Introducing an exciting new dining concept.

Saluwaki – the Fijian word for a collection of indigenous herbs and spices, will offer elemental and curated culinary experiences in the form of Asian tapas. With a spotlight on local ingredients from the land and sea – including from the Resort’s own gardens and surrounding waters – as well as from throughout Fiji, the menu will feature small-plate dishes to share on a rolling menu style, complemented by a matched cocktail list and cellar wines.

With a bustling open kitchen, guests will be able to see their dishes being brought to life by the Chefs as they take them on a journey throughout Asia – with gastronomic delights presented on handcrafted Kigoromo Crockery from the Gifu Prefecture in Japan. 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 Saluwaki 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. 게다가, 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.

Saluwaki will seat only 28 guests for dinner from Saturday to Thursday, in a combination of interior and al fresco dining with views over the beautiful Likuliku Lagoon and Over-Water Bures. It is designed to be a highlight, once-only dining experience during a stay. Available from 1^세인트 May 2025, bookings can be made on the Resort App or directly at the Resort.