“Thank you Taveuni Palms for making our honeymoon such an unforgettable experience. Taveuni Palms is spectacular! We have travelled to many parts of the world and this is undoubtedly the most beautiful place we have ever been to. A special thanks to the Chefs for the unforgettable meals. Coconut banana flapjacks, mammoth lobster, eggs buladict, the amazing coconut crab and white chocolate mousse. We will be back!”
John and Sheryl, London UK
Pacific Muesli: Homemade muesli served with yoghurt and Fresh Island fruits.
Fresh Fruit Salad: Tropical island fresh fruits served with yoghurt and freshly grated coconut.
Island spiced porridge: A delicious blend of sweet spices, oats and coconut cream topped with tropical fruit.
Teila – cakes: Crepe style banana pancakes served with maple syrup
Coconut Banana Flapjacks: A hearty stack of thick traditional pancakes laced with fresh shavings of coconut, banana slices and maple syrup.
Panikeke: A Danish style pancake with a Fijian twist, served with papaya, cinnamon or sugar syrup.
Mango French Toast: French toast dipped in a mango, vanilla and egg. Topped with fresh mango slices (seasonal) and syrup.
Bula Wrap: Scrambled Eggs with diced tomato, onions and peppers and a secret blend of spice’s sautéed to perfection and wrapped in a roti. (Indian style flour tortilla).
3 Egg Omelet: Filled with cheese, tomato, basil, spinach, onions, chillies, bacon or sausage. Served with toast.
Eggs Bula-dict: Our own version of this classic piled high with bacon, egg and lime Hollandaise sauce.
Eggs any style: served with your choice of bacon, sausage, tomato and toast.
Homemade Toast: served with boiled egg, tomato and basil.
Homemade specialty breads: Chef’s selection of banana, papaya, coconut scones, muffins, or cinnamon rolls. Served with a fresh fruit platter.
Tea, coffee, juices, toast, jam and a fruit platter are all served with breakfast
5 private dining locations per villa…
The choice is all yours…
“Teila (the chef) made every meal an adventure in Fijian cuisine. The taste sensation was better than any restaurant around the globe.”
Chris and Sue Gibbs, NSW
Soup of the day: Please ask for today’s special served with homemade garlic bread
Wahoo Fish Tacos: White fish marinated in a secret sauce and then topped with lettuce, carrot, tomato, and cheese and wrapped into our freshly made tortillas. Served with papaya lime salsa. Let us know if you like a little spice!
Fresh Fish of the day Sandwich: Grilled catch of the day topped with our own homemade coconut basil pesto and served with our homemade bread rolls.
Chicken Wrap: Poached chicken and island salad all wrapped into a freshly made tortilla. Served with papaya lime salsa, pineapple chutney, or sweet chilli sauce.
Quesadilla-a-la-teila: Fresh homemade roti layered with a blend of cheeses, tomato, basil, bele(Fijian spinach), garlic and onion. Spiced to savory excellence.
Sesame Chicken Salad: Fresh greens topped with grilled chicken, toasted sesame seeds and our own sesame seed dressing.
Papaya and Prawn Salad: topped with homemade curry mayo
Grilled Fish Salad: Locally caught fish, fresh greens topped with a papaya seed dressing.
Bird of Paradise Salad: Chicken, tropical fruits and salad served in a half pineapple.
Garlic Chicken Pasta: Angel hair pasta tossed in a light herb sauce with spinach, tomato, garlic, onions, capsicum and marinated chicken.
Fish Burger: Locally caught fresh fish lightly seasoned and grilled to perfection, topped with blackened pineapple, cheese, tomato and lettuce. Served on a freshly baked bun with homemade fries and chutney dips.
Beef/Chicken Burger: Grilled to perfection, topped with cheese, tomato, lettuce, mayo and mustard. Served on a freshly baked bun with homemade fries and ketchup.
Island Curries: Your choice of chicken, fish, lamb, beef or vegetable curry made Fijian style with coconut cream or Indian style with spices. Served with roti, rice and chutneys.
Fijian Pizza: Homemade roti crust topped with tomato, basil and garlic sauce with your choice of toppings.
