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‘The Kitchen At Westin’ Launched

‘The Kitchen At Westin’ Launched
September 07
09:52 2014

The Steakhouse  at the Westin Denarau Resort and Spa on Denarau Island has been rebranded as ‘The Kitchen @ Westin’.

It was launched on Thursday night  with invited guests  to degustation of their selected meals.

In Westin announced the end of its partnership with Australian Chef Peter Kuruvita in regards to the Steakhouse.

Chef Kuruvita took up a new post with the new sister property Sheraton Resort and Spa, on Tokoriki Island.

Resort manager Ravinder Dhesi said, “We are very excited with the new restaurant and will be offering some innovative dishes that we are sure to delight your taste buds.”

“Traditionally, those that know the restaurant know that we offer the best in cuisines.

“We still have a large selection of steaks to offer, an increased menu and we offer a lot more to those who do not prefer steak as their first choice.”

Commited to finest selection

Australian born executive chef Michael White who has 12 years of vast experience noted they are committed to providing the finest menu selection.

In addition to the attentive service in vegetarian or non-vegetarians dietary for a splendid fine dining experience for the guests.

The restaurant boasts a chic wine bar complements the restaurant with an award-winning list of approximately 750 wine bottles.

Located at the five star resort the restaurant is beautifully designed to reflect the Fijian culture amid the warm, relaxing ambience of the Pacific seafront.

Passion for local food

Chef Michael has a strong passion for fresh, local produce and incorporates this into his fun and exciting menu.

With the launch of the new restaurant Chef Michael and his team have also revamped the menu with a little twist of Italian.

“The menu will have something to offer for everyone with a selection of meats, pasta, seafood and vegetarian dishes available to whet your appetite.

“For years, it was known as the meat brand, but now we advertise more pastas and other menu’s just to approach the market as a whole.

“We want everybody to come into the restaurant whether it is for dietary requirements, or for the whole round concept.”

“We have a very good relationship with customers and we want them to have the best food.”

He stressed the resort is supplied with local food from suppliers in the country as much as possible.

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