Magic Cat

Day 1

• Freshly shucked oysters on arrival with champagne
• Crab salad – avocado, radish, chives, ruby grapefruit, endive salad, crunchy croutons
• Linguine with clams – chilli, garlic, white wine, parsley, cherry tomatoes, extra virgin olive oil

Day 2

• Steamed mussels – chilli, garlic, white wine, tomato; served with warm focaccia
• Homemade pizzas – prosciutto, buffalo mozzarella & rocket; garlic tomato base (anchovy, olive, caper, cherry tomato & basil)
• Avocado, tomato & mint salad

Day 3

• Fig, jamon, burrata & rocket salad – grissini, balsamic reduction
• Slices of Kobe beef – soba noodles, chilli, Asian greens

Day 4

• Fish tacos – crispy tempura battered halibut, red cabbage, carrot, coriander; chilli lime mayo; Valentina hot sauce

Day 5

• Steamed edamame beans – sea salt
• Langoustine and salmon – brown rice, asparagus, fresh herbs

Day 6

• Seafood paella – prawns, mussels, clams, squid; saffron rice; red pepper

Day 7

• Japanese inspired assortment – sushi, sashimi and dumplings; wasabi, pickled ginger, chilli soy sauce

Day 1

• Soller prawns – roasted tomato stuffed with ratatouille, crispy squid ink bread crumbs
• Crispy skin fillet of local seabream – wilted kale and radicchio, dill pickled cucumber ribbons, beurre-blanc sauce

Day 2

• La corvina carpaccio – capers, radish, snow pea tendrils, micro cress salad
• Moroccan spiced Mallorcan lamb cutlets – cauliflower cous cous, pine nuts, sultanas, minted lemon yogurt

Day 3

• Sundried tomato, brie and basil stuffed mushrooms
• Prawn and coconut curry – seasonal vegetables, cilantro, black sesame, crispy fried shallots; steamed jasmine rice

Day 4

• Red snapper ceviche – white peach, fresh baby fennel
• Roasted duck breast – roasted new potatoes, baby beets, broccolini, honey sesame glazed baby carrots

Day 5

• Beetroot cured salmon – endive, crème fraiche and chive sweet potato salad
• Seared fillet of seabass – green beans, courgette, charred baby fennel puree, white wine sauce

Day 6

• Pork and chicken terrine – dates, pistachio; toasted sourdough, pickled fennel, seeded mustard, cornichons
• Oven baked barramundi fillet – wilted spinach, buttery fava bean puree; tomato, basil and garlic sauce

Day 7

• Galician style octopus – kipfler potatoes, smoked paprika, sea salt flakes, olive oil
• Mallorcan lamb rump – French Puy green lentils, autumn vegetables, red wine and rosemary jus

Day 1

• Deconstructed lemon meringue pie – fresh raspberries

Day 2

• Raspberry soufflé – raspberry and lime sauce

Day 3

• Trio of desserts – chocolate mousse, mini cheesecake, vanilla bean ice-cream

Day 4

• Poached pears in cinnamon and anise syrup – wrapped in puff pastry; vanilla bean ice-cream

Day 5

• Ice drop vanilla bean panna cotta – pineapple and mango

Day 6

• Hazelnut, sultana and brandy pudding – honey zabaglione

Day 7

• Bittersweet Chocolate Tart – roasted fig and clotted cream

No snack items were provided in the source menu.

Chef’s Style & Influences

Mediterranean seafood and seasonal produce, with Japanese and Moroccan notes, citrus, herbs, and spice.