DENARAU Island has slowly been gaining a reputation as a bastion of food innovation. With a growing number of locals and tourists alike seeking to make their dining or eating experiences more memorable, the area has therefore seen some of the country’s best new restaurant’s emerge in a bid to cater for the growing demand. And for those of you looking for a culinary experience like no other, look no further than Sofitel’s Salt Restaurant.
Located at the resort’s beachfront, Salt Restaurant offers an eclectic lunch and dinner menu that reflects the cultural traditions of just about every nation.
From “Kokonda with a silent N” (a dish named after the Fijian word kokoda) to a sea food platter that includes a Vietnamese style slipper lobster and the Bulumakau burger, a common meal in the modern world, the food is guaranteed to leave most satisfied.
But the beauty of Salt Restaurant doesn’t just revolve around the food. The menu is carefully selected to fit young and old, a focus on the family so to speak.
Two months ago, Sofitel Fijian revamped menus for their five restaurants.
Salt Restaurant has more recently been a hive of activity with the recent changes becoming more appealing and appeasing to guests and locals. The diverse menu is enough to suit an individual, a couple or large group of foodies who enjoy eating and basking in the sun with the charming views of the sea during lunch or have a preference of dining under the stars.
Meals are a simple delight.
Executive chef Adam Roberts, said most of what they had done had been through consultations with guests and customers.
“Since getting here we’ve pretty much given them all (restaurants) a facelift,” he said.
“We had a look at what Fiji wants and, more importantly what our guests want.
“Salt is our family restaurant and we needed to be able to cater for everyone in Salt.”
He added the change has been more about giving customers a homely feel.
“We were looking at real comfort food, something that reminds people of home.
Most of the inspired comfort food features seasonally available local ingredients.
“We use a lot of local ingredients and just sort of give them a bit of a tweak. Fiji’s got some fantastic ingredients and it’s just about making sure that we treat it right the whole way through from when we get the fish to how we brew it through the marinade process and the final presentation.”
Mr Roberts said a lot of the changes had been received well by most.
“We have a massive pick up from guests. And the feedback that we’ve been getting has been great. We get a lot of feedback from our guests online and from locals as well and we look at them, see what we are missing and see that as an opportunity to good standard honest food.”
There’s no doubt Sofitel’s Salt Restaurant will quickly become one of the hottest restaurants in town.
