Barefeet Retreat
Sample menu

Breakfast

  • Earthy Eggs
    Large roasted portobello mushroom, sitting on a creamy tomato sauce topped with poached egg and homemade hollandaise sauce.
  • Eggs Baked in Bread Rolls
    Hawaiian bread rolls hollowed out, filled with sharp cheddar cheese, spring onions, eggs, and heavy cream baked in the oven.
  • Eggs Benedict
    English muffins with Canadian bacon, topped with a poached egg and homemade hollandaise sauce.
  • French Toast
    French toast served with blueberries, strawberries, cream cheese, bacon and a variety of sweet sauces.
  • Savory Breakfast Pie
    Puff pastry filled with egg, scallion’s cheddar cheese, and topped with a bacon lattice crust.
  • Breakfast Wrap
    Scrambled egg, two strips of bacon, French onion, and baby spinach wrapped in a soft tortilla topped with a dollop of cream cheese.
  • Ketogenic Baked Eggs and Zoodles with Avocado
    Spiralized Zucchini egg nest, topped with fresh basil and a side of avocado.

Lunch

  • Charcuterie Board
    Combination of hard and soft cheeses, accompanied with cured meats. olives, fresh fruit, compotes and dips.
  • Cobb Salad
    Romaine lettuce, roasted chicken breasts, bacon bits, boiled egg, tomatoes, Roquefort cheese, herbs with a homemade dressing.
  • Gourmet Burger
    Homemade beef patties with bacon, Camembert cheese topped with rocket and homemade mushroom sauce.
  • Steak Salad
    New York strip steak grilled to perfection, served on chopped romaine lettuce, cherry tomatoes, English cucumber, corn, goats cheese crumbles, and sunflower seeds.
  • Lemon Herb Chicken Pasta Salad
    Bowtie pasta served with marinated lemon chicken, topped with fresh dill, Parmesan, and lemon zest.
  • Beef Brisket Poke Bowl
    Oven-roasted brisket, served on zucchini spirals, carrot, green onions, cilantro, red cabbage paired with a homemade dressing.
  • Sautéed Garlic Shrimp Scampi
    Large shrimp sautéed in garlic butter, lemon juice, white wine, served on whole-wheat linguine and fresh basil.
  • Fish Tacos
    Oven-baked fresh halibut, on a soft tortilla shell with avocado, tomatoes, purple cabbage, cilantro, red onion and cotija cheese topped with a homemade fish taco sauce.

Starters

  • Crab Cake with Tomato Butter Sauce
    Fresh crab moulded into a large encrusted crab cake, served on a creamy tomato butter sauce.
  • Baked Brie with pomegranate and Pistachios
    Oven-baked Brie round topped with honey, pomegranate arils, pistachios and orange zest served with toasted baguette slices.
  • Cesar Salad Croquettes
    Chicken thigh croquettes served on a homemade Caesar dressing dressed with lettuce, spinach and Parmesan cheese.
  • Baked Coconut Shrimp and Salmorejo Soup
    Shrimp crusted with coconut flakes served with a cold tomato Spanish soup.
  • Caprese Skewers:
    Cherry tomatoes with Italian marinated mozzarella pearls and fresh basil, drizzled with vanilla balsamic glaze.
  • Burned Heirloom Tomato with Arugula and Crystalized Orange
    Skillet heirloom tomato, surrounded by arugula purée, served with Parmesan crisps, basil and Crystallize Orange peel.
  • Creamy Spinach-Ricotta Crostini
    Ricotta, goats cheese and Pecorino blended with fresh herbs and spinach
  • Crudite Spring Veggie Board
    An array of season fresh veggies displayed around homemade basil pistachio goats cheese spread, lemon herb yoghurt dip and beetroot hummus.
  • Grilled Caprese Eggplant Steak
    Grilled eggplant, topped with roasted tomato and mozzarella rounds, Topped with fresh herbs.

Mains

  • Orange Soy Salmon
    Fresh salmon fillets with orange soy dressing topped with sesame seed, spring onion, and orange served with fragrant rice and roasted asparagus.
  • Filet Mignon with Red Wine Reduction
    Filet Mignon drizzled with red wine reduction, served with a medley of veg, beech mushrooms and cheesy potato stacks.
  • Pork Tenderloin
    Seared and roasted tender pork fillets with a caramelised au jus. Served with roasted Brussel sprouts, carrot purée and truffle mash.
  • Lemon Cream Baked Fish
    Baked halibut in lemon creamy sauce, with a side of oven roasted broccoli, and roasted sweet potato rounds with spinach purée.
  • Skillet Cacio Tortellini with Wilted Greens
    Fresh three cheese tortellini seared and steamed with wilted baby spinach topped with Pecorino Romano crumbs.
  • Creamy Pesto Chicken
    Juicy roasted chicken breasts, in a creamy pesto sauce with red onion and red peppers served with rice noodles topped with pine nuts and microgreens.
  • Honey Glazed Salmon
    Dry seared skin on salmon, topped with honey glaze, nori sheet, and Kewpie, served with French green beans and baby potatoes.
  • Pan-fried Garlic Prawns with Soy Sauce
    Marinated prawns, pan seared topped with green onion and sesame seeds, served with Asian style noodles.

Dessert

  • Oreo Cake Balls
    Cream cheese Oreos balls, covered in white chocolate dusted with cocoa powder.
  • Brownies and Ice-cream
    Homemade Brownies with chocolate chips served with cookies, cream and ice cream.
  • Molten Lava Cakes
    Molten Lava chocolate cakes, dusted with icing sugar, raspberries, mint, served with fresh cream.
  • Milk Tart
    Traditional South African dessert, biscuit pie crust filled with a milky caramel flavoured filling topped with cinnamon.
  • Chocolate Cake
    Moist homemade chocolate cake with chocolate fudge frosting
  • Key Lime Pie
    Homemade key lime pie, served with fresh cream
  • Janine’s Philo Crinkle Custard Bake
    Crinkled Phyllo pastry, homemade custard topped with simple syrup, served with vanilla ice-cream.
  • Creme Brulee
    Rich vanilla custard topped with a hardened layer of caramelised sugar.