AN exciting menu handcrafted by chef Lance Seeto awaits travellers visiting Malamala Beach Club.
And the culinary aspect of Fiji’s newest island beach club has taken months to refine and perfect.
South Sea Cruises CEO Brad Rutherford said Mr Seeto was very committed to Fijian grown.
“Just about the whole menu is sourced locally and it is something we really wanted to achieve,” he said.
“The cocktail list and drinks menu is unlike any other you would find in Fiji, we wanted to do something different and the cocktails are all curated.
“We brought a specialist to train our team and the guys absolutely took that on board, we have had some great feedback from people who have been on the island already.”
Mr Seeto, the executive chef for Malamala Beach Club, heads a team of 12 at the property.
“It’s a small team because it’s just a restaurant and our main service is lunch so we’re a team of 12 and one half of the team has worked with me for the last six to eight years.
“The other half is brand new so we’re training them, especially the young ones, and they’re learning something they’ve never learnt before.”
He said the concept used at Malamala was something very unique as they did not see this food anywhere else in Fiji.
“The challenge for me, how do I take local produce and turn it into something that is not Fijian per se but very much Fijian inspired.”
