Soneva Fushi Unveils Shades of Green ·

Soneva Fushi Unveils Shades of Green

Soneva, the world-leading luxury resort operator, has opened its newest dining outlet, Shades of Green at Soneva Fushi, the flagship private island resort in the Baa Atoll of the Maldives. The 20-seat vegetarian restaurant is located in the resort’s organic garden, and is only open for dinner. 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. With this new restaurant, Chef Carsten aims to tap into the global movement that places an emphasis on fresh, organic and local produce, while also aligning with Soneva‘s values.

To begin the experience at Shades of Green, 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 are encouraged to examine, pick, smell and taste the herbs, fruits and vegetables growing in the garden. Guests are then invited to gather around a fire pit for the first course, before being seated at tables beneath the shade of the pergola and fruit trees for the remaining six courses. The menu features simple yet experimental plant-based dishes, blending Maldivian and Southeast Asian cuisines, which are prepared using Nordic techniques such as smoking, salting, fermenting and pickling.

The menu changes with the seasons, and revolves around colors: green, red and yellow. The cuisine incorporates green umami (the fifth basic taste), and puts a creative spin on vegetables. Each menu has six courses with dishes falling under the following categories: “Cleansing,” “Crispy,” “Raw,” “Grain,” “Fire” and “Sweet.” For example, the green menu’s “Fire” course is composed of Grilled Lemon Leeks, Yuzu Ladyfinger Vinaigrette, Singapore Pepper Sauce, Soil, Purslane and Micro Greens. The red menu’s “Cleansing” course includes Mangosteen Kombucha paired with Plums, Beetroot Vinegar Powder and Shiso Leaves. The yellow menu’s “Raw” course combines Yellow Beetroot, Lemon Cheese, Salted Wild Plum, Papaya, Water Dressing, Soil, Enoki Mushrooms, Purslane and Yellow Luffa Flower. Beverages include a cold press of the day, flavored lemonade, iced tea and cocktails.

In March 2018, Chef Carsten visited Soneva Fushi as a guest, where he experienced the organic garden lunch and was inspired to create this new dining concept. Chef Carsten, who is based in Copenhagen, also works as a food and travel writer, a creative food consultant and a food stylist when he is not in the kitchen. He has worked and traveled across Southeast Asia over the last 15 years, during which time he was a consultant in Chiang Mai, Thailand, where he created Nordic and European menu concepts using local Asian ingredients.

For more information about Soneva, visit www.soneva.com

About Soneva Fushi
In 1995, award-winning luxury resort Soneva Fushi set the standard for all desert island barefoot luxury hideaways in the Maldives. Located in the Baa Atoll, a pristine UNESCO Biosphere Reserve coral reef, Soneva Fushi pairs Robinson Crusoe fantasy with intelligent luxury. Sixty-one private villas with their own stretch of beach are hidden among dense foliage within touching distance of a pristine coral reef. Intuitive service is provided by Mr./Ms. Friday butlers. Highlights include the open-air Cinema Paradiso, counting Saturn’s rings in the high-tech Observatory, the homemade chocolate and ice cream rooms, five hundred wines to choose from, six different restaurants and countless destination dining options. In November 2015, Soneva have launched a floating villa concept, Soneva in Aqua, a treasure trove children’s Den and a multi-purpose facility encompasses a glass gallery, boutique and studio where guests can learn the art of glass blowing. If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either.

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