PLATED DINNERS

SET COURSE MENUS

These menus are ideal for groups of 10 - 40 pax with the meal service lasting approximately two hours

from start to finish. Each plate is individually and carefully prepared from our kitchen and dropped to

every person, table by table. The Baravi Standard menu includes preset dishes designed to satisfy most

guests, with options to offer a main course and dessert choice, with everyone receiving the same first two

courses. The Custom Baravi menu allows the client to build his or her own menu to personalize the

culinary experience.

BARAVI – 4 COURSE

1st Course – Cold Appetizer

2nd Course – Hot Appetizer

3rd Course – Mains + Shared Salads

4th Course – Dessert

Baravi Standard 4-Course Menu F$75

Our set 4-course menu is based on past client feedback and is designed to satisfy the majority of guests,

with choices of local produce cooked with local flavours and tropical island fusion.

Baravi Custom 4-Course Menu* F$95

Choose from our Custom Menu Choices to create your own four course menu matched with salads of

your choice. Each course can be timed with speeches, or can be delivered in quick succession

regardless of speeches.

* Custom menus must be confirmed two weeks prior to the event to allow time to ship ingredients to the

island.

WASAWASA – SET 6 COURSE DEGUSTATION

This slow grazing menu is designed with the meal service lasting approximately 2½ hours from start to

finish. Each plate is individually and carefully prepared from our kitchen and dropped to every person,

table by table. The first four courses are sensory experiences of local streetfoods and fresh wild produce,

followed by a choice cut of meat, poultry and seafood and finished with a lasting memory of the tropical

islands in our signature desserts.

1st Course – Cold Appetizer

2nd Course – Hot Appetizer

3rd Course – Signature Appetizer

4th Course – Sorbet Palate Cleanser

5th Course – Mains

6th Course – Dessert

PRICE

Wasawasa Standard 6-Course Degustation Menu F$145

Wasawasa Custom 6-Course Degustation Menu* F$175 Choose from our Regional Fijian Cuisine menu selection to create your own six course menu. Each course

can be timed with speeches, or can be delivered in quick succession regardless of speeches. Custom

menus must be confirmed two weeks prior to the wedding event to allow time to ship ingredients to the

“BARAVI”

STANDARD 4 COURSE MENU

FJ$75 per person

includes 25% government taxes

FIRST COURSE

PLANTATION BRUSCHETTAVEG

Roasted pumpkin, basil, goats cheese, fragrant tomato

salsa, balsamic reduction, grain baguette

SECOND COURSE

CAESAR SALAD

hydroponic romaine lettuce, bacon crumbs, toasted

baguette, soft boiled egg, charred lemon, island-made

Caesar dressing

PALATE CLEANSER

PINA COLADA SORBET GF

With fresh mint & coconut chutney

MAIN COURSE

CHICKEN MIGNONGF

boneless chicken thigh wrapped with garlic butter &

maple bacon, Paris mash, cultivated mushroom &

bean salad, chicken jus gras

or

CATCH OF THE DAY

Baked reef fish, tomato & spinach arancini, warmed

lentil salad, lemongrass crème, island-made tartare

DESSERT COURSE

COCONUT HONEY TART

coconut ice cream, caramalised coconut

or

TROPICAL FRUIT GARDEN

organic Fijian fruits, vanilla ice cream,

Passionfruit rum gastrique

“WASAWASA”

