Recipe for a degustation dinner:
Take one team, keen to learn, and one expert with over 40 years of experience and passion for creating contemporary island food.
Add fresh local produce, that is succulent, juicy and full of flavour.
Combine with ingredients and techniques from Pan Asian cultures and cuisines, mixing to taste, until the flavours are bold, lip-smacking and just right.
Add a tropical paradise setting to die for, ice-cold drinks, live island music and distinguished guests.
Relax and enjoy your meal, created with love from 90% fresh, local ingredients.
Island style chips - made with dalo (taro), kumala (sweet potato), cassava and breadfruit. Served with a honey garlic aioli.
Taro and bele hash cakes served with a local tamarind chutney.
Hawaiian-style fresh tuna poke.
Chinese-style taro and roast pork hash in lettuce cups.
Fijian river prawn, baby coconut noodle and ota (mountain fern shoot) salad with lime and coriander aioli.
Steamed opakapaka and eggplant with fresh masala and an Asian sear.
Local octopus, jicama, baby greens and dalo (taro) frites salad, served with a balsamic reduction and lime dressing.
Taste of the lovo: individual parcels of pork and dalo (taro), chicken and pumpkin, fish and kumala (sweet potato) wrapped in rourou and served with miti and a trio of fresh salsas.
Fresh mango cheesecake, served with a mango couli and cream.
Lastly, enjoy every morsel, savour every bite, until there isn't a crumb left.