Kokomo Private Island Resort

pin_drop Yaukuve Levu Island, Fiji

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About The Hotel

Kokomo is in a set of islands in Fiji’s south, a rarefied stretch that isn't touristy. An undeveloped Fiji island known for its waterfalls, choirs, and endemic birds, including colorful kaka parrots and honeyeaters. The hotel owns its own seaplane and helicopter, which is a 45-minute flight from Nadi International.

Utilising a large kitchen farm and with some of the world’s best seafood at their disposal, executive chef Cory Campbell (ex Noma, Copenhagen) and head chef Caroline Oakley lead a team of 36 across three waterside dining venues.

Kokomo’s resident health practitioner, Kim Campbell, can tailor a program to suit your wellbeing requirements, drawing on her knowledge of nutritional medicine, herbal medicine and iridology, or you can opt for one of two wellness packages – Activate, or Rest and Restore. There’s a full gym with a dedicated personal trainer and panoramic views of the island, a tennis court and daily yoga classes.

INTERNET

Public areas: free
In room: free

CHILDREN POLICY

Children are welcome

CHECK-IN / CHECK-OUT

Check-in: 3 pm
Check-out: 10 am

TRANSPORTATION AND TRANSFERS

Subject to supplement

ROOMS

21 beachfront villas and 5 residences

PARKING

No parking available

PETS

Pets are not allowed

SPA AND LEISURE

outdoor pool
fitness center
spa
tennis court
diving
surf
snorkeling

ENTERTAINMENT&FAMILY SERVICES

outdoor play area
babysitting
family rooms

FOOD&DRINK

restaurant
bar

GENERAL

room service
free wifi
non-smoking rooms
air conditioning

Sustainable Initiatives

Farm to table

In support of the farm to table movement and global efforts to minimise waste production, Kokomo tends a 5.5-acre organic farm, abounding with fresh seasonal produce. Vegetables, herbs, edible flowers and exotic fruits are cultivated on the island, with a hydroponics garden supplying fresh lettuce, tomatoes and cucumbers, year round. Kokomo's vanilla plantation allows the production of fresh vanilla beans for the pastry kitchen, whilst beyond the gardens, beehives and hen house, provide a rich delectable honey and free range eggs for the guests. Organic waste is put through a 5-week mulching process for use in the farm; food waste and recyclable materials are turned to compost for use in the gardens, and glass materials are broken down for use in concrete.

Environmental Protection

While access to freshwater is challenging for many remote communities, Kokomo has installed a Seawater Desalination Plant to ensure ongoing access to this precious natural resource. Seawater is processed by the desalination plant, creating sea salt for use in the kitchen and spa, brine for use in all pools, and clean drinking water for use by the guests and staff. Kokomo uses storm water tanks and grey water to supply the irrigation systems in the gardens and farm. 80% of the water processed by the island is recycled, with the remaining 20% lost on drying beds. Kokomo is committed to further reducing their reliance on plastic materials. Straws and take-away containers have already been replaced with reusable or biodegradable alternatives, with attention now turned to products supplied by hotel's partners Fiji Water and Pure Fiji.

Mangrove Reforestation

Mangrove Reforestation project aims to plant and restore mangroves, critical to coastal protection. To assist with restoration efforts, Kokomo's team collect mangrove seeds, which are grown in a mangrove nursery on the island. Mangroves have been proven to reduce wave action by more than 90%, vital in protecting low-lying coastal villages against cyclones and tsunamis. Mangroves are salt tolerant plants that grow in tidal and riverine areas. Guests have the opportunity to participate in planting and transplanting activities with the Kids Club and landscaping department, regularly assisting with watering, weeding and maintenance.

Dock to Dish

In 2018, Kokomo launched the South Pacific chapter of Dock to Dish, a community-supported sustainable fishing venture, committed to restoring the relationship between seafood producers and consumers. An international network of small-scale fishermen, marine biologists and sustainable seafood advocates, Dock to Dish supports the growth and development of small-scale fishing communities, whilst prioritising fresh, flavoursome seafood. The pioneering movement is bringing sweeping reform to seafood supply chains around the world.

Coral Conservation

In 2018 Kokomo has launched the Coral Restoration project. This project is being led by the Kokomo Marine Biology Team and Marine Department, and the main goal is to increase the number of heat resilient corals on the Kokomo house reef. Guests are encouraged to take part in all stages of the restoration process. Working with the team guests can learn how to identify heat resilient corals, plant coral fragments into one of 7 coral nurseries, and learn how to transplant corals back on to the Kokomo house reef. To date Kokomo has transplanted over 2,000 corals back on to the house reef and has increased coral nurseries to over 3,000 corals per season.

Marine conservation

Mantas have been threatened globally, by climate change and the gill plate trade industry and are targeted by fisheries for their gill plates to be utilised in traditional Asian medicines. To help raise awareness and protect the Fijian manta population, Kokomo has launched the Kokomo Manta Conservation Project, encompassing a Manta Tagging Project, Manta Identification Work, an Adopt a Manta Initiative, and Sustainable Manta Interactions in collaboration with the Manta Project Fiji. Since 1996, the International Union for the Conservation of Nature have listed giant clams on their Red List of Threatened Animals, resulting from continued overharvesting. To help protect and maintain Fiji’s giant clam population, Kokomo has started a clam nursery project. Working in collaboration with the Fiji Ministry of Fisheries ‘Clam Hatchery Conservation Program’, baby giant claims will be donated to Kokomo for protection, monitoring and transplantation.

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Sustainable Initiatives

Travel Sustainable Measures

Water-efficient toilets
Water-efficient showers
Option to opt out of daily room cleaning
Option to reuse towels

Recycling bins available to guests and waste is recycled
Water cooler/dispenser
Single-use shampoo, conditioner, and body wash bottles not used
Single-use plastic stirrers not used
Single-use plastic straws not used
Single-use plastic water bottles not used
Single-use plastic cups not used
Single-use plastic cutlery/plates not used
The property makes efforts to reduce food waste

Wild (non-domesticated) animals are not displayed or interacted with while kept at the property, nor are they harvested, consumed, or sold.
Green spaces like (rooftop) gardens at the property
Most food provided is organic
Bicycle rental

Most food provided at the property is locally sourced
Key card or motion-controlled electricity
Vegetarian and vegan menu options available
All windows are double-glazed

Tours and activities organized by local guides and businesses
Provide guests with info about local ecosystems, history, culture, and visitor etiquette
Local artists are offered a platform to display their talents
Invests a percentage of revenue back into community projects or sustainability projects