Every night there is a dinner party held at several different locations around the island. Whether it’s dining in the garden, the top of Mount Ford, or at one end of the beach or the other, a sumptuous cuisine and an unlimited supply of fine wines and cocktails are served under the stars and lantern light. In addition to this, there is the prospect of guests enjoying remote private dining for two in romantic and intimate settings. The meals are exquisite and our remote dining sites are always unique… complimented by the warmth and charm of our gracious island staff. After dinner, enjoy the talented, entertaining Fijians as they perform their favourite songs and dances.


Dining at Turtle Island

Turtle Island has earned recognition for the best food in Fiji by Travel & Leisure readers. In 2006, consistent with this accolade, Turtle was again voted by Travel & Leisure magazine as being the only property in Fiji to make the ‘World’s Best Service’ list.


Renowned French-born chef Jacques Reymond — regarded as the leading fine dining chef in Australia — is Turtle Island’s food consultant. Turtle Island’s chefs, skilled in island living and cooking, create one-of-a-kind dishes out of the bounty of fresh seafood and organic fruits and vegetables that are grown in the island’s own four-acre organic vegetable garden.


Turtle Island cuisine incorporates influences from Contemporary Pacific cuisine, which are readapted to take advantage of the island’s fresh ingredients. “The style of cooking on Turtle is very personal and is one that reflects the country – I regard it as Pacific-Fresh,” Reymond says. “Our produce is extremely fresh and light, and our recipes are interpreted from the local culture. While the ingredients are simple and pure, a complexity of flavours shows up on the taste buds.” Turtle Island’s Pacific Rim inspired meals are prepared by six Fijian chefs in the island’s state-of-the-art kitchen keeping focus on freshness and quality. For guests with special dietary requirements, our chefs will adapt to accommodate their needs.


In addition to just-picked produce, Reymond’s menus also include diverse fish and seafood, such as Pacific green lobster, snapper, yellow fin tuna, wahoo and prawns — just caught by local fishermen in the surrounding waters and purchased that day by the chef from the nearby village’s fishing boats.


Turtle’s Vegetable Garden

Started in 1993, Turtle’s organic vegetable garden is another feature that further distinguishes Turtle Island. Now five acres, the garden produces a bounty of home-grown produce — including numerous types of vegetables, many herbs, and an enticing selection of tropical fruits such as passion fruit, papayas, mangos, star fruit, guavas, soursops, and malay and custard apples. The outcome for guests is the freshest ingredients or, as Reymond says, “food that’s picked just ten minutes before it’s served.”