ROXY’S RESTAURANT AT ERAKOR ISLAND RESORT

            We gave a short stab on the little green button and within a few minutes a cute, covered, flat-bottomed ferryboat sporting old-fashioned kerosene lanterns on its nose, like two glowing golden eyes, emerged out of the darkness.  A short ride on calm, shallow water that reflected the glittering lights on shore, and we began to hear the lilting sounds of flamenco guitar music wafting out on the light breeze.  Renowned musician, Billy Lang was guest artist.

            Lovely Carissa Brown, Restaurant Mgr., graciously welcomed us and asked Timothy, our waiter, to seat us at a table outside on the deck overlooking the lighted lagoon, quite romantic.  Our meal, selected by Chef Matt Lambert as his crème de la crème from the menu and his treasures du jour, was sumptuous.  Timothy, attentive to our every need, announced the dishes as he proudly presented them: three (!) entrees, a main, and dessert. First, a teaser of bay scallop with fresh mango salsa, then from the house menu: Tomato and Noumea Goat Cheese dressed with Nangae Nut Pesto, and Carpaccio of Santo Fillet with Macadamia Nut Mayonnaise.  The catch of the day was colorfully titled: Kava Crusted Wahoo and Saffron Risotto. Not to fear, it was not with kava root, or deep-fried, but blackened-seared with dark herbs (I caught a subtle tingle of coriander) to its most tender and moist doneness, lovely.  The scallops, too, were given just a flash of heat to coax out the sweetness.  My award went to the carpaccio, though. Tender beyond tender, not flooded by olive oil, it was delicately enhanced by the touch of macadamia mayo and flash fried bush coriander leaf.  The sweet finale was a very refreshing chocolate fondue with fresh seasonal fruits for the dipping…but beware of the Gummy Bear!

            As Carissa explained, the menu is extensive because they are open from breakfast non-stop ‘til the last dinner guest.  “Many people stay 10 days and choose to eat here over and over,” she confided.  This speaks for itself.  Breakfasts: 850-1750vt, Bar and Beach Snacks: 400-1250vt (3 kinds of burgers!) Mains: 1850-2650vt, Entrees with intriguingly tantalizing descriptions: 900-1250vt.  The house Seafood Platter takes a whole page to describe, and seems a fabulous banquet, which it must be at 9500vt for a couple.  There are lots of specialty cocktails, coffees and specialty coffees, and a wine list of French and Australian wines.  There’s something going on almost everyday of the week: two different island cultural nights, one with feast, Monday Pizza/Pasta (with glass of wine free for ladies!), Saturday live music with Quattro Groove, and Sunday BBQ Lunch (1750vt) and Roast Dinner Night (2450vt).

            Matt, the Chef, a soft-spoken Englander turned Australian, has been at Erakor three years, and unlike some, doesn’t just bark out orders but prefers to do much of the cooking and shopping himself.  He has high praises for his kitchen team, some who have been there 18 and 20 yrs.  He buys from local villagers and native suppliers as much as possible. Working about 70 hrs a week, you’d think he’d have a serious affair with his pillow during his time off, but no…he most probably will be dawn diving as Divemaster for a local center, or his newest kick, night snorkeling with the guests in Erakor Lagoon rousting out morays and lion fish!  

Visit Roxy’s Restaurant at Erakor Island Resort. Free ferry service to and from the island.  Phone: 26938.