Catamaran Ocean Vibes

SAMPLE MENU

DAY BREAK

All breakfasts are served with freshly baked breads, a daily sweet bake, fresh fruit platters, natural yogurt with house-made granola, freshly squeezed juices, and barista-style coffee.

Turkish Eggs: Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.

Eggs Benedict: Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.

Smoked Duck Scrambled Eggs: Silky scrambled eggs with smoked duck breast and chive oil.

Shakshuka: Spiced tomatoes with baked eggs, feta, and toasted sourdough.

Bagel Board: House-cured gravlax served with cream cheese, capers, red onion, and dill.

Huevos Rancheros: Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.

French Toast: Brioche served with vanilla mascarpone, berry compote, and maple syrup.

Avocado Toast: Smashed avocado with lime, chili flakes, and a poached egg.

MIDDAY
Tuna Poke Bowl: Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

Grilled Chicken Salad: Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

Warm Flatbreads: Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

Blue Cheese Ribeye Salad: Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

Crab Cakes: Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

Duck Salad: Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

Teriyaki Salmon: Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart: Crisp filo pastry filled with creamy brie and sweet caramelised onions.

Bruschetta: Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

Shrimp Fritters: Golden crispy fritters served with zesty lime aioli.

Maple-Roasted Butternut Squash Soup: Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

Freshly Baked Focaccia: Served warm with sea salt and rosemary.

Wild Mushroom Arancini: Crispy risotto balls served with parmesan and truffle aioli.

Beetroot & Goat’s Cheese Salad: Roasted beets with whipped goat’s cheese, candied walnuts, and micro herbs.

Stuffed Mussels: Baked with herbed breadcrumbs, garlic butter, and parmesan.

Crispy Calamari Salad: Tender calamari served with rocket, fennel, and citrus dressing.

MAIN
Duck Confit: Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

Filet Mignon: Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

Pan-Seared Sea Bass: Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

Pistachio-Crusted Rack of Lamb: Served with minted pea purée and beetroot reduction.

Slow-Cooked Lamb Ragù: Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

Pork Tenderloin: Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

Grilled Lobster Tail: Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

DESSERT
White Chocolate & Raspberry Tart: Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.

Chocolate Aero Mint Cheesecake: Light and airy cheesecake with refreshing mint notes and a rich chocolate base.

Sticky Toffee Pudding: Moist sponge served with warm toffee sauce and Amarula ice cream.

Lemon Meringue Pie: Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.

Espresso Martini Mousse: Silky coffee mousse with a hint of vodka and chocolate shards.

Chocolate Brownie: Rich fudgy brownie topped with miso caramel and sea salt.

Lemon or Raspberry Soufflé: Delicate and light soufflé served with crème fraîche.

Crème Brûlée: Classic vanilla custard with a torched caramel top, paired with honey yogurt.