ACCOMPANIED BY SEASONAL LOCAL FRUITS AND YOGURT PARFAITS WITH BOAT-MADE GRANOLA.
BELGIAN WAFFLE DUO
One crowned with a golden sunny side up egg & crisp bacon, the other with whipped lemon mascarpone & lush blackberry compote.
CASSAVA & POTATO RÖSTI
Crisp potato–cassava rösti topped with chive crème fraîche, smoked pancetta shards, soft-yolk farm egg, pickled shallots, and fresh micro herbs.
CARIBBEAN KAISERSCHMARRN
Cloudy pancake bites on a coconut base, paired with a tangy passionfruit–mango compote and a drizzle of local rum syrup.
APPLE BRIOCHE FRENCH TOAST
Warm caramelized apple, crisp maple-glazed bacon, and cardamom-infused butter.
AVOCADO & SALMON ROYALE
Toasted sourdough layered with smashed avocado and cured salmon, topped with a softly cooked farm egg and finished with lemon hollandaise.
SHAKSHUKA PROVENÇAL
Farm eggs baked in a fragrant tomato and red pepper ragout with Niçoise olives, confit garlic, and herbs of Provence, finished with crumbled chèvre and served with warm artisanal pita.
SWEET & SAVOURY DUTCH BABY SELECTION
Oven-baked soufflé pancakes offered two ways: white chocolate with fresh strawberries, and spinach with feta and cold-smoked salmon.
