Chef Sagorika Platel

Sagorika’s cuisine mirrors her unique half French, half Indian heritage.  She grew up in Thailand and started traveling to exotic places at a very young age.  From classic French dishes to American style breakfasts, Sagorika’s menus are  designed  to please all palates.

Start your day with fresh seasonal fruit, a choice of juices, robust coffee & decaf, selected teas & herbal infusions, and . . .

Eggs benedict with bacon on a bed of rocket leaves,

herb-crusted roasted tomatoes

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Pancakes with a choice of: mixed fruit coulis, maple syrup, ice cream, whipped cream and/or honey

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Eggs to order with hash browns, sausages or bacon, sautéed mushrooms, toast

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Scrambled eggs with fresh herbs, smoked salmon & avocado

LUNCH

Chilled rock melon filled with prosciutto ribbons

Grilled rib eye fillet,  pepper-crème fraiche reduction,

haricots, potato gratin

Lemon cheesecake topped with passion fruit sorbet

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Low carb menu

Japanese soba noodles with tsuyu dipping sauce,

finely sliced shallots, grated fresh ginger

Sushi, sashimi, Japanese rolls & vegetable tempura

on a bed of julienne carrots

flourless orange cake with a scoop of lemon sorbet,

‘low fat’ whipped cream

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Bruschetta Genovese – fresh tomato, basil & premium olive oil

Penne with tomato, black olive, peppers and spicy chorizo sausage

Crisp apple tartlets, coffee ice cream à la mode

DINNER

Kung sarong with chili mayonnaise – prawns wrapped in deep fried egg noodles

Green papaya salad sprinkled with shrimps and diced peanuts

Catch of the day with lemon grass baked in banana leaves,

caramelized onions & jasmine rice

Banana bread drizzled with hot butterscotch sauce,

whipped cream, fresh mint

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Baby spinach, goat cheese & pine nut salad, raspberry vinaigrette

Selection of Middle Eastern dips with pita bread, black olives,

roasted peppers and grilled aubergines

Tagine spiced roast pork fillet wrapped in bacon, honey roasted pumpkin

Chocolate mousse with a dash of orange essence, sprinkled with pistachios

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Mushroom bisque

Grilled aubergine and artichokes on baby spinach, balsamic parmesan dressing

Roasted rosemary/sage rubbed rack of lamb,

rich potato puree, sautéed snow peas

Clove and cardamon baked pears,

topped with pecan ice cream & vanilla toffee sauce