We have introduced delicious new culinary offerings to further celebrate Fijian flavors and our Sea & Farm-to-Table philosophy. The program is spearheaded by recently appointed Executive Chef, Simon Orvis who is working in close partnership with our established Head Chef, Beni. With more than a decade of experience working at award-winning African safari lodges and luxury islands, Orviss has utilized his expertise to bring an important sense of place to our entire guest dining experience.
A new addition is a weekly garden themed dinner which begins with a tour of the plantings and sees guests seated under fairy lights strung between the trees enjoying the sounds of Fijian music as the sun goes down.
With a focus on ingredient-driven cuisine, and the stories of the farmers, fisherman, and foragers, we are continuing to curate a menu that showcases a true taste of place.