HIDEAWAY RESORT RESTAURANT

Who hasn’t heard of Hideaway Island, home of the first underwater Post Office box, and the most well known marine sanctuary?  We thought we were due for a break from the manic activities of Port Vila.  So, after traveling about 25 minutes out of town on the road to Mele, we caught the free shuttle boat to the island only a few minutes away in protected waters.  Local residents and visiting sailboats are welcome here free of entry charge (normally 1000vt).  The resort offers beach activities, snorkeling, and SCUBA with the resort’s dive center, which has exclusive rights to the Mele Bay marine sanctuary, or one can enjoy the beach restaurant and bar.

            Americans, Mark and Sue, who got involved with the resort 12 years ago, have recently returned from a short absence.  With fresh eyes looking at the facilities, they realize that it is time to give the resort a face-lift.  They are also looking at ways to make the resort more eco-friendly.  One big emphasis, will be on reducing environmental impact, and the burning of combustible fuels. Perhaps an electric engine to power the island shuttle? Low power LED lights? Stay tuned!

One of the resort’s most colorful and charismatic characters, who also joined Hideaway a dozen years ago, is New Zealander, Bruce Turner.  A 20 year resident of Vanuatu, looking like a pirate with a second millennium hairstyle, he might jokingly refer to himself as “Chief Cook and Bottle Washer” as he irreverently banters with the guests, and happily offers to translate the Blackboard Menu for folks trying to puzzle out his hieroglyphic handwriting.  Hideaway’s beach restaurant is the kind of place for active hungry people who want a hearty plate of food that’s attractively presented and available just about anytime of day.  The restaurant opens from 6:30AM every day of the week serving breakfast, lunch and dinner ‘til late. Priced from around 400vt to 1800vt (median 1600), menu items range from basic meat and potatoes, and fish and chips, to something a little more venturous like our choices of Stuffed Breast of Chicken baked in flaky Philo Pastry with fresh pineapple salsa, and Chicken Curry served in a coconut half-shell, with rice, fruit, and chutney.  Bruce uses lots of fresh local ingredients and healthful organic veggies.  He changes the menu as the availability of ingredients and inspiration hits him, and he will personalize your portions or selections to your wishes.  Reservations are not necessary, as they can always find room for all, but if you’d like to call Bruce and see how the fishing’s been, phone 22963.

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