Catamaran 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: (arrival day)
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.

DESSERTS

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 caramelized sugar.