Fiji Airways introduces Chef’s Table lounge experience

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Fiji Airways‘ latest innovation has launched this week with the introduction of the Chef’s Table; a new Fijian fine dining experience at the Fiji Airways Premier Lounge at Nadi International Airport. Designed to immerse travellers in the rich history and cultural diversity of Fiji, the new four-course culinary offering is served in a private dining space within the National Airline’s lounge at Nadi Airport and offers travellers a journey through Fijian gastronomic excellence before they catch their flight. The Chef’s Table is available for any traveller to book, regardless of the airline they are travelling and class, and costs FJ$150 (approximately AU$100). The luxury experience will feature a complimentary cocktail or mocktail on arrival, followed by a tasting platter, appetiser, main course and dessert.

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In a farm-to-table approach, the bespoke menu will change throughout the year to feature the freshest seasonal produce direct from local farmers and markets. “We are thrilled to introduce Chef’s Table, a new culinary journey that celebrates the essence of Fiji and redefines the expectations of airport lounge dining,” says Andre Viljoen, CEO and Managing Director, Fiji Airways. “Our talented local chefs have combined traditional Fijian cooking methods with modern culinary techniques to delight your senses with every course. Each dish will reveal a story about Fiji, paying homage to the nation’s people, its myriad of cultures and its rich history,” adds Viljoen.

“At Fiji Airways, we believe that every aspect of the travel experience should be exceptional, and our new Chef’s Table fine dining offering reflects our commitment to providing our guests with unparalleled service.”

The Fiji Airways Chef’s Table must be pre-booked with more than 24 hours’ notice via the Chef’s Table booking form on fijiairways.com.

In addition to culinary excellence, Chef’s Table guests get complimentary access to the Fiji Airways Premier Lounge, complete with state-of-the-art amenities to unwind and relax. There are up to three sittings available each day. Lunch is available to book at 1.00pm and dinner is available at 6.30 PM. A second dinner sitting is scheduled to launch later in the year. Each sitting can accommodate up to 10 guests at one time and will last between 60 – 90 minutes.

Chefs Table – Introductory Menu*

Tasting Platter: Coconut – the Tree of Life

Lolo rice arancini, young coconut (bu) noodles with smoked Tahitian chestnut (ivi) & coriander pesto, coconut apple (vara) with sea salt & chilli flakes and coconut water shot.

As the curtain-raiser to our degustation menu, we present the prolific coconut in its myriad forms, celebrating its ability to captivate the palate and transport diners to our sun-kissed shores.

Appetiser: Kusima – from the Sea

Spiced seaweed & coconut jelly (lumi), tempura sea grapes (nama), fresh yellowfin tuna, wild-caught ocean water prawns, ginger & wasabi espuma, tomato caviar and pumpkin fronds.

Indulge in the essence of the ocean with our second course which evokes the Fijian concept of “kusima” — a symphony of sea flavours.

Main Course: Fire & Smoke

Lamb two ways: flame-grilled tenderloin, six-hour braised & smoked lamb, cassava pave, braised cabbage puree with a balsamic onion mousse.

This course is inspired by the open fire cooking which is prevalent in kitchens around the country including roadside barbecue culture and Fijian street food.

Dessert: Sugar & Spice

Curry leaf & cardamon ice cream, spiced steamed pudding (purini) and mango lassi.

This dessert recipe celebrates the influence of Fiji’s Indian population on Fiji’s cuisine with the introduction of delicious exotic spices.

* the menu is subject to change based on seasonal produce.

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