Bonefish Seafood Restaurant

Bonefish opened in 2010 and belongs to the same Fijian restaurant group as Indigo, a few doors along the waterfront. The kitchen works with fish caught in Fijian waters, and the national tourism board notes that some of the produce comes from the restaurant’s own farm. You can eat outside by the water or under cover, which helps when a tropical shower passes.

The seafood platter is the house favourite, and the restaurant singles out its kokoda, Fiji’s answer to ceviche, as the local dish to try. For a group, the Seafood Treasure Experience is a sharing feast of mud crab, prawns, walu, mussels and calamari, laid out on banana leaves with dalo, cassava, corn and potatoes.

The Fijian gourmet plate pairs local fish, steamed, grilled or fried, with octopus cooked in lolo (coconut milk), palusami and roasted kumala and cassava. Grilled meats and burgers are there for anyone not eating fish.

Port Denarau Marina is the main yacht harbour on Fiji’s west coast. Its floating Jetty C has finger berths for yachts up to 115 metres, with fuel on the dock, shore power and water. Bonefish is in the marina shopping complex, so from a berth it is a short walk along the waterfront. The Denarau resorts are 5 to 10 minutes away by car or shuttle bus, and Nadi town about 20 minutes.

Bonefish is open daily from 10.30am to 10pm. Walk-ins are welcome, but the restaurant recommends booking at least a day ahead, especially for groups and at busy times. Book on the website or by phone. There is sheltered seating for wet weather, the restaurant is wheelchair accessible, and a small fee is added to card payments.