At breakfast we were presented with our very own vegan menu FULL of things we wanted to try. There was a scrambled tofu burrito, a vegan quiche, traditional banh xeo vietnamese pancakes and strawberry pancakes amongst other dishes to choose from; excitement levels got pretty high at our breakfast table.
In addition to our special menu, we could help ourselves to the rest of the breakfast buffet with fresh tropical fruits, soya milk, juices and the most amazing sourdough bread (there were other breads to choose from but the sourdough was particularly good and particularly irresistible).
After breakfast, the vegan food got even better with vegan options including laid back Mexican fusion food to top class fine dining. Executive Chef Emile Fortuin has a gift for creating bold flavour combinations that on paper should never work but in reality are a smile inducing combination of surprising, intriguing and downright delicious.
Expect to sample dishes like ‘Corn and Chickpea Medley’ filled tacos where chickpeas and fresh sweetcorn have been combined with coconut cream and seasonings to create a hearty and creamy filling to go inside the locally made fresh tacos. Add lightly whipped guacamole, a spicy kimchi pickle and a tart, fresh tomato, onion and corn salsa and you’ll begin to see what we mean when we talk about those flavour combinations.
Continue on this fusion food adventure and you might try a truffled pea quesadilla with pesto, salsa, guacamole and peppers. Your brain will be asking you how these flavours can possibly go together but your taste buds won’t care as you delve into the garlic rich pesto, the sweet soft peppers, the flaky quesadilla wrap (again made locally) and the wonderful truffle flavours floating about in the background.
Every dish we were served seemed to have a talking point, like sweet candied walnuts and salt baked beetroot with cumin mixed with a compressed Vietnamese apple salad in this beetroot lovers’ salad. Or the roasted artichokes with their sharp, tart, dressing combined with the salty basil pesto, the warm peppery watercress flavours and soft sweet essence of yellow pepper. This dish was a treat to look at but a heart winning dish to eat.