Exquisitely Curated Easter Celebrations Await at Kudadoo Maldives Resort
Kudadoo Maldives Private Island is preparing to offer its guests a luxurious and unforgettable Easter weekend…
Home to the world’s first fine-dining zipline experience and host to a star-studded line-up of Michelin-starred guest chefs, Soneva Fushi, the award-winning resort in the Maldives, has unveiled five new concepts as part of its ever-evolving dining offering. Ensuring authentic gastronomic experiences from world-leading chefs, the latest culinary concepts are set to ignite the senses in spectacular surroundings.
Helmed by award-winning Japanese-Sri Lankan Chef-Restaurateur Dharshan Munidasa, Carne Diem Grill by Dharshan features a specially designed grill that uses Chef Dharshan’s patented searing techniques. Situated within Down to Earth, the grill locks in the flavours of succulent meats, freshly-caught seafood and tender vegetables.
Also found within Down to Earth and surrounded by eight comfortable day beds, Pasta Counter offers a delectable pasta menu. Featuring a circular live cooking station, guests can watch as the chef prepares a tasty selection of fresh, handmade pasta each day.
The intimate, rustic seaside shack of See Food focuses on the freshest, sustainably caught seafood. Open for lunch, dinner and light bites throughout the afternoon, the menu features Mediterranean flavours, wok-fried dishes and tapas-inspired light bites.
Elevating dinner and a movie to new heights, the open-air Cinema Paradiso presents guests with the opportunity to watch a classic movie while dining on a menu inspired by Australia’s eclectic cuisine, with a deliciously healthy twist. Under the cover of stars, guests can choose from comfort food classics and daily specials, with two evening sittings.
Situated on the beach, the soon-to-open So Primitive will take cuisine back to its roots, with a toes-in-the-sand dining experience where meats, fresh seafood and plant-based dishes are cooked over sizzling hot coals in the central fire pit. Think roasting, grilling, searing, salt-crusted baking, and cooking in kettles and clay pots over coals.
Soneva Fushi’s 12 dining destinations offer a tempting array of cuisines alongside Michelin-starred guest chefs through the Soneva Stars calendar. Guests can also visit the Bar and Wine Cellar, with more than 500 varieties curated from some of the world’s top wineries, or indulge at the complimentary chocolate, ice cream and cheese and charcuterie parlours.
For more information about Soneva, visit www.soneva.com