Let our Chefs awaken your tastebuds…
Our Chefs, the very best on the island, will take you on a South Pacific journey for dinner each evening. They will take into consideration your likes and dislikes and create personalized menus just for you.
“What a magical honeymoon. The staff is so kind, caring and attentive. The villa is incredible and has the most amazing view. The meals, the cocktails and the staff’s ability to respond to our every desire made our stay here fantastic. The attention to detail first class. Thank you for giving us the time of our lives.”
Darren and Molly, San Francisco, USA.
Fresh fruit smoothies, juices, milkshakes, sodas, Fiji coffee, herbal teas, an extensive wine list, local and imported beer, top shelf and local spirits, and fabulous cocktails are all available anytime.
All fresh fruits are organically grown and available seasonally.
Taveuni Palms Paradiso: A mixture of fresh tropical island fruits and homemade ice-cream.
Banana and Honey Smoothie: Sweet island banana, yoghurt, honey and crushed ice.
Mango Smoothie: Fresh island mango, yoghurt, honey and ice.
Papaya Smoothie: Papaya, banana, yoghurt, lime and crushed ice.
Island Chill: Mango juice and strawberry with lots of crushed ice.
Taveuni Chill: Banana, pineapple and passion fruit juice with lots of crushed ice.
Tropical Chill: Pineapple and Mango juice with lots of crushed ice.
Chocolate Colada: Coconut Milk, chocolate ice cream and vanilla.
Island Shake: Banana, Chocolate or vanilla made with lots of homemade ice cream.
Chocolate Chill: Peanut butter, chocolate and more chocolate blended with ice cream.
Bula Float: Coke, sprite or pineapple soda loaded with ice cream.
Vonu Pure Lager – FJ$7.00
Fiji Bitter – FJ$7.00
Fiji Gold – FJ$7.00
Fiji Premium – FJ$8.00
Heineken – FJ$10.00
Corona – FJ$10.00
Margaritas: Served Classic style or frozen made strong and tasty.
Taveuni Mai Tai: Dark Rum, Triple Sec and fresh lime juice
Cosmopolitan: Bacardi, Triple Sec, cranberry juice and lime.
Bloody Mary: Vodka, tomato juice, Tabasco, Worcestershire sauce and celery.
Island Cooler: Absolute Vodka, guava juice, and lemonade.
Pina Colada: Freshly squeezed coconut milk with pineapple and rum.
Banana Daiquiri: Sweet island bananas, loads of ice and local rum blend.
Fijian Dream: Malibu rum, bananas, coconut cream and crushed ice.
Island Glow: Malibu rum, vodka, pineapple and a splash of orange.
Love Potion: Vodka, peach, orange, pineapple and lemonade.
Taveuni Sunset: Malibu rum, pineapple, cranberry with a splash of coconut cream.
Island Lemonade: Vodka, fresh lemon juice and lemonade finished with a sprig of mint.
French Blue: Malibu: coconut liqueur, banana and curacao.
Lemon Drop: Absolute Vodka, Cointreau and lemon juice.
Manhattan: Whiskey, sweet vermouth shaken with lots of ice.
Mojito: White rum, fresh mint leaves, sugar syrup, fresh lime juice and soda.
Double shot FJ$20
Bombay Sapphire Gin
Bacardi White Rum
Johnny Walker Red Label
Jim Beam Bourbon
Mount Gay Rum
Jose Cuervo Gold Tequila
All house spirits are FJ$12 or FJ$16 for a double
Grey Goose vodka
Glenfiditch, 12 year old, single malt.
Johnny Walker Black Label
Tanqueray no. 10
Premium spirits are FJ$16 or FJ$20 for a double Montecristo Havana Cigars are FJ$60
All prices are in FJ$
To your own private paradise...
Our Food and Beverage manager Robert Madden has prepared an extensive wine list featuring French champagne and the very best of New Zealand and Australian wines.
Oxford Landing Chardonnay, Clare Valley, Australia 2010
Dry, crisp Australian Chardonnay with delicious tropical fruit aroma and taste.
Oyster Bay Chardonnay, Marlborough, New Zealand, 2010
This wine sets out to showcase Marlborough’s pure, incisive fruit flavours. Only 50 percent of the blend is barrel fermented, but all of the wine spends six months in casks. This superb wine has ripe grapefruit flavours, slightly buttery and crisp, with creamy, toasty elements adding complexity.
