NAMASTE

SAMPLE MENU
by Danielle SMITH

BREAKFAST

Tea, coffee, freshly made juice, cereals, pastries,

Overnight oats with apple, cinnamon, dates and almonds

Coconut, vanilla chia pudding with mango and banana

Seasonal fruit platter, Granola and yoghurt

Scrambled/fried Eggs with pan-fried mushrooms, baby spinach and avocado,

LUNCHES

Pan-fried mahi mahi and green veg served with a caper, lemon and tarragon dressing

Garlic and ginger crusted line fish on a bed of courgette noodles tossed with a nori dressing and roasted baby tomatoes

Seared beef, aubergine puree, mint salsa verde served with a side of tender stem broccoli and sun-dried tomatoes

Lemon and rosemary marinated chicken on a chopped cabbage, cucumber, quinoa salad with a lemon yoghurt dressing

Sashimi poke bowl: sushi rice, light pickled cucumber, avocado, carrot, radish, sashimi, ginger soy dressing

Thai style calamari with pickled cucumber, sugar snap peas and coriander

Fillet steak with red wine jus and mushrooms, side salad of fresh figs, celery and candied walnuts

CANAPES

Blini with smoked salmon, horseradish creme and fresh apple

Seared beef with wholegrain mustard and roasted parsnip

Cucumber, mozzarella and radish rolls

Prawn cocktail endive cups

Parma ham bruschette, fresh tomato and crispy capers

Roasted beet rounds with goats cheese creme, lemon zest and sage

Crudites with cauliflower and cumin hummus

Vietnamese spring rolls with ponzu and ginger dipping sauce

Crispy sweet potato with guacamole and pickled red onion

STARTERS

Asian tuna tartare with avocado mousse
Beets: roasted and pickled, raspberry vinaigrette, pumpkin seeds, wild rocket

Caprese: fresh and roasted tomatoes, buffalo mozzarella, basil dressing

Salad of cucumber, mint, grilled halloumi and lemon preserve

Sliced smoked marlin, cucumber, pickled onion, saffron mayo served with crispy poppadoms

Clear broth with chicken, carrots, onion and sesame seeds

Portobello carpaccio with parmesan, pine nuts, truffle, mint

DINNERS

Entrecote steak with chunky romesco sauce, courgette, basil and black olives

Crispy pork belly, pumpkin and cinnamon puree, edamame beans, citrus jus and poached guava

Masala curried chicken served with a salad of carrots, pea shoots, pickled grapes and toasted almonds

Baked line fish on a bed of fennel bulb, baby tomatoes, olives and spinach

Lamb cutlets with a warm salad of roasted beets, lentils, mint and sugar snap peas served with salsa verde

Crispy salmon with pea and potato puree, topped with a tomato, chorizo and mint salsa

Seared duck breast with XO dressing, bok choy and tender stem broccoli

DESSERTS

Tiramisu

Mango, passion fruit and lemon grass eaton mess with whipped coconut cream

Cardamom panna cotta, berries, rosewater and pistachio’s

cigars, poached pear and vanilla ice-cream

Chocolate fondant, berries and orange

Lemon curd tartlet

Coconut sago