Bold, vibrant and colourful are ways to describe the divine South Pacific islands of Fiji. And those same words apply just as much to the wonderful Fijian food on offer at The Spice Plantation in Alexandria, where chef and owner Marilyn Chand has created a menu and a space that is as warm and welcoming as the islands themselves.
Start with a traditional Kokoda, Fijian ceviche in a rich and smooth coconut cream. Pair that with a thick-cut cassava chip, served with a deeply flavourful green sauce. And of course, nobody can go past a lamb samosa, with the crispiest pastry and rich steaming meat interior.
Next you can move on to a curry course, but don’t expect the cream-rich Indian-style curries you might be used to. The goat curry served on the bone is spectacular, served with house made pillowy roti, and the Black Tiger Prawn curry in a rich coconut-based sauce is to die for.
Another Fijian staple is the Red Snapper Fish Lolo, available only when the kitchen can get their hands on the right ingredients. Create your own dipping sauce with lemon, salt and chilli and dive right in.
And watch out for the new spring menu, with small flavour-packed dishes to be served with Fijian-inspired cocktails on the menu.
Bold, vibrant and colourful all right!
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