Craggy Range Chardonnay, Hawkes Bay, Kidnappers, New Zealand, 2009
A pale straw colour streaked with vivid green hues. Piercing crystalline lemon and lime fruit combine with notes of acacia, nutmeg and chalk dust. On the palate the taut racy structure is filled with rock melon, mineral and Provencal herb characters. This medium weight, bony textured wine has a surprising length of flavour.
Nautilus Chardonnay, Marlborough, New Zealand, 2009
This stylish wine typically offers fresh, strong, citrus flavours and finely integrated oak. This is a richly fragrant wine with loads of ripe, peachy, toasty, slightly buttery flavour, a suggestion of butterscotch and fresh, crisp acidity enlivening the finish.
Cloudy Bay Chardonnay, Marlborough, New Zealand, 2007
Indisputably New Zealand’s most popular wine. This powerful Marlborough wine has an interesting concentration of savory and lemony flavours. The grapes are sourced from nine estate vineyards and growers’ vineyards in the Wairau and Brancott valleys. The wine is a light medium yellow-green with impressive intensity and elegance. Weighty, citrusy, and tight, with a hint of butterscotch, it’s a finely structured, tightly mineraled wine with lovely harmony and flow.
Vidal Estate Sauvignon Blanc, Marlborough, New Zealand, 2009
This is a mouth filling wine with strong passion fruit and lime flavours, fresh and crisp.
Oyster Bay Sauvignon Blanc, Marlborough, New Zealand, 2010
Handled entirely in stainless steel tanks, this wine is typically zesty and flavour packed, with strong melon and capsicum characters. This is a well-balanced, fully dry wine, fresh and zingy, with ripely herbaceous flavours that are punchy and lingering.
Nautilus Sauvignon Blanc, Marlborough, New Zealand, 2010
A richly fragrant wine with a mouth filling body and surge of ripe passion fruit, lime like flavours enlivened by a fresh acidity. This freshly scented wine has a very pure taste of delicate melon, lime and lemon. It has a good acid spine and has a dry balanced finish.
Craggy Range Sauvignon Blanc, Marlborough, New Zealand, 2010
The wine is pale and green tinged in colour with aromatics of grapefruit, bay leaf, fresh herbs and nectarine. The palate has interplay of citrus and herb flavours, cool natural acidity and a fine slightly waxy texture, perfect with shell fish, fresh fish and salads.
Palliser Estate Pinot Gris, Martinborough, New Zealand, 2009
A slightly sweet Pinot Gris with fresh pure flavours of peaches, pears, lemons and spice, showing good intensity. A fleshy, slightly honeyed delicious wine.
Nautilus Pinot Gris, Marlborough, New Zealand, 2009
This is a weighty harmonious wine that is vibrantly fruity and smooth with an array of citrus fruit, pear and spice flavours with a slightly sweet finish.
Lodge Hill Jim Barry Dry Riesling, South Australia, 2007
An intensely scented, poised and tangy wine with real richness and drive. A slightly sweet style, it is tight and vigorous, with citrus, lime, passion fruit and honey flavours.
Vidal, Cabernet Sauvignon, Merlot, Marlborough, New Zealand, 2006/2007
A French and American oak aged blend of Cabernet Sauvignon (75%) with lesser amounts of Merlot, Malbec and Syrah. The wine has a good concentration of black current, herb and spicy oak flavours, considerable complexity and a firm backbone of tannin.
Esk Valley, Cabernet Sauvignon, Merlot, Malbec, Hawkes Bay, New Zealand, 2007
A strikingly bold wine with a bottomless depth, featuring black current, plum and a strong spicy flavour. The Malbec added to the blend gives perfume, spice, tannin and a brilliant color to the wine. Sturdy and deeply coloured, it is ripe, savory and spicy, with excellent complexity.
Oxford Landing Merlot, South Australia, 2009
A firm wine. Deep ruby red in color with an aroma of berries, mint and hints of toasty Vanilla Oak. A medium bodied wine with soft fleshy tannins, typical of a Merlot, makes this wine extremely drinkable at a young age. Oak flavours add a complexity and a mid-palate sweetness.
