Seafood Platter – Local Style

U Gotta Eat Hia Restaurant at Northern Club in Lautoka, which opened its doors on August 15, is boasting a range of traditional local style menus. Director Don Bruce said they
06 Sep 2015 07:55
Seafood Platter – Local Style
U Gotta Eat Hia Restaurant manager Timoci Neville (left), and head chef Germaine Torres with the seafood platter – local style. Photo: Waisea Nasokia

U Gotta Eat Hia Restaurant at Northern Club in Lautoka, which opened its doors on August 15, is boasting a range of traditional local style menus.

Director Don Bruce said they believed in being presentable and hygienic and had set the standard where they tried to use supplies from their farms, especially meat which includes beef, chicken, ducks, goats, and pork.

“I try to encourage my staff to set a standard in the meals catered for and in most of our meat and fish, we are trying to promote organic food,” he said.

“We have free-ranging pigs, ducks and chicken and they move around in a big cage like an open playground.

“We also have a couple of Tilapia  fish ponds and we supply our own freshwater fish; also with the help of our shipping business.

They catch Walu through trolling on their way out and way in and that’s what we use.”

Mr Bruce said they promoted good healthy food and it’s the local taste which was important.

“We are trying to promote most of the local delicacies like the sici (shellfish), lairo (land crab), the nama (sea grapes) and we try to produce a lot. We will also be providing a kids’ menu.”

The club has ‘Member’s Only’ sign, but that applies for the bar only; for those who sit down and drink.

“If you’re a member or not, you are still allowed sitting and ordering a drink while waiting for the food as this is part of the collaboration to lift up the Northern Club in Lautoka,” he said.

The eatery also boasts a small coffee shop that sells snacks, cakes, smoothies and drinks. The eatery opens from the morning to 11pm.


Restaurant: U Gotta Eat Hia Restaurant, Northern Club, off Tavewa Avenue, Lautoka and at the Coralview Island Resort, Yasawa.

Chef: Head chef Germaine Torres.

Experience: Started his career at Blue Lagoon Cruises in 2009 and later joined Captain Cook, in 2010 he joined Northern Club. In 2012 he joined Vuda Marina Boat Yard Restaurant, Northern Club in 2013 and this year joined Coralview Island Resort.

Background: Born in Lautoka, attended St Thomas Primary School and St Thomas High School. Completed a six-month Commercial Cookery course at TPAF.


Local Style Seafood Platter


Fish 600g (whole fish-fresh Tilapia),

100g sici (Shellfish),

100g octopus,

100g fish cubes for kokoda,

Four pieces of cassava,

3 pieces vudi,

2 pieces dalo,

2 litres coconut milk,

200g of moca,

2 slices of lime,

2 slices of chilly,

200g salt,

400ml of cooking oil,

2 slice of lemon wedges,

1 cup flour



Fry Fish in Lolo

l          Cut the fish, fry fish with flour.

l          Heat up the oil and fry (not too hot)

l          Fry until each side is light brown

l          Add your coconut milk, onion rings and tomatoe

l          Add salt for taste

Sici shells

l          Boil sici (seashells) for 10mins and drain water.

l          Transfer cooked sici into another pot add coconut milk and boil in low flame until bubbles appear.


l          Boil whole octopus until soft

l          Then cut into 1cm blocks.

l          Add lolo, garlic, lemon and salt to taste.


l          Prepare fresh walu fillet

l          Cut into 1cm square cubes,

l          Mix coconut milk with filleted fish already cut.

l          Add garnish (tomatoes, onions to your taste)

l          Garnish lemon of placement on the top of the fish and lolo (coconut milk).


Writer suggestion: Goes well with their home made fruit juice.

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