OKTO
SAMPLE MENU
HEAD CHEF WILLIAM PITT-BROOKE
We are thrilled to welcome Chef William to MY OKTO! With over 12 years of culinary excellence, William has honed his skills in some of the world's most prestigious kitchens, including 1, 2, and 3 Michelin star restaurants. His proudest achievement?
Leading as Head Chef at a 1 Michelin star restaurant in Birmingham, where his innovative dishes left a lasting impression.
William’s passion for all types of cuisine drives him to continuously explore and experiment with new flavors and techniques. Though he excels in fine dining, his heart beats for the vibrant, diverse world of street food.
Outside the galley, William is an avid football player, skier, and hiker. He also loves challenging his colleagues to spirited matches on the Padel court. Join us in welcoming William and experience his culinary artistry at MY OKTO!
DAY 1
BREAKFAST
Freshly baked croissants with almond paste and house-made raspberry jam
Truffle scrambled eggs on brioche toast
Smoked salmon with crème fraîche, dill, and blinis
Fresh fruit platter with tropical fruits (mango, papaya, starfruit)
LUNCH
Foie gras terrine with spiced apple chutney and toasted brioche
Lobster salad with avocado, grapefruit segments, and citrus vinaigrette
DINNER
1st Course
Caramelized scallops with cauliflower purée, black truffle, and crispy pancetta
2nd Course
Duck breast with cherry reduction, confit potatoes, and sautéed spinach
Dessert
Chocolate fondant with salted caramel ice cream and gold leaf
DAY 2
BREAKFAST
Pain au chocolat with rich chocolate filling
Eggs Florentine with spinach and hollandaise sauce
Prosciutto and melon skewers with fresh mint
Fresh fruit platter with berries and figs
LUNCH
Burrata with heirloom tomatoes, basil oil, and balsamic reduction
Seared tuna niçoise salad with quail eggs, haricots verts, and olives
DINNER
1st Course
Velouté of wild mushrooms with truffle foam and herb croutons
2nd Course
Pan-seared halibut with saffron risotto, asparagus, and champagne beurre blanc
Dessert
Lemon tart with meringue peaks and raspberry coulis
DAY 3
BREAKFAST
Freshly baked cinnamon rolls with cream cheese frosting
Spinach and feta frittata
Smoked trout with horseradish cream and pumpernickel
Fresh fruit platter with pomegranate and persimmons
LUNCH
Crab cakes with avocado salsa and microgreens
Roasted beetroot and goat cheese salad with candied walnuts and honey vinaigrette
DINNER
1st Course
Tuna tartare with avocado, ponzu sauce, and sesame tuile
2nd Course
Beef Wellington with duchess potatoes, glazed carrots, and red wine jus
Dessert
Pistachio soufflé with white chocolate sauce
DAY 4
BREAKFAST
Brioche French toast with caramelized bananas and whipped mascarpone
Soft-boiled eggs with soldiers and smoked sea salt
Charcuterie platter with artisanal cheeses, cured meats, and fresh bread
Fresh fruit platter with kiwi and dragon fruit
LUNCH
Grilled octopus with romesco sauce and pickled vegetables
Watermelon, feta, and mint salad with balsamic glaze
DINNER
1st Course
Lobster bisque with tarragon crème fraîche and lobster medallions
2nd Course
Rack of lamb with rosemary jus, potato gratin, and ratatouille
Dessert
Vanilla bean crème brûlée with fresh berries
DAY 5
BREAKFAST
Belgian waffles with berry compote and Chantilly cream
Shakshuka with spicy tomato sauce and poached eggs
Smoked mackerel pâté with toasted sourdough
Fresh fruit platter with citrus fruits
LUNCH
Seared scallops with pea purée and crispy prosciutto
Quinoa salad with roasted vegetables and pomegranate vinaigrette
DINNER
1st Course
Gazpacho with crab meat and avocado
2nd Course
Fillet of beef with truffle mashed potatoes, roasted bone marrow, and port reduction
Dessert
Passion fruit pavlova with kiwi and mango coulis
DAY 6
BREAKFAST
Danish pastries with apricot and cream cheese filling
Eggs Royale with smoked salmon and hollandaise
Fresh oysters with lemon and mignonette sauce
Fresh fruit platter with tropical berries
LUNCH
Shrimp and grapefruit salad with avocado and lime dressing
Roasted butternut squash soup with sage and brown butter
DINNER
1st Course
Beef carpaccio with arugula, parmesan, and truffle oil
2nd Course
Lobster thermidor with saffron rice and buttered asparagus
Dessert
Chocolate and hazelnut praline tart with espresso ice cream
DAY 7
BREAKFAST
Freshly baked pain aux raisins
Asparagus and gruyère omelette
Crab benedict with hollandaise and chives
Fresh fruit platter with melon and berries
LUNCH
Duck confit salad with frisée, poached pears, and walnut vinaigrette
Burrata with roasted peaches and basil pesto
DINNER
1st Course
Seared foie gras with spiced plum chutney and brioche
2nd Course
Sea bass en papillote with fennel, cherry tomatoes, and white wine
Dessert
Grand Marnier soufflé with crème anglaise
“...The crew did an outstanding job, Chef Will got a “phenomenal” rating...”