Fodor's Expert Review Surf 'n' Turf

A dock overlooking beautiful Savusavu Bay is the setting for Savusavu's best nonresort dining experience. The chef, a former Cousteau Resort executive chef, visits the local market each day in order to select the fish for that day's specials. This might include seared ahi tuna with garlic mash dressed with wasabi and lime cream and topped with a cucumber relish. The pièce de résistance, however, is a F$50 six-course menu the chef prepares before guests using stoves on wheels. It includes lobster, steak, and prawn dishes and must be requested in advance. Homemade ice cream hits the spot for dessert, and there's an excellent brunch on Sunday.