Olivia Charles
Sample menu

This is a sample menu only.
Your chef will design a menu based on your food and drink preferences.

Breakfast

  • Eggs Benedict with hot buttered English muffins, crispy bacon and poached eggs, topped with hollandaise sauce
  • Crepes with a compote of mixed berries and whipped cream, served with a fresh fruit platter
  • Caribbean lobster omelette with feta cheese and asparagus
  • Smoked salmon and scrambled egg on a toasted bagel with cream cheese
  • Blueberry and banana pancakes with smoked bacon and maple syrup, served with a fruit salad

Lunch

  • Grilled rack of lamb with Provencal vegetables, olive tapenade and basil pesto
  • Blackened shrimp Caesar salad with a parmesan crisp
  • Tuna Tartare in a sesame ginger sauce
  • Seared beef and green papaya salad
  • Fresh crab cakes with sweet chili aioli and cucumber and dill salad
  • Stuffed Wahoo fillets with roasted red peppers served with saffron sauce and sautéed scallops

Starters

  • Fresh Caribbean lobster ceviche with crispy plantain chips
  • Filet mignon and herbed goats cheese bruschetta
  • Scallops cooked with chorizo and lemon oil on a bed of arugula
  • Spiced crab and smoked salmon tian with a lemon and coriander  vinaigrette served with avocado sorbet
  • Lemon and thyme salted cod, watercress veloute and poached quail eggs

Entree

  • Rib-eye steaks with peppercorn sauce and grilled asparagus, served with dauphinoise potatoes
  • Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and beetroot glaze
  • Mahi Mahi with an onion, capers and lemon sauce, served on a bed of wild rice with butternut squash and leeks
  • Chicken breast stuffed with Boursin, sundried tomatoes and basil, wrapped with streaky bacon in a white wine sauce and served with sweet potato mash
  • Grilled salmon, marinated in a soy, ginger and honey sauce, served with double cooked new potatoes and roasted sweet cherry tomatoes

Dessert

  • Zesty lemon and key lime cream pots with a shortbread biscuit
  • Pears poached in red wine, cinnamon and guava juice reduction
  • Coconut milk & lemon grass sorbet with tuille biscuits
  • Banana crème brûlée with crunchy caramelised sugar
  • Chocolate fondant served with peanut butter and salted caramel ice cream