’s Style & Influences

Caribbean flavors with Mediterranean and Asian touches, featuring seafood, tropical fruit, and fresh herbs.