PERPETUAL BLUE

Day Break
All breakfasts served with a fruit platter, yogurt with berry compote, homemade granola, and juice.

Traditional Scotch Pancakes
Sweet pancakes served with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.

Avocado & Salmon Bagels
Toasted bagels topped with sliced avocado, delicately smoked salmon, scrambled eggs, microgreens, and a balsamic glaze drizzle.

Fresh American Waffles
Served with crispy bacon, fruit compote, and a selection of spreads.

Sourdough Toast with Smashed Avocado
Thick-cut griddled sourdough topped with chunky smashed avocado and tangy tomato salsa, finished with lime juice and balsamic pearls.

Traditional Eggs Benedict
Toasted English muffins with crispy bacon, poached eggs, and homemade hollandaise sauce, topped with microgreens.

French Toast
Thick-sliced brioche dipped in a rich egg batter, griddled and topped with compote and fresh berries.

Breakfast Frittata
A silky egg base with the chef’s selection of seasonal toppings.

Cinnamon Rolls
A platter of warm cinnamon rolls drizzled with cream cheese frosting, served fresh from the oven.

Midday
Make Your Own Poke Bowl
Seasoned sushi rice with a topping bar of lime-marinated tuna, pickled red onion, cucumber, pineapple, avocado, julienned carrots, and nori crisps.

Hummus Bil Lahme
A Lebanese-inspired mezze: spiced hummus topped with sliced sirloin, toasted pine nuts, smoked paprika, and olive oil, served with buttered flatbreads and a feta-and-apple couscous salad.

Pizza on the Grill
A selection of margarita, caprese, meat feast, and Greek-style pizzas, served with watermelon and feta summer salad.

Steak Fajitas
Sliced peppered steak in flour tortillas with fluffy rice, sliced avocado, and a courgette, rocket, and feta salad.

Sandwich Bar
Freshly baked focaccia with a selection of cheeses, meats, vegetables, and dips, served with a summery pasta salad.

Hors d’Oeuvres
Hummus Platter
Creamy hummus served with sliced vegetables, topped with diced olives, red onion, mint, and pomegranate.

Cantaloupe, Parma Ham & Mozzarella Salad
Cantaloupe, parma ham, and mozzarella with cucumber, blackberries, and honey vinaigrette.

Beetroot Bruschetta
Toasted bruschetta topped with sundried tomatoes, honeyed goat cheese, rocket, and balsamic glaze.

Chili-Loaded Nachos
Crispy nachos topped with guacamole, pico de gallo, and shredded cheese.

Smashed New Potatoes
Crispy smashed potatoes served with baked beetroot dip, yogurt dressing, and olive oil.

Charcuterie Board
A selection of cheeses, cured meats, pickles, crackers, jams, grapes, and more.

Main

Tuna Micuit
Seared tuna coated in sesame seeds, served with sticky rice, nori, and edamame beans.

Burger Night!
Juicy homemade cheeseburgers served with red cabbage slaw and spiced potato wedges.

Fish Tacos
Tender red snapper tacos in flour tortillas with red cabbage, avocado, and a spicy yogurt drizzle.

Italian Night
Pasta alla salmone served with a fresh caprese salad with balsamic pearls and herb oil, followed by coconut and lime semifreddo.

Risotto with Mahi Mahi
Vibrant pea and mint risotto topped with grilled mahi and finished with a truffle oil drizzle.

Pomegranate, Lemon & Za’atar Spiced Chicken
Chicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.

Desserts
Poached Pear
Delicately poached hibiscus-flavored pear served with vanilla ricotta buttercream and a reduced hibiscus citrus syrup.

Lemon Tart
Tangy citrus tart in shortcrust pastry served with homemade fruit sorbet.

Nutella Skillet Cookie
Giant chocolate chip cookie stuffed with Nutella and baked in a cast-iron skillet.

Brownies
Fudgy gluten-free brownies served warm with a scoop of homemade vanilla ice cream.

Coconut & Lime Semifreddo
A refreshing frozen tropical dessert brightened with citrus notes.

Lemon Posset
A delicate, creamy lemon dessert served with fresh berries and a tuile leaf biscuit.

Homemade Fruit Sorbets
Seasonal fruit sorbets, light and refreshing.