The classic melon and Parma ham with basil
Italian arancini risotto balls with tomato coulis and arugula salad
Carrot cake and fresh berries
Fresh fig and Greek yoghurt tartelette
Mustard & maple glazed plaited salmon trout with vegetable ribbons and a horseradish crème fraîche sauce
Ricotta & basil stuffed courgette flowers, grilled courgettes, pumpkin purée and a parmesan tuile
South African malva pudding with J&B whisky parfait and a cape gooseberry – apricot coulis
Prawn brochette with an apple, fennel and courgette slaw
Savoury pancakes filled with braised chicken and a Hungarian paprika sauce
Basil pesto
Île flottante with salted caramel sauce
Black fig and walnut porridge for breakfast
Goat’s cheese board
Cheese board
Chocolate mousse with crushed pistachios
Steak & frites with corn crusted onion rings and butter lettuce salad
Mocha ice cream
Caprese salad with grilled courgettes and crusty baguette
Spicy chicken brochettes with Satay sauce
Peach lemonade
Avocado, spinach, fennel and leek salad with a lemon vinaigrette
Pea and mint soup
Sweet potato and beetroot lamb’s lettuce salad with goat’s cheese and toasted nuts
Boulgur salad with roasted butternut squash, spring onion, feta and parsley
Pear and parsnip soup
Quail salad with new potatoes, fennel, quail’s eggs, parsley and grape tomatoes
Coriander, spring onion and lime guacamole
Green bean salad with young carrots, baby beet leaves and pistachios
Green bean salad with young carrots, baby beet leaves and pistachios