STANDARD 6-COURSE MENU

FJ$145 per person

includes 25% government taxes

FIRST COURSE

PLANTATION BRUSCHETTAVEG

Roasted pumpkin, basil, goats cheese, fragrant tomato

salsa, balsamic reduction, grain baguette

SECOND COURSE

MISO SALMON CAESAR SALAD

hydroponic romaine lettuce, bacon crumbs, toasted

baguette, soft boiled egg, charred lemon, island-made

Caesar dressing

THIRD COURSE

KOKODA SEAFOOD PANNA COTTA GF

Polynesian salad of lemon-cured fish, prawn and grilled

octopus, sea grapes, tomato salsa, coconut panna

cotta

FOURTH COURSE

PINA COLADA SORBET GF

With fresh mint & coconut chutney

FIFTH COURSE

BEEF MIGNON 220GMGF

Tasmanian organic grass-fed beef, honey and sesame

bacon, Paris mash, smashed green peas, caramelized

oyster mushrooms, whiskey peppercorn sauce

or

CATCH OF THE DAY

Baked reef fish, tomato & spinach arancini, warmed

lentil salad, lemongrass crème, island-made tartare

SIXTH COURSE

MONKEY SPLIT NUTS

Brulee banana, torched marshmallows, banana rum

mousse, banana bread, vanilla and chocolate ice

cream, banana caramel, brandy snap, black sea

salted peanut crumble

or

POLYNESIAN PEARLGF

Chocolate-dipped coconut shell of silky haupia

coconut sorbet, with tropical fruits, tapioca pearls,

spice rum passionfruit reduction

Choose from selections to build your custom 4 or 6 course menu

COLD APPETIZERS

PLANTATION BRUSCHETTAVEG

Roasted pumpkin, basil, goats cheese, fragrant tomato

salsa, balsamic reduction, grain baguette

RICE PAPER ROLLGF+VEG+NUT

Choice of Miso Mushroom Salad or Charred Prawn &

Papaya filling, with peanut sauce, nam jim dressing

KOKODA SHOT GF

Polynesian salad of lemon-cured Spanish Mackerel in

freshly squeezed coconut milk, sea grapes and tomato

salsa

SEAFOOD MARGHERITA SALAD GF

Polynesian sour salad of cooked fish and prawns with a

citrus seawater dressing, sweet potato vermicelli, sea

grapes

CUMIN BEEF SALAD GF

With sweet potato vermicelli, pickled cucumber, fresh

herbs, mint chutney

CHICKEN CAESAR SALAD

Hydroponic cos lettuce, grilled chicken, caramelized

bacon, toasted baguette, soft boiled egg, charred

lemon

HOT APPETIZERS

SPICED BA’RA LENTIL DUMPLINGS GF+VEG

Fried Indian falafel with pickled slaw, tamarind chutney,

mint yoghurt

POTATO, SPINACH & FETA SAMOSA VEG

Fried snack served with tomato salsa, sweet mango

chutney

SICHUAN PEPPER SQUID GF

Lightly dusted and fried, with citrus ponzu & gochugaru

aioli

CUMIN LAMB FLAT PANCAKE

with coriander & mint yoghurt, tamarind chutney,

cracked coriander seeds

SEAWATER POACHED PORK BELLY SLIDERS

With BBQ rum sauce in a sweet Fijian bun

ASIAN SPICED FRIED CHICKEN

Boneless marinated chicken in curry spices, with kim

chee slaw, Sriracha and mustard aioli

CHICKEN CHOP SUEY SPRING ROLL

SIGNATURE APPETIZERS

KOKODA SEAFOOD PANNA COTTA GF

Polynesian salad of lemon-cured prawns, fish and grilled

baby octopus, sea grapes and tomato salsa on a silky

coconut panna cotta

WOOD SMOKED LAMBGF

North Island (NZ) lamb rump (med-rare), cauliflower &

white chocolate puree, smashed peas, spiced blueberry

gastrique

LOBSTER COCONUT ICE CREAM GF+DF

Grilled lobster medallion with creamy, island-made

savoury ice cream, pickled lime, salmon roe

IKA VAKALOLO GF

Coconut-poached fish medallion, with tomato and

spinach arancini, warmed coconut broth

MAIN COURSE

POLYNESIAN PORK RIBSGF

