DOUBLE DOWN

All breakfasts are served with optional meat and cheese platter, smoothie of the day, fruit platter, pastries and cooked options.

Sample of a daily menu

Day 1

Breakfast :  Croque Monsieur

Lunch:  Poached salmon, cream cheese and beetroot, soft boiled egg, crispy caper. Lemon and Dijon dressing

Afternoon Tea: Black Forest gateau

Canapés: Roast butternut and feta ravioli with burnt sage and pine nut butter

Starter:  Truffled parsnip and leek broth, charred leeks, braised artichoke, confit egg yolk, garlic crisp

Main:  Confit crispy pork belly with cauliflower purée, tempura prawns, curried capers and currants

Dessert:  Pear tatin with flammable vanilla ice cream

Petit four:  White chocolate and raspberry gel lolly pops with popping candy    

Day 2

Breakfast:  Smoked salmon, spinach and poached egg

Lunch:  Coronation chicken with mango cashew and coriander, sticky rice

Afternoon Tea:  Yoghurt cake with fruit kebabs

Canapés:  Parmesan crusted lamb lolly pop, tomato and black olive

Starter:  Wild rabbit terrine with tarragon crust, carrot purée, pickled wild mushrooms, Dijon mustard

Main:  Juniper crusted venison haunch with celeriac gratin, salsify and black cabbage, port and blackberry jus

Dessert:  Pear poached in mulled beetroot jus, vanilla roasted plums, cherry creme fraiche

Petit four:  Caramelised chocolate coated orange, bacon dust

Day 3

Breakfast:  Bircher muesli

Lunch:  Spring lamb shoulder with a spinach and hazelnut salad, crispy onions, rosemary roasted root vegetables

Afternoon Tea:  Watermelon and rose sponge with lemon curd

Canapés:  Chicken liver with chicken crackling, grape chutney

Starter:  Seared partridge with smoked cheddar croquette, salt baked beetroot, kale crisp, puffed tapioca, port jus

Main:  Trio of pork with smoked belly and sous vide loin, apple sauce, pickled sauerkraut, Savoy cabbage, anise jus, black pudding crumb

Dessert:  Sticky date pudding with salted caramel popcorn, strawberry milkshake, toffee ice cream

Petit four:  Coconut and popping candy coated Nutella balls

Day 4

Breakfast:  Grilled goats cheese, tomato panini

Lunch:  Sushi and sashimi selection with Asian salads

Afternoon Tea:  Blueberry and white chocolate muffins

Canapés:  Seared tuna with olive oil ice cream

Starter:  Treacle cured salmon with soused cucumber, wasabi mayonnaise, potato crisp, mixed seeds

Main:  5 spiced confit duck leg with soy and ginger stir fried bok choi, lotus root crispies, sesame and honey dressing

Dessert:  White chocolate and wasabi cheesecake with a strawberry compote

Petit four:  Passion fruit and kiwi wonton

Day 5

Breakfast:  Eggs benedict, royale and florentine

Lunch:  Lemon roasted chicken with celeriac remoulade, flat breads, spicy cucumber and tzatziki

Afternoon Tea:  Portuguese custard tarts

Canapés:  Wild mushroom & whisky arrancini, garlic dip

Starter:  White crab ballotine with a brandy bisque, confit artichoke, saffron dressing, pork scratching

Main:  Sous vide rib of beef, horseradish rosti, sauce bordelaise with creamed spinach, caramelised shallots, crispy pancetta

Dessert:  White chocolate and blueberry pannacotta, raspberry foam, white chocolate snow

Petit four:  Strawberry and champagne soup