Make your own selection from our Buffet:

Fresh tropical fruit juices and fruit segments.

Compote of prunes marinated in Grand Marnier.

Cereals with your choice of non-fat or full cream milk with yogurt.

Toasting bread or muffins with homemade Paw paw jam or condiments.

Oatmeal porridge. Your choice of Pritikin style or full flavoured with cinnamon and raisins.

Piping hot pancakes with local Tavola Nuts, stacked with banana, with a scoop of vanilla ice cream. Maple syrup served separately.

Homemade waffle with ice cream. Maple syrup served separately.

Lattice of French Toast dusted with cinnamon and castor sugar, served hot with spicy apple and raisins and vanilla ice cream.

Two-egg Omelet. Your choice of diced ham green pepper and tomato with cheese and Spring onions. A real Lagoon delight.

Filled with grilled pieces of locally caught lobster.

Indian scrambled eggs. A spicy combination of tomato, green and chili peppers.

Eggs Benedict. On toast with poached eggs on sliced grilled ham, topped with Hollandaise sauce. A traditional favourite.

Eggs prepared to your liking.

Locally caught fish served plain grilled with lemon.

Hash Browns , Sausage , Bacon , Tomatoes , Ham , Bananas

Dinner and Desert Menu

MONDAY: 
-Mongolian Barbeque
-Mango or raspberry delice with sable wafer coulis and banana ice cream

TUESDAY:  
-Morton Bay Bugs (slipper lobsters) with an Asian style dressing and buckwheat noodles
-Fillet of reef fish with a potato and leek salad, served with a tomato basil dressing
-Passion fruit crème Brule served with a fruit salad ice cream

WEDNESDAY:  
-Smoked salmon mousse with a crispy wafer and a salad of grilled prawns and vegetables
-Fillet of pork with a potato aioli, long beans from the island garden and a mustard sauce
-Ginger pudding with roasted fruits and lime-lemongrass sorbet

THURSDAY:  
-Spinach and crab soup
-Lovo - a traditional Fijian feast cooked underground
-Vacherin layered with vanilla ice cream and raspberry and papaya  sorbet

FRIDAY:  
-Soup of lobster, fish and coriander paste
-Fillet of lamb with an onion fondue, filo pastry tart and a Japanese dressing
-Toasted brioche with citrus fruits, a mint tealeaf ice cream and a black pepper anglaise

SATURDAY:  
-Tian of eggplant with a pesto dressing and medallions of lobster
-Local catch of the day with tropical chutney, long beans, sprouts and banana leaves
-Clafoutis pudding with orange ice cream

SUNDAY:  
-Millefeuille of leek and a pumpkin chutney with a curry sauce
-Fillet of beef with mushrooms a la grecque, bele spinach and potato brandied
-Chocolate Trio of dark chocolate truffle cake, milk chocolate pudding, white chocolate ice cream with a dark chocolate sauce

Today's Catch:

Your choice of Grilled or Steamed...

--Lobster Bugs

--Mud Crabs (Subject to Availability)

Fresh Local Reef Fish:

--Local Navua Tiger Prawns Pan-Fried or Char-Grilled with Olive Oil & Lime

Grilled or Steamed

Cooked with Chili, Garlic & Coriander

--Reef Fish, Tomato, Onion and Cucumber Marinated in Lime & Coconut Milk

 

--With Soy, Lime & Wasabi

Freshly Roasted Chickens:

--Stuffed with Fresh Herbs

--With Island Chutney

Singapore Style Fried Noodles:

--Normal or Spicy

Sandwiches:

-- Your choice of fillings

--Served either open or closed on White, Rye or French Stick

--Layered with Bacon and Chicken

Mixed Garden Salad:

Caesar Salad:

--With Parmesan Shavings

Avacado Salad:

--With Bacon and Croutons on Salad Greens

Tomato Salad:

--With Basil, Olive Oil and Balsamic Vinegar

Pasta & Grilled Vegetable Salad

Potato & Egg Salad

Selection of Tropical Fruits

Crusty Bread Rolls & Butter

Gourmet Cheese Plate With Water Crackers

Lunch Time Dessert:

-- Fresh Baked Daily