Slow-braised, on-the-bone slab glazed with island-

brewed pineapple & tomato ketchup, smashed beans,

Paris mash, pickled cucumber

BEEF MIGNON PANCETTA GF

Tasmanian organic, grass-fed beef wrapped in pancetta

ham, Paris mash, smashed green peas, Yorkshire

pudding, Chinkiang onion gravy

BRAISED BEEF SHORT RIBGF

Tasmanian organic, grass-fed beef, Waldorf slaw, baked

potato galette with spiced ghee, bundled vegetables,

whiskey BBQ sauce

SICHUAN BRAISED LAMB SHANKS GF

sweet potato mash, wild rice and pulse salad, hoisin jus

MISO & MAPLE CHICKEN MIGNONGF

boneless chicken thigh wrapped with lemongrass cream

cheese & bacon, Paris mash, cultivated mushroom salad,

chicken jus gras

FISH & CHIPS

Grilled or beer battered reef fish fillet, green pea puree,

mashed potato, island made tartare, coconut gravy

RED PAPAYA FISHGF

Grilled reef fish fillet, sesame-scented Asian vegetables,

green tea rice, papaya wedge, red papaya curry sauce

CHAMPAGNE PRAWN & KUKU FETTUCINE

Garlic prawn cutlets, kuku greenlip mussels, fern & tomato

tossed in a Cuvee Jean-Louis Brut (FR) buerre blanc, grain

baguette

Choose from selections to build your custom 4 or 6 course menu

SORBET PALATE CLEANSERS

LEMON

MANGO

LIME

MIXED BERRY

GINGER BEER

PINA COLADA

PINEAPPLE & MINT

DESSERTS

JUST ICE CREAM & FRUITS

two scoops of New Zealand premium ice cream with

wedges of Fijian tropical fruit

COCONUT SUNDAE GF

two scoops of coconut ice cream with fresh tropical

fruits, shaved fresh coconut and Pina Colada compote

GREEN TEA & WHITE CHOCOLATE MOUSSE CAKE

natto fermented beans, pure vanilla bean ice cream

GRILLED QUINOA CHOCOLATE BROWNIE

with spiced blueberry compote, chocolate fudge, dark

chocolate ice cream

LYCHEE COCONUT PANNA COTTA GF+VEGAN

silky coconut custard infused with lychee, with nashi

pear & lychee salad

COCONUT COUS COUS PUDDING

silky, cardamom & ginger cous cous, caramelised

banana & pineapple, coconut shards, spiced

passionfruit rum sauce

VOLCANIC CHOCOLATE FONDANT

Lemongrass Anglaise, fresh honeycomb, gingered

watermelon

COCONUT HONEY TART

coconut ice cream, caramelized coconut

GOLD RUSH SUNDAE

Caramel & chocolate ice cream, fresh honeycomb,

chocolate marshmallow fudge

MONKEY SPLIT NUTS

Brulee banana, torched marshmallows, banana rum

mousse, banana bread, vanilla and chocolate ice

MAIN COURSE SALADS

FIJI GARDEN SALAD

WALDORF WITH APPLE & WALNUTS

ROAST POTATO, BACON & GHERKINS

BASIL PESTO PASTA WITH SHAVED COCONUT

ROAST PUMPKIN WITH PINENUT BUTTER & FETA

THREE ROOT CROP

SPICED PULSE SALAD WITH CORN & QUINOA

ASIAN SLAW WITH SESAME SOY MAYONNAISE

ROASTED CORN & CUMIN QUINOA RICE

TROPICAL PINEAPPLE RICE

GREEN PAPAYA WITH CRUSHED PEANUTS

WATERMELON & SHAVED CUCUMBER

MEDITERRANEAN (GREEK) SALAD

SESAME CHICKEN & NOODLE

MUSHROOM YAKI SOBA NOODLE

DRESSINGS

COCONUT “MITI” SALSA

CHILLI SEAWATER

MANGO AIOLI

FRENCH DRESSING

THOUSAND ISLAND

LIME, CHILLI & PALM SUGAR

SESAME, GINGER & SOY

FRESH CHILLI IN SOY

BUFFET MENUS

RESORT DINNER THEME NIGHTS - „DESTINATIONS‟ F$55 per person

Our scheduled buffet themes change nightly and include a broad choice of flavours from the South Pacific

and the destinations flown by our national airline, Fiji Airways. These buffets are also available to other resort

guests and form part of the weekly buffet schedule in our main restaurant.

