Below is a sample of our dining options. Check out our Multimedia Gallery for some shots of our fine Award Winning dishes.

The Regulars

First Course

Kokoda - traditional Fijian dish of fresh local fish marinated in lime juice, chili, coconut and coriander
13.50

Second Course

Garlic Bread freshly baked pannini style bread smothered in garlic butter and grilled to perfection
6.00

Garden Salad fresh mixed greens with tomatoes, capsicum, julienne carrots, spring onion, cucumber, and island style dressing
7.00

Breads and Spreads freshly baked ciabbatta, foccacia, olive bread and cheese straws, and assorted dips - perfect for two to share
10.00

Main Course

Asian Mahi Mahi - grilled fillets stacked on herbed cassava roesti finished with a gingered soy butter sauce and vegetable of the day
23.50

Yellow Fin Tuna - chargrilled and served simply on a bed of jasmine rice with lemon butter sauce and vegetable of the day
22.00

Chicken Mozzarella - grilled chicken breast with peppered basil tomato sauce, mozzarella cheese and potato and vegetable of the day
25.00

Spinach Chicken - supreme breast filled with spinach and sun dried tomato, oven baked and served with potato, vegetable of the day and roasted garlic white wine cream sauce
25.00

Eye Fillet Steak or Sirloin Steak - chargrilled to your liking, served with potato and vegetable of the day with your choice of sauce: green peppercorn demiglace, mushroom jus, sautéed onions or garlic butter
29.00

Roasted Eggplant - topped with herb-baked tomatoes, fresh basil leaves, char grilled red peppers, parmesan and gruyere cheeses, chive tomato cream sauce, potato and vegetable of the day
24.00

Cannelloni - filled with fresh ricotta and spinach, finished with a white wine and spring onion lemon cream sauce served with vegetable of the day
23.00

Mongolian BBQ and Pasta Bar - choose your meats, vegetables and seasonings- served with salad bar - available from 7.00 p.m until 9:30 p.m.
... in the beach marquee.
From $21

Of Course

Cheese Board - with a selection of imported cheeses accompanied by fresh fruits, crackers and parmesan cheese sticks- perfect for two to share
13.00

Monday

First Course

Minestrone Soup - a hearty italian vegetable soup with herbs and pasta
9.50

Second Course

Bamboo Beef - strips of beef, bamboo shoots and capsicum tossed with red curry sauce, served in pappadum cup on steamed rice
... starter 12.00 main 25.00

Pan Seared Halumi - with green beans and zucchini carpaccio, roasted chick peas and balsamic tar
13.00

Popcorn Coconut Shrimp - coated with coconut, served with a spicy mango and chili dipping sauce
16.00

Main Course

Lazy Vegetable Pasta Stack - pumpkin, capsicum, zucchini, eggplant and asparagus layered with fresh pasta sheets, roasted tomato basil coulis and chefs salad
22.00

Horseradish Salmon - crusted with breadcrumbs, served with lemon poached asparagus, tomato-balsamic vinegar sauce and jasmine rice
28.50

Lamb Curry - traditional Indian style curry served with basmati rice, roti, dhal, chutney & pappadums
20.50

Filo Wrapped Chicken - tender chicken breast and brie cheese wrapped in crispy filo pastry on gratin potato with port wine and cranberry demiglace
25.00

Macadamia Crusted Mahi Mahi - lemon peppered macadamia and butter crust with capsicum jam and potato - leek fondue, vegetable of the day
26.00

BBQ Pork Ribs - tender pork ribs chargrilled and smothered in our own zesty island style barbeque sauce with potato and vegetable of the day
22.00

Prawn Stir Fry - wok fried prawns with ginger, spring onion and tomato, finished with coconut cream on lemon rice and vegetable of the day
28.50

Of Course

Caramelized Apple Galette - with cinnamon sabayon and vanilla ice cream
9.50

Chocolate Hazelnut Mousse with frangelico mousseline sauce, caramel wafer and caramelized hazelnuts
9.50

Frozen Lime Parfait - with citrus cream sauce and tuile wheel
9.50

Tuesday

First Course

Potato Pea and Bacon Soup - a twist on the traditional, a clear broth soup with potatoes, bacon and green peas
8.00

Second Course

Pan Roasted Pumpkin Salad - with caramelized red onion, lime dressing and ricotta crostini
... starter 13.00 main 23.00

Beef Carpaccio - thyme rubbed fillet grilled rare, chilled and thinly sliced, served cold with mixed greens, chillied beets, parmesan cheese and horseradish cream
14.00

Calamari and Red Onion - savory crumbed squid rings served with a spicy tomato sauce and red onion rings
14.00

Main Course

Moroccan Rubbed Lamb - smoky spiced rubbed lamb skewers, with wilted bok choy, vegetable couscous & minted yoghurt sauce and vegetable of the day
27.00

Blackened Swordfish - pan seared swordfish rubbed with spices and served on jasmine rice with sesame bok choy, lime hollandaise and crispy leeks
26.50

Hot Sesame Pork on Mixed Greens - sesame crusted shredded pork atop mixed greens with spring onion, bok choy, daikon radish and orange sesame dressing
23.50

