Inspired seasonal menusat Laucala


Fiji’s private Laucala Island has enjoyed having Australian-born, Anthony Healy at its helm now as Executive Chef for several months. He was formerly part of the culinary team at leading resorts including Lizard Island and Hayman and follows French-born chef, Martin Klein, of Salzburg’s premier restaurant Ikarus. Healy is continuing Klein’s philosophy of creating refined seasonal menus from fresh produce mostly grown on the island or harvested from the seas surrounding.

Mouth-watering dishes from Healy’s current menu at Plantation House Restaurant include line-caught Walu with fennel, citrus and heart of palm; Laucala-farmed quail with artichoke, coral trout, coconut, samba, spiked eggplant; and for dessert, apple caramel parfait with vanilla ice cream.

Laucala Island is almost completely self-sufficient with a 97-hectare farm devoted to full-blood Wagyu cattle, Limousine cattle, wild goat, quails, chickens (for meat and eggs), pigs, sheep, ducks, coconut crabs and bee hives.

The resort offers unique dining options, including romantic candlelight dinners on a secluded beach, fine dining in the Plantation House Restaurant, authentic Asian flavours in the Seagrass Restaurant, spectacular sundown cocktails in the Rock Lounge, innovative finger food at the Pool Bar and barbecues at the Beach Bar, all capturing the tropical atmosphere and provide a broad variety of culinary rarities that fulfil every wish.

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