Kokomo Private Island Fiji
Yaukuve Levu Island, Fiji
| +679 776 4441
Photo courtesy of Kokomo Island Fiji
Kokomo Private Island FijiThe newest entry into five-star-plus Fijian luxury is the passion project Australian billionaire Lang Walker, who bought this deserted 140-acre island at a fire-sale price ($3 million) several years ago with the intention of developing it into the most desirable sanctuary in the Fijian islands. Opened in April 2017, Kokomo Island Resort delivers the wow factor from the moment you step off the resort’s private seaplane that brought you to this paradise in the Kadavu Islands – with white-sand beaches hugging its sides, separating rainforest from impossibly clear, blue water. Each of the 21 beachfront open-plan villas (1-3 bedrooms) has its own infinity pool, bar and lounge, tropical garden, and private deck, while five sprawling hilltop residences (3-6) bedrooms feature all that plus gorgeous lagoon views. Amenities include free butler and laundry services, a common pool with food service, bicycles, gym, tennis courts, kids club (there’s an overnight babysitting service, as well), paddleboards, snorkeling gear, Hobie Cat and Laser sailboats, and kayaks. And because it’s situated just a few miles from the spectacular Great Astrolabe Reef, the resort has its own PADI five-star dive center, and will arrange diving, fishing, and outer-reef surfing excursions.
11 months ago
Kokomo Island Resort had the best food we experienced in Fiji, hands down. The resort's more casual restaurant, Walker D'Plank was definitely a unique dining experience. Guests have to stroll along a dock to get to the restaurant, which is nestled into the vegetation like an oceanside treehouse. The chef attends every table, explaining what special ingredients she has on hand, and asking what the guests would like to eat. The restaurant specializes in Asian street food-inspired dishes, but the chefs take requests. One of the days we dined there, the chef had a freshly caught mackerel a guest had caught on a fishing expedition. She served it sashimi-style, as well as in sushi rolls. I still wish I could eat it for lunch every single day.