MYSTIC 5.4

Breakfast

For the Table - Freshly brewed coffee, tea selection, chilled fruit juices, yoghurt, and cereal selection. Seasonal local fruit platter with a selection of pastries, toast and preserves.

• Eggs Benedict with Black Forest ham or crispy bacon or wilted spinach on an English muffin or black mushroom (V/GF)
• Crispy sauteed potatoes with anyway eggs, grated cheddar cheese and herby tomato
• Individual phyllo breakfast cups with three-cheeses, baby tomato and spring onion
• Pillowy buttermilk blueberry pancake stack with sticky, syrupy blueberry sauce
• Honey and mustard glazed pork sausages with scrambled eggs, caramelised onions and rocket
• Shaved smoked salmon with lemony cream cheese and dill on a bagel
• Halloumi cheese fingers with roasted baby tomatoes and basil pesto (V)
• Soft scrambled eggs with zingy green cilantro chutney on a crunchy Indian crisp (V)
• Avocado on toast with crispy bacon or crunchy seed topping (V)
• Caramelised French toast with banana, honey and cinnamon
• Bake of the morning eg date & banana / bran & raisin / carrot & pineapple muffins / croissants / pastry

Lunch

• Black and white sesame crusted seared tuna with hot and spicy Asian vermicelli salad
• Pan-fried ‘fish of the day’ with spiced turmeric Zanzibar potatoes and crispy garden salad
• Juicy chicken skewers with herby tabbouleh and yoghurt cucumber tzatziki ( substitute halloumi for Vegetarian)
• Sizzling garlic prawns with avocado salsa and fresh bread to mop up the garlic butter
• Juicy Cheeseburger with BBQ sauce and salty oven baked potato wedges
• Fresh fish fillet on smashed potatoes with herby green salsa verde sauce
• Whole Spiced BBQ Fish with savoury nutty rice and green beans
• Crunchy Salt and Pepper Squid with garlicky lime aioli and mixed salad
• Grilled steak taco with red onion, avocado salsa, lime and crumbly white cheese
• Steamy White Wine Mussel Pot with and hot garlic bread
• Asparagus crepes with a creamy cheese sauce (V)

Happy Hour Appetisers

• Yacht cured fish gravlax with toasted rye bread, Dijon crème fraiche and pickles
• Charcuterie platter of cured meats, lavash cracker bread, assorted cheese, salty nuts,
• seasonal fruits and pickles
• Sweet and spicy fried chicken wings
• Catch of the day Ceviche with tortilla chips
• Vietnamese colourful crystal spring rolls with dipping sauce
• Tomato, basil and haloumi skewers
• Sticky pork riblets
• Mediterranean Mezze of flat bread, vegetables, and dips
• Devils on horseback (bacon wrapped prunes) and cream cheese stuffed jalapeños
• Hummus loaded with pine nuts, olives, parsley, and olive oil with focaccia
• Baked brie topped with mixed nuts and honey

Dinner

• Crispy topped fish with olives, tomato and crunchy capers on zucchini noodles
• Beef steak with cauliflower puree, sauteed mushrooms and spinach
• Chicken roulade stuffed with mozzarella, basil and sundried tomatoes on roasted pumpkin squash and parmesan green beans.
• Creamy chicken korma curry with basmati rice, sambals and crunchy pappadums
• Blackened Cajun Mahi-Mahi on smashed garlic potatoes with roasted corn salsa
• Seafood spaghetti Marinara or spicy Tomato Arrabbiata(V)
• Herbed pork fillet with cheesy potatoes dauphinoise and charred lemon broccoli
• Peppercorn crusted beef tenderloin mustard mashed potato and seasonal greens
• Mongolian beef stir fry with fragrant steamed white rice and fresh cucumber salad
• Persian spiced lamb chops with chilli and herb drizzle and Turkish white bean salad
• Stuffed butternut squash with feta and pesto (V)
• Spaghetti Limone with grilled asparagus (V)

Dessert

• Zesty lemon meringue roulade with whipped cream
• Spiced poached pears with amaretti biscuits and vanilla bean ice cream
• Espresso tiramisu with a touch of Kahlua
• Coconut panna cotta with toasted coconut and mango mint salsa
• Chilled stem ginger Cheesecake with ginger syrup drizzle
• Pavlova pillows with whipped cream and seasonal fruits
• Grilled pineapple with buttery rum sauce and ice cream
• Double chocolate tart with fresh orange segments
• Cream puffs with hot chocolate sauce
• South African Tipsy Tart with vanilla ice cream