Kokomo Island Fiji - Indulge

indulge HEIGHTEN YOU R SEN SES WITH A TASTE OF FIJI

indulge Setting a new standard in Fijian cuisine, indulge your senses in a place where island grown and locally sourced produce is championed across the resort’s three restaurants; Beach Shack, Walker d’Plank and Kokocabana. Supported by a 5.5-acre (2.2-hectare) farm and fresh locally caught seafood, Kokomo’s chefs thoughtfully transform local produce into delicious meals, showcasing the best produce for each season.

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BEACH SHACK Exposed timber beams, lofty ceilings and panoramic ocean views provide the perfect setting in which to enjoy breakfast, lunch and dinner daily. Located on west beach, next to the arrival jetty, Beach Shack is the beating heart of the resort, a place to meet for coffee in the morning, to linger over a long lunch, or to celebrate with friends and family over dinner.

The perfect, all-day dining destination, Beach Shack offers three separate spaces, each with its own style and ambience.

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SHAUN THOMSON

HEAD CHEF

I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

Melbourne-born, Shaun has had a global career, working across Australia, Sri Lanka and Singapore, before moving to Kokomo, three years ago. Working predominantly from Beach Shack, Shaun specializes in Mediterranean and modernAustralian cuisine. Inspired by fresh, local produce, Shaun loves to showcase local ingredients; from yellowfin tuna to black pepper caramels, coconut, papaya and lemongrass.

His menus are derived daily, championing the local produce.

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

BEACH SHACK

LEBA H E A D B A R I S TA

Start every day with a nutritious and flavoursome breakfast at Beach Shack. Choose to dine indoors, or take in unparalleled ocean views from the open-air deck. The traditional a la carte menu, encompasses all of your breakfast favourites, alongside freshly baked croissants, pastries, sourdoughs and focaccias.

During the evening, the restaurant will showcase the skills of the resort’s Italian and Australian chefs, with a Mediterranean menu, inspired by Portofino and the Amalfi Coast.

Dishes will range from fresh pastas and risottos, to aged cuts of meat, grilled prawns, locally caught mud crabs and whole baked fish.

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VINCENZO MAIONE

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HEAD CHEF

I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

No visit to Beach Shack would be complete without trying Head Chef Enzo’s island-made pasta. The Italian master grew up in Italy, spending time throughout the Amalfi Coast, Positano, Sorrento and Naples, before reaching North Italy. At culinary school, Enzo met his mentor, Ludavico. After giving him his first job, Ludavico introduced Enzo to a contact in Fiji. Twelve years later, and he has never looked back, though he does miss the views from Positano.

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

BEACH GRILL

For a relaxed lunch by the ocean, pull up a table at the Beach Grill.

The light menu offers a choice of fresh seasonal salads, chilled soups, ceviche, sushi, skewers and gourmet burgers, changing daily to offer variety and showcase the best seasonal produce.

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For a private dinner for up to 10 guests, Kokomo’s new Wine Cellar is the perfect addition to the resort. Take in the collection of international wines, as you enjoy fresh produce and locally caught seafood, thoughtfully prepared by our chefs and paired with the perfect wine by our sommelier.

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LUKE

HEAD BARMAN

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

BEACH BAR

Adding to the ambience at Beach Shack, is Kokomo’s new sunken cocktail bar, perfect for reconnecting with friends and family. Overlooking the ocean, the Beach Bar offers a selection of mocktails and cocktails, with tapas style bites.

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Walker d’Plank Tucked within a sheltered cove, beyond the arrival jetty, Walker d’Plank brings Asian-style street food to life in Fiji. Walk down the plank, and you will find a casual restaurant and bar, positioned over the water, offering a unique setting in which to enjoy cocktails, lunch and dinner daily.

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CAROLINE OAKLEY

HEAD CHEF

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

Head Chef, Caroline Oakley cooks with heart and soul at Walker d’Plank. The daily changing menu of sushi and sashimi, steamed dumplings and freshly made Vietnamese spring rolls, is complemented by light salads, noodle dishes, curries and stir-fries.

