More opportunities to have a luxurious drink served to you in paradise can also be found at Isle De Joie, a small island in the middle of the clear water of the lagoon where the very best wines are served to guests, accompanied by nuts, fresh fig jam and sesame crisp breads if you’re vegan (and cheeses if you aren’t).
The wine was lovely and the moon rising over the sea was one of those memorable moments where we were lost for words and just had to sit back and enjoy the experience.
Last but not least in our vegan culinary tour of Ayada Malidives, we ate spectacular vegan food at ‘Ocean Breeze’, surrounded by the sea in this elegant yet laid back bar and restaurant; the choice of dishes was impressive but it was the taste and presentation that blew us away, this was seriously good vegan food.
To start we selected the ‘Beetroot Carpaccio with Capers Dressing’ which was simple but delcious, a beetroot rich dish with a dressing made from blended capers and also the ‘Puy Lentil Salad with Parsnip, Pine Nuts and Lemon Dressing’ which was crunchy and fresh as well as being packed with roasted parsnip and pine nut flavours.
We had a choice of two soups, both completely different but both delicious. The ‘Apple and Celariac with Walnut Soup’ was sharp from the apples, with extra sweetness and sharpness coming from the addition of white balsamic, walnut pieces were suspended throughout providing a savoury, nutty balance to the sweet and sharp soup. The ‘Green Pea and Mint Soup’ was fresh, light and tasted of green garden peans; smooth in texture, it had been finished with a swirl of rich coconut cream.
Main courses were equally as tasty and beautifully presented, the wild mushroom risotto with assorted spring vegetables was like a taste of Italy in the Maldives.
‘Herb Marinated Polenta and Grilled Eggplant with Tomato Reduction’ was wonderfully presented but tasted even better and was definitely a dish that would be at home in any fine dining vegan restaurant. The polenta cake was fluffy on the inside, flavoured with fresh parsley and sun dried tomatoes, and crispy on the outside before being garnished with spring vegetables and edible flowers, the roasted eggplant parcel was stuffed with vegetables and sat in a ring of rich tomato sauce.
We chose homemade sorbets for dessert, made with coconut, passionfruit and strawberry. They were the perfect end to our fabulous, gourmet vegan meal and left us astounded at how sorbet can be so decadent.