The Navo Chef of the Year Signature Menu features four courses, each matched with different wine to create a symphony of flavours to delight the palate. While diners are able to select between Confit Vitogo Duck and Yasawa Islands Crayfish for their mains, Chef Kumar hints that the crayfish is a popular choice.
“Freshly sourced from our very own Yasawa Islands, the dish is prepared with tomato chilli lime sauce, and complimented with a glass of Pewsey Vale Riesling,” said Chef Kumar.
Beautifully presented and inspired by flavours of the Pacific, the menu has been well received by Navo diners and is a testament to Chef Kumar and his team.
“We endeavour to not only give our guests an authentic Fiji dining experience, but to give back to Fiji while we do so by sourcing the ingredients for this menu from local producers,” says Chef Kumar.
Chef Kumar is also excited to be delivering a menu of distinctive calibre for guests with discerning taste, well aligned with the resort’s luxury brand.
“Our new signature menu infuses traditional flavours with modern techniques to reflect Fiji’s vibrant culture, and it’s thrilling to share this with guests from all over the world,” adds Chef Kumar.
Navo Restaurant, named after the sacred Navo Island in Natadola Bay, is well reputed for its flawless service and serene atmosphere. Recipes include sea grapes (Nama) from neighbouring Sanasana village, vegetables, fruits and herbs grown by local farmers in Sigatoka, the “Salad Bowl of Fiji”, prawns from Navua, pork from Vuda, and chocolate from Savusavu. Accompanying wines will satisfy any discerning connoisseur and can be selected from Navo’s temperature controlled wine displays to complete the ultimate Fiji dining experience.