Introducing an exciting new dining concept.

Muli – La parola del Fijian per una raccolta di erbe e spezie indigene, offrirà esperienze culinarie elementali e curate sotto forma di tapas asiatiche. Con un riflettore sugli ingredienti locali dalla terra e dal mare, anche dai giardini del resort e dalle acque circostanti – così come da tutte le Figi, Il menu sarà caratterizzato da piatti a piastra piccola da condividere su uno stile di menu a rotazione, Completato da una lista di cocktail abbinata e vini della cantina.

Con una vivace cucina aperta, guests will be able to see their dishes being brought to life by the Chefs as they take them on a journey throughout Asia – Con delizie gastronomiche presentate su stoviglie Kigoromo artigianali dalla prefettura di Gifu in Giappone. Dishes will include: glazed kawakawa with sake, miso, dashi, braised daikon, and fermented radish; steamed zucchini blossoms with pumpkin, roasted buckwheat, puffed black rice, and pumpkin nectar; and handmade squid ink noodles with fermented chili butter, sea urchin, nori, and corn shoots, to name a few.

Dining at Muli will incorporate fire and smoke with dishes such as, ember roasted green bamboo Walu with young coconut, dashi, tomato sambal and loroco buds, or grilled shimo Wagyu striploin mbs 9+ with wasabi root, yuzu kosho, house pickled ginger and calamansi lime. A variety of house-made condiments will accompany the dishes flavours of fermented chili hot sauce; lime pickle with curry leaves and sawtooth coriander from the Resort gardens; and local citrus of bush lime and pomelo.

All of these dishes will be accompanied by a hand-picked cocktail list with an array of flavours and styles like Shochu – mixed with ingredients of cucumber, Agave nectar, lime, pineapple, mango chutney, Balsamic vinegar and Yuzu. Asian-inspired cocktails will take you across borders with liquid pleasures such as a Dragon Fruit Margarita or a Chilli and Mango Anorak. In aggiunta, cellar wines procured from around the finest-producing regions in the world will be on offer, and guests can choose their drop from the glass-walled, walk-in cellar – front and centre of the restaurant.

Muli will seat only 28 Ospiti per cena da sabato a giovedì, in a combination of interior and al fresco dining with views over the beautiful Likuliku Lagoon and Over-Water Bures. È progettato per essere un punto culminante, Esperienza culinaria solo una volta durante un soggiorno. Available from 1^st May 2025, bookings can be made on the Resort App or directly at the Resort.