Nomada

All breakfast will include cereals, toast, bagels, yogurt, and tea & coffee in addition to one or two of the below options.

• Eggs Benedict – A crispy rosti, mushrooms, and a poached egg topped with Parma ham. Finished off with a classic hollandaise sauce
• French Toast or Fluffy Pancakes – Topped with seasonal fruit/s from the Caribbean
• Fruit Platter – A wonderful spread of seasonal fruit/s from the Caribbean
• Cheese and Meat Board – A variety of cheeses and cold meats
• Oven Baked Omelet – An eggs base filling with wonderful ingredients such as baby tomatoes, spinach, mushrooms, peppers, ham/bacon/pork sausages
• Turkish Eggs – Perfectly poached eggs served over a delicious garlicky yogurt and finished with warm spicy oil
• Portholes – Ham and egg cups, filled with cheese, topped with tomatoes and herbs, and baked to perfection
• Additional considerations: Scones, pastries, and oat muffins

• Seared Wahoo with Mango Salsa – Wahoo fillet served on a bed of basmati rice, and quinoa and topped with fresh mango salsa
• Gourmet Burger – A freshly made burger bun, patty, caramelized onions, brie cheese, and a side of fries
• Fish Finger Sandwich – A freshly made ciabatta roll, crispy coated fish, mixed leafy greens, tartare sauce, and a side of fries
• Seared Tuna & Nisoice Salad with Fresh Bread – Fresh tuna steak grilled on barbeque and served with leafy greens, green beans, potatoes, and a garlic dressing
• Chicken Ramen – Chicken, Spring onions, eggs, Sesame Seeds, radish, shiitake mushrooms, and Ramen noodles in a spicy chicken broth
• Mango Caribbean Poke Bowl – Salmon, sushi rice, red cabbage, edamame beans, pickled red onion, beans, and nuts
• Spicy Chicken salad – Pineapple chicken, corn, and marinaded pineapple rings served on leafy greens
• Fresh bread options: Beer bread, Pane Bianco, Baguettes, and Challa

• Served with some leafy greens, avocado (seasonal), and Melba toast
• Cauliflower Soup with Brown Butter and Cheesy Toast – A wonderful creamy soup topped with crispy sage
• Tomato and Roasted Peppers Soup – Served with a sprinkle of feta and bread sticks wrapped with Prosciutto
• Roasted Butternut and Feta Salad – Served with a citrus vinaigrette on a bead of rocket
• Mussels with Wild Garlic ToastCooked in a clear white wine sauce
• Cucumber smoked salmon, and avo stacks – A simple, refreshing, and zesty stack of flavor
• Pickled Calamari Salad – Served on lettuce accompanied by toasted bruschetta
• Beetroot and Goats Cheese Salad – Served on a bed of baby spinach

Red Snapper – Asian snapper with sweet chili and lemongrass on a bed of Asian noodles

Spicy Mahi-Mahi – Served with coconut rice and goat’s cheese and spinach salad

Lobster Thermador – Golden Caribbean lobster drizzled with a rich sauce, sprinkled with Parmesan. Served with rice and green beans

Mushroom Risotto – Creamy Italian rice cooked with a variety of mushrooms

Shrimp Linguine – A zesty, chili linguine served with a leafy green side salad

Peppercorn Sirloin Steak – Served with baby potatoes and a side salad

Crumbed Pork Chops – Served with mashed potatoes, Brussels sprouts, and a cheesy sauce

Chicken Skewers with Espagnole Sauce – Served with potato and broccoli

Milk Tart – A South African dessert originally created by the Dutch settlers in the “Cape” consisting of a sweet pastry crust containing a custard filling

Victoria Sponge Cake – A light fluffy sponge cake filled with cream and jam

Fruity Brulee Tart – The classic with a fruity twist

Pannacotta – Berry pannacotta, lemon fudge, liquorice gel and liquorice crunch

Key Lime Pie – A light and creamy key lime mousse in a cracker crust garnished with whipped cream

Apple, Pear Crisp – A deconstructed crumble served with a scoop of vanilla ice-cream
Tiramisu – Layers of coffee-soaked ladyfingers and sweet, creamy mascarpone

Sticky Chocolate Heaven – Chocolate brownie, coated with chocolate ganache and dusted with cocoa powder

Poached Pears – Cinnamon, red wine poached pear served on a bed of crushed pistachios