The Radisson Blu Resort Fiji is pleased to announce the official opening of Basilico, the resort’s cosy new Italian family style restaurant with cuisine reflecting a rustic array of dishes, fresh made pasta and risotto.
“The anticipated launch of Basilico was a success and we received excellent comments on the tasty Italian dishes by our invited guests. It is a dining concept not foreign to the resort and we have only mastered our Italian cuisine over the years,” says Akira Tanaka, Director of Food and Beverage at the Radisson Blu Resort Fiji.
Nestled among intimate tropical surrounds by the resorts beachfront, the experience starts with the serving of a freshly baked focaccia trolley service and a selection of antipasti to share. The ideal order would be to share an antipasti and order a main dish from the a la carte menu reflecting delectable Italian dishes from perfectly grilled seafood, pasta choices and dolce for the sweeter tooth. Finish off with Chef’s own version of the classic Italian lemon liquor ‘limoncello’ called ‘Bulacello’ made from locally extracted bush lemons. (Canada Pharmacy)
Perfect for either a business lunch or for a leisurely evening meal with family and friends, the restaurant overlooks the panoramic view of the Mamanuca Islands and ocean front with friendly Fijian service fusing with a traditional Italian dining experience.
“We look forward to welcoming our local market and neighbouring guests to dine at our restaurant and try our fresh and homemade Italian dishes prepared by the team and I,” says Andreas Reinhardt, Executive Chef at the Radisson Blu Resort Fiji.
The Basilico menu uses local and fresh ingredients that are unique to Fiji. Fresh caught local seafood and vegetable, local chocolate for desserts. These elements are prepared with imported cheesed, cured meats and homemade pasta.
“Italian cuisine suits this climate perfectly with its fresh, light and simple approach to food. The array of local produce goes very well in Italian recipes, which is a light cuisine with lots of flavours”, says Andreas Reinhardt.
