Bula & welcome to the Plantation Restaurant,
This will be a dining experience like no other you have had in Fiji & I hope that you will take your time to fully enjoy the complete experience. There are two choices of menu & I would like to take a few moments to introduce these.
Firstly, as you turn the page you will begin to peruse our 'a la carte' menu. This consists of four courses set up in the traditional manner. The only way to truly appreciate this menu is to complete every course. Each course is designed to enhance the previous course climaxing in an array of imported cheeses and perhaps finishing with cigars & cognac, creating a night to remember.
Our ' Degustation Menu' offers another unique dining option. Our chefs prepare a 9-course extravaganza. Each course a surprise until it arrives at your table, creating an atmosphere of enthusiastic expectation throughout the night. We insist on using only the finest ingredients available & devote absolute attention to detail in both preparation & presentation. F$101.00 per person
Our philosophy of "Use the Best To Serve the Best" is at the fore with this exciting new concept.
However you choose to dine, I guarantee that this will be a most unforgettable night.
Bon Appetite
Matthew Heath
Plantation Chef De Cuisine
COURSE ONE
Crab Bisque
$15.00
Prawn and Coconut Infused Laksa
finished with chicken, lemongrass dumplings & hokkien noodles
$18.00
Pan seared Momi Scallops
raviolo of trpocial fruits and soya dressing
$18.00
Classic Caesar Salad
Prepared at your table
$15.50
Carpaccio of Tuna
with an oyster parfait, cucumber, pickled lime and ginger salad accompaniment
$16.50
Pumpkin Ravioli (vegetarian)
roasted pumpkin and hazelnut pasta with local spinach marscapone
and a lemon & pernod jus
$16.50
Vietnamese Chicken Salad
salad of fresh Vietnamese vegetables served on spicy chicken fritters accompanied with Nam Jim dressing & fried chillies
$17.50
Twice Cooked Muscovy Duck Salad
Asian-style roasted duck and lobster spiced with sesame, tomato & ginger jam
$21.00
COURSE TWO
Coulibiac of Atlantic Salmon
with a chive buerre blanc, salmon roe and wilted vegetables
$42.00
Oriental Chicken
with lime & coriander rice dumplings a sweet shallot chutney
and a cinnamon & orange infused jus
$42.00
Chefs Signatre Oven Baked Seafood Coconut
with scallops, prawns, lobster, fish and squid morsels
in pernod infused coconut cream
$49.00
Japanese Tea Smoked Imported Beef Fillet
on wild mushroom gougers with a hazelnut aioli, streaky bacon & red wine jus
$51.00
Slow Roasted Vuda Pork
served on crab cabbage roll with an apple & muscatel confit finished off with a botrytis semillon infused jus
$43.50
Nori Rolled Tempura Lobster
pickled okra, orange, cucumber and buckwheat noodle salad,
finished with wasabi dressing
$88.00
Pine nut, Basil and Lime Risotto (vegetarian)
with a sweet pea sauce, olive oil and shaved parmesan
$30.50
Sonaisali Island Prawns
filled with Cajun spiced mousse, lime hollandaise
$41.00
To complement:
Fresh Green Beans
Herbed New Potatoes
or
All Green Salad with Basil Vinaigrette
COURSE THREE
Signature Belgian Chocolate Terrine with Champagne Sabayon
$16.00
Coconut Cream Pannacotta with fresh passionfruit coulis
$10.50
Toffee Basket with Sorbet and Tropical Fruits
$13.00
Caramelized Fine Apple Tarte
Served with Vanilla Ice Cream
$11.00
Short Black Coffee Marscapone
Flavoured with Kahlua
$11.00
Steamed Coconut Pudding with Lime Syrup
$11.00
COURSE FOUR
Premium Imported New Zealand, local and Australian Cheese Presentation for 2
$26.00
Twinnings or Herbal Tea
$4.60
Liqueur Coffee- Irish, Calypso, Roman, Mexican or Jamaican
$14.00
Espresso, Cappuccino, Short Black
$5.50
