Lunch Dishes

Tossed orange chicken salad

With island wild spinach, cashews and avocado

 

Pork belly croquettes

With an endive and apple salad

 

Lavish Laksa lemak

With prawns, tofu and a poached egg

 

Grilled chicken mujadara

With spiced coconut sauce

 

Mixed roast vegetable salad

With yoghurt, green chili and basil pesto

 

Local grown sweet corn

Served on the cob with a miso glaze of white miso, palm sugar and lime

 

Island garden salad

With green papaya, kale, basil, heart of palm and a coconut and lime dressing

 

Brussel sprout salad

With pickled mushrooms, poached egg and Manchego cheese served with a honey and mustard dressing

 

Pan fried Mahi mahi

With a raw coconut, lime and peanut salad with a coriander and avocado dressing

 

Greek lamb burger

On a brioche bun layered with tzatziki, feta, pickled red onions and served with crumbed olives and a tomato salad

 

Coconut and lime snapper tartar 

With green papaya, chili and young coconut flesh

 

Harissa cauliflower salad

With chickpeas, feta and crispy onions

 

Baked line fish

With crushed new potatoes, caper berries, pink peppercorns, rough chopped herbs and roasted garlic

 

Thai scented fish cakes

Served with a pickled lime mayonnaise

 

Confit of octopus

With corn fritters, fresh coriander and a jalapeño and avocado dressing

 

South Indian raw vegetable salad

Chopped salad of peppers, zucchini, radish, cucumber, coconut flesh and cherry tomatoes served with a spiced masala coconut yoghurt dressing

 

Tikka Jack fish kebab

With paratha bread, tomato salsa and cucumber raita

 

Grilled beef fillet

With hand cut potato chips and hollandaise sauce

 

Pan fried job fish

With turmeric crushed potatoes in a creole fish broth

 

Thai gold chicken curry

With steamed jasmine rice

 

Buffalo mozzarella

With shredded cos leaves, grilled artichokes, pickled lime and candied lemon

 

Tiger prawns

With Pernod, tarragon and feta in a prawn broth

 

Tomato variety

With wasabi mascarpone, sweet pickled shallots, basil and pine nuts

 

Sharp and sour octopus

With an endive, black olive & golden raisin salad

 

Chermoula octopus

With a cucumber, green tomato, avocado and mint salad

 

Creole dhal puree

With hot and sour aubergine

 

Spicy dog tooth tuna Californian rolls

With an Asian slaw tossed in wasabi mayonnaise

 

Pan fried line fish

With island wild spinach and kaffir lime infused coconut milk

 

Tempura tofu miso soup

With spring onions, nori and shitake mushrooms

 

Vietnamese octopus salad

Tossed with palm heart, peppers, mango and fresh chili

 

Chermoula lamb chops

With baba ganoush and a cherry tomato, pomegranate, red onion and coriander salad

 

Crispy skinned chicken

With an oyster mushroom and barley “risotto”, parmesan and parsley

 

Veal loin steak salad

With island wild spinach and minted grapefruit

 

Turkey and avocado burger

With fresh cilantro, lime aioli served with sweet potato crisps

 

Sort-of-waldorf

Savoy cabbage and radicchio slaw, fresh apple, pecan nuts, dill and a sour cream with a maple mayonnaise dressing

 

Pan fried beef fillet

With sweet and sour allium vegetables, goats cheese and pomegranate

 

Super food salad

With quinoa, edamame beans, pumpkin, wild island spinach, almonds, blueberries, coconut and chia dressing

 

Chicken Caesar salad

With an organic chicken breast, parmesan, white anchovies, croutons, crispy bacon and Caesar dressing

 

Cobb salad

With Angus beef fillet, Roquefort, cos leaves, tomato, avocado, chives and a French vinaigrette

 

Chilled gazpacho

With a petite cheese and water melon platter served with multi seed crackers

 

Szechwan chicken

With peppers, onions and egg fried rice

 

Varieties of carrots

A warm salad with a yoghurt, mint and cumin dressing

 

Robust Greek salad

Caraway marinated feta, chunky cucumber, pickled red onions, sun-kissed tomatoes, fresh cherry tomatoes, marjoram, home cured Kalamata olives and a Greek dressing

 

Beef steak roll

Baguette with tomato chutney, island grown rocket and gruyere

 

Yellow fin tuna tataki

With ponzu sauce and tempura leek rings

 

Spiced chickpea & chili bites

With a spicy coconut and curry leaf puree

 

Tom yum po taek soup

With mixed seafood, galangal, spring onions, nori and shitake mushrooms

 

Quinoa tabbouleh 

Chopped salad with parsley, avocado, radish, mint, chouchout, tomato and lemon

 

Apple salad

Chilled green apples with island grown arugula, full cream brie and a cinnamon dressing

 

Beef and blue cheese burger

With caramelized onions and Cajun spiced potato wedges

 

Garden salad

Rocket, crispy bacon, vine tomatoes, avocado & parmesan salad with a basil pesto mayonnaise, garlic croutons and a soft poached egg

 

