D'OURVRES & LIGHT LUNCHES

The day you arrive at the Airport, our driver will make sure to bring you down to the Pacific Coast and coordinate with Lodge Host all about welcoming you with D'ourvres or heavy snacks or light lunch according to your preference.  

After each day of fishing, we bring you back to the Lodge to relax in by the pool and enjoy a free welcome cocktail and an hour of D'ourvres before enjoying a 5-Star 3-course-meal!

Find Recipe for 'Chicken Satay'

D'ourvres

CHICKEN WINGS

“Barbecue” Cinnamon-Spiced 

Fried BLACK BEANS

Served with nachos, chili ‘Cobanero’ and fresh cream

Baked BLACK BEANS

topped with tomato & onion chili sauce, fresh cream and melted cheese – serve with nachos 

GUACAMOLE

Mom’s recipe – serve with nachos and ‘Cobanero’ Chili

SMOKED TUNA Dip

Served with nachos and ‘Cobanero’ home-made chili sauce

BAKED TUNA STUFFED JALAPEÑOS 

topped with melted mozzarella cheese

MUSSEL cheese ball 

Served with nachos, chili and mussels for decoration

DORADO TEMPURA fingers 

Served with One Thousand Island dressing or TARTARE sauce – both are home made ones!

CHICKEN LIVERS or patté 

Served with nachos or crackers

CHICKEN SATAY

Ready-made spicy peanut sauce to serve 

LIGHT LUNCH

Cypriot GRILLED CHICKEN OREGANO SALAD 

served with Tomato & Cucumber 

GRILLED DORADO

Tomato, avocado and onion SALAD

BEEF BURGER with Bacon and home-made Cheese Sauce 

Served with French fries

SOUTH AFRICAN BEEF BURGER

with the same recipe as Boerwors – beef mix with bacon and coriander as the main spice

Quick CARBONARA PASTA

with bacon & freshly grated parmesan cheese

CAESAR CHICKEN SALAD

with our home-made dressing

TUNA TARTARE

with Ginger and toasted sesame – this can also be one of our starters

BOLOGNESA

with smoked bacon and fresh herbs

TYPICAL ‘PUPUSAS’

Chef will make them at the Bar (needs a tomato sauce called ‘Salsa’, serve with spicy salsa and non spicy salsa) and blanched shredded cabbage

Chicken Satay Recipe

The marinade and spicy dipping sauce give this a delightful Asian flavor.

Chicken breast1 lb, cut into think 1- x 2-inch slices

Ready-made spicy peanut sauce to serve

Put the chicken slices into a bowl and stir in all the marinade ingredients very thoroughly. Leave for at least 4 hours, preferably overnight in the refrigerator, stirring occasionally. Thread the chicken pieces on to skewers, leaving some space at the ends. Cook them on an oiled grill over a hot barbecue for about 5 minutes. Serve with chopped raw onion, chunks of cucumber and spicy peanut sauce for dipping.

To serve: Onion and cucumber chunks, roughly chopped

Procedure:

• Put the chicken slices into a bowl and stir in all the marinade ingredients very thoroughly
• Leave for at least 4 hours, preferably overnight in the refrigerator, stirring occasionally
• Thread the chicken pieces on to skewers, leaving some space at the ends
• Cook them on an oiled grill over a hot barbecue for about 5 minutes
• Serve with chopped raw onion, chunks of cucumber and spicy peanut sauce for dipping

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