I was invited to come and cook at the resort Soneva Fushi in the Maldives where I cooked a tasting style dinner menu over 3 nights. The island has its own vegetable & herb garden, so as a chef it’s such a nice treat to be able to go & pick all your herbs & salad leaves just before you require them for serving to your guests. The garden has pretty much every herb that you will need and because of the heat they all grow super fast.
The menu that I created for the 3 dinners was served in an amazing location called “Out of the Blue” which was perched out of the sea at the far end of the Island. I had been to Soneva five years before and it was lovely to see that the island has come along significantly since my last visit. Hence why I was so happy when I saw the kitchen that I was going to cook & serve the dinner in.
It was an open plan kitchen that had all the gadgets that you needed & endless views out over the sea to that stretch for miles making it a heavenly place to work. I think we would all love a kitchen like this with a view that just disappears over the horizon, which also has the sun setting in the right direction out of your huge window.
A delightful kitchen to work in with all the kit you would ever need & with a surreal view – it could not get any better.
The menu for ten guests each night was as follows:
Local Lobster, tomato water, vanilla, rehydrated tomato
Vegetable Carpaccio red pepper essence, sprouting grains
Yellow Fin Tuna peppered watermelon, yuzo pickled onions
Marinated & torched mackerel, citrus flavours
Lamb loin, blackened aubergine, dehydrated pineapple
Frozen Basil & yogurt, white chocolate
You can see some of the pics of the various dishes that I did. iI was a great week at Soneva Fushi, the island life is idyllic & getting around is all done on bikes, you just have to be a little wary of all the rabbits that are hopping around now, they are obviously loving island life as well as they have quadrupled since my last visit and you can understand why.