Oyster Bay Merlot, New Zealand, 2009
The Hawke’s Bay wine region is arguably the most exciting find in recent times for the cultivation of Merlot in New Zealand. With a temperate maritime climate, the vines are warmed by strong clear sunlight during the day and cooled at night by the sea breezes of the Pacific Ocean. This is the unique environment in which Merlot produces its vibrant, fully ripened varietal flavors. Essentially, Oyster Bay Hawke’s Bay Merlot is about elegance and intensity of fruit. The hero is always freshness of ripe fruit, spice and soft tannins on the palate.
Twin Island Pinot Noir, Marlborough, New Zealand, 2009
A finely scented wine with fresh delicate flavours of cherries, red berries and spices, flowing smoothly to a dry, well-rounded finish. A beautifully light wine.
Villa Maria Private Bin Pinot Noir, Marlborough, New Zealand, 2008
A perfumed bouquet of ripe cherries and raspberry fruits, hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allow immediate consumption.
Gibbston Valley Pinot Noir, Central Otago, New Zealand, 2009
Excellent colour, with good depth. Highly fragrant nose, with blueberry, clove, spice and earthy aromas. The palate exudes charm; ripely luscious at the front with beautifully flowing fruit that is both expansive and delicate. The fruit coats complex and agreeably soft yet dense tannins.
Nautilus Pinot Noir, Marlborough, New Zealand, 2008
Hand harvested from six vineyard sites and matured for 10 months in French oak barriques, it has a fragrant, floral bouquet. It’s a very harmonious wine; sweet fruited, complex and supple, ripe and softly textured.
Oxford Landing Vintage Shiraz, South Australia, 2009
Deep purple red in color with hints of ruby. Lifted notes of red berry fruits and plums on the nose with hints of white pepper and anise. Layers of raspberry and cherry fruit lead to a generous mid -palate. Soft tannins complement the length of fruit flavour and the mid palate fruit sweetness.
Yalumba Barossa Shiraz, Viognier, Victoria, Australia, 2008
Rich, generous shiraz is co fermented with 5% viognier which is a subtle, aromatic and exotic grape variety that enhances the color and adds elegance and finesse. Bright and youthful, this is a deliciously spicy, silky and savory wine.
Red Bank Shiraz, Victoria, Australia, 2007
Shows medium deep red and purple hues with a lifted nose of blackberry fruits, spice and cedar. A mouth filling, medium bodied, fine grained wine with ripe blackberry fruit, chocolate and pepper. Toasted oak flavour is well integrated and the wine has a rounded spicy finish.
Jim Barry Shiraz, South Australia, 2007/08
A dark, serious wine with a mint and dark chocolate nose, with sweet blackcurrant pastille character and a little roasted herb. Creamy, very ripe and supple and succulent. Super ripe tannins with spicy exotic quality.
Nautilus Curvee Brut, Marlborough, New Zealand
A beautiful sparkling wine that is rich in intensity and refinement. A blend of Pinot Noir (75%) and Chardonnay (25%), this sparkling wine is blended with reserve stocks held in oak barrels and disgorged after a minimum of three years aging on its yeast lees. Lean and crisp, piercing and long, it’s a beautifully tight, vivacious and refined wine with typical Marlborough fruits characters enriched with intense, bready aromas and flavours.
Cattier’s Premier Cru Brut Champagne, Chigny-Les-Roses
A blend of 75% Pinot Noir, Pinot Meunier and 25% Chardonnay grapes from the vineyard and famous Champagne House of Cattier in Chigny-Les-Roses. With a pale gold, amber color, and aromas of flowers, white fruits and some touches of citrus fruits. This Cattier Brut Champagne tastes fresh, vinous, dried fruits, brioche bread. An excellent choice for weddings.
This rich, age worthy vintage champagne is famous among wine connoisseurs around the world and is widely said to be one of the best tasting Champagnes available. Meticulously made by French power house Veuve Clicquot only the finest in grapes are used in making this first class champagne. A fine central bead, with fatter bubbles at the rim. Fresh, fruity, crisp and lively.
All wine prices are in FJ$