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Kokomo Island Fiji
Reserve
A family dining at Walker D'Plank.

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 our three restaurants: Beach Shack, Walker d’Plank and Kokocabana Pool Club. Supported by our 5.5-acre farm and fresh seasonal seafood, Kokomo’s chefs transform the region’s finest ingredients into menus that evolve with the seasons.

Harbour to Harvest, the Kokomo Way

At Kokomo, Harbour to Harvest is a guiding philosophy - one shaped by place, seasonality, and a deep respect for the environment. Drawn from our surrounding waterways, island farm, and trusted regional producers, ingredients are sourced as locally and responsibly as possible, often moving from source to plate within hours.

Our edible gardens supply over 80% of the herbs and greens used across the island, reducing reliance on imports while grounding our cuisine in what grows naturally here. Beyond the shoreline, our Dock-to-Dish approach ensures seafood is sourced in rhythm with the reef guided by local knowledge, seasonal patterns, and protected no-take zones.

This immediacy allows our culinary team to cook with intention responding to what is available rather than what is expected. The result is a considered approach that minimises waste, reduces excess, and continues to evolve as we refine how we source, prepare, and return what we can to the land.

Harbour to Harvest at Kokomo is not about claiming perfection, but about progress and an ongoing commitment to doing more, with care, for the place we call home.

Several dishes and drinks served along a vibrant blue-green table seen from above. The dishes include skewers with satay dipping sauce, fried rice, and stuffed lettuce leaves.

Restaurants

Destination Dining

  • Table set up for dining at one of the Residences at Kokomo Private Island.
  • A close up shot of the table setting at one of the tables set up for dining at Kokomo Private Island.
  • One of the waiters pouring white into a glass for a guest.
  • A waiter holding plates of dessert.

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 sunset from a private table, enjoy a starlight cruise, or venture to a neighbouring island. For larger celebrations, Kokomo can be booked exclusively, allowing you to create treasured memories that will last a lifetime.

Curated Wine Collection

  • A photo of the Sommellier at one of the curated wine colleciton events at Kokomo Island Fiji
  • Interior view of the wine cellar at Kokomo Island Fiji

An invitation into one of Kokomo’s most exceptional private collections, the Cellar Experience is guided by Master Sommelier and Food and Beverage Manager, Stephen Swanepoel. Intimate and entirely bespoke, this is not a standing offering, but a privately curated journey shaped around each guest.

Stephen personally selects from an extraordinary portfolio of rare and limited wines, including revered French Bordeaux and sought-after Italian vintages, many of which are seldom encountered outside the world’s most prestigious cellars. With a deep understanding of provenance, balance and timing, he crafts pairings that elevate the island’s seasonal produce, creating a dialogue between wine and plate that feels both considered and effortless. This is a personal experience, tailored, immersive and quietly exceptional, where every bottle tells a story, and no two evenings are ever the same.