INFINITY

Menu

• Day One –BreakfastA sunrise spread of tropical fruits with crisp bacon, a garden herb frittata served alongsidewarm sourdough, and freshly baked muffins.LunchCustom poke bowls prepared with tuna or salmon, complemented by pickled ginger,edamame beans, seaweed salad, and a sesame–soy dressing.Afternoon BiteA taste of Spain with petite skewers of manchego cheese, marinated olives, and smokychorizo.DinnerAppetizer: Chilled Andalusian gazpacho finished with basil oil and a parmesan crisp.Main: Saffron seafood paella, abundant with mussels, prawns, and calamari.Dessert: Dark chocolate tart with candied orange peel and a touch of sea salt.⸻Day Two – BreakfastA refreshing fruit platter accompanied by grilled breakfast sausages, baked egg cups withparmesan and bacon, and rustic sourdough toast.LunchA Mediterranean platter featuring marinated chicken skewers, grilled halloumi, warm pitabread, creamy hummus, and an olive salad.Afternoon BiteA trio of bruschetta: classic tomato with basil, ripe fig with prosciutto, and wild mushroomsscented with truffle.DinnerAppetizer: Green papaya salad tossed with lime, chili, and toasted peanuts.Main: Red Thai prawn curry simmered in coconut milk with Thai basil, served with jasminerice.Dessert: Passionfruit tiramisu layered with mascarpone and coconut cream.⸻Day Three – BreakfastBlueberry pancakes with maple syrup, served with scrambled eggs, crisp bacon, and apineapple–mango smoothie, alongside a fresh fruit platter.LunchButter-toasted brioche rolls filled with chilled lobster, paired with peach and cucumber saladand charred corn brushed with lime butter.Afternoon BiteTuna tartare with avocado and ginger, presented in crisp wonton cones.DinnerAppetizer: Ceviche with local snapper served with plantain chips.Main: Coconut-crusted mahi-mahi accompanied by mango and chili salsa with goldenturmeric rice.Dessert: White chocolate miso mousse topped with fresh strawberries.⸻Day Four – BreakfastAçaí bowls layered with berries and granola, eggs cooked to order, crisp bacon, warmcinnamon rolls, and rustic sourdough.LunchA festive taco bar with grilled fish and pulled pork, accompanied by citrus slaws, fire-roastedsalsas, and smooth avocado crema.Afternoon BiteSteamed edamame sprinkled with sea salt and chili flakes.DinnerAppetizer: Burrata and heirloom tomato caprese stack with basil oil and balsamic pearls.Main: Grilled Caribbean lobster over fresh pasta in a saffron cream sauce, brightened withlemon zest.Dessert: Pavlova crowned with passionfruit curd, mango, and kiwi.⸻Day Five – BreakfastFrench toast layered with caramelised bananas and maple syrup, served with crisp baconand fruit parfaits.LunchHand-stretched pizzas from the galley oven: margherita with buffalo mozzarella, prosciuttowith rocket, and seafood with garlic and herbs.Afternoon BiteYakitori chicken skewers glazed with sesame and soy.Dinner Appetizer: Charred eggplant with whipped feta, pomegranate molasses, and dukkah.Main: Slow-braised Moroccan lamb shank with apricots and ras el hanout, presented oversaffron couscous with roasted root vegetables.Dessert: Eton mess with whipped cream, meringue and fresh fruit.⸻Day Six – BreakfastA savoury bacon and gruyère quiche, accompanied by warm muffins, grilled breakfastsausages, fresh juices, and seasonal fruits.LunchChicken satay skewers with a rich peanut sauce, served alongside rice noodles and apickled cucumber salad.Afternoon BiteMini vegetable spring rolls with a sweet chili dipping sauce.DinnerAppetizer: Roasted beetroot carpaccio with whipped feta and walnut crumble.Main: Grilled ribeye steak with chimichurri, accompanied by roasted sweet potatoes andgreen beans almondine.Dessert: Chocolate hazelnut panna cotta with praline shards.⸻Day Seven – BreakfastDelicate crepes with berry compote, tropical smoothies, scrambled eggs, crisp bacon, and afresh fruit selection.LunchA bagel bar featuring smoked salmon, avocado, cream cheese, capers, and soft-boiledeggs, paired with a citrus salad.Afternoon BiteA rustic antipasti board of burrata, prosciutto, and marinated vegetables.DinnerAppetizer: Tuna tartare with avocado and sesame crisp.Main: Surf and Turf of lobster tails and filet mignon finished with garlic–herb butter, servedwith asparagus and truffle mash.Dessert: Mango and passionfruit mille-feuille with vanilla crème légère and a glossypassionfruit glaze.