What a strategic location to eat your meal – under the Port Denarau sunset.
It is the home to the delicious intentional menus served to satisfy appetites but seriously that just boggles my mind.

This is  a unique experience, breathing air of sea sprays and having a plate full of seafood combination.It is a reality of culinary experience that will tickle your taste buds.
Restaurant:
Lulu Bar restaurant and cafe’

The Chef:
Head chef Ronil Ronitesh Singh,

Experience:
Mr Singh has been in the culinary industry for the last eight years.
He started his career in 2006 as an apprentice at the then Seafront restaurant based at the Wyndham Resort.
Since September 2010 he has moved on to be an integral part of Lulu’s kitchen.
His cooking style includes seafood dishes and more of the grilled cuisine.
“In this combination of fresh variety of seafood which are rich and quite easy to buy at the market near you,” Mr Singh said.

Main Ingredients
Prawn     120g
Calamari     100g
Tempura mahimahi     80g
Kai (chopped)     80g
Sesame seared tuna     100g
Garlic crostini     3 pieces
Virgin Mary shot (tomato juice, salt and pepper)

Sauces  Ingredients
Parmesan cheese     80g
Kai (finely chopped)    80g
Bacon (finely chopped)     50 g coconut
Milk     30 ml,
Salt and pepper

Method:

Toss the prawn and calamari in the basil pesto then grill to your liking,
Deep fry the mahimahi in tempura batter and deep fry
Coat tuna with sesame seed and slightly (sear) in the fry pan
Spread the garlic butter on crostini bread and grill Kai
Mix the kai and bacon, add salt, pepper, coconut milk
Mix well, place the mix in the shell top up with parmesan cheese and bake for 15 minutes.
To dress –
Place the garnish of your choice on the plate
Place the respective ingredients on the plate
And garnish to your liking with basil and dill leaves with slices of lemon wedges and serve

Feedback: waisean@fijisun.com.fj