The Sunset Bar at Tropica Island Resort has updated its menu with a focus on locally sourced ingredients and preparations.
Authentic Fijian tapas, including waci poki (spinach balls made with taro leaves and prawn poached in spicy coconut cream) and fish walu (marinated Kokoda-style) can be found on the new antipasto menu.
Executive Chef Kevin Sinclair will be creating one featured Fijian tapa per month made with traditional products like lumi (edible seaweed), nama (sea grapes), miti (bush fern) and ota (coconut dressing).
A la carte dining will also draw inspiration from a Lovo dinner, with dishes such as the tavolea salad (which incorporates seared beef, lumi jelly, ota and miti) and lovo pork (paired with either an apple or spicy fruit sauce).
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