Small yet interesting menu seduces luxury resort’s guests three meals a day
Yasawa Island Resort & Spa, a secluded haven of tropical luxury, is one of the loveliest and most romantic places I’ve every stayed at. Just 18 private thatched cottages, called by the Fijian name bure, are stretched along a white sand beach with views of the cerulean sea. The bures are tastefully furnished, including a green coconut on each front porch that, when placed at the door, means Do Not Disturb.
The resort evokes tranquility, relaxation and romance, but the food is very fine too. This is a good thing, since all meals are included in the lodging rates and it is the only place on the island to dine. Scott Boogaerdt, the Aussie executive chef with the Dutch surname, puts on three delicious meals every day. The epicurean day starts with cold buffet breakfast plus the addition of cooked-to-order entrees, and winds through lunches and dinners, each with a very small, and very well balanced selection of dishes, until it’s time for a nightcap in the tiny bar of the privacy of a bure. An extensive menu would be impossible in this isolated location.
Everything other than the fish from local waters that is delivered by local fishermen is brought in from “the mainland,” as the big island of Viti Levu is called. Some staples are barged in, but the resort’s own purchasing office buys fresh produce food, meats and poultry bought at the market in Nadi and sends them out on the seven-passenger plane that also flies in resort guests.
What Chef Boogaerdt’s Cooks
The newly built dining room at Yasawa Island Resort is open to the trade winds, with heavy plastic that can be rolled down to protect diners from wind or weather. It wasn’t necessary during my stay.
Lunch and Dinner