Chef Stephanie Berton

Salmon tartare with herbs and condiments, served with wasabi mouse and rice cracker

Clear chicken soup and garlic bread

Roast turkey with potatoes, seasonal veggies and gravy

Death by chocolate tart

Athena Salad: Grilled sheep feta cheese, thyme infused black olives, cherry tomato, cucumber, red onion, olive oil and preserved lemon dressing

The Mexican Hat: Quesadillas with avocado, goat cheese, pico de Gallo

East Meets West: Quinoa salad with grated carrot, blanched broccoli, goji berries, roasted cumin seeds, lemon grass and peanut dressing

French Twist: Caramelised onions tart with roasted pine nuts and fig jam

Papyrus Salad: Chick pea, herbs and salad greens, candied hibiscus flowers, honey caramelised pistachios, sesame dressing

Miso soup

Warm Sexylicious: Rocket salad, with warm cinnamon poached pears, parmesan, and balsamic dressing

Sunshine Soup: Butternut squash, ginger, coconut milk, and coriander

Italians Do It better: Beets’ cannelloni with ricotta cheese, parsley and roasted pine nuts

Wakamame beans, steamed or fried

Cold seaweed salad with sesame and soy

The Geisha Treat: Soy and saté glazed tofu, topped with coriander, peanuts and nori flakes, served with roasted sweet and spicy potato

Surf & Turf: Japanese fried rice with kelp, ginger, tofu, roasted red pepper, soy sauce, toasted sesame seeds, and spring onions

The Perfect Burger: Sweet potato and shiitake mushroom patties with cumin and chilli flakes served in a bun, with lettuce, vegan cheddar sauce, served with cruelty free fries

Salty Turkish Delight: Steamed rice stuffed vegetables, with sour cherry and served with vegetable broth

Simply Delicious: Whole roasted sliced spiced cauliflower served with three different sauces: mango chutney, vegan cheddar sauce with coriander, and Greek tzatziki

Made in China: Stir fried or plain Chinese style noodles, with cabbage, carrot, tofu, soy sauce and water chestnuts and a soft boiled egg

Bangkok Express: Pad Thai

Street Souvlaki: Pulled jack fruit, served in warm pita with luscious coconut sauce and tomato chutney

Chef’s Delight: Vegetable curry with coconut milk

From Indonesia With Love: Pan fried tempe with noodle or sesame rice, kale, and sambal sauce

Another Italian Favourite: Puttanesca penne, hot and spicy

The Green Alternative: Avocado risotto, water cress, herbs and olive oil

Berry cobbler

Tunisian chocolate death row (dates deeper in chocolate ganache and topped with roasted pistachio)

Bread and butter pudding - my speciality

Cheese platter and homemade breads

Coconut chiffon tart

Date cheesecake

Grilled red mullet with asparagus/seasonal greens

Quinoa and herbs salad

Sprout salad, grilled prawns and socca (Mediterranean chick pea pancake)

Cherry tomato and olive bruschetta

White fish carpaccio

Steamed mussels in Med flavoured broth

Pasta puttanesca

Gaspacho

Moroccan chicken served with fragrant rice, warm pear and olive rocket salad

Roasted monkfish with garlic and thyme served with herbs roasted baby potatoes, stir fried seasonal veggies

Grilled grouper or mahi-mahi with preserved lemon served with steamed horta and risotto

Rice and spices stuffed seasonal organic vegetables, vegetarian

Farm to table butcher cut, grilled served with hand cut fries, broccoli with lemon and thyme

Death by chocolate tart

Bread & butter pudding, my style

Wild berries cobbler

Tunisian chocolate and date supreme

Pear tart