Chantara meaning “Moon Water” in Thai, is the Radisson Blu’s latest edition, set in
beautiful surroundings on the lobby level is an impressive decking area with a
panoramic view of the Resort’s waterfall feature and landscaped gardens.
The layout and the decor of this venue reflects a relaxed yet sophisticated
contemporary atmosphere which is complemented by a professional, friendly,
dedicated and highly attentive service staff, making your dining experience a
memorable one.
Thai inspired, the restaurant will serve an elegant A la carte breakfast, grab and go
lunch and an exquisite smart casual evening dining experience. Artisan organic
locally grown produce and herbs is the key ingredients of this unique cuisine making
it the first of its kind on Denarau Island.
MAINS
STARTERS
Tord Mun Plat
$20
Roasted Duck in Thai Red Curry
$22
Traditional Pad Thai (V)
Fish cakes made from locally caught fish, flavoured with fresh dill, garlic and ginger,
lightly fried and served with sweet chilli sauce.
Duck Spring Rolls
$37
Locally raised duck with lychee, tomatoes, pineapple,
ginger, kaffir leaves in a creamy coconut and red curry sauce.
$35
Thin rice paper, filled with shredded roasted duck, julienned fresh cucumber, carrot,
sliced spring onion, coriander, basil and lettuce. Served with an exotic peanut and hoisin sauce.
Wok tossed flat noodles, with egg, fresh bean sprouts, spring onions, crushed peanuts and
Asian chives.
Thai Beef Salad
with prawns
with chicken
$39
$38
Vegetable Green Curry (V)
$28
$24
Premium Australian beef cooked medium rare then thinly sliced with a fresh papaya salad,
herbs, mild chillies, crushed peanuts and namjin sauce.
Golden Bag
$20
Crispy wonton pastry filled with a minced chicken based mixture of sweet corn kernels, peppers,
white onion and spring onions. Served with soy sauce.
Goong Tempura
Seasonal local vegetables in a green curry sauce with coconut cream and lychees.
Chicken Green Curry
$25
Tender chicken fillet in a green curry sauce with eggplant, mushrooms, green beans,
kaffir lime leaves, Fresh basil in a rich coconut and green curry sauce.
Lightly battered whole prawns served with sweet chilli sauce.
Panang Goong
SOUPS
Prawns in red curry sauce with coconut milk, eggplant, mushrooms, peppers,
bean sprouts, lime leaves and fresh herbs.
All curries are served with a side of Jasmine rice.
Tom Yum Soup (V)
$18
Spicy sweet and sour clear soup topped with lemongrass, shitake mushroom, kaffir leaves,
chilli and fresh coriander.
SIDES
with prawns
with chicken
$22
$20
Tom Ka Gai
$18
Boneless diced chicken breast, tomato, mushroom, fresh herbs served with a spicy sweet
and sour coconut rich broth.
$38
Thai Style Lemon Tart
PRICES ARE CHARGED IN FIJIAN DOLLARS AND ARE INCLUSIVE OF 15%VAT & 5% STT. 10% SURCHARGE APPLIES ON
PUBLIC HOLIDAYS. CREDIT CARD PAYMENT AT THE RESORT WILL INCUR A 3% ADMINISTRATION FEE.
$18
Served with lemongrass flavoured custard sauce.
$32
Boneless chicken strips with julienned carrots, onions, garlic, bok choy, oyster sauce
served with steamed jasmine rice.
Jasmine rice wok tossed with onion, garlic, chillies, eggs, coriander, dark soy sauce and sesame oil.
$16
Served slightly warm with coconut cream, roasted shredded coconut and sesame seeds.
Thai Me Up
Thai Fried rice (V)
$6
Sesame green beans
Fried rice
Wok tossed bok choy
Stir fried bean sprouts
Poached tofu with sesame soy sauce
Tapioca Pearls
Thai garlic prawns tossed in Asian greens and bok choy, served with steamed jasmine rice and
fresh lime.
Chicken Cashew Nuts
$38
DESSERTS
FROM THE WOK
Thai Garlic Prawns
$32
$18
Banana and pineapple fritters with toffee sauce, roasted sesame seeds and vanilla ice cream.
Kanom Taro Tai Custard Cake
$14
Served ginger caramel sauce, poached lychees and fried shallots.
$20
Bua Loi
Sticky rice flour, taro and sweet potato balls in coconut cream.
PRICES ARE CHARGED IN FIJIAN DOLLARS AND ARE INCLUSIVE OF 15%VAT & 5% STT. 10% SURCHARGE APPLIES ON
PUBLIC HOLIDAYS CREDIT CARD PAYMENT AT THE RESORT WILL INCUR A 3% ADMINISTRATION FEE.
$18