Marriott’s Fiji resorts are now the food destination of your dreams, with a little help from Matt Moran

RESORTS, while luxurious, aren’t known first and foremost for their food offerings — but in the lush island nation of Fiji, renowned Australian chef Matt Moran has teamed up with Marriott Hotels & Resorts to prove otherwise.

Moran already has 11 dining venues to his name across New South Wales and Queensland — among them, the iconic Aria, Chiswick, Opera Bar and North Bondi Fish. Now, this new partnership has seen him expand into international waters, taking over the kitchens at two of Marriott’s Fijian destinations in March and adding an exciting new dish to the menu for foodies to enjoy. The lucky kitchens are at Sheraton Fiji Golf & Beach Resort and Marriott Momi Bay, a pair of tropical resorts where luxe dining experiences are just the tip of the iceberg when it comes to holiday indulgence.

To celebrate the takeover, BAZAAR Australia headed to Fiji with Moran, three of his chefs from Aria and Opera Bar, and a group of Australian media for two pop-up dinner events on March 21 and 22 at the Sheraton’s Tatavu Grill & Bar and Momi Bay’s Fish Bar. For the occasions, we were treated to a three-course meal cooked by Moran himself and his team, featuring the exclusive new menu item.

On the opening night of the takeover, a balmy evening at Sheraton Fiji Golf & Beach Resort’s Tatavu, Moran described the enjoyable process of bringing his culinary language to Fijian flavours — a journey he considers when he creates any menu or dish in a new locale.

“Every venue has a narrative,” he told dinner guests — a group of international and local media dining alongside resort visitors. “I haven’t been to Fiji for a long time, and I really wanted to get out a little bit and see what else is around.”

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Every VENUE has a NARRATIVE

The three-course menu we were offered saw fine dining meet local flavours in signature Moran style: Yellow-fin tuna caught by local spear-fishers perched atop pickled cucumber; roasted lamb loin served with scene-stealing condiments of zingy parsley-and-spinach mustard and umami-packed mushroom “ketchup”; an artfully deconstructed coconut panna cotta ingeniously crafted from various forms of the tropical staple. Earlier in the day we were treated to a visit to the nearby Denarau Island Farm, where we witnessed the resort’s efforts for sustainable, organic, locally-nurtured produce — a perfect match for Moran’s paddock-to-plate dining concept. Rows of endless mint, basil, Japanese eggplant, pawpaw, lemongrass, and plenty more vegetables, fruits and herbs are being grown in abundance by a small group of local farmers across five hectares of land to serve the neighbouring resorts. And this fresh produce was on display throughout the menu: Purple-and-green dark opal basil offering an earthy, spicy freshness; edible flowers scattered across cocktails, salads and desserts for visual intrigue.

“Fiji is such a popular destination among foodies, and it’s easy to see why,” Moran said following the launches. “With an abundance of crisp vegetables, tropical fruits, and the freshest line caught seafood it’s hard not to create spectacular dishes. It was great to experience Fiji, tour the resorts’ own gardens and deliver something extraordinary to their guests.”

For those who missed out on the launch event, worry not: Moran has left behind a memento of his stay so that you can still experience a taste of the exclusive menu when visiting Sheraton Fiji Golf & Beach Resort or Marriott Momi Bay. A new dish debuted during the events will remain on the menu for six months: A beautiful snapper ceviche, inspired by the national Fijian dish of Kokoda, in which freshly-caught fish is modestly marinated in miti, a tangy combination of lime juice, coconut milk, and chilli. The specialty dish, which will use Fiji’s freshly caught seafood will be delivered by each restaurants’ in-house Chefs until August 31, 2023. Think of it as a new iteration of Moran’s paddock to plate approach — reef to restaurant, perhaps.

