A long table from above, set with lemons, herbs, bread and olive oil on pale linen

Food and sample menus

The flavoursof the Fleurieu

Inspired by the elements of a Mediterranean lifestyle; plant based nourishment, connection, community & longevity.

See the sample menus

An example menu, seasonal

Sample menus

  1. Entrée

    • Poached beetroot carpaccio style, local goats cheese, kohlrabi, white balsamic dressing, macadamia, mint
    • House-made hummus, organic vegetables crudité, “Peninsula Providore” marinated olives and Greek pita bread

  2. Mid-course

    • Baked eggplant parmigiana, “La Vera” fresh mozzarella, rich house-made tomato sugo, basil pesto

  3. Main course & sides

    • Locally caught yellow eyed mullet, fennel velouté, kalamata, burnt oranges, salmoriglio dressing
    • Double cooked organic potatoes, parmigiano, chives
    • Miso baked pumpkin, pepitas, freshly picked herbs
    • Sauteed greens, preserved lemons, toasted almonds

Menu items vary depending on seasonality and produce availability.

Note for BelleBelle’s example menu from the Naiko Encounter Bay guide (p.14), 7 dishes across three courses as published (plan/11 counted nine). Whether menus go public is decision 8; the public flag in the menus collection switches it off. The plates beside each course are from the retreat table, not the named dishes.

Signature culinary experiences

A chef in an Aromi apron plating fish and mussels at the bench

Signature culinary experience

Three course Mediterranean chef curated dining

Private shared 3 course mediterranean-inspired lunch with Award-Winning Chef, Luca Guiotto of Aromi Dining. Enjoy a fresh, seasonal, plant-forward lunch showcasing the finest local South Australian ingredients, where every course tells a story through bold flavours and elegant presentation.

With Aromi Dining

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A bowl of tortelli with peas and greens on an orange table

Signature culinary experience

Pasta making masterclass

The morning brought together yoga, a wholesome seasonal breakfast, breathwork, contrast therapy, massage and evidence-based wellbeing education, before finishing for an interactive pasta-making masterclass and nourishing long-table lunch.

Malissa Fedele and Luca Guiotto of Aromi Dining both list pasta classes on the live site. Neither is confirmed for La maréa (plan/11 Q3)

Discover more
A chef pouring olive oil over a plate at the pass

Our food philosophy

Simple, seasonal and shared

At La maréa, food is a central part of the experience. It is designed to be nourishing, Mediterranean-inspired, and practical, with a touch of chef-led luxury. You will learn and taste meals that feel enjoyable and realistic to continue at home.

Our lifestyle wellness retreats are deeply inspired by the Mediterranean way of living, where nourishment is simple, seasonal, and shared.

A chef finishing plated fish with green oil

The Mediterranean dietary pattern is widely recognised as one of the healthiest in the world. It’s built on an abundance of fresh vegetables and fruits, whole grains, legumes, nuts, quality olive oil, herbs, and seafood, along with a naturally relaxed approach to mealtimes. It’s as much about how you eat as what you eat: slowly, socially, and with gratitude.

What to expect

  1. Fresh, local, and seasonal whole-food meals, thoughtfully prepared using local organic fruit and vegetables.

  2. A Mediterranean inspired menu with a strong emphasis on plant based whole foods, plus locally sourced seafood.

  3. Meals designed in alignment with Belle’s evidence based approach to nutrition and lifestyle wellness.

From breakfast to lunch

The day at the table

  1. A glass held out over the deck rail, the cliffs and white surf below

    Across the day

    Refreshments

    Refreshments & wholefood snacks provided over the day

    Coffee, herbal tea, mineral water, tonics and cold-pressed juices

    (note wine can be discussed as an option to be paired with Lunch)

  2. The long table from above, set with green linen, lemons, herbs and shared plates

    Midday

    Lunch

    Shared private chef curated Mediterranean-inspired lunch

    Private shared 3 course mediterranean-inspired lunch with Award-Winning Chef, Luca Guiotto of Aromi Dining. Enjoy a fresh, seasonal, plant-forward lunch showcasing the finest local South Australian ingredients, where every course tells a story through bold flavours and elegant presentation.

Note for BelleThe lunch words are the Naiko Encounter Bay guide (p.13), where Luca Guiotto cooks; at Beresford the lunch is provided by Beresford, so no time from that day is shown here. Dinner and dessert wait on the menus in Belle’s retreat guide (BD-87); the 8 hour immersive retreat itself has no dinner.

Fine dining and the shared table

Chef-led plates, one long table

Shared dining that encourages connection and unhurried conversation.

  1. Tortelli on a green sauce in a marbled bowl, lemons and leaves beside it
    Tortelli with lemons
  2. Fish and mussels on a shared plate
    Seafood, shared
  3. A bowl of tortelli on the green linen table, wine and lemons behind
    The table, set
  4. Plates of grilled vegetables on the timber bench
    Grilled vegetables
  5. Guests watching the chef at the kitchen bench
    At the kitchen bench
  6. A plate of brownies with fresh berries handed across the table
    Something sweet
A group sharing lunch around one long table, seen from above

Gather around the table

Plan your dayContact us

From chaos to calm, stress to serenity. Let the tide guide you home.