Intro

Fine dining in an airport lounge for €60? Fiji Airways’ Chef’s Table at Nadi Airport sounded like expensive airport food with fancy plating.

After experiencing their 1.5-hour culinary journey featuring local ingredients like Lumi seaweed and nama tempura, they’ve created something that turns layovers into destinations.

The Details

The Chef’s Table operates within Fiji Airways’ Premier Lounge with two daily sittings at 1:00 PM and 6:30 PM, each lasting about 1.5 hours.

Hallway leading to an airport lounge, featuring a vertical garden on the left wall and a sign for the "Premier Lounge" on the right.

FJD 150 (roughly €60/USD 67) includes the dining experience plus lounge access afterwards.

Lounge entry costs FJD 135, so for just FJD 15 more, you can experience this and visit the lounge after.

Dining times work well for afternoon and evening departures, for departures to Brisbane, Melbourne, Auckland, Los Angeles, Vancouver, and San Francisco.

Morning departure passengers are out of luck, though that’s more about operational realities.

My Experience

The private dining space is situated near the bar, tucked away from the main lounge area. 

I was the only person having the experience the night I visited. 

The absence of background music created an oddly peaceful atmosphere, although I wished for subtle ambient sound to fill the silence.

A small room with tables and chairs arranged, featuring a wall-mounted TV displaying an image of hands and glassware. A coat is draped over one chair.
A round table with black tablecloth set for two, featuring wine glasses, utensils, a folded napkin, and a small flower vase. Another table is visible in the background.
A round table with a black tablecloth set with cutlery, three forks, three knives, a square plate, three glasses, and a small vase with purple flowers and greenery in the center.

Chef Aflas and Tomasi guided my experience with enthusiasm that felt authentic.

Tomasi shared stories, including how a group had recently booked the entire space for friends and family.

They knew their stuff, explaining ingredients like Lumi seaweed from Gau Island and its role in traditional Sunday family gatherings.

This storytelling made simple ingredients feel meaningful.

Welcome Drinks

The experience began with a cocktail featuring local gin infused with kava and curry leaves – a combination that shouldn’t work but does.

A table set for a meal with a menu, a pink cocktail, three empty glasses, a bowl of bread, butter, and a vase with flowers on a dark tablecloth.

The kava’s earthy, slightly numbing quality balanced the gin, while curry leaves added aromatic complexity.

The wine selection featured Matua Marlborough Sauvignon Blanc and Bistro Pinot Noir, budget-friendly options at FJD 25-30 that worked well with the food.

A person holding a bottle of Matua Sauvignon Blanc New Zealand on a black napkin.
Red wine, white wine, and a glass with lime on a black tablecloth in a restaurant setting.

The opener was all about Fiji’s coconut obsession: lolo rice arancini with crispy exteriors and creamy centres, bu noodles with smoked Tahitian chestnut and coriander pesto, and vara (coconut apple) with sea salt, bush lemon, and chilli flakes.

The arancini was crispy outside and creamy inside.

Coconut water was offered as a palate cleanser.

Elegant meal on slate platter with a fried ball, rice, and vegetable dish, accompanied by a glass bottle and a pink cocktail; flower vase and glassware in the background.

Appetiser

The coastal-themed second course had Lumi spiced seaweed and coconut jelly, nama tempura (sea grapes), and spice-rubbed Pacific yellowfin tuna with wild-caught ocean prawns.

It came with ginger, wasabi espuma, tomato caviar, and pumpkin fronds.

A gourmet dish featuring shrimp, mashed potatoes, fish roe, and garnishes arranged on a dark plate.
A gourmet dish featuring seared shrimp, salmon roe, a small round mousse, and green garnish on a dark plate. A glass with lime is in the background.

The nama tempura stood out – sea grapes that ‘pop’ when you bite them, releasing briny ocean flavours that pair perfectly with crispy tempura

Main Course

Lamb prepared two ways – flame-grilled tenderloin and six-hour braised, smoked lamb – served with cassava pavé, braised cabbage purée, and balsamic onion mousse.

A gourmet dish featuring seared meat, shredded beef on layered potatoes, purple puree, dark sauce, and garnished with pea shoots and small flowers on a white plate.

The tenderloin was cooked perfectly – good searing with a pink interior. The braised lamb had smoky flavours from hours of cooking. 

A gourmet dish featuring braised meat on a potato stack, garnished with greens and flowers, on a white plate.
Empty white plate with remnants of sauce and cutlery on a dark tablecloth. Nearby are glasses and a small plant.
A gourmet dish with meat, purple puree, and garnished potato block on a white plate. Wine glass and cutlery in the background.

Dessert

Dessert featured a curry leaf and cardamom ice cream alongside Fijian coconut caramel pudding. 

Dessert plate with chocolate cake topped with cream and flowers, mango sauce, and a scoop of ice cream on a crumb base.
A dessert plated with a rectangular chocolate cake topped with nuts and pink chips, next to a scoop of vanilla ice cream and a smear of orange sauce on a white speckled plate.

The Lounge

Shower Facilities and Bathrooms

Modern bathroom with a large walk-in shower, featuring a wall-mounted showerhead and controls. The walls are covered in dark tiles, and the floor is light-colored. A magnifying mirror is on the right.
Two wall-mounted dispensers in a bathroom containing Pure Fiji hand wash and hand & body lotion.
Three white Pure Fiji bottles: conditioner, shower gel, and shampoo, mounted on a dark tiled wall.
A small bathroom with black and beige tiles, a white sink, a wicker bin, a wooden bench, a mirror, a hairdryer, and a decorative vase.
A white rectangular sink with a modern faucet set against blue tile backsplash. Below is a patterned marble slab and a woven basket on the floor.
Modern restroom with three round sinks on a marble countertop, blue-tiled wall with mirrors, and wooden doors.

Food

A tray of assorted bread rolls is displayed on a counter, accompanied by butter packets and tongs on a small plate.
A stainless steel chafing dish filled with seasoned rice and diced meat.
An oval buffet counter with various dishes and condiments displayed under warm lighting. Blue-green glass pendant lights hang above.
Buffet-style heated dish containing a red stew with vegetables and dollops of cream, placed on a marble countertop.
Three sandwiches with greens on plates are displayed on a tiered stand at a buffet.
A person is selecting dessert items from a buffet bar with cakes and pastries displayed under a glass cover.
An assortment of salads in bowls on a buffet counter, with tongs and plates nearby.
Two covered buffet trays labeled "Caution Hot Surface" on a counter, with stacked white bowls and plates underneath.
Buffet counter with three stainless steel food warmers labeled "Caution," empty bowls and plates on shelves below, and tiled walls in the background.
A beverage station with two drink dispensers and a mini fridge stocked with various soft drinks. Glasses are arranged on a nearby shelf.

The Space

A modern lounge area with brown and beige seating, round tables, a large vertical garden on the wall, and flowers in the background.
A modern workspace with three desktop computers on a wooden desk and ergonomic chairs. A green wall is visible in the background.
A modern lounge with brown leather chairs, striped armchairs, wooden ceiling slats, and ambient lighting.
A lounge area with a large TV screen displaying a sports event. Shelves on the left hold various magazines, and there are several seats and tables in the background.

Conclusion

Fiji Airways has created a unique food experience that’s worth the price.

The Chef’s Table works because it doesn’t try to be generic fine dining; it’s specifically Fijian fine dining that happens to be in an airport.

For travellers with an interest in Fijian culture, it offers good value and a lovely introduction to South Pacific cuisine.

Other airlines should take notes.

Thanks to Fiji Airways for providing complimentary access to this experience.

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