The name Hot Stones traces back to the 1800's when Fijian warriors, adorned in brilliant reds and saffron yellows, did battle. The two paramount chiefs of the time, heads of the dominant Bau and Rewa families, were renowned as the two 'Hot Stones' of Fiji... because their cannibal ovens were seldom cool.

These days, in a contemporary twist on an old story, we endeavour to keep our oven 'seldom cool' - whether preparing an intimate dinner for two or a feast for sixteen, Resident Chef Benjamin Sorby and the Hot Stones kitchen can cater to your tastes.

Benjamin serves a complimentary breakfast and
hors d'oeuvres daily, and with him on hand, food becomes fun. Browse through recipe books and choose a new dish for him to create, request an old favourite, or let him suprise you with some of his repertoire - Char grilled calamari and prawns with roasted red onions; Butter flied lamb on white-bean puree with slow roasted tomatoes; Pacific coconut chilli crabs; or perhaps a warm Avocado grapefruit and scallop salad.

For dessert, a delicious Mascarpone mousse with bananas and peanut brittle or a refreshing Pineapple sorbet with honeydew melon.

With a personal chef comes considerate, individual service - an unexpected mango slushy as you lie by the pool, a hearty picnic lunch prepared for your day island hopping, your game-fishing conquest sliced up for an alfresco dinner under a clear night sky.