Our Cuisine

Seasonal, Sustainable and Wholesome

When it comes to food, we’re all about it being fresh, seasonal, healthy, made-with-care, and (most importantly) delicious! We create menus that use fresh fruits, vegetables, seafood, and meats that are in-season and available locally. Often, we use food grown in our own organic garden. Sourcing food locally not only supports the local economy, but is healthier for our environment and for you. Our resident chef creates seasonally inspired and locally sourced menus that are mindful of dietary needs, allergies, and preferences. For a “taste” of what you can expect during your stay, peruse our sample menu below.

Continental Breakfast

Continental breakfast is served daily before your first surf session and typically includes:

Homemade breads and muffins
Homemade peanut-butter and a variety of jams
Homemade granola with milk and/or yoghurt
Fresh local fruits (pineapple, mango, watermelon, papaya, etc…)
Tea and locally grown coffee
Juice of the day

Hot “Second” Breakfast

A second breakfast is served mid-morning after the first surf session of the day and includes:

Herbed potato cake topped with runny egg, roasted tomato, pesto & green salad from our garden
Typical Nicaraguan breakfast of eggs, Gallo Pinto (rice and beans), plantains, and local cheese
Pancakes with papaya compote, cacao nibs and homemade passion fruit sauce
Golden mylk chia pudding bowl with toasted coconut, raw cacao, local fruit & peanut butter drizzle
Avocado toast with caramelized tomato, fried egg, chili flake & side of bacon

Lunch

Sample menu:

Mahi-mahi tostadas with chipotle bean puree, crispy slaw & cilantro crema
Buffalo cauliflower wrap with garlic aioli, crispy lettuce and tomato served with plantain chips
Mediterranean plate served with humus, beetroot raita, falafel & homemade pita
Lentil burger served on homemade bun with a side of yucca chips and a freshly prepared garden salad

Canapés

Sample menu:

Traditional or Tahitian style Ceviche with coconut milk, served with salty crackers or fried local tortillas
Tostones (Nicaraguan-style, fried green plantains) or nachos served with a dip medley (hummus, refried bean dip, & roasted red pepper dip)
Watermelon gazpacho with garden basil

Dinner

Sample menu:

Stuffed local squash with barley risotto topped with mahi-mahi fillet and charred scallion pesto
Taco night with pollo asado, local tortillas, salsas, guacamole and grilled vegetables
Grilled chicken topped with jalapeño sauce, served with mashed potatoes, tostones and sautéed vegetables
Seared snook fillet with butternut squash latke, fresh carrot ribbon salad & beet eggplant puree
Authentic Indian chickpea curry, served with jasmine rice and mango chutney (when in season)