KINGS RANSOM

Breakfast
Variety of sweet and savory pastries, fresh fruit platter, homemade granola & cereals, pancakes or muffins or banana bread

Eggs benedict (with truffle), pancetta or bacon Creamy scrambled eggs on ciabatta toast Avocado toast on wholewheat with poached eggs Croque madame with chef’s gravlax or crispy bacon Spanish eggs with crispy pancetta/chorizo

Lunch

Asian (chef’s specialty)
A delectable variety of fresh sushi & sashimi tataki, served with chef’s lobster miso, dim sum and seaweed & cucumber salad, Light tempura omakase

Mediterranean
Grilled yellowtail snapper, grilled shrimp skewers, Greek style lamb chops, Served with a tabbouleh, grilled vegetable salad, hummus & pita breads

Italian
Burnt orange & arugula flatbreads with shaved parmesan Grilled chicken caesar salad
Linguini scampi with white wine, butter, garlic & chilli sauce

Mexican
Taco Bar with carnita’s & grilled flank steak
Molcajete platter, savoury mexican rice with roasted peppers & grilled fresh seafood Street corn salad with cotija cheese & chilli
Pico de gallo, sour cream & jalapenos

Spanish
Patatas bravas, spicy tomato aioli
Gambas Al Ajilo (Tiger king shrimp grilled in Garlic olive oil) Paella a la plancha, chorizo, medley of seafood Pimientos de padrón, grilled peppers on a salad medley

Canapés
Perfectly seared scallops served on skewers with a zesty lime and ginger glaze
Grilled zucchini slices rolled with herbed cheese and sun-dried tomatoes, topped with fresh basil leaves

Savoury tartlets filled with a sweet and tangy mixture of caramelised onions and creamy goat cheese, topped with fresh parsley

Seared sirloin steak skewers - wagyu steak with caramelised onions

A delectable variety of crackers & toppings, including smoked salmon, mussels, oysters and baby squid on potato rosti

Main Entrees
Duck Confit with braised carrots, & baby new potatoes Frisee salad with walnuts & goat cheese

Slow braised Bordeaux lamb shanks served on puree de pommes & heirloom greens

Poussins rotis with light citrus & herb, haricots ratatouille, caramelized carrots & arugula salad

Blackened local grouper served with light summer mango salsa, orzo & sauteed zucchini

Oven roasted halibut, served with caper cream, baby new potatoes & grilled garlic heirloom green beans

Ribeye steak, truffle mash, charred broccolini and whole roasted garlic Finished with chef’s crispy red onions & roasted beet coulis

Desserts
Saffron poached pears, pearwood smoke & wildflower honey Mille feuille with crème anglaise
Basque cheesecake
Panna cotta of lemon
Chocolate ganache sphere
Coconut tart
Baklava roulade
Coconut raspberry sorbet
Chef’s specialty birthday / celebration cakes