Breakfast

Homemade Granola with fresh fruits, Kangaroo Island yoghurt and chia seeds

Walnut loaf with pears, Piemonte white truffle honey and fresh ricotta

Lunch

Olive Sourdough with organic chicken fillets, sun-dried tomato pesto, avocado and mesclun

Flatbreads with potato, oregano, tomato and prosciutto

Dinner

Duck rillette with apple mash, mesclun salad with Dijonaise dressing

Grilled Haloumi with preserved lemon, Nicoise olives, baby arugula and tsatziki sauce