The resort's award-winning meals are served in an open-air dining room, which overlooks the sea and features a 60-foot high temple roof. Serving the "Best Food in Fiji" (Travel + Leisure, November 2002), the restaurant specializes in contemporary Fijian, South Pacific and International cuisine complemented by an extensive selection of fine wines. Overlooking the pool and ocean beyond, the bar serves non-alcoholic beverages, wine, beer and exotic drinks.

Each week, guests enjoy two special dining events: a Lovo, the traditional Fijian feast, and Mongolian barbecue/stir-fry. During cocktail hour and dinner each night, our local Fijian "Beach Boys" will entertain you with local Fijian and American songs.

Dining by Starlight at Pier's End
Enjoy an intimate dinner at the end of our private pier. Surrounded by the gentle waters of the Koro Sea, experience award-winning dining, as the sunset pales into starlight and candlelight. Reservations are required and based upon availability.

Private Dine-Out Bures
We recently added another option for couples to have a private, romantic dinner. Our two thatched-roof Dine Out Bures are situated along the shoreline and provide an intimate, idyllic setting


Private Fiji Island Escape
Ever want to be alone on your own private island, just the two of you? Now's the time. Reserve our idyllic island for the day and escape to your own secluded paradise. After our Fijian chef prepares a gourmet picnic lunch and ices a bottle of Champagne, our boat will ferry you over to Naviavia Island to be alone together. But if you think getting there is half the fun, grab your snorkeling gear and kayak out to the island on your own.


Menu Highlights

Light Course
Ahi Tuna Tartare on Sushi Rice with Avocado, Shoyu and Ginger.
or Soup of Fresh Tomato and Sweet Basil

Main Course
Pumpkin Risotto Timbale served on Roasted Red Bell Pepper and Carrot Puree with Freshly Shaved Parmesan
or
Medium Rare Roasted Beef Tenderloin with Herbs and Grain Mustard, served on a Bed of Udon Noodles and Grilled Garden Vegetables
or
Pan Sautéed Fillet of Walu topped with a Lobster Butter on a Bed of Lightly Steamed Bok Choy, served with a Garnish of Local Cassava Chips

Dessert
Tangy Lemon Tartlets
Served with Homemade Vanilla Ice Cream
or
Hot Chocolate Crepes with Coconut Ice Cream with a Hot Chocolate and Rum Sauce, served separately for pouring