BUFFET BREAKFAST

  • A selection of freshly squeezed fruit juices
  • Strawberry and mint infused water
  • Freshly brewed mocha java breakfast coffee
  • Variety of breakfast teas to include apple and cinnamon, cherry, lemon and ginger|
  • Variety of health breads to include pumpkin bread, whole wheat, health and rye breads
  • Homemade low GI breakfast bran muffins served with strawberry flavoured butter and organic preserves
  • Individual breakfast papaya, honey yoghurt smoothies with a peanut puree
  • Handmade cranberry and cashew nut breakfast bats with sultanas, glazed cherries with rolled oats
  • Individual wild berry and kiwi fruit coulis shots
  • Breakfast danishes to include poached pear and pecorino, cranberry and apricot Griddled shoulder bacon
  • Thyme and rosemary infused pan-fried mushrooms
  • Lamb and toasted sesame seeded chipolatas
  • Barbequed sirloin of julienne beef with caramelised onions
  • Baked herbed tomatoes
  • Julienne chicken and sautAi??ed bell pepper medley
  • Poached eggs wrapped in macon
  • Individual miniature omelettes filled with grilled macon, chive infused creamed cheese, thyme and crushed black pepper cherry tomatoes with caramelised onions

You may choose one of the following:

    • Freshly baked croissants filled with smoked chicken, sweet chilli and coriander drizzle on a basil and watercress medley with sautAi??ed red onions
    • Filled with a peppered creamed cheese, julienne carrots, pan fried pumpkin seeds, smoked salmon with a savoury lemon curd
  • Shavings of rare roasted beef with dill cucumbers, Rosa tomato crush and a piquant pepper infused wholegrain mustard sauce with fresh baby spinach

PLATED BREAKFAST

COLD BREAKFAST

  • Seasonal fruit platter including exotic summer fruits to include wild berries, frosted star fruit and glazed fruits
  • Fresh fruit and honeyed yoghurt parfaits
  • Smoked Norwegian salmon blinis with a fennel creamed cheese, balsamic roasted onions and lemon segments
  • Local cheese board cambrinis including smoked mozzarella, soft goats milk cheese, cranberry infused Roquefort topped with red onion marmalade and served with savoury biscuits
  • Stewed fruit compote martinis topped with Bulgarian yoghurt, lightly toasted flaked almonds and maraschino cherries

HOT BREAKFAST

  • Ginger hot cakes filled with pistachio ricotta cheese and topped with organic honey, walnuts and blueberries
  • Smoked chicken, pecorino and piquant pepper frittata infused with fenugreek and smoked mozzarella cheese
  • Chicken schnitzel roundels topped with roasted sunflower seeds, ricotta cheese, fried dates and drizzled with a five spice apple puree
  • Lightly toasted English muffins topped with a poached bay leaf infused haddock, poached egg and smothered in a traditional Hollandaise sauce
  • Pan-fried shoulder bacon with an herbed butter fried green tomatoes with egg rancheros served with a paprika potato rosti filled with sour cream julienne beef teriyaki
  • Savoury breakfast crepes filled with portebellini mushrooms, roasted bell peppers, griddled chicken julienne in a rustic tomato chutney
  • French toast brioche topped with fresh strawberries drizzled with lemon curd and fresh mint
  • Grilled Pancetta wrapped around provolone and served on toasted health bread and topped with fresh figs