Fish Bar
Dinner roll
kofiespresso martini – vula viti kofi vodka, espresso shot, sugar syrup, coconut cream
summer envy fizz – tequila, blue curacao, lemon juice, pineapple juice
lamb loin – charred eggplant puree, balsamic, zucchini, pepper
Fijian kokoda – mahi mahi and prawn ceviche, coconut, capsicum, coriander, chilli, casava chips
crab tian – avocado, poached prawn, cucumber, orange, compressed watermelon, spicy aioli
mixed garden salad – balsamic, parmesan
baked pumpkin, sweet potatoes, feta cheese
handcut spicy potato wedges
lobster risotto – saffron, tossed local spinach, tomato, parmesan, truffle
smoked pork belly – seared scallops, duck ham, apple puree, cracklins
banoffee pie – pecan nuts, local banana, cream, toffee
chocolate delice – honey comb, tulie, chili mascarpone cream
Considered the Marriott’s “fine dining” venue a dinner at Fish Bar comes with beautiful ocean views, gracious service, live music and fresh local ingredients served either indoors or al fresco.
Far from the lobby or other on-site eateries, an open kitchen working in relative silence, it was with sand beneath the feet and linens on tables that a menu was explored featuring various options including everything from Steaks and Fries to Fijian kokoda with sliced fish in a Coconut Broth akin to Leche de Tigre.
Started with Cocktails, warm Bread and an amuse, the Espresso Martini benefited by Coconut Cream, it was after two bites of Lamb that a Crab “Tian” burst with flavor before proceeding to entrees of Pork Belly with Scallops and Lobster “Risotto” that eats more like an island Rice dish than its Italian namesake.
Open for Lunch and Dinner, plus private cabanas and a pool bar, Desserts step away from tradition to offer Banoffee Pie in the form of a Tart and Chocolate Cremeaux perked up by spicy Mascarpone and Honey Comb.
www.fishbarfiji.com