SOUP STARTER WITH BAKERY ITEMS

APPETIZERS OF HOT AND COLD DELICACIES

MAIN COURSE WITH VEGETABLES, STARCH AND SAUCES

SALADS OF LOCAL GREENS, PULSES AND FRUITS

THEMED DESSERTS

ICE CREAM CART WITH CONDIMENTS & TOPPINGS

Monday “Aussie Outback” (Prawns, Steaks, Pies, Casseroles, Lamb)

Tuesday “South Asia” (Singapore, Thailand, Malaysia, India)

Wednesday “Taste of Fiji” (Polynesian, Melanesian, Micronesian)

Thursday “North East Asia” (Guangzhou, Shanghai, Seoul, Tokyo)

Friday “Hawaiian” (Traditional and Modern)

Saturday “Taste of Fiji” (Polynesian, Melanesian, Micronesian)

Sunday “U.S.A.” (Ribs, Burgers, Pizza, Texmex, Kim chee, Pasta)

“FIJIAN LOVO & FIRE” F$75 per person

This menu is inspired by Polynesian earth oven and Melanesian use of wood fires to roast and sear. It is a set

menu of meats, seafood and coconut infused salads and desserts. A special lovo pit will be prepared

exclusively for your event.

SOUP STARTER

APPETIZERS OF HOT AND COLD DELICACIES

WHOLE ROASTED PIG & FIRE-ROASTED FISH

MAIN COURSE WITH VEGETABLES, STARCH AND SAUCES

SALADS OF LOCAL GREENS, PULSES AND FRUITS

FAVORITE FIJIAN COCONUT DESSERTS & PIES

ICE CREAM CART WITH CONDIMENTS & TOPPINGS

“TASTE OF PARADISE” F$125 per person

The “Taste of Paradise” buffet take guests on a journey of the roadside stands, street markets, kitchen bures

and outdoor village shacks of Fiji, and has been inspired by Fiji television’s long running adventure cooking

series of the same name.

BUFFET STRUCTURE (build your own menu with choices from over the page)

