FRESH LOCAL PRODUCE

Octopus prides itself on using fresh local produce. You won’t find chicken nuggets on the menu here! You will find freshly caught seafood, tropical fruits and vegetables, and fresh thirst-quenching juices. Most of what we cook is grown locally or caught in the waters around Octopus. We have a wonderful restaurant, its sand floor, open-air design, and large decks that make it the ideal place to relax and enjoy our spectacular sunsets.

COCKTAIL HOUR

What tropical island escape would be complete without a cool beer to toast the last few rays of the spectacular sunset and of course a cocktail or three..we have a range of delicious cocktails to tempt your tastebuds….hang out at our super-chilled Coconut Bar right on the beach or relax on the main deck at the restaurant and enjoy a cocktail from Bar Sulua. We also have a selection of fantastic wines from around the world – and of course cold Fiji Bitter – actually it’s a lager and very nice it is too!

FRESH SPRING WATER

There is a beautiful mountain behind the resort which contains the crystal clear spring water that feeds Octopus and the village. It is the reason that Waya has been settled for thousands of years, even during the last drought Waya Island’s water supply never ran dry. The aquifer has been constantly replenished – so even after the last of our grandchildren have disappeared off the face of the earth – Waya Island will still have a supply of fresh mountain spring water. We do drink the fresh mountain spring water that supplies the resort, but if you prefer we have a supply of Fiji Water for sale at the bar.

JOES COCKTAIL OF THE MONTH: ELECTRIC OCTOPUS

4 measures of Pineapple Juice

2 shots of Light Rum

1 shot of Blue Curacao

Prepare in Shake

Serve in a cocktail glass

Mix the three ingredients in a glass, then top off the mixture with Lift or another citrus soda. The best rum to use is MALIBU for that tropical taste and fragrance…

Sample Dinner Menus

Starter

• sweet potato soup

• wok-tossed shrimp rice noodle salad with coconut dressing

• cabbage wrap with a ratatouille of vegetables

• kokoda (ko-kon-da) marinated raw fish with aromatic vegetables finished with coconut cream

Main Course

• slow-braised shank of lamb, grilled seasonal vegetables and potato mash

• honey glazed pork cutlet, a pickled medley of seasonal vegetables, pineapple and cinnamon sauce, basil & potato hash

• pasta with a medley of shrimp, reef fish, mussels and calamari tossed with fresh basil and tomato sauce (also a Vegetarian option)

• rare seared tuna steak, lemon rice in nori, pickled vegetables, wasabi aioli

• eggplant lasagne with a side of garden salad

Dessert

• tart of caramelized bananas, lemon custard shortbread with toasted nuts and Fiji vanilla ice-cream

• chilled coconut custard, fruit chutney, sugar brittle