Day 1.

~Breakfast~

Fresh Fruit Platter.

Eggs Benedick on an English muffin with bacon on a bed of rocket leaves accompanied by herb crusted roasted tomatoes.

Choice of juice, tea or coffee.

~ Lunch~

Entree

Chilled rock melon filled with slices of prosciutto.

Main Coarse

Grilled rib eye fillet with a pepper crème fraiche reduction accompanied by green haricots and potato gratin.

Dessert

Lemon cheese cake with a passion fruit sorbet.

~Dinner~

Appetizer

Kung Sarong with a chilli mayonnaise.

(Prawns wrapped in deep fried egg noodles)

Entree

Green Papaya Salad sprinkled with shrimps and diced peanuts.

Main Coarse

Baked lemon grass fish in banana leaves accompanied by caramelised onions and jasmine rice.

Dessert

Banana Bread drizzled with hot butterscotch sauce, whipped cream and a sprinkle of mint.

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Day 2.

~Breakfast~

Fresh Fruit Platter

Fried eggs accompanied by a choice of hash browns, sausages, bacon, sautéed mushrooms and toast.

Choice of juice, tea or coffee.

~Lunch (low carb.)~

Entrée

Japanese soba noodles with tsuyu dipping sauce, finely sliced shallots and grated ginger.

Main

Selection of sushi, sashimi, Japanese rolls, vegetable tempura on a bed of julienne carrots.

Dessert

Flourless orange cake with a scoop of lemon sorbet and ‘low fat’ whipped cream.

~Dinner~

Appetizer

Baby Spinach, goat cheese and pine nut salad with a raspberry vinaigrette.

Entrée

Selection of middle-eastern dips with pita bread, black olives, roast pepper and grilled aubergine.

Main

Roast pork fillet wrapped in bacon and marinated in tagine spices accompanied by honey roasted pumpkins.

Dessert

Chocolate mousse with a dash of orange essence and a sprinkling of pistachios.

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Day 3.

~Breakfast~

Fresh fruit platter

Pancakes with a choice of mixed fruit coolie, maple syrup, ice cream, cream and honey.

Choice of juice, tea or coffee.

~Lunch~

Entrée

Cesar salad topped with blackened fish.

Main

Asparagus, mushroom and leek quiche accompanied by a cucumber mint yoghurt drizzle.

Dessert

Seasonal fruit salad infused with nutmeg, mint and Grand Marnier liqueur.

~Dinner~

Appetizer

Homoc.

(moist Thai curried seafood pudding)

Entrée

Tom Kha Chicken accompanied by crisped onion slices.

(Galangar coconut milk soup).

Main

Deep fried fish with garlic and pepper accompanied by jasmine rice and dipping sauces.

Dessert

Baked pears, spiced with cardamon and cloves in a vanilla toffee sauce, served with a side of pecan ice cream.

Day 4.

~Breakfast~

Fresh Fruit Platter

Scrambled Eggs with a selection of herbs topped with smoked salmon strips and avocado.

Choice of juice, tea or coffee.

~Lunch~

Entrée

Bruschetta with sliced tomato, olive oil and basil.

Main

Penne with a tomato, black olive, capsicum and spicy chorizo sausage sauce.

Dessert

Crisp apple tartlets with a scoop of coffee ice cream

and whipped cream.

~Dinner~

Appetizer

Creamy mushroom soup

Entrée

Grilled aubergine on a baby spinach and artichoke salad with a balsamic parmesan dressing.

Main

Roasted rosemary and sage infused rack of lamb with a rich potato puree and lightly sautéed snow peas.

Dessert

Traditional banana flambé with a choice of ice-cream or whipped cream.

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