Aromatics from the garden add depth and flavour, with the charcoal grill letting the locally caught seafood speak for itself.

Dine with a view of the open plan kitchen or choose a private table on one of the tiered platforms, adding privacy and a touch of romance to your meal. A new dining extension at the western end of the Plank provides the perfect setting for small groups.

She loves seafood and likes to chat with guests to find out their tastes and then surprise them. “I cook from my heart,” she told me before serving up a meal bursting with fresh local flavours.

BY JANETTA MACKAY VIVA – NEW ZEALAND

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

BAR Offering an amazing sunset view, Walker D’Plank is the ultimate place for a romantic rendezvous. Pool up a stool overlooking the water, and enjoy the pastel palettes of the setting sun. Ask for your favourite classic cocktail, or allow our bartenders to surprise you with a taste of Fiji.

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

KO KO C A B A N A

Designed with multigenerational families in mind, Kokocabana is situated on the main resort pool.

This relaxed poolside restaurant and bar specialises in wood fired pizzas, burgers and homemade artisanal gelato. This family favourite is best enjoyed after an active day in the sun, with a large selection of milkshakes, smoothies and snacks, appealing to children of all ages.

Enjoy a relaxed lunch by the pool, as your children race back and forth to the adjoining Kids and Teens Clubs.

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For a one-of-a-kind celebration, Kokomo’s chefs will prepare a private picnic or dinner to be enjoyed at one of many breathtaking locations around the island. Watch the sun set from a private table in Kokomo’s hilltop yoga shala, take in the ambience from the resort’s private wine cellar, or enjoy the peace and serenity of the resort’s spa bure.

For larger celebrations, Kokomo can be booked exclusively, allowing you to create treasured memories that will last a lifetime.

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Destination dining

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

FA R M T O TA B L E In support of the farm to table movement and global efforts to minimise waste production, Kokomo tends a 5.5-acre (2.2-hectare) organic farm, abounding with fresh seasonal produce. Vegetables, herbs, edible flowers and exotic fruits are cultivated on the island, with a hydroponics garden supplying fresh lettuce, tomatoes and cucumbers, year round. Our vanilla plantation allows the production of fresh vanilla beans for the pastry kitchen, whilst beyond the gardens, our beehives and hen house, provide a rich delectable honey and free range eggs for our guests to enjoy.

At the resort’s three restaurants; Beach Shack, Walker d’Plank and KokoCabana, Kokomo’s chefs thoughtfully transform island grown and locally source produce into delicious meals, showcasing the best produce for each season.

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FA R M T O U R

For an unforgettable experience, join a member of Kokomo’s food and beverage team for a guided tour of our 5.5-acre farm. Visit our hydroponics garden and vanilla plantation. Learn about the mechanisms we have put in place for growing herbs, fruits, and vegetables, as well as our practices for taking care of our resident bees and free-range chickens.

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I N D U LG E H E I G H T E N YO U R S E N S E S W I T H A TA S T E O F F I J I

In 2018, Kokomo launched the South Pacific chapter of Dock to Dish, a community-supported sustainable fishing venture, committed to restoring the relationship between seafood producers and consumers.

An international network of smallscale fishermen, marine biologists and sustainable seafood advocates, Dock to Dish supports the growth and development of small-scale fishing communities, whilst prioritising fresh, flavoursome seafood. The pioneering movement is bringing sweeping reform to seafood supply chains around the world.

For Kokomo, Dock to Dish enables our team to preserve important elements of the native culture, whilst furthering our commitment to an environmentally and culturally sustainable sourcing system.

DOCK TO DISH EXPERIENCE

For the complete Dock to Dish experience, head out with our Masterfisherman Jaga Crossingham and learn first hand about sustainable fishing methods by catching fish of the right size, in the right season and right species, whilst listening as stories are told about the way of life in traditional Fijian Villages. Bring your catch back to shore and have it transformed into a decadent meal by Kokomo’s culinary team. The ethical sourcing of seafood is reflected in how the produce is prepared, allowing your catch to be the hero of the dish.

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