Glywnnis is passionate about stylish yet simply prepared food. Her emphasis is on flavour and using readily available fresh ingredients to maximum effect. She is influenced by Italian and Mediterranean traditions but is also versed in Cajun, Mexican and Asian style foods. Not only are the preparation, presentation and ingredients important, so is the stylish cutlery, china and linen.

Glywnnis’ philosophy is;-
”GOOD FOOD IS ONE OF LIFE'S GREAT PLEASURES.”
Combine this with sailing and you’ll experience the best in life.

GOURMET MENU

BREAKFASTS

• Start with freshly percolated coffee from a French press or your preferred morning drink, fresh fruit juice, Caribbean fruit, farm style muesli and yogurt.

Followed by one the following;-

• Croissants, bagels, home made cheese scones, pancakes or muffins.
• Captain’s Spanish omelette and toast
• Creamed scrambled eggs with salmon, served with bacon, tomatoes, mushrooms and toast
• Traditional English breakfast served with toast, marmalade and preserves.

LUNCHES

• Summer green minestrone made with fresh asparagus, French green beans, borlotti beans, home made pesto and topped with freshly shaved Parmesan. Served with French baguette.
• Caribbean calypso shrimp salad - shrimp, avocado, mango, crispy bacon, tossed in a light yoghurt, mango, cilantro and touch of chilli sauce served with the famous home baked brown bread made that morning.
• Caesar salad made the traditional way and served with garlic- flavoured croutons.
• On open baguettes make you own gourmet sandwich with a variety of European cheeses and cold cuts. Children just love this one!

COCKTAIL HOUR

• Anti pasta platter -a variety of Italian salamis, marinated artichokes, peppers, olives and cheese served with crispy baguettes.
• Crab cakes served with homemade caper mayonnaise.
• Baguette, mozzarella and bacon kebabs grilled and served with an Italian sauce and olives.

ENTREES

• Beef tenderloin in a red wine and horseradish sauce served with grilled potatoes with rosemary and a selection of seasonal vegetables.
• Fresh pasta served with dried porcini, baby tomatoes, sage and topped with grated parmesan.
• Grilled mahi-mahi on a bed of waxy potatoes, cherry tomatoes, rosemary and a light white wine sauce and served with seasonal salads.
• Whole leg of lamb, marinated in lemon, garlic and rosemary, slowly roasted to perfection and served with couscous salad.
• Slow cooked roast chicken stuffed with feta, olives, garlic and rosemary, served with wild and brown rice.

DESSERTS

• Pavlova, a meringue based dessert, served with fresh berries, kiwi fruit and topped with fresh whipped cream. This is Glywnnis’ ‘signature’ dessert, with a lovely story to go with it.
• Bitter chocolate mousse cake
• Lemon semifreddo (Semifreddo is half-frozen ice-cream with whipped cream which gives it a mousse-like texture. Delicious to say the least).
• Drunken fruits soaked in red wine or port served with mascarpone cheese.
• Coffee and liqueurs

FAMILY MENU

BREAKFASTS

• (as above)

LUNCHES

• Hamburgers, homemade from 100% beef. Served on a toasted bun with traditional trimmings and fries.
• Pizza with extra toppings and cheese served with garden salads.
• Tacos filled with chilli mince and refried beans served with guacamole, tomatoes, lettuce and cheese.

STARTERS

• Chicken wings marinated in Cajun sauce and grilled to perfection.
• Nachos, tomatoes, salsa verde, sour scream topped with cheese and grilled.
• Enchilada casserole, great southwest flavours and even the kids love it.

ENTRÉES

• Barbecued tenderloin served with potato wedges and vegetables in season.
• Mexican chicken lasagne
• Spare ribs barbecued and served with corn on the cob, rice and beans.

DESSERTS

• Homemade key lime pie
• Chocolate mousse
• Trio of ice creams served with mango or chocolate sauce.
  Please note we do change the menu for children and also for dietary preferences or medical requirements.

Please note we do change the menu for children and also for dietary preferences or medical requirements.