Chicken Curry - traditional Indian style curry served with basmati rice, roti, dhal, chutney & Pappadums
20.50

Reef and Beef - tender beef fillet char-grilled, topped with scallops and prawns in a chardonnay garlic cream with vegetable and potato of the day
35.00

Tequila Chicken - oven roasted chicken breast smothered in tequila infused bbq sauce served on polenta with peppered pineapple salsa and char grilled corn on the cob with vegetable of the day
22.00

Absolut Prawns - vodka flamed prawns tossed with linguini, warmed rocket, pine nuts, capsicum and roasted garlic infused olive oil
24.50

Of Course

Caramel Macadamia Nut Mousse - in a buttercrunch shell topped with chocolate flakes and caramel corkscrew
9.50

Coconut Crème Caramel - with coconut tuile biscuit and sugar bark
9.50

Chocolate Marquise - with passion fruit parfait and lace cookie bouquet
9.50

Wednesday

Hot & Sour Chicken Soup - with spring onion, tofu, enoki mushroom and ginger essence
10.00

Second Course

Prawn and Papaya Lettuce Wraps - lemon poached prawns and sweet papaya nestled in lettuce cups with a spicy Asian dressing
16.00

Fresh Vietnamese Spring Rolls - spring onion, zucchini, carrot, glass noodles, mint and basil filled rolls served with a black and red vinegar condiment
.... starter 14.50 main 23.00

Drunken Mussels - Fiji bitter, garlic and fresh thyme poached half shell mussels finished with buerre blanc
... half dozen 11.50 full dozen 16.50

Main Course

Teriyaki Tuna - sashimi grade tuna loin grilled with mixed greens, honey soy dressing, kumala crisps, wakame, pickled ginger, and daikon with wasabi mayo
22.50

Tomato Jus Braised Vegetables - fresh julienne of vegetables bound in steamed cabbage leaves, with jasmine rice and roasted tomato jus, vegetable of the day
22.70

Beef Curry - traditional Indian style curry served with jasmine rice, roti, dhal, chutney and pappadums
20.50

Apple Pork - apple and prune filled local pork tenderloin finished with caramelized apple and brandy cream reduction, vegetable and potato of the day
28.00

Village Style Mahi Mahi - baked in banana leaf served with fresh coconut milk, bush chili, and spring onion on jasmine rice with vegetable of the day 25.00

Garlic Chicken - garlic, soy and lemongrass marinated chicken atop sweet potato crisps with herbed aioli and oven roasted tomatoes
22.00

Thai Style Prawns - char grilled prawn cutlets on lemon grass skewers served with a thai green curry sauce, jasmine rice and vegetable of the day
29.00

Of Course

Summerberry Cheesecake - with white chocolate sauce and strawberry coulis and almond biscuit
9.50

Chocolate Caramel Bombe - with an orange vanilla bean sauce and chocolate paper fan
9.50

Passion Fruit and White Chocolate Bavarian - with mango orange sauce and crispy pastry lattice
9.50

Friday

First Course

Broccoli Swiss and Chardonnay - Swiss gruyere and chardonnay accent this creamy soup
9.50

Second Course

Prawns Tempura - battered prawns accompanied by tempura veggies, served with a japanese vinegar, soy and chili dipping sauce
17.00

Tandoori Chicken Salad - tender strips of chicken on mixed greens with minted yoghurt dressing, roasted peanuts and pappadum crisps
... starter 13.50 ... main 25.00

Warmed Papaya filled with crispy bacon and baby greens - finished with cucumber sorbet, orange poppy seed dressing and fresh coriander
13.50

Main Course

Char Grilled Mahi Mahi - served on a coriander and chili infused pineapple and banana salsa with basmati rice and vegetable of the day
23.50

Chicken and Cashews - stir fried with carrot, spring onion, celery, and toasted cashews served in spring roll cup with jasmine rice
22.00

Roasted Vegetables - balsamic vinegar and honey marinated capsicum, asparagus tips, zucchini, eggplant and red onion, on couscous with lemon hummus dressing
22.00

Lamb Curry - traditional Indian style curry with basmati rice, roti, dhal, chutney & Pappadums
20.50

Swordfish Kebabs - lime marinated swordfish, with grilled pico de gallo style salsa, lemon rice and vegetable of the day 18.00

Fillet Mignon - bacon wrapped aged beef fillet with shiraz and shitake mushroom reduction, on potato leek fondue with vegetable of the day
35.20

Scallop and Prawns - simmered in a white wine and garlic cream sauce, served in a flaky pastry shell with vegetable of the day
30.00

Of Course

Tiramisu - wrapped in chocolate ribbon with coffee crisps and a rich chocolate sauce
9.50

Raspberry Ice Souffle - with florentina wafers and chantilly cream
9.50

Hot Chocolate Ganache Cake - with raspberry sauce and toffee crunch ice cream in a tuile leaf
9.50

The prices shown above include 17.5% Government taxes and may change at any time. Actual dishes may also vary due to seasonal demands.
An administrative fee is added for the use of credit cards at the Resort. For Visa and Master card the fee is 2.0% of the value of the transaction for All other Cards the fee is 3.0% the value of the transaction.