5 X APPETIZERS

GRILLED ROCK LOBSTER TAILS

WHOLE ROASTED PIG

3 X MAIN COURSE and 5 X SALADS

2 X FIJIAN CURRIES, FRESH MADE ROTI BREAD, RICE & CONDIMENTS

5 X DESSERTS

APPETIZERS

KOKODA SHOT GF

Polynesian salad of lemon-cured Spanish Mackerel in

freshly squeezed coconut milk, sea grapes and tomato

salsa

KOKODA SEAFOOD PANNA COTTA GF

Polynesian salad of lemon-cured prawns, fish and

grilled baby octopus, sea grapes and tomato salsa on

a silky coconut panna cotta

WOOD SMOKED LAMBGF

North Island (NZ) lamb rump (med-rare), cauliflower &

white chocolate puree, smashed peas, spiced

blueberry gastrique

WOOD SMOKED WAGYU BEEF GF

Australian marbled beef, basil pesto, green papaya

salad, fermented coconut

LOBSTER COCONUT ICE CREAM GF+DF

Grilled lobster medallion with creamy, island-made

savoury ice cream, pickled lime, salmon roe

SEAFOOD MARGHERITA SALAD GF

Polynesian sour salad of cooked fish and prawns with a

citrus seawater dressing, sweet potato vermicelli, sea

grapes

CUMIN BEEF SALAD GF

With sweet potato vermicelli, pickled cucumber, fresh

herbs, mint chutney

CHICKEN CAESAR SALAD

Hydroponic cos lettuce, grilled chicken, caramelized

bacon, toasted baguette, soft boiled egg, charred

lemon

SPICED BA’RA LENTIL DUMPLINGS GF+VEG

Fried Indian falafel with pickled slaw, tamarind chutney,

mint yoghurt

SICHUAN PEPPER SQUID GF

Lightly dusted and fried, with citrus ponzu & gochugaru

aioli

CUMIN LAMB FLAT PANCAKE

with coriander & mint yoghurt, tamarind chutney,

cracked coriander seeds

SEAWATER POACHED PORK BELLY SLIDERS

With BBQ rum sauce in a sweet Fijian bun

ASIAN SPICED FRIED CHICKEN

Boneless marinated chicken in curry spices, with kim

chee slaw, Sriracha and mustard aioli

CHICKEN CHOP SUEY SPRING ROLL

FIJIAN CURRIES

Served with steamed rice, handmade roti, fruit chutneys, yoghurt

chutney & pappadums

MASALA CHICKEN CURRY, GREEN BEANS & POTATO GF

Classic homestyle recipe simmered in tempered spices &

fresh curry leaves

BUTTER CHICKEN IN TIKKA MASALA GRAVY

Tandoori-infused boneless chicken with creamy curry

sauce, sweet mango chutney

ALOO BAIGAN WEDDING CURRY GF+VEGE

Classic potato and eggplant curry

COCONUT RENDANG OF BEEF & POTATO GF

Freshly grated coconut roasted with tempered spices

FRIED PEKING DUCK CURRY WITH COCONUT & LYCHEE GF

Classic homestyle recipe simmered in tempered spices,

fresh curry leaves, coconut milk and sweet lychee fruit

MAIN COURSE

CORNED BEEF PALUSAMI GF

Slow-cured beef poached with taro leaves in coconut

milk

“LOVO” STICKY PORK RIBSGF

glazed with island-brewed pineapple & tomato ketchup,

with baked apples

ROAST BEEF RIB EYE GF

Tasmanian organic, grass-fed beef crusted with fresh

coconut, roast vegetables, whiskey & peppercorn sauce

“LOVO” BEEF SHORT RIBGF

Tasmanian organic, grass-fed beef, baked potatoes with

spiced ghee, bundled vegetables, whiskey BBQ sauce

“LOVO” LAMB SHANKS GF

charred with tamarind & honey, wild rice and pulse

salad, hoisin jus

BBQ WHOLE CHICKEN WITH LEMONGRASS

roasted root vegetables, cultivated mushroom salad,

chicken jus gras

RED PAPAYA FISHGF

Grilled reef fish fillet, sesame-scented Asian vegetables,

green tea rice, papaya wedge, red papaya curry sauce

IKA VAKALOLO

Charred whole fish or fish fillets poached in coconut milk,

with spinach and tomato, grilled taro wheels

SEAFOOD “WAI TOM TOM”

Charred whole fish or fish fillets, whole prawns and

octopus in a lemo, onion & seawater dressing

FIJIAN SALADS

BUSH FERNS IN COCONUT GF

GRILLED BABY OCTOPUS IN COCONUT GF

ROAST POTATO & SEA GRAPES

TOSSED PULSE SALAD GF

FIJIAN “MOCA” SPINACH GF

EGGPLANT & TUNA FLAKES GF

TOSSED GARDEN SALAD

TROPICAL COLESLAW GF

TURMERIC POTATOES GF

KIM CHEE SLAW

ROAST PUMPKIN, RED KIDNEY BEANS & FETA

SESAME CHICKEN RAW SLAW

GREEN JACKFRUIT & LENTIL

DESSERT COURSE

UPSIDE CAKE – PINEAPPLE, BANANA or PAPAYA

CASSAVA CAKE

BANANA CAKE

SPICED CARROT CAKE

“QALU” CASSAVA BALLS IN COCONUT CARAMEL

BANANA CUSTARD PIE

HAUPIA COCONUT JELLY

FRESH TROPICAL FRUITS

“TURTLE” CHOCOLATE CARAMEL BROWNIES

COCONUT HONEY PIE

RAINFOREST DARK CHOCOLATE & RUM MOUSSE

COCONUT & WHITE CHOCOLATE MOUSSE

INDIAN MITHAI MILK SWEETS

FIJIAN DONUTS TOSSED IN CINNAMON SUGAR

VUDI VAKASOSO (PLANTAIN IN COCONUT)

FRUIT SAGO PUDDING - PINEAPPLE, BANANA or PAPAYA

POLYNESIAN PEARL COCONUT SORBET

WATERMELON CARPACCIO