4/5 Jackie M. 1 year ago on Google • 808 reviews
Blue
and
yellow
paint,
great
font
choices
and
nicely
landscaped
gardens
gives
The
Pacific
Fish
&
Chips
Shop
eye-catching
appeal
as
you
scoot
past
on
your
laps
around
the
island.
Follow
the
signboards—post-pandemic
opening
hours
seem
somewhat
sporadic—and
bring
some
duty-free
spoils
to
settle
in
for
sunset
at
one
of
their
outdoor
picnic
tables.
With
a
classy
drink
in
your
hand,
it
seems
churlish
to
complain
that
they’re
a
bit
slow
to
produce
your
order
whether
they’re
busy
or
not.
Get
a
tub
of
ika
mata
(NZ$7.50)
as
an
entree
while
you
wait
patiently,
surrounded
by
dogs
and
chickens.
It’s
a
blend
of
raw
fish
(tuna
usually)
marinated
in
lime
and
coconut
milk
with
some
fresh
raw
vegetables
for
crunch.
From
the
chalkboard
menu
we
assembled
a
feast:
starting
with
an
excellent
battered
mahi
mahi
fish
burger
(NZ$8)
presented
with
lettuce
and
lashing
of
tartare
on
a
soft,
battered-looking
bun.
It’s
a
great
fish
burger.
Grilled
marlin
(NZ$8)
only
wants
for
a
squeeze
of
like.
We
bought
garlic
butter
($3)
but
it
was
kind
of
overkill.
Crumbed
mussels
(NZ$7.50/5)
are
flavoursome
and
sing
under
a
smear
of
tartare
($3)
and
a
drop
of
chilli
sauce.
A
tub
of
coleslaw
(NZ$7.50)
has
a
creamy,
sweet
KFC
appeal
just
with
longer
strands
of
vegetable.
Potato
fritters
(NZ$1/3)
solve
the
scallop
versus
fritter
debate
by
being
a
different
beast:
here
their
batter
is
quite
solid
and
substantial.
It’s
also
the
case
with
their
pineapple
fritter
(NZ$2)
liberally
dusted
in
cinnamon
sugar,
that
eats
more
like
a
doughnut
as
a
result.
The
deep-fried
Moro
(NZ$4)
is
more
lightly
battered
with
a
crisp
golden
exterior
giving
way
to
a
creamy,
chocolate
sludge.
Probably
wouldn’t
order
another
one,
but
enjoyed
sharing
it
regardless.
This
is
good
quality,
well-priced
food
for
Rarotonga,
attracting
locals
and
tourists
alike.
