Saturday, February 23, 2019
The concept and menu were created by Carsten Kyster, a Danish chef who has worked alongside Jamie Oliver at the River Café and Peter Gordon at The Sugar Club in London. ‘Shades of Green’ is aligned with Soneva’s values.
Kyster aims to tap into the global movement that places an emphasis on fresh, organic and local produce. Guests are guided through the garden to learn about the herbs, vegetables and fruits grown on the land, as well as actually pick the ingredients to be used in their meal. Guests can examine, pick, smell and taste the herbs, fruits and vegetables growing in the garden. Guests are invited to gather around a fire pit for the first course. The remaining six courses can be enjoyed seated at tables beneath the shade of the pergola and fruit trees.
The menu features simple yet experimental plant-based dishes, blending Maldivian and south-east Asian cuisines, which are prepared using Nordic techniques such as smoking, salting, fermenting and pickling.
In March last year, Kyster visited Soneva Fushi as a guest, where he experienced the organic garden lunch and was inspired to create this new dining concept.
Tags: dining, Resort, Shades of Green, Soneva Fushi
Tuesday, January 2, 2024
