Textures at SEVEN Villa Hotel & Spa

Creamy mozzarella, fresh basil and herb oil on a classic pizza base.

Mozzarella pizza topped with Parma ham and fresh peppery rocket.

Avo, Feta & Peppadew Pizza

Penne with grilled chicken, roasted pecans, parmesan and basil.

Crisp greens, grilled chicken, bacon, Parmesan and poached egg.

Strawberries, halloumi and veggies tossed in honey-mustard.

Tagliatelle pasta in a spicy Napoletana sauce with chilli and parmesan.

Juicy beef patty with wholegrain mustard mayo, tangy purple slaw and pickles, served with shoestring fries.

Crispy panko-crusted chicken with creamy Emmental cheese and sriracha mayo, served with shoestring fries.

Stacked sourdough layered with grilled chicken, smoky bacon and a fried egg, served with shoestring fries.

Slow-cooked pork belly pressed with Emmental cheese, wholegrain mustard and pickles in a golden, rustic panini.

A carnivore’s feast of sticky ribs, fiery wings, juicy sirloin, tender lamb chops.

Mini burgers topped with relish and onion rings, served with golden shoestring fries.

Crispy calamari, garlic prawns, salmon goujons, and creamy mussels.

Shoestring Fries Garden Veg Mashed Potato Garden Salad

Mushroom Sauce Green Pepper Sauce Red Wine Jus

Slow cooked to tenderness, served with creamy mash and honey-glazed carrots.

Warm, spongy South African classic Served with crème anglaise, crunchy peanut brittle, and vanilla bean ice cream.

Decadent chocolate tart topped with Chantilly cream and a drizzle of rich butterscotch.

Creamy baked cheesecake paired with a strawberry compote and silky white chocolate Cremieux.

A refreshing trio of lemon and strawberry, and litchi sorbets for a light, zesty finish.

Delicate tuna with rooibos notes, paired with creamy avo purée, soy pearls and a touch of aioli.

Silky salmon balanced with earthy beetroot salsa and crisp dill crumble.

Creamy burrata with balsamic pearls, slow-cooked Roma tomatoes and fresh celery curls.

Zesty seabass in tiger’s milk, lifted with cucumber, micro leaves and charred lime.

Velvety goat cheese panna cotta with edamame salsa, mint dust and tomato petals.

Wholesome quinoa tossed with yoghurt dressing, pickled beetroot, turnip slivers and citrus compote.

Tender pork belly with honey whiskey apple compote, buttery pommes Parisienne and glazed baby carrots.

Succulent beef fillet with rich bone marrow, zesty Salsa Verde and crisp French toast brioche.

Juicy ribeye paired with golden potato fondant, charred shallots and crispy tempura shimeji mushrooms.

Aromatic lamb rack served with parmesan-tossed broccoli and sweet potato batons.

Seared monkfish with a crunchy walnut crumbling, vibrant green pea purée and fresh artichoke salad.

Tender calamari with black garlic aioli and a bright burst of grapefruit.

Perfectly grilled salmon atop rich squid ink risotto, finished with sweet, candied cherry tomatoes.

Crispy panko-crusted chicken filled with couscous and creamy Boursin, served with smooth vodka sauce.

Glazed duck breast with sweet savoury honey soy, paired with a potato noodle salad and crispy spring onions.

Meaty oyster mushroom served with silky cauliflower mousse, crisp micro salad and crunchy chickpea popcorn.

Creamy risotto infused with toasted almonds, topped with candied red onion and lemon-thyme ricotta.

Golden tofu with herb crust, paired with creamy polenta, roasted sweet potato and chickpea popcorn.

Handmade ravioli filled with butternut, finished with sage butter, ricotta slivers and candied tomatoes.

Rich, caramelized Basque cheesecake paired with burnt orange segments and delicate meringue glass.

Silky honey pannacotta topped with fresh honeycomb, crunchy honey shards and gold leaf accents.

Light, spongy baba soaked in citrus-vanilla rum, served with sour cherries and whipped Chantilly cream.

Layers of dark chocolate Cremieux and crisp pastry, garnished with caramel pecans and a fresh blueberry salad.

Vanilla bean ice cream drenched with Jack Daniel’s honey whiskey and freshly brewed espresso.

A refreshing trio of lemon, strawberry and litchi sorbet.

Buffet Served: 10:30 Mon – Fri | 11:00 Sat – Sun Selection of Cereals - Choose from All Bran, Corn Flakes, Weet-Bix, Rice Krispies, or Toasted Muesli.'= Bakers Style - Croissant, Muffin, Danish, & Bagel selection.

Seven’s Breakfast - Minute steak layered with hash brown, grilled tomato, fried onions, and cheese. Finished with a perfectly cooked egg on top. Full English Breakfast - A generous plate of beans, grilled mushrooms, tomato, hash browns, and eggs your way. Served with bacon or macon, and a choice of beef or pork sausage. Breakfast Bagel - Layered with creamy avocado, roasted tomato, and red onion. Topped with soft, fluffy scrambled eggs. Omelette - Fluffy three-egg omelette with your choice ofthree fillings. Options include peppers, mushrooms, cheese, onion, garlic, chili, tomato, ham, or bacon. Eggs Benedict - Two soft poached eggs with classic hamand rich hollandaise sauce. Served on toasted sourdough or a traditional English muffin. Eggs Royale - Two soft poached eggs with smoked salmon and velvety hollandaise. Served on toasted sourdough or a classic English muffin. Eggs Florentine - Two soft poached eggs with buttery sautéed spinach and hollandaise. Served on toasted sourdough or a classic English muffin. The Champs Oatmeal Bowl - Hot breakfast oats with sliced banana, peanut butter, and a select seed mix. Topped with crunchy, toasted homemade granola for extra texture. Vanilla Flapjacks - Freshly prepared flapjack stack with berry compote and fresh cream. Served with your choice of honey or maple syrup.