Online Ordering

Tender lamb cooked in a rich coconut curry sauce with aromatic spices.

Fijian Style Rou Rou Lamb is a traditional dish that combines tender lamb with rou rou, the leaves of the taro plant. The lamb is slow-cooked with coconut milk, onions, garlic, and a medley of spices, creating a rich, creamy, and aromatic stew.

Fijian Style Chicken Chop Suey is a delicious stir-fried dish that combines tender pieces of chicken with a colorful medley of vegetables such as bell peppers, carrots, and bean sprouts. This dish is typically flavored with soy sauce, garlic, and ginger, offering a savory and slightly sweet taste.

Boiled Dalo (Taro) is a nutrient-rich root vegetable that is peeled, cut into pieces, and boiled until tender, resulting in a creamy texture and mild, earthy flavor. It is a staple in Fijian cuisine, often served as a side dish alongside fish, meats, or in traditional stews.

Boiled Cassava is a simple yet nutritious dish made from the starchy root of the cassava plant, also known as yuca. The cassava is peeled, cut into chunks, and then boiled until tender.

Boiled Rice is a simple staple dish made by cooking rice in water until it is soft and fluffy. It serves as a versatile side dish in Fijian cuisine, complementing various meals, including curries, stews, and grilled fish, while providing a mild base that balances the flavors of more robust dishes.

Fish with Miti is a classic Fijian dish that pairs fresh, grilled or steamed fish with miti, a coconut milk-based sauce. The fish is lightly seasoned and cooked to perfection, allowing its natural flavors to shine. Miti is a traditional sauce made from coconut milk, mixed with lemon or lime juice, finely chopped chilies, onions, and sometimes tomatoes, creating a tangy, creamy, and slightly spicy dressing.

Fried Fish is a popular and simple dish where fresh, locally sourced fish is seasoned with salt, pepper, and sometimes turmeric, then lightly coated in flour or batter before being fried to golden perfection. The result is a crispy exterior with tender, flaky fish inside.

Fried Fish with Lolo is a beloved Fijian dish that features crispy fried fish served with lolo, a rich coconut milk sauce. The fish, typically snapper or another local variety, is seasoned and fried until golden and crispy. The lolo sauce, made from freshly grated coconut, adds a creamy and slightly sweet flavor that perfectly complements the fish.

Cooked Lamb Flap Native Fijian Style is a hearty dish that showcases lamb flap slow-cooked with a blend of traditional Fijian flavors. The lamb flap, known for its rich marbling, is cooked with onions, garlic, and sometimes ginger, allowing the fat to render and create a deeply flavorful and tender meat.

Cooked Lamb Shank is a tender, flavorful dish where the lamb shank is slow-cooked or braised until the meat becomes fall-off-the-bone tender. The shank is often simmered in a rich broth of herbs, garlic, onions, and spices like rosemary and thyme.

Roasted Turkey Tail is a flavorful dish made from the fatty and tender tail of the turkey, often marinated with a blend of herbs and spices before being roasted to a crispy, golden-brown perfection.