Fiji goes really gourmet

Being quite honest, except for some isolated examples, the most compelling reasons to go to Fiji have never really included the food, which has always been good, but never really stunning.

Part of the reason I am told by chefs working in Fiji is inconsistency of supply, having to import meat from Australia and New Zealand and so forth and of course the cost.

On The Mole’s recent visit to Fiji and in particular to the excellent Sonaisali Resort, which while it is really on the main island, is actually an island, all this changed when Aaron McGrath the MD of Sonaisali, pictured right, invited the Mole to try the resort’s Plantation fine dining restaurant.

Try this for a culinary experience as without doubtit is like no other I have had in Fiji and right up there with the best international cuisine in Australia or even Europe, but with an undeniable Fiji flavour, with the restaurant offering two amazing menus, the absolutely excellent  a la carte and the amazing degustation all at very competitive prices that will not shock any Aussie or Kiwi.

The la carte menu consists of the classic four courses with Aaron telling me that the only way to truly appreciate this menu is to complete every course, with each course designed to enhance the previous course climaxing in an array of imported cheeses and perhaps finishing with cigars & cognac, creating a night to remember…………and it was!

Try this for a menu to choose from: –

COURSE ONE

Crab Bisque

Prawn and Coconut Infused Laksa finished with chicken, lemongrass dumplings & hokkien noodles

Pan seared Momi Scallops raviolo of tropical fruits and soya dressing

Classic Caesar Salad prepared at your table

Carpaccio of Tuna with an oyster parfait, cucumber, pickled lime and ginger salad accompaniment

Pumpkin Ravioli (vegetarian) – roasted pumpkin and hazelnut pasta with local spinach marscapone and a lemon & pernod jus

Vietnamese Chicken Salad – a salad of fresh Vietnamese vegetables served on spicy chicken fritters accompanied with Nam Jim dressing & fried chillies

Twice Cooked Muscovy Duck Salad – an Asian-style roasted duck and lobster spiced with sesame, tomato & ginger jam …….this was amazing!

COURSE TWO

Coulibiac of Atlantic Salmon with a chive buerre blanc, salmon roe and wilted vegetables.

Oriental Chicken with lime & coriander rice dumplings a sweet shallot chutney and a cinnamon & orange infused jus.

Chefs Signature Oven Baked Seafood Coconut with scallops, prawns, lobster, fish and squid morsels in pernod infused coconut cream……this is quite amazing and a must try dish – I have never tasted anything so delicate and fantastic………it is actually a large coconut in which the seafood has been cooked inside with the lid on in the oven, the whole thing sealed with pastry and broken open at your table, with the steaming fish in its coconut sauce quite incredible.

Japanese Tea Smoked Imported Beef Fillet on wild mushroom gougers with a hazelnut aioli, streaky bacon & red wine jus.

Slow Roasted Vuda Pork  served on crab cabbage roll with an apple & muscatel confit finished off with a botrytis semillon infused jus………..the pork is the best I have tasted in many years!

Nori Rolled Tempura Lobster with pickled okra, orange, cucumber and buckwheat noodle salad, finished with wasabi dressing.

Pine nut, Basil and Lime Risotto (vegetarian) with a sweet pea sauce, olive oil and shaved parmesan.

Sonaisali Island Prawns filled with Cajun spiced mousse, lime hollandaise [pictured left]

Now just in case you are still hungry, on to………..

COURSE THREE

Signature Belgian Chocolate Terrine with Champagne Sabayon.

Coconut Cream Pannacotta with fresh passionfruit coulis.

Toffee Basket with Sorbet and Tropical Fruits.

Caramelized Fine Apple Tarte served with Vanilla Ice Cream.

Short Black Coffee Marscapone flavoured with Kahlua.

Steamed Coconut Pudding with Lime Syrup.

………yes and there is more ……..

COURSE FOUR

Premium Imported New Zealand, local and Australian Cheese presentation

Now if you thought that was a culinary marathon of superb standard, then you need to know that we also tried the nine course degustation menu ……………….words fail me,………..except amazing and all topped off with a superb wine list.

Matthew Heath, the Plantation Restaurant Chef De Cuisine and his excellent Fine Dining Chef Shannon say that their ‘ Degustation Menu’ offers another unique dining option, offering a 9-course extravaganza, with each course a surprise until it arrives at the table, creating an atmosphere of enthusiastic expectation throughout the night, with each course charmingly explained by the highly trained Fijian waiters [pictured above].

Matthew said that he insists on using only the finest ingredients available, with their philosophy of “Use the Best To Serve the Best”  at the fore of this exciting new concept in Fijian cuisine and that his team devotes absolute attention to detail in both preparation and presentation.

So Molers, if anyone tells you the food is not great in Fiji, just tell them they are generalising and that they should get to Sonaisali, but one tip……….they should take bigger clothes with them!!

The larger Mole reporting on location from Fiji