Botaira Resort rests on a stunning approximately 6 acre beachfront site on the edge of Vuata Bay, in Fiji's magical Yasawa Island Group.

In addition to the existing Native land site, a further 6 acres in two adjoining parcels has been consented by TLTB and is currently in process. Preliminary discussions have been held for yet additional acreage to be taken into the resort to provide an even more commanding position within the bay.

The resort comprises a main expansive Fijian styled beachfront bar and restaurant bure, arrival bure and office, one executive guest bure on the beach, 6 additional beachfront bures, 4 garden bures and 2 dorms holding 30 and 20 guests respectively. In addition numerous outbuildings house the kitchen, generator and desalination plant, staff accommodation, toilet facilities, laundry and other back of house facilities.

Rack Rates:

Garden Bures F$280 per night.

Beach front Bures x 6 F$340 per night.

Executive beach front Bure x 1 F$550 per night.

Market:

The key markets for Botaira Resort are New Zealand, Australia and the USA.

A mix of age groups stay, and the resort is popular with honeymooners, families and middle aged couples. Weddings are common place.

Recent investments (since the valuation was completed):

New desalination plant F$50,000 approximately.

New Generator F$35,000 approximately.

Staff:

The village of So So is home for most of the staff.

The staff number generally 30 to 35.

10 to 15 stay on the resort in the staff quarters, and the rest come from the village on a daily basis, a half hour walk from the Resort.

There is an on-site manager and typically the breakdown of stage to functions is 12 for grounds and maintenance, 5 in the kitchen, 5 in housekeeping, 5 in activities and watercraft, and 3 in administration,

Food and beverage:

The resort is well known for the abundance of fresh mangos, oranges, mandarins, papaya, breadfruit, wild pineapples and vegetables which flourish in fertile soil on the property. The hen house provides fresh eggs and any surplus eggs are sold to the village.

Traditional Lovo cooking is a specialty of the resort.

Fresh fish is plentiful with regular catches of GT's, Waloo, Tuna, Coral Trout and snapper.

Dry goods are shipped from Lautoka twice a month and perishables come aboard the South Seas Daily ferry.

Power/Water:

Diesel is barged or brought in on the resorts own boat.

There are two wells however water quality and quantity not sustainable, hence the new desalination plant which produces 7000 litres per day, which is sufficient. There is a 130,000 litre storage tank on top of the hill behind the resort.

Cultural emphasis:

Guests enjoy village visits with an opportunity to appreciate the culture of Fiji.

Mat making, basket weaving, tapa creations, singing and dancing?offering a taste of Fiji.

Marine Reserve:

A marine reserve just in front of the resort was created 12 years ago, which has been responsible for a huge growth in fish numbers, sea cucumbers and lobsters.

This was done at the initiative of the present owners and fully supported by the villagers who fish outside the reserve area.