- 5 years ago
I’d love some feedback on my reception menu. The food is very important to us and i would really appreciate any feedback you may have in terms of variety, appeal to guests, flow of menu etc.
Here is a little background information if it helps.
Location: Sheraton Fiji Resort. There will be a beach ceremony followed by a cocktail hour with 4 finger foods (currently not decided). Formal dinner will take place in a ballroom.
Guests: 130-150 guests. 45% of guests will be Indian. 20% of guests will be native Fijian. 35% of guests will be other nationalities (but having lived in western countries their whole life). Most guests are BIG EATERS! There will be about 15-20 people under the age of 16.
Dietary requirments: 50% of guests do not eat beef and/or pork for religious reasons. About 5 guests are vegetarian.
Build your own ceaser salad (bacon, parmesan, croutons, dressing etc)
Crispy green leaf salad
Kokoda (Traditional Fijian fish and coconut dish)
Minted pineapple salad
Tomato and Onion Chutney
Assorted bread rolls
Assorted condiments and dressings
Herb Crusted Mahimahi (fish) in lemon butter sauce
Thai spiced prawns
Creamy Potato bake (Their potato bake is AMAZING)
Penne Pasta with Pesto and Chargrilled Vegetables (Vegetarian)
Lamb and Yoghurt Curry
Traditional homemade goat curry (this is a very popular dish in Fiji and is considered very lavish. i think it’s gross but i know most of my guests will love it)
Vegetable Curry (Vegetarian option)
Roasted Fijian root crops
Mixed Berry Cheesecakes
Chocolate Dipped Cream filled profiteroles
Individual Creme Brulee
Traiditional Fijian Banana based Dessert (almost like donuts filled with banana and dipped in sugar)
Ice Cream Station (Toppings, Cream, Ice cream, Sprinkles etc etc etc)
Freshed fruit platter
So what do you think? I think i will add a carving station of roast lamb as i feel like there is something missing.