This is the second of a two-part series on Tadrai Island Resort which I had the opportunity to visit over Christmas.
Helicopter ride not withstanding, the owners have tried to make Tadrai’s footprint as eco friendly as possible.
Designed by local architect Raymond Prasad, the structures sit on mini pole stilts, permitting air flow that would maintain a comfortable temperature and high ceilings with plenty exposure to sea breezes to foster good ventilation. The use of mass concrete was avoided because thermal gain. (Eighty precent of the timbers used in the construction process came from a renewable source or was recycled timber).
The resort has used energy efficient lighting and the use of LEDs is common throughout the resort.
Tadrai has also embarked in a large planting and restoration program on the western side of the island. This will create an area where coastal birds and
other wildlife can prosper. The resort has also started its own farm so that
fresh fruits and vegetables can be supplied fresh to their restaurants.
New technologies are also in use.
All waste water is collected, treated in a high tech bio disk treatment facility and used for irrigation on the hill slopes. This helps keep the island green even during the dry months. The large roof areas of the staff house and the services platform are used to collect rain water in the wet months, this water is used for irrigation and topping up the resorts plunge pools and swimming pool.
Some technology is not so obvious.
A cursory look at the peaked roofs of bures indicates that they are thatched with a local palm. However, this is not the case. What appears to be natural frond is actually a plastic like material. While this may seem “artificial” it’s actually eco-friendly.
The real product has to be replaced every few years, is not waterproof and attracts insects, rodents and birds. What’s more the palm trees that produce the most desirable thatch are endangered or at best, in short supply.
Now back to the villas.
All the accoutrements of the visitor are available such as the flat screen TV, the obligatory DVD library, Bose speakers, wi-fi, etc. In addition, Prasad has showcased museum quality Fijian artifacts in every unit.
The food I sampled (kokoda and some home made scones) was excellent. (I just visited and didn’t stay overnight). As a guest, a private chef attends to you, if you desire, in your villa or you can watch him prepare your meal (and perhaps learn something in the process) at the Na Vatu Rock Pool
Restaurant. Or… you can have him make a gourmet picnic basket and dine al fresco at one of Tadrai's four white sandy beaches.And then there’s the Moet Chandon on hand. You can quaff all you want. Rates cover accommodation for two, all meals, alcoholic and non alcoholic beverages and activities.
Activities are centered around the ocean and include hand-line fishing, hobycat sailing, visits to a snow white sandbar and inter-island excursions. On the other hand, you don’t really need to do a lot around here. I suspect most visitors would be happy just to pick up a good novel and in between chapters take a dip in the ocean which is not more than 20 meters from your villa and eat very well.
All photos by Rob Kay