(NATADOLA, FIJI) Friday 11 th May 2018 – After extensive research and analysis of constant evolving dining trends, the culinary team led by Craig Wood, Director of Dining & Entertainment; and Leon Hatton-Jones, Executive Chef; successfully launched a resort-wide culinary experience refresh in all dining venues at the InterContinental Fiji Golf Resort & Spa as part of their ongoing initiative to enhance luxury guest experiences at Natadola Bay.
These experiences included the rollout of new contemporary dining and bar menus at the poolside restaurant, Toba Bar & Grill, new buffet selections and outdoor experiences spearheaded by Sanasana Restaurant, and a new modern-esque trendy a la carte dining selection at signature restaurant, Navo.
“These new menus have been very well received by our guests, and we consistently receive feedback on the new style we have implemented in all our restaurants and bars. When designing the new concepts, we looked at our offering holistically to see where the opportunity to reflect the ambiance of each restaurant, as well as introduce local flavours and healthy sustainable dining options,” said Craig.
“Our new menus are fresh and trendy, elevating all dining experiences through the resort to ensure all there are varieties on offer to discerning guests; each with their own preference for tastes and needs. From a casual burger or healthy salad at Toba Bar & Grill, to local favorites such as kokoda or Fijian lovo and curries at Navo or Sanasana, there is always something to suit everyone’s palate at Natadola Bay,” continues Craig Wood.
Kama Lounge, the resort’s flagship bar also launched an exciting original cocktails menu that was carefully crafted by mixologist Quynh Nguyen, and incorporates a perfect blend of tropical flavours, spirits which are balanced with an international style that is easily enjoyed with views of the Pacific Ocean.
“We wanted to enhance the dining experiences of our guests and give them a unique insight of the real Fiji. What better way than to incorporate Fiji’s very own spirits – which has evolved over the years and can now create and add a wonderful depth of flavour,” says Craig Wood. “Our cocktail menus are crafted to tell a story about the drink, and I personally recommend for any guest to try our Banana Colada – a fun twist using Fiji’s local whisky and rum liqueur. We use cinnamon to give the drink a spicy depth.”
Another new dining experience at the InterContinental Fiji Golf Resort & Spa was the new Fijian Cultural Bure, adjacent to the Sanasana Restaurant. Complementing the resort with a Fijian touch in contemporary tropics, guests can book this new venue for a private event catering for 20-40 people. Dining menus include options for plated dinners, live cooking station, networking cocktails, or a Fijian night where guest can witness the uncovering of a Fijian earth oven – the lovo.
Full release: Media Release – Refreshed Menus At InterContinental Fiji Golf Resort & Spa
