The farm to table concept was born whilst Copenhagen based chef Carsten Kyster was staying at Soneva Fushi in 2018. The multi course menu changes with the seasons and is centered around the colours red, green and yellow. A fusion of Maldivian and Southeast Asian cuisine is skilfully combined with Nordic culinary techniques; these include salting, smoking, pickling and fermenting and are used to create unique dishes that are presented in six categories titled Cleanse, Raw, Crispy, Grain, Fire and Sweet.
‘Crispy’ arrived in the guise of a sliced asparagus salad with girolle mushrooms sautéed in truffle, Jerusalem artichoke chips and a mushroom dip which was so thick and oh so smooth. Dense, rich and creamy with a texture like clotted cream it was a veritable, velvety pleasure. A favourite was ‘Grains’ featuring red quinoa, beetroot, celery and leek with pickled wild garlic, pomegranate seeds, fried purple potato slices, tomato bouillon and almond milk broth. The nutty quinoa and earthy beetroot paired perfectly with the slightly tart bouillon and the creamy, almond broth. Superb. Our ‘Shades of Green’ experience ended with dessert, known as ‘Sweet’ per the concept. We expected dessert but we didn’t expect an innovative creation featuring smoked sweet corn ice cream, black rice paper, passion fruit, baby corn salsa and pineapple carpaccio. We read the menu, decided it was brave and kind of unusual but opted for diving head first into this crazy sounding combination with an open heart. The result? We loved it.
Unique location. Unique concept. Unique cuisine.