Intro
Small Pacific airlines often struggle with consistency – one flight feels like genuine island hospitality, the next feels like budget airline basics.
Fiji Airways’ A350 service from Melbourne to Nadi showed what they can achieve, while their 737 to Auckland revealed the gaps.
Here’s what you actually get when cultural authenticity meets airline reality.
Melbourne to Nadi
Getting an A350 for this route was lucky – these beautiful planes only operate on select days.
The cabin has authentic Fijian motifs and colours instead of generic airline design, while the LED mood lighting actually helps reduce jet lag instead of just looking pretty.
Boarding felt distinctly Fijian – warm, unhurried, genuinely welcoming.
About 15 minutes after takeoff, crew members strolled down the aisles with large bottles of Fiji water, offering everyone a cup with relaxed hospitality.
The meal announcement over the PA detailed three options, chicken or fish with noodles and vegetables, and a Makhana (sweet lotus seed) vegetarian dish with ingredients most passengers had probably never heard of.
I selected the chicken and peeled back the foil, showing a generous portion.
The chicken was tender, the noodles had good texture even after reheating, and the vegetables retained some crunch.
The meal could have used fresh components; a simple salad would have made it much better.
Fiji Airways also includes complimentary wine and beer in economy, though no spirits.
The locally made biscuit dessert was disappointing – similar to an Australian Tim Tam but significantly blander.
While exploring the galley, I found that they’re really committed to local suppliers: Scotch Finger biscuits from FMF (a local Fijian brand), Ghatia (locally made spicy gram flour strands), and Curlies chips from New Zealand.
Nadi to Auckland
Flight FJ 413’s evening departure on a Boeing 737 showed some inconsistencies.
The crew operated with different standards; they were pleasant but distant, lacking the warmth from my previous flight.
Service differences were noticeable: no PA meal announcements, no drink choice offered (apple juice poured), and slower inflight service.
Having dined in the lounge beforehand, I pre-ordered a fruit platter for the flight.
Fresh kiwi, pineapple, watermelon, pear, and orange gave a good variety and looked appealing.
Conclusion
These two flights showed Fiji Airways really cares about cultural representation.
The first flight got everything right: authentic hospitality, local sourcing, cultural design, and distinctly Fijian crew service.
The second flight wasn’t poor, just less exceptional, showing how much it depends on which crew you get.
Service inconsistencies between flights show the challenges small airlines face, but don’t undermine what they’re trying to do.
When Fiji Airways gets it right, they deliver experiences worth choosing them for.
