Dining at the Chef’s Table in the Fiji Airways Premier Lounge

Airport dining often feels like a lacklustre mix of sandwiches, salads, and fast food. But it doesn’t have to be that way, especially on an island that’s abundant with fresh produce. Enter: the Chef’s Table, Fiji Airways’ elevated lounge dégustation experience that celebrates the nation’s finest local ingredients.

Situated within the Fiji Airways Premier Lounge, it’s the perfect spot to savour one last taste of the island before you fly. The best part? You don’t need to be a Fiji Airways passenger to enjoy it. Anyone departing internationally from Nadi can book a seat at the Chef’s Table – even if you’re flying with another airline and don’t have lounge access.

Before my flight to Dallas in Economy, I stopped by the Chef’s Table for the experiential pre-flight dinner.

The Chef’s Table Experience

The personable Abi leads me to the private dining room, where I’m the sole passenger for dinner. Chef’s Table usually seats up to eight guests, though special arrangements can be considered for larger parties. (‘Yesterday, we had a group of ten in here,’ Abi confides as he seats me).

Located behind the bar, the room is smaller than Fiji Airways would prefer. But it does the job. Word on the tarmac is that the airline is looking to expand its lounge footprint, including a dedicated Chef’s Table area.

Within moments, a welcome cocktail appears. Crafted with Fiji’s Blue Turtle gin, this delightful concoction is dangerously sippable. Alongside freshly baked rolls and churned butter, we’re off to a good start.

Tasting Platter: coconut

At practically any resort in Fiji, you’ll likely find yourself relaxing with a fresh coconut before you can say ‘Bula’. The humble coconut is more than a refreshing drink. Here, it’s known as the ‘Tree of Life’. Every component fulfils a purpose, from the soft flesh to the thready husk.

The tasting platter pays homage to the coconut with four components: young coconut noodles in smoked chestnut and coriander pesto, a chunk of vara (coconut apple, the heart of a sprouted coconut) brushed with bush lemon and chilli flakes, a coconut rice arancini ball and finally, a shot of pure coconut water. It’s bliss.

Appetiser: seafood

Kusima: for the love of seafood. As I soon learn, there’s far more to appreciate about the flavours of the ocean beyond fish and prawns. In the centre is lumi, a spiced seaweed and coconut jelly, surrounded by tempura nama or sea grapes. The crunchy seaweed melds with the smooth jelly, leading to an explosion of flavour.

And that’s before we get to the stars of the dish – a perfectly cooked ocean prawn and a seared piece of Pacific yellowfin tuna, surrounded by delicate drops of tomato caviar.

Main course: fire, smoke and lamb

When the main course comes served within a dome filled with earthy smoke, I know it’ll be a treat. As the fog dissipates, the dish is revealed: lamb cooked two ways. The first is a flame-grilled tenderloin that’s both juicy and tender. Cooked medium rare, it also captures the essence of the smoke well.

The second is a six-hour braised and smoked pulled lamb perched on a bed of crispy cassava pavé. The crispy, multi-layered pavé is exceptional and soaks up the flavours of the slow-cooked lamb.

Dessert: sugar and spice

I don’t usually rave about desserts, but this one deserves praise. The base is spiced purini (Fijian steamed coconut caramel pudding) with a scoop of house-made curry leaf and cardamon ice cream. What a match. The two treats aren’t very sweet, which is just the way I like it – instead, the unique spice flavours shine through.

A drizzle of mango lassi provides a rich, fruity counterpoint to the dish.

Throughout the dining experience, Abi pours a white wine with the appetiser and a red wine to pair with the main course. Both are standard drops found within the lounge rather than unique wines designated for Chef’s Table. But while they’re entry-level in price, they’re both easily drinkable.

In particular, the Patriarche Endless Summer Pinot Noir is a bold and fruity option that I enjoy with the lamb.

Is the Chef’s Table worth it?

Unsurprisingly, Chef’s Table doesn’t come cheap. At FJ$150 (A$103) per person, it’s a splurge. But for the quality of food on offer, it’s well worth it if you want to indulge and spice up your Economy travel experience.

Passengers without lounge access benefit the most by paying for Chef’s Table, as the fee includes Fiji Airways lounge access before and after your meal (usually FJ$135). Whether you want to graze more on the buffet afterwards or reserve a shower room to freshen up before your flight, one fee covers it all – even if you’re not flying on Fiji Airways.

Photography by Brandon Loo, who travelled as a guest of Fiji Airways. All opinions are his own.