Relentless Ii 80

B R E A K F A S T

• Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and fresh juices. 

• Breakfast sandwiches on freshly baked sourdough, with avocado, bacon, crispy fried egg and my secret hot sauce

•  French toast served with bacon, caramelized bananas and toasted walnuts

• Eggs benedict on sourdough English muffins, topped with creamy hollandaise sauce, served with your choice of 
crispy bacon, smoked salmon or sautéed spinach

• Fluffy buttermilk pancakes with tropical spiced mango, toasted coconut chips, homemade nut granola and coconut yogurt

• Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren’s tomato chutney

• Turkish eggs served with sliced avocado, feta and toasted flatbreads

• Homemade everything bagels with all the toppings

L U N C H

• Panko crumbed snapper with roasted tomato and herbed couscous salad

• Coconut shrimp taco bowls with red cabbage slaw and fried plantain 

• Honey ginger soy salmon bowls with peach mango salsa

• Fish tacos with creamy apple slaw and Ren’s mango chutney

• Greek chicken tzatziki bowls with freshly baked pita bread

• Wagyu beef burgers on freshly baked burger buns

• Poke bowls with spicy tuna, mango, edamame and avocado

C A N A P E S

• Grilled apricot halves with goats cheese, pistachios and hot honey drizzle

• Fresh baked focaccia with a selection of homemade flavored butter

• Cranberry and brie bites 

• Snapper ceviche with red chili and mango

• Charcuterie board with selection of French cheese, deli cuts and chutneys

• Tuna crudo with citrus caper vinaigrette 

• Italian meatballs with smoked tomato chutney

A P P E T I Z E R

• Pear, date and walnut salad with creamy stilton dressing

• Artichoke and gouda tart with toasted sesame crust

• Italian arancini with creamy mozzarella and salsa di pomodoro 

• Maple roasted pumpkin soup with homemade artisan rolls

• Fennel, grape, tomato and orange salad with fennel fronds and lemon pearls

• Ravioli stuffed with roasted butternut squash and ricotta, in a sage butter sauce

• Lemon bruschetta with cherry tomatoes, arugula and buffalo mozzarella

D I N N E R

• Crispy skin salmon with mustard sauce, served with a rustic vegetable mash

• Slow cooked beef ragu with homemade pappardelle pasta

• Lemon risotto with seared scallops and citrus salt 

• Local blackened grouper with Caribbean slaw and coconut rice

• 48-hour short ribs with creamy potato puree and a red wine reduction 

• Lobster with orzo pasta and a spicy lobster bisque

• Lamb cutlets with salsa verde, gratin dauphinoise and pea puree

D E S S E R T

• Caramelized pineapple with pineapple lime sorbet

• Sweet and salty cheesecake with cherries and hazelnut crumble

• Red wine poached pears with cinnamon cream and toasted almonds

• Chocolate and raspberry mousse in a chocolate dome, with red berry sorbet

• Key lime pie, topped with meringue and zested lime

• Flourless chocolate cake with vanilla ice cream and raspberry coulis

• Rhubarb and strawberry pavlova with vanilla yogurt cream