WEDDING MENU 1 - F$92.00 pp MINIMUM 10 GUESTS DINING
FIRST COURSE Prawn & Coconut Laksa Chicken & lemongrass dumplings with hokkien noodles
Twice cooked Muscovy Duck Salad Chinese infused roasted duck, lobster salad with wilted greens, sesame spice, tomato & ginger jam
Classic Caesar salad Prepared at your table
SECOND COURSE
White Cooked Chinese chicken With lime & coriander rice dumplings, sweet shallot chutney, cinnamon & orange infused jus
Japanese Tea smoked Imported Beef fillet On a wild mushroom gougeres with a hazelnut aioli, Streaky bacon & red wine jus
Pine Nut, Basil and Lime Risotto With a sweet pea sauce, olive oil and shaved Parmesan
THIRD COURSE Signature Belgian Terrine With Champagne Sabayon
Toffee basket With sorbet and tropical fruits
Steamed Coconut Pudding With lime syrup
Enjoy
WEDDING MENU 2 - F$118.00 pp MINIMUM 10 GUESTS DINING
FIRST COURSE
Pumpkin Ravioli Roasted pumpkin and hazelnut ravioli with local spinach marscapone with lemon& Pernod jus
Pan seared Momi Scallops Encompassing a water ravilo of local lemonade fruits and a sticky soya dressing
Duck Confit Salad Salad of duck confit with kifler potatoes, crispy shallots, bacon and truffle dressing
SECOND COURSE
Fillet of Beef Rossini Served on potato galettes, chicken liver parfait, creamed spinach, finished with perigueux sauce
Veal fillet Char grilled veal fillet served on prosciutto and onion roesti, morel mushrooms, cepe cream sauce
Asian Tasting Plate Tempura lobster with spiced radish, watercress ginger salad, pickled okra buckwheat noodles,finished with a wasabi dressing
THIRD COURSE
Almond Tuille Basket Filled with a yoghurt cream and fresh fruits
Vanilla Bean Bavarois With Champagne berries
Chocolate and Kahlua Mousse Entombed in a whole coconut
Enjoy
Dining Under The Stars - Sample Menu 3 Minimum 10 Guests Dining - $139 pp
APPETIZER
Entrée Seared scallops with Nama seaweed, sugar cured pork, honey & clove dressing.
Sorbet Lemon & Lime sorbet
MAINS - BBQ - Selection of: Beef fillet served on potato galettes with chicken liver parfait, red wine jus
Veal fillet on a caramelized onion rosti, horseradish crème and crisp prosciutto
Salmon served on potatoes skordalia with spiced orange confit
Chinese chicken on a lime & coriander rice dumpling with a sweet shallot chutney
Nori rolled lobster on spiced radish, watercress & ginger salad
Sonaisali prawns with a native lime aioli
(All served with side salad)
BUFFET STYLE DESSERTS
Short black coffee mascapone flavoured with Kahula
Belgian chocolate terrine with champagne sabayon
Native vanilla & berry compote
Menu Inclusive Of Wedding Package For Two (Menu available for Wedding Guests)
Three Course Dinner
ENTREES & APPETISERS
Garlic Bread
CRUSTY MEDITERRANEAN SOUR DOUGH With Spanish olives and balsamic vinegar INDIAN ROTI (veg) Traditional freshly baked unleavened bread, with bindi raita, green chili pickle, tamarind and raisin chutney
SOUP OF THE DAY Chef's daily creation
MULLIGATAWNY SOUP Spiced vegetable soup with pappadums
KOKODA (Fj. pronounced Ko-kon-da) Fresh local fish marinated in coconut and lime juice, nama berry & tomato salad
SONAISALI SIZZLING PRAWNS In garlic and parsley oil, crusty bread & greens
LOBSTER AND COCONUT SALAD Lobster poached in coconut cream, light green salad with crushed peanuts & fried shallots
RISOTTO CAKES (veg) Pumpkin & cherve risotto cakes with rocket salad, pickled walnuts, feta, artichokes, green olives, and rosemary dressing
TEMPURA VEGETABLES (veg) Salad of tempura vegetables with garlic chives, spiced salt and chili dipping sauce
CHICKEN YAKITORI Grilled bamboo skewered chicken on buckwheat noodle salad in a nama and miso broth
BEEF CARPACCIO Carpaccio of peppered beef topped with watercress and artichoke, green peppercorn and horseradish crème
DUCKLING SALAD Salad of Chinese style confit of duck with roasted orange, watercress and cashews on pork wontons dressed with spicy mandarin chutney
MOMI BAY SCALLOPS Seared and tossed through a Tuscan bread salad with roasted tomato, chive coulis & native lime oil
THAI CALAMARI Pan fried squid with roasted chili, asian herbs lime and palm sugar dressing
MAINS
SLOW ROASTED CHICKEN Breast filled with Mushroom & garden herbs, roasted garlic & potato rosti with morel cream sauce
BEEF ROSSINI Finest aged fillet, with potato, orange and parmesan gratin, horseradish crème and shiraz jus
VUDA PORK LOIN Moroccan flavours on muscatel & lime couscous with apple & calvados chutney
YASAWA LOBSTER Local lobster tail roasted in wasabi, lime & chili butter, on lightly gingered wilted greens
FISH IN LOLO Reef mahi-mahi served in rich coconut milk infused broth, crusty ciabatta, lime aioli & toasted sesame seeds
IMPORTED NEW ZEALAND LAMB RACK Curry leaf & green peppercorn crust, vegetable bajis, okra and spiced blackberry sauce
VEAL FILLET Char grilled, with pancetta, new potato, rocket & shallot salad, roasted garlic aioli
ROASTED TOMATO TART (veg) 3-tomato & feta pissaladiere with baked bread, anchovy & fried capers
TOFU SALAD (veg) Pan-fried tofu with caramelized garlic dressing
CURRY of the day - created each day using fresh local spices accompanied with array of chutneys, fresh roti, please ask our staff for the curry of the day
FISH of the day - local & imported seafood, please ask our staff for the fish of the day
SIDES
Sonaisali garden salad, honey & poppy seed dressing Steamed vegetables, sesame butter & potato puree Crushed new potatoes tossed in herb salt & parmesan
DESSERTS
CARAMELIZED VUDI TART Local banana cream cheese mousse tart, lime crème and toffee syrup
FRESH FRUIT SALAD Pineapple boat with ginger and lemongrass syrup
CRÈME CARAMEL Summer Berry Coulis
CHOCOLATE PUDDING Chestnut cream sauce and shaved chocolate
