DINNER
Starter
Shredded green papaya and cucumber salad, cilantro, capsicum,
bean sprouts with nam jim dressing (v)
Grilled Prawns and house-smoked walu on brioche with pineapple and
celery
Main
Seared local fish, pickled vegetables, rice sushi roll,
soy and mirin, steamed baby bok choy
Herb crusted local pork cutlet, braised cabbage,
tomato-pumpkin relish and hot mustard
Dessert
Crème Brulee of Fijian flavours, hibiscus, vanilla and ginger
Baked filo pastry with caramelized pineapple,
homemade honey ice-cream