CAPTAIN’S DINNER
MONDAY Entrée Smoked salmon, chilled prawn, kokoda shooter, mussel, with creamy cucumber salad and grilled focaccia bread
Soup Creamy pumpkin soup with sunflower seeds and croutons VEG
Main Course Slow-cooked lamb shoulder with red wine and balsamic reduction, on mashed potatoes, served with roasted beets & broccoli roses, topped with a fine herb salad GF OR
Chargrilled Pacific swordfish on mashed potatoes, topped with wok-fried fern, cherry tomatoes and salsa GF
Dessert Vanilla panna cotta with berry compôte and sugar glazed grapes VEG/GF
GF - Gluten Free DF - Dairy Free
FRIDAY Entrée Salad Niçoise; potato, long beans, olives, tomatoes, red onion, roasted garlic with seared Pacfic swordfish GF/DF
Soup Creamy potato and leek soup with mushrooms and parmesan cheese VEG/DF
Main Course Braised short ribs on mashed garlic potatoes, roasted pumpkin, port wine balsamic reduction, topped with fried onions and cherry tomatoes OR
Grilled Pacific swordfish fillet on wok-fried fern, mashed garlic potatoes, lemon butter sauce, topped with a fine herb salad and cherry tomatoes GF
Dessert Homemade cheesecake with berry compôte
VEG - Vegetarian Entire menu is Nut Free
FIJIAN FOOD TERMS Baigani - eggplant Bulumakau - beef
Bu - coconut water
Dalo - taro root crop Ika - fish
Kai viti - Fijian
Kokoda - raw fish marinated in lemon juice Kumala - sweet potato Lolo - coconut milk
Lovo - underground earth oven Maqo - mango
Ota - freshwater mountain fern Painapiu - pineapple
Palusami - taro leaves cooked in a lovo with coconut milk Rourou - taro leaves Tavioka - cassava Toa - chicken Vuaka - pork
Vudi - plantain
Vudi vakasoso - plantain cooked in coconut milk Weleti - pawpaw