Starter — Aloo Tikka
Spiced potato patties topped with chopped onions and chickpeas. Dinner served with mint and tamarind chutney.

Salad — Fiji Fusion Salad
Spinach, purple cabbage, carrot, tomato and red onions topped with shaved coconut and cassava croutons. Dinner served with a house made pineapple and lime vinaigrette dressing.

Entrée — Buttered Curry
Fresh cream with tomatoes, cashews, onions, garlic and ginger. Cooked down together with Chef Riks' Indian buttered spice blend.

Entrée — Marinated Lamb Chop
Succulent grass fed New Zealand lamb in a delicate yogurt marinade with garlic, ginger, fresh herbs and tempered spices. Seared over a charcoal BBQ, then oven baked until tender. Topped with fresh coriander. Dinner served with Royal Himalayan steamed Basmati rice and traditional Fijian Indian pickles.

Beverage — Pina Colada
Deliciously sweet coconut cream blended with fresh pineapple. Topped with handmade vanilla whip cream and a maraschino cherry.

Dessert — Pineapple Upside Down Cake
Tropical delight! Dinner served with Winegars vanilla ice cream.