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