SCUBA DOO

SAMPLE MENU

CURATED BY CHEF YAH YAH

Breakfast

*Granola & yogurt pot with coffee for early risers*

*All breakfasts served with a tropical fruit platter*

Eggs Benedict served on a homemade English muffin

Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough

Painkiller French toast served with rum caramelized pineapple and crispy bacon

French pastries accompanied by a French omelette and an array of meats & cheeses

Breakfast bun – scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns

Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats

Lunch

Chicken Gyro – rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)

Grilled peach, burrata, and prosciutto salad with a yuzu dressing

Sushi platter – assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings

Build-your-own burger served with fries and a garden salad

Moroccan-style chicken bowl – grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette

Taco spread – traditional Mexican tacos served with an array of traditional salsas

Hot honey chicken salad served with freshly baked ciabatta

Appetizer

Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers

Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette

Various gyoza & bao buns served with a variety of dipping sauces

Crab cakes topped with garlic aioli & ceviche served with crackers

Crostini platter – an array of carefully curated crostini

Parmesan arancini served on a bed of basil pesto

Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade

Dinner

Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad

Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette

Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing

Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw

Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing

Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing

Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette

Dessert

Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb

Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards

Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers

Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile

Crème brûlée with sugar-coated berries and berry gel

Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel

Traditional tiramisu topped with finely chopped dark chocolate

SAMPLE MENU

CURATED BY CHEF SYDNEY

Breakfast

Lemonade Scones served with homemade jams

American Omelettes served with crispy bacon and sausages

Fluffy rosemary pancakes served with a honey-lavender syrup

Portholes served with homemade English muffins and freshly pressed juice

Banana Bread served with a Chantily cream and caramelized bananas

Eggs Benedict with a homemade hollandaise sauce and a fruit platter

Bakery style Cinnamon rolls

Lunch 

Beer battered Fish Tacos with cilantro lime slaw and a Chipotle honey mayo

Tuna Nicoise Salad and Beer bread

Caribbean Chicken salad with a braided bread

Sticky ribs with potato salad and coleslaw

Roasted lamb shawarma gyros, homemade tzatziki, hummas and a classic Greek salad

BBQ Chicken served on a bed of pearl couscous, mediterranean veg and a herbed garlic yogurt sauce

Afternoon Snack

Loaded hummus dip

Mexican corn dip

Garlic Parmesan wings

Charcuterie board

Prosciutto, balsamic, mozzarella skewers

Starters

Coconut curry butternut squash soup

Rice paper rolls served with homemade pickled vegetables and thin strips of Sirloin

Tomato & Basil bruschetta and a balsamic glaze

Watermelon feta salad

Spicy Grilled calamari

Caramelized onion and brie tarts

Garlic herbed Focaccia

Dinner

Dijon grilled pork tenderloin, honey-glazed carrots, Rosemary & garlic potato mash, topped with crispy shallots and a Summers salad

Red or Green chicken and shrimp Thai curry served with Vermicelli noodles

Crispy seared salmon, served on with baby potatoes, asparagus and a buttery sauce

Beef fillet served on sweet potato wedges, topped with baby rocket, basil pesto, a citrus infused tomato salsa, avocado and cashew nuts

Lemon garlic Grilled mahi mahi, served with a lemon caper sauce and pineapple salsa couscous

Chicken and mushroom risotto, served with toasted hazelnuts and parmesan crisps

Caribbean Lobster mac and cheese

Asian inspired Snapper with coconut rice and stir fried greens

Dessert 

Pavlova with a mango twist

Pannacotta served with a berry coulis

Passionfruit delight

Salted caramel cheesecake

Key lime pie

Apple crumble Pie

Homemade vanilla & toasted coconut