Specifically, you’ll be able to find the dish at Sheraton Fiji Golf & Beach’s Tatavu, where it combines with the location — an open-air venue with waterfront views championing traditional Fijian feet-in-the-sand dining — to create an unpretentious upscale dining experience. And if you’re after an even more luxe affair, head to Momi Bay’s Fish Bar, where the venue’s breathtaking evening views, perched on a hill beside the resort’s Sunset Infinity Pool, will leave you in awe.

FIJI is such a popular destination among FOODIES, and it’s EASY to see why

Neeraj Chadha, Marriott’s Multi Property Vice President Pacific Islands, expressed his delight and gratitude to Moran for bringing his talent and expertise to Fiji.

“We are thrilled that Matt has agreed to have the snapper ceviche on the menu at both Tatavu and Fish Bar Momi Bay for the next six months. Beyond this menu addition and in keeping with Marriott’s ongoing commitment to upskilling our teams and providing every opportunity possible, our teams are so excited to learn from a chef, the calibre of Matt Moran,” he said. “Matt created a memorable experience that aligned perfectly with our ethos and core values here at Marriott. We aim to deliver world-class hospitality and the dinner events did just that.”

But Moran’s new menu item is not the only drawcard for Marriott’s Fiji resorts.

The newly renovated Sheraton Fiji Golf & Beach Resort is just 20 minutes from Nadi Airport, offering family-friendly fun with a wide selection of leisure facilities, water sports, a kids club, and spacious rooms overlooking the ocean and gardens, with private balconies or patios. The award-winning Denarau Golf & Racquet Club is mere minutes away for those seeking a hole in one, and visits to Denarau Farm are available, where you can experience family-style meals cooked in the traditional Fijian lovo (underground oven) method.

For additional dining options to Tatavu, 28g is your on-site all-day cafe, restaurant and lobby bar offering light sweet and savoury treats alongside your requisite caffeine fix. Island 619 will fulfil your breakfast cravings with quite possibly the most extensive buffet available: There are sections for baked goods; cereals, porridges, granolas and fruits; hot breakfasts; omelette stations; deli goods; salads; self-serve or barista-made coffee; fresh juices; curries; fresh-cooked pizza breads and more. At Wet Edge, enjoy the new Asian menu: wontons, dumplings, noodles and stir fries to satisfy your lunch and dinner needs.

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Further south along the western coast Viti Levu (Fiji’s largest island), refined luxury brings a taste of the Maldives to a far more accessible location at Marriott Momi Bay. Accommodations include spacious apartments with balconies overlooking the serene lagoon, or traditional thatched roof bure that back onto the beach, the lagoon, or are suspended over the water for a truly immersive and romantic tropical experience.

Aside from the beautifully-located Fish Bar, you can dine buffet or à la carte at the in-and-outdoor Goji Bar from morning ’til night; experience down-to-earth dining with Fiji-style barbecue and comfort food at Voi Voi; unwind at the Mediterranean-style Lagoon House & Bar; or enjoy light bites and crafted cocktails at the relaxed Lagoon Lounge.

Full-day schedules offer every activity from morning Pilates to Fijian language lessons. There are two pools: The family-friendly lagoon pool with its swim-up bar; or the Sunset Infinity Pool (my personal preference, because you just can’t beat that view). Watersports are also available: snorkelling, jet skis, and paddle boarding, to name a few. The resort’s Quan Spa recently was awarded best spa among the Marriott group’s Asia-Pacific region, if you’re after a bit of extra rest and relaxation.

So for those who find themselves steering away from resorts, challenge your expectations, and be treated with divine food experiences courtesy of Marriott and Moran — alongside accommodations and experiences that will leave you wishing you could stay on Fiji time forever.

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Matt Moran’s new menu inclusion will be available at Tatavu and Fish Bar until August 2023. For further information and to book your stay visit Sheraton Fiji Golf & Beach Resort here, or at Marriott Momi Bay here.

Disclaimer: This article is not sponsored, however the writer travelled courtesy of Marriott International and Fiji Airways.