Main course:

• Your selection of garden fresh vegetables, fresh meats and today’s catch from the sea. Complemented by exotic condiments, spices and sauces from all over the world.
  Cooked to perfection by our team of talented chefs.

Dessert:

• Mango Delice: A deliciously light Mango mousse between two shortbread wafers and complemented by a Mango sorbet.

Espresso coffee and Liqueurs:

• Full range of espresso coffees made from our wonderful Fijian coffee beans and expressed to perfection.

• Most liqueurs are available to finish your meal.

Entrée:

• A wonderful combination of local “Slipper Lobsters” on a bed of buckwheat noodles and a yummy Asian-style dressing topped with “Paw Paw” salad.

Main Course:

• Fillet of today’s catch on a bed of “wasabi” dressed potatoes and topped with vegetables from our garden.

Dessert:

• Ginger and Lime “Crème Brûlée” accompanied by a homemade banana ice cream.

Entrée:

• Salad of lobster on a bed of marinated Spanish mackerel, corn cake with filo pastry filled with lobster and dressed with wasabi mayonnaise.

Main Course:

• Fillet of Pork on a bed of potato and spinach mash, steamed long beans topped with peppered watermelon and a mustard sauce.

Dessert:

• Coconut and Orange Tuille wafers with white chocolate mousse
  or

• Trio of caramelized pineapple, eggplant ravioli and spicy rock melon

• A rich creamy soup of “Rou Rou” (local spinach) enhanced with exotic spices and local seafood.

• A sumptuous buffet of “Lovo” cooked food (cooked underground) featuring lots of different meats, seafood and local vegetables.

• “Vaccherin” of tropical fruits and layers of mango, raspberry and vanilla bean ice cream

• A wonderful seafood soup made from our local fresh fish, lobster and shell-fish. This is garnished with a coriander (cilantro) paste and a local prawn.

• Fillet of choice New Zealand lamb complemented by an onion fondue, eggplant tian, broccoli and a filo pastry tart and a yogurt dressing

• "Panna Cotta" with chocolate "Ficus" leaf, mascarpone cheese, spearmint jelly and candied oranges.

• A “Tian” of eggplant topped with a concasse of fresh tomatoes, surrounded with green papaya salad and dressed with rocket pesto, slipper lobster and deep fried shredded leeks.

• Local catch of the day on a bed of tropical fruit chutney, with long beans and topped with sprouts.

• “Clafoutis” a warm combination of tropical fruits and berries in a cooked egg custard with rich berry ice cream.