Fiji Airways is excited to announce its latest innovation with the launch of the Chef’s Table; a new Fijian fine dining experience at the Fiji Airways Premier Lounge at Nadi International Airport, available for travellers to book from 21 May 2024.
Designed to immerse travellers in the rich history and cultural diversity of Fiji, the new four-course culinary offering is served in a private dining space within the National Airline’s lounge at Nadi Airport and offers travellers a journey through Fijian gastronomic excellence before they catch their flight.
The Chef’s Table is available for any traveller to book, regardless of the airline they are travelling and costs FJD $150. The luxury experience will feature a complimentary cocktail or mocktail on arrival, followed by a tasting platter, appetiser, main course and dessert.
In a farm-to-table approach, the bespoke menu will change throughout the year to feature the freshest seasonal produce direct from local farmers and markets.
“We are thrilled to introduce Chef’s Table, a new culinary journey that celebrates the essence of Fiji and redefines the expectations of airport lounge dining,” says Fiji Airways CEO and Managing Director Andre Viljoen.
“Our talented local chefs have combined traditional Fijian cooking methods with modern culinary techniques to delight your senses with every course. Each dish will reveal a story about Fiji, paying homage to the nation’s people, its myriad of cultures and its rich history,” adds Viljoen.
“At Fiji Airways, we believe that every aspect of the travel experience should be exceptional, and our new Chef’s Table fine dining offering reflects our commitment to providing our guests with unparalleled service,” explains Viljoen.
The Fiji Airways Chef’s Table must be pre-booked with more than 24 hours’ notice via the Chef’s Table booking form on fijiairways.com.
In addition to culinary excellence, Chef’s Table guests get complimentary access to the Fiji Airways Premier Lounge, complete with state-of-the-art amenities to unwind and relax.
