Looking for somewhere NEW to go in Fiji?

If you want to be waited on hand and foot, try one of Fiji’s newest luxury resorts, Tadrai, on Mana Island.

With only five bures, the maximum number of guests in the resort is 10. Four immaculate, spacious bures are on the beach and the fifth is a minutes walk up the hill to a completely private haven overlooking the ocean. All bures have indoor- outdoor bathrooms and private pools, with another larger pool adjoining the restaurant.

Pool at Tadrai next to the restaurant

Australian, Tim Grace and wife Vanessa, the executive chef at the resort, run Tadrai and will do almost anything to provide exceptional service from food requests to escorted activities.

The afternoon I arrived I wanted to snorkel beyond the reef but expressing my concern at doing it alone, Niko, one of the staff offered to come with me. Jumping off the boat we navigated the reef wall, toyed with the idea of bringing home a passing octopus but instead settling for some sea grapes – a type of seaweed, like green raspberries we ate with our kokoda that evening.

The following day, chairs, a chilli-bin with champagne and chicken sandwiches were loaded onto the resort’s boat for our island picnic – nothing was a problem.

Arriving at our private island for our picnic

After a long lunch one afternoon with a delicious, crisp, chilled sauvignon blanc I mentioned the word massage and within 30 minutes I was lying over the water, the only person in the next bay.

Massage over the water at Tadrai

The service at Tadrai is faultless.

Niko said they’ll do anything for their guests. He recalls being asked to blow dry a guests hair. “I’ve never blow-dried a woman’s hair before but I think she looked OK,” he said laughing.

While activities are important the food is equally as important.

Vanessa creates a new menu daily inspired by the sea and local produce with Indian influence from the local sous chef.

Squid in a light curry

Our last afternoon was typical of how they operate – Tim went to Musket Cove returning with crayfish and a giant Spanish mackerel. Within a short time we were feasting on char-grilled meaty crayfish tails and fillets of mackerel with finely shredded lemon zing slaw – incredible.