Sample menu

During your vacation on My Ty you will have your meals thoughtfully prepared by our professionally trained Chef, Susannah. A contemporary, striking and irresistible dining experience you won't forget. 

 Chef Susannah King’s Sample Menu

Breakfast

Homemade buttermilk pancake stack served with bacon, dusted with icing sugar and a fresh berry sauce

Traditional Italian sausage frittata

Classic eggs benedict with black forest ham, homemade hollandaise sauce and wilted spinach

Full Irish: Authentic potato bread served with bacon, sausages, fried eggs and oven roasted vine tomatoes

Caribbean French toast served with fried bananas, toasted coconut and drizzled with local Virgin Islands honey

Smoked salmon, cream cheese and dill bagels

Individual egg soufflés with feta cheese, spinach, tomatoes and oregano

 

Lunch

Moules marinere with freshly baked granary bread

Citrus glazed salmon on a bed of seasonal greens

Chicken pad thai tossed with beansprouts, fresh cilantro and roasted peanuts

Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans

Grilled swordfish, green beans and spicy tomato salsa

Sweet okra shrimp curry with plantain purée

Caribbean jerk burgers with pineapple relish and spicy coleslaw

 

Appetizers

Tomato and burrata bruschetta

Oven baked brie with sautéed cinnamon walnuts

Asian infused tuna on toasted bread

Charcuterie platter with an assortment of international cheeses, crackers and olives

Conch fritters with a chili lime dipping sauce

Smoked salmon rosette with a sweet cucumber salad

Homemade falafel with cucumber yoghurt sauce

 

Dinner

Pork escalope Holstein with fried duck egg, buckwheat tomato salad, anchovies topped with parsley and capper beurre noisette

Braised lamb breast, boulangere potatoes, green beans and griddled courgettes

Honey glazed ham knuckle with buttered new potatoes, parsley sauce, sautéed cabbage and sweet piccalli

Confit duck ravioli with sage and hazelnut butter

Marasala pork tenderloin with roasted asparagus and sweet potato purée

Filet steak with café paris butter, homemade fries, roasted tomatoes and portobella mushroom

Mahi mahi fillet with saffron risotto and a mango cilantro sauce

 

Dessert

Ginger crème brûlée

Panna cotta with orange glazed figs

Chocolate fondant pudding with raspberry and champagne sorbet

Irish cream tiramisu

Homemade profiteroles filled with crème diplomat and coated in dark chocolate sauce

Fluffy lemon pudding with limoncello cream

Elderflower fruit jelly