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Kokomo Island Fiji
Kokomo Private Island staff member planting a mangrove

Indulge

Heighten Your Senses With a Taste of Fiji

Setting a new standard in Fijian cuisine, indulge your senses in a place where island grown and locally sourced produce is championed across the resort’s three restaurants; Beach Shack, Walker d’Plank and Kokocabana. Supported by a 5.5-acre (2.2-hectare) farm and fresh locally caught seafood, Kokomo’s chefs thoughtfully transform local produce into delicious meals, showcasing the best produce for each season.

Freshly made dish with salad and fruits at Kokomo Private Island Fiji

Restaurants

Destination Dining

  • Private dining overviewing the ocean
  • View of the beach and ocean at Kokomo Island
  • BBQ Private dining overviewing the ocean

For a one-of-a-kind celebration, Kokomo’s chefs will prepare a private picnic or dinner to be enjoyed at one of many breathtaking locations around the island. Watch the sun set from a private table in Kokomo’s hilltop yoga shala, take in the ambience from the resort’s private wine cellar, or enjoy the peace and serenity of the resort’s spa bure. For larger celebrations, Kokomo can be booked exclusively, allowing you to create treasured memories that will last a lifetime.

The Farm

  • Fresh plants cultivated at Kokomo Private Island Fiji
  • Fresh food prepared at Kokomo Private Island Fiji
  • Unripe Bananas on a Banana Tree at Kokomo Private Island Fiji
  • Freshly picked tomatoes at Kokomo Private Island Fiji
  • Growing cauliflower at Kokomo Private Island Fiji

Supporting the farm to table movement, Kokomo tends a 5.5-acre (2.2-hectare) organic farm, abounding with fresh seasonal produce. Vegetables, herbs, edible flowers and exotic fruits are cultivated on the island, with a hydroponics garden supplying fresh lettuce, tomatoes and cucumbers, year round. Our vanilla plantation allows the production of fresh vanilla beans for the pastry kitchen, whilst beyond the gardens, our beehives and hen house, provide a rich delectable honey and free range eggs for our guests to enjoy.

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Dock To Dish

In 2018, Kokomo launched the South Pacific chapter of Dock to Dish, a community-supported sustainable fishing venture, committed to restoring the relationship between seafood producers and consumers. An international network of small-scale fishermen, marine biologists and sustainable seafood advocates, Dock to Dish enables our team to preserve important elements of the native culture, whilst furthering our commitment to an environmentally and culturally sustainable sourcing system.

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