Spend the evening overlooking the blue horizon as the sun sets at OTB, On the Beach Bar and Restaurant at Manuia Beach Resort Arorangi and you cannot miss the friendly welcome and hospitality of not only the staff, but OTB’s very own top chef and owner Philip Nordt.

Cook Islands News had the pleasure and was honoured to be seated with Rarotonga based owner and Air New Zealand Cook Islands Tourism Awards winner Nordt, the eatery is listed in Tripadviser’s Top 10% restaurants worldwide.

Nordt has had more than 40 years of experience managing hotels and restaurants, working and travelling the world, and has always had the passion to give his guests an experience of a lifetime through his talent and passion.

Over the weekend, we sat beside the poolside bar and it was amazing, not just the view, but to hear Nordt explain the meals we were having, and how he has managed his restaurant and bar over the years.

We were first treated to a new menu which is yet to be introduced, but for us, we had the pleasure of tasting it first hand with Nordt.

It was the seafood platter, which Nordt was still trialling.

You will have to keep watching this space or keep following their social media page to see when the seafood platter and latest menu will be introduced.

We later had a few cocktails served by the great team at the bar, while my colleagues enjoyed their cocktails.

I chose to have a mocktail to ensure I did not miss out the most important part – that is, ensuring I tasted, and had a feel of the main courses.

So, for the entrée we selected the island style ceviche which was raw fish delicacy with lime, chilli, chiffonade lettuce, ginger, cucumber, tomato, red pepper, red onion, fresh coriander and freshly grated coconut.

It is not ika mata, but a spicier South American version with chili and lime, and grated coconut.

Don’t get confused, but the taste, the presentation of it was beautiful and can be tickling for your taste buds.

Recommended for raw fish lovers.

And an absolute must have for the appetiser is the island style pork salad.

Definitely a must if you love pork, with caramelised pineapple, roast peppers, ginger, sweet soy, candied coconut, bean thread and chilli salsa.

Loved every bit of it.

For the mains, there was a variety to choose from.

You either chose the three-course dinner special or different meals instead.

We selected the saltimbocca of free-range chicken- pancetta, spinach risotto, roast pumpkin and tomato beurre blanc.

Definitely tasty, tender and juicy.

Highly recommend - the fresh catch of the day- fish with fried tomatoes, grilled eggplant and roasted plantain, I loved the presentation of this meal and it was fresh and tasty.

The desserts of chocolate rainforest torte and coconut pana cotta with passion fruit coulis was the perfect finale, with complex flavours and beautiful presentation.

OTB has become a must visit destination as a casual fine dining destination with the highest international reputation, and comes highly recommended by guests on Tripadvisor, Google, social media and other sites.

I enjoyed the company of the staff and Nordt, and the environment is quiet and peaceful.

It is ideal for those who want to get away from the noise and buzz of their busy work life, and get away sipping a cocktail and looking far into the ocean, as the sun sets giving them some peace.

Compliment to Nordt for his hospitality and sharing his life’s work experience and awesome service, also to the team who brightened our night with their service.