Sample menu Kismet
Camille – season 26/27
Breakfast:
▪ Shakshuka, honey yoghurt, avocado and homemade flatbread
▪ Giant cheesy Tamagoyaki (Japanese rolled omelette), fluffy brioche, maple bacon strips
▪ English breakfast (beans, toast, eggs, sausage, bacon, mushrooms, roasted tomatoes)
▪ Continental (viennoiseries, eggs, cured ham, cheese, granola, jam, toast)
▪ Chia pudding or overnight oats with granola and toppings
▪ Bagel bar (salmon, cream cheese, prosciutto, avocado…)
▪ French toast, crispy bacon, maple syrup, creamy scrambled eggs
All breakfasts are served with a fresh fruit platter, cereals, juices and can be adapted to
preference.
Lunch:
▪ Beef or chicken teriyaki on sesame glass noodles, Asian coleslaw
▪ Seafood tacos, fresh chili, tropical cilantro and mango salad
▪ Classic quiches (Lorraine , ricotta spinach etc), pear and candied walnut salad
▪ Gyros style chicken, tzatziki and homemade pita bread
▪ Grilled gambas, aglio e oglio pasta, loaded focaccia
▪ Cold peanut butter and miso noodles, spicy cucumber salad and soy marinated eggs
▪ Ponzu tuna/beef tataki, roasted edamame, crunchy miso white cabbage salad
▪ Carrot tarte tatin, rucola, grilled halloumi and peaches
Starters:
▪ French inspired cheese and charcuterie board
▪ Homemade pork/veggie dumplings with sweet and spicy dipping sauce
▪ Puff and tear pizzas
▪ Catch of the day tasting board (if available)
▪ Grilled cheese bites and tomato/basil gazpacho
▪ Chips and dips (hummus, tzatziki, tapenade…)
▪ Pigs in a blanket with honey mustard
▪ Heirloom bruschette
Dinner
▪ Main beef cut, roasted parmiggiano potatoes, green pepper sauce
served with fig, walnut and blue cheese salad
▪ Marinated lemon chicken, infused rice, lemon zest whipped ricotta
served with grilled zucchini, burrata and sundried tomato salad
▪ Catch of the day – cooked to preference (seared, steamed, ceviche…)
served with sautéed veggies, fried plantain and coleslaw
▪ Creamy butter chicken, basmati rice
served with a crunchy kachumber salad and cheese naans
▪ Lebanese lamb chops, garlic yoghurt sauce
served with orzo tabouleh and fresh flatbread
▪ Beurre blanc grilled salmon filet, toasted almond shaves
served with creamy spinach, pickled sultanines and polenta
▪ Duck breast in red wine reduction,
served with beetroot carpaccio, whipped feta, orange vinaigrette
Dessert
▪ Cinnamon cream apple crumble
▪ Captain’s tiramisu
▪ Flambéed banana and vanilla ice cream
▪ Thai-style mango sticky rice
▪ Bala baiana (brazilian coconut caramel bites)
▪ Berry or speculoos cheesecake
▪ Mint and strawberry salad with whipped cream