Yellow fin tuna California roll

With a sweet and spicy ponzu reduction

 

Pork belly carbonara

Spaghetti in a parmesan sauce with crispy pork belly and garlic

 

Chicken pad Thai

With vegetable fried rice, toasted peanuts, fresh lime and sambal olek

 

Gluten free pizza

With a cauliflower base topped with aubergine, sundried tomato, red onion, basil and goats cheese

 

Fatoush salad

With endive, avocado, tomato and cucumber with crispy flat bread croutons, coriander and mint served with a cinnamon yoghurt dressing

 

Parsnip, cumin and coconut soup

A smooth coconut based soup served with crispy parsnip chips

 

Curried fish samoosa’s

With a coriander dipping sauce

 

Chicken and zucchini burger

Layered with fresh cos leaves, sriracha mayonnaise, southern fried gherkins and potato chips

 

Garlic shrimp with squid ink tagliatelle

Tossed in parmesan, lemon zest, garlic and fine herbs

 

Grilled game fish steak

With a tempura vegetables and a passion fruit, thyme and green pepper corn sauce

 

Sweet and sour chicken

In vegetable fried rice with a sous vide egg

 

Slow roasted shallot salad

With walnut salsa, fresh leaves and pecorino

 

Chinese calamari wok fry

With spring onions and shitake mushrooms

 

Pan-fried red snapper

With fresh basil, smokey baba ganoush, a tomato and coriander chutney served with lemon-scented potatoes rosties

 

Chicken livers

With red wine, smoky bacon and cherries served with grilled sour dough

 

Spiced buttermilk marinated and poached line fish

With creole dhal cooked with wild spinach and cherry tomatoes

 

Tamarind glazed line fish

With a mango, papaya salad and fresh coriander, native lime and toasted peanuts

 

Paleo zucchini “pasta” aglio e olio

Zucchini spaghetti with parmesan, chili flakes, garlic and a soft poached egg

 

Bright green pea soup

With rolled goats cheese croutons

 

North African spiced celeriac puree

With spiced cauliflower florets, walnuts and a poached egg

 

Water melon and feta salad

With marinated olives, pickled red onion, fresh leaves and preserved limes

 

Rare pan roasted beef fillet

In a tropical stir fry of green papaya, Chinese cabbage and coconut served with crispy fried chili vermicelli

 

Wahoo ceviche

Freshly caught barracuda dressed with lime and coconut milk and served with a mango and cinnamon leaf oil salsa

 

Wild mushroom and barley “risotto”

With fresh tarragon, feta and garlic chips

 

Wedge salad

Of gem lettuce, fried prosciutto, blue cheese dressing, beetroot pickled egg and crispy buttermilk fried onions

 

Grilled entrecote steak

With breadfruit thick cut fries, roasted garlic puree and a creole sauce

 

Creole crustacean bouillabaisse

With sun kissed tomatoes, fresh basil and crusty grill bread

 

Island style fish goujons

Coconut crusted and served with a chili, ginger mango puree

 

Tamarind glazed Tuna burger

With a tropical slaw and sweet potato chips

 

Octopus rice paper rolls

With spiced carrot salad and a green ponzu dipping sauce

 

Spicy Malaysian pickled fish wontons

With a yoghurt, mint and coriander dipping sauce

 

Tikka marinated Job fish

With a north Indian vegetable salad, yoghurt and mint dressing

 

Braised red snapper

In kalamata olives, white wine and tomato with fine herbs and lemon scented potatoes

 

Buttermilk poached red snapper

With a fresh green legume and orange salad

 

Chilled cucumber and avocado soup

With yoghurt and dill

 

Cream of pumpkin soup

With cinnamon, honey and mascarpone

 

Tamil aloo fry samoosa’s

Spiced potato samoosa’s with a coriander dipping sauce

 

Cream of mushroom soup

With thyme, crispy leeks and cheesy puff pastry sticks

 

Dog tooth tuna nicoise

Cold salad of potatoes, fine green beans, olive tapenade, tomato and a perfect yolk

 

Tropical seafood curry

With fruit relish and deep fried sticky rice

 

Coffee steak salad

With leafy greens, blue cheese and grilled pears

 

Chicken and avocado baguettes

With baby spinach, lemon mustard dressing and French fries

 

Cypress avocado salad

A fresh salad with olive tapenade, cucumber, pickle red onions and a feta cheese,

 

Beef tataki

With crispy fried ginger, skip jack flakes and spring onions

 

Grilled Fish

With a ratatouille vegetables stew of Spanish olives and roasted lemon

 

Truffle white asparagus

With a poached egg and hollandaise

 

Grilled line fish

Spaghetti in a seafood velouté with clams and crispy bacon

 

Roasted sweet potato soup

With curried apple, mint and yoghurt

 

Grilled Job fish

With steamed asparagus, potato rosties and tarragon beurre blanc

 

Grilled rock lobster tail

With fragrant coconut sauce, cassava and crispy fried onion

 

Masala fried fish

With apple, fresh coriander & tamarind salad and candied cashew nuts

 

Austen Johnston