Octopus Resort Fiji
LikuLiku Bay, Waya Island
Yasawa Islands, Fiji
+64 3 442 9998 / +679 7770030/31

Breakfast, Lunch & Dinner - Included in the Meal Plan Rate

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Breakfast includes the freshest and juiciest in season fruit, toast and preserves, cereals,yogurts, tea ,coffee and fruit juices, and daily baking hot from the oven, along with our ever popular “build your own” omelette station, or eggs anyway you like them. And there are always several hot items on the breakfast buffet if an omelette is not your speed.

Lunch is a la carte and could be a fresh salad, one of our famous “burgers”, a wrap, or a thai chicken curry, there are always daily specials too. Also available fruit platters, banana smoothies, a cold beer or seasonal seafood specials – the list goes on.

Dinner is A La Carte 4 nights a week with the menu changing regularly, it starts with a entree followed by a main course, then dessert, the other three nights are served family style, and one night is our famous BBQ night. We have an extensive menu at Octopus so there’s plenty of variety. If you have special dietary requirements please talk to our reservation staff or Resort Manager – we can accommodate almost all needs in this area.

FRESH LOCAL PRODUCE
Octopus prides itself in 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 make it the idea 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 spectaular sunset and of course a cocktail or three..we have a range of delicious cocktails to tempt your tatebuds….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.bWe 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!

LOBSTER CHAMPAGNE DINNER
For a truly memorable dining experience we offer a private candlelit, lobster and champagne dinner. As the sun goes down you will be seated on a private table in the sand just a few metres from the waters edge. Our lobster dinners are far less that you would expect and are a fantastic way to spend a romantic evening under the stars.

BITS AND PIECES
A friendly reminder – Octopus is situated in the middle of the South Pacific, there are no shops, no local supermarket or local pharmacies on Waya Island, so if you have any specific dietary requirements, food allergies or medical conditions you should prepare yourself before you leave the convenience of your home environment.

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 springwater that supplies the resort, but if you prefer we have a supply of Fiji Water for sale at the bar.

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JOES COCKTAIL OF THE MONTH: ELECTRIC OCTOPUS

4 measures of Pineapple Juice
2 shots of Light Rum
1 shot of Blue Curacao

Prepare in Shaker
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 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, pickled medley of seasonal vegetables, pineapple & cinnamon sauce, basil & potato hash
  • pasta with medley of shrimp, reef fish, mussels and calamari tossed with a fresh basil & tomato sauce (also 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 caramelised bananas, lemon custard & shortbread with toasted nuts and Fiji vanilla ice-cream
  • chilled coconut custard, fruit chutney, sugar brittle