Dining at Volivoli is the ultimate natural luxury and a creative celebration of Fijian and international food. Our storied executive chef, Lakepa Settai and our renowned food and beverage consultant, Janey King-Lilo, pride themselves on creating the freshest, Fijian and fusion cuisine in the area, with almost everything made from scratch, sourced from a farmer just down the road.
Farm to Table
Hyper-locality is the theme the cuisine you’ll find at our two restaurants, Nuku Bar and Grill and the Ra Bar. Our honey is local, and extra special because of all the sugar cane that grows in the area, giving it a distinct sweetness. Try it on it’s own, or as a snack on our house made cheese platter (we make all our own cheeses including halloumi, ricotta and lebna), or at breakfast freshly-churned into honey butter to spread toast. Our herbs, lettuce, and eggs are organic and come from farmers down the road who grow exclusively for us. And, we grow our own rosemary, sage, lemongrass on site. Our fish is environmentally responsible and locally-caught.
Nuku Bar & Restaurant
Welcome to Nuku Bar and Grill, our casual open-air restaurant with five star cuisine, overlooking nearby Bligh Waters. Our menu is inspired by local Fijian cuisine, and is influenced by our Indian culture and nearby Asian neighbours. We also take a local twist on international favourites. All our ingredients are hand-selected daily from the local markets or from our favourite organic farmers.
It includes Japanese-inspired dishes like chicken karaage and fresh sushi and sashimi platters, or Thai favourites, such as nasi goreng or spicy noodle salad to Indian staples like chicken curry and spicy dahl soup. We also have western staples like burgers with locally-sourced flavourful beef, fish tacos, and juicy beef brisket.
At breakfast, alongside a breakfast staples like a full buffet, savoury omelettes and tasty breakfast burritos, you’ll find a plethora of locally-grown, in-season fruits: papaya, pineapple, banana, passionfruit, ramatan, and a health shot made of freshly pressed turmeric.
For dinner, try some local delicacies. Rakiraki is known for growing the best fiddlehead fern in Fiji, and we serve it in our tian, a mousse layered with locally-smoked walu (also known as spanish mackerel). Don’t miss our kokoda, raw fish cooked overnight in fresh lime juice, mixed with chilis, vegetables and bathed in fresh homemade coconut cream, and our fijian staple, Ika Vakalolo, which is walu poached in fresh coconut milk.
There’s a new special on the board every night. One night you might find a plantain filled with pate and poached with coconut milk on the menu, the next you might have locally-caught prawns, or another, a western twist on our favourite carb, dalo, turned into a gratin or made into gnocchi.