Fiji Airways launches unique Chef’s Table experience

With the launch of a brand-new fine dining culinary experience at the airline’s Premier Lounge at Nadi International Airport.

Travellers can now immerse themselves in the unique delights of Fijian flavour and hospitality from the comfort of the well-equipped lounge, enjoying an edible experience through the island’s history and cultural diversity before stepping onto their flight.
Your luxury gastronomic journey begins in your own private dining space that can seat up to 8 guests, with a complimentary cocktail or mocktail on arrival. Dishes are created according to the season, with chefs using fresh produce from local farmers and markets. Their bespoke farm-to-table approach to each course is designed to excite your palate and transport you to the tropics through your tastebuds.

The current menu for the fine dining experience begins with a tasting platter featuring Fiji’s own Tree of Life, the coconut.

Curated into myriad forms, you can enjoy lolo rice arancini, young coconut (bu) noodles with smoked Tahitian chestnut (ivi) & coriander pesto, coconut apple (vara) with sea salt and chilli flakes and a coconut water shot.

This delicious curtain-raiser leads to a diver’s paradise – where else, but to the sea. Indulge in the Fijian concept of ‘kusima’, that all-encompassing desire to bask in the essence of the Pacific Ocean. Envelop your senses in spiced seaweed and coconut jelly (lumi), tempura sea grapes (nama), fresh yellowfin tuna, wild-caught oceanwater prawns, ginger and wasabi espuma, tomato caviar and pumpkin fronds and immerse yourself in a symphony of sea flavours.

Your delectable appetiser leads you seamlessly to the next stage in your epicurian journey, where the fire and smoke of open cooking blend to create the unmistakable feeling of Fijian street food and roadside barbecue. Indulge in lamb two ways, as a flame-grilled tenderloin and a six-hour braised and smoked lamb, served with cassava pavé, braised cabbage purée and a balsamic onion mousse.

Sugar and exotic spices combine to celebrate the influence of Fiji’s Indian population on its cuisine. Curry leaf and cardamom ice-cream with spiced steamed pudding (purine) and mango lassi create a perfect end to your gastronomic journey, leaving you with beautiful memories of this divers’ paradise as you prepare to embark on your next flight.

The Chef’s Table experience is available to book for a lunch sitting at 1.00pm and a dinner sitting at 6.30 PM. Prices start from $150 FJD ($110 NZD approx.) per person for the four-course meal, and all ages are welcome. Your meal will take up to 90 minutes, giving you assurance you can reach your plane in plenty of time.

This new culinary experience is another step in Fiji Airlines’ evolution to the pinnacle of aviation excellence.

"At Fiji Airways, we believe that every aspect of the travel experience should be exceptional."

We are thrilled to introduce our new Chef’s Table.

This new fine dining journey redefines the expectations of airport lounge dining, celebrates the essence of Fiji, and reflects our commitment to providing our guests with unparalleled service,” says Andre Viljoen, Fiji Airways’ CEO and Managing Director. “Our talented local chefs have combined traditional Fijian cooking methods with modern techniques to delight your senses with every course. Each dish reveals a story about Fiji, paying homage to the nation’s people, its myriad of cultures and its rich history.”

In addition to gourmet 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. All in all, it’s another reason to take your dive trip to Fiji.
With Fiji Airways offering direct flights daily from Auckland, up to two weekly from Wellington and up to three flights a week from Christchurch you can be diving and relaxing in tropical paradise.
The Chef’s Table is available for all travellers, regardless of which airline they are flying with; Fiji Airways’ Chef’s Table must be pre-booked with a minimum of 24 hours’ notice, via the Chef’s Table booking form.