A TASTE OF FIJI…
Here is just a sample of some of the incredibly fresh and delicious dishes that await you during your stay at the Castaway Island, Fiji. I’ve been truly inspired and blessed and I’ve taken care to use only the finest, freshest, locally grown ingredients including organic vegetables, abundant fresh local seafood and free range meats available. A joy to work with, and a joy to eat! Enjoy!
Lamb Shank Rogan Josh – a fusion of slow-cooked Moroccan technique with tangy Indian flavours using local organic tamarind, oranges & freshly roasted Fijian spices
Wild Duck Curry, coconut chutney, tamarind relish, coriander salsa, roti cigar and steamed rice. The free range duck is sourced from a local organic farm; the coconut is freshly grated everyday; the relish is made from tart Fijian tamarind; and the roti is made one hour before service by loving Fijian hands!
Five Spiced Crispy Skin Pork, Waldorf watercress salad, caramelised spiced walnuts, hoi sin plum relish. The Fijian pork belly is from free range farms; the organic watercress, celery and apples are dressed with apple cider aioli; and the walnuts are caramelised with cinnamon and ginger.
Incredibly fresh seafood is yours for the asking at Castaway Island, Fiji. Huge freshwater prawns are in abundance in this island paradise as are fresh mangoes.
Ika Ura Vakalolo – Fijian Walu Mackeral and ocean prawns poached in local ginger, lemongrass and fresh coconut milk, with steamed taro, river spinach and coconut salsa.
Fijian Assiette plate of chicken and ginger sui mai, smoked duck in coconut salsa, Moca spinach and mascarpone arancini & California roll with seaweed caviar. One of the new apetizer plates we are testing.
Thai Chicken & Galangal Soup (Tom Kha Gai) – this classic Thai soup is made from chicken stock, Suva-grown fresh galangal and fresh coconut cream, with bamboo shoots and baby corn.
AND LET’S NOT FORGET DESSERT……..