Fodor's Expert Review V Restaurant

The Sofitel's signature restaurant does not disappoint as it uses local produce in contemporary, French-influenced cuisine. Popular local crab may take the form of crab cakes with coriander, chile jam, and meyer lemon soubise, while Nadi bay prawns might be flambéed with French brandy, garlic, and chive butter. Well-spaced tables and comfortable leather-upholstered chairs exclude stuffiness, and desserts such as green tea iced soufflé with berry compote are equally light. Private beach dining from a set menu can be arranged and executive chef Brendon Coffey anticipates having an optional set menu in the dining room.