InterContinental Fiji will be among the first IHG properties to trial a new culinary promotion featuring dishes created by seven celebrity chefs.
The panel of Culinary Ambassadors have been recruited to roll out a series of special menus at the property’s signature fine dining restaurant, Navo.
The panel includes big names such as Chef Sam Leong (a specialist in Chinese | Singaporean cuisine), Chef Ian Kittichai (a Thai cuisine master), Chef Theo Randall (an Italian cuisine maestro), Chef Dean Brettschneider (a baking and pastry master), Chef Ross Lusted (specialising in contemporary Australian cuisine), Chef Takagi Kazuo (a master of Japanese cuisine), and Chef Vikas (a specialist in contemporary Indian cuisine).
Each menu will be available for two weeks from 17 August to 15 November. They will consist of a three course a la carte menu consisting of a choice between two starters, two mains and two desserts.
To kick it off, Nicolas de Visch, Executive Chef at the InterContinental Fiji, said the hotel is already serving an array of tantalising modern Indian dishes created by Chef Vikas.
“[The menu] was an instant hit – that instantaneous smile of delight on our guest’s faces as soon as they take their first bite is exhilarating for us chef.”
Chef Nicolas
“With that in mind, we’re anticipating the launch of Chef Ian’s contemporary Thai specialties next Monday.”
Award-winning Navo Restaurant is consistently recognised for offering excellent guest experiences. With a service team dedicated to delivering seamless service, and an innovative kitchen team, a Navo dining experience is an intimate and memorable one.
Recent accolades include the awarding of Trip Advisor’s 2015 Certificate of Excellence, and the recognition as one of the best national chef teams at the annual Moffat Salon Culinaire Competition.
Navo Restaurant, named after the sacred Navo Island across the channel, is well reputed for its flawless service and serene atmosphere. The picturesque setting of Natadola Bay, and a menu that celebrates international cuisines prepared meticulously with locally sourced ingredients; combine to create a truly authentic and memorable culinary journey.
Recipes include freshly caught seafood from Fiji’s oceans, vegetables, fruits and herbs grown by local farmers in Sigatoka; the “Salad Bowl of Fiji”, prawns from Navua, pork from Vuda, and chocolate from Savusavu. Accompanying wines will satisfy any discerning connoisseur and can be selected from Navo’s temperature controlled wine displays to complete the ultimate Fiji dining experience.