A Plant-Based Paradise in the Maldives

plant based paradise

Two Maldives luxury resorts, Hurawalhi Island Resort and Soneva Fushi resort, have just announced exciting new plant-based restaurants.

In addition to the already incredible dining at Hurawalhi Island Resort, Maldives, the progressive, private island continues to embrace plant power to complement their ‘island with a conscience’ ethos by launching a new restaurant concept with a vast array of vegan options, JFK (Junk Food Kitchen). In addition to this, Executive Chef Warren Moore has created an experimental vegan inclusive taster menu to enjoy at 5.8, the world’s largest all-glass undersea restaurant.

The newest of four divine eateries and the brainchild of GM, Bradley Calder, F&B Manager Cedrix Cornet and Executive Chef Warren Moore, JFK offers a vegan take on comfort classics such as burgers, nachos and cauliflower buffalo wings for guests to enjoy poolside overlooking the shimmering waters of the Indian Ocean. With a menu strewn with favorites, the restaurant’s repertoire flaunts a selection of ethical, guilt-free and vegan options so delicious that they would tempt even the most avid meat eater.

The most iconic dish at JFK is the vegan, gluten free burger. Boasting a variety of mouth-watering flavors and exceptional textures, the burger consists of layers of vegan cheese dripping, guacamole, smoked vegan mayonnaise hand crafted from cashew nuts, caramelized onions, zucchini bacon, all finished off with a spinach bun and accompanied with truffle sweet potato fries.

5.8 restaurant

Hurawalhi’s scene-stealer is ‘5.8’, the world’s largest, all-glass undersea restaurant which sends senses soaring in this unparalleled setting, located 5.8 meters beneath the sea.  Launching a new experimental vegan inclusive tasting menu, Chef Warren’s dishes – including quinoa-beet and balsamic gel, accompanied by root vegetables, edamame peas and soba chips, and smoked couscous with beetroot ravioli and palm heart scallops – create a multi-course tasting extravaganza, blending the best ingredients with innovation and style, resulting in a showcase of imaginative modern cuisine, combined with an incredible location, wine and service. Surrounded by out of this world marine views, the minimalist-designed restaurant keeps the focus outside; and rates high on romance – every table is set for just two. The menu concept also available with wine pairing options narrated by the sommelier.

Above the shoreline, Hurawalhi’s final two restaurants, ‘Kashibo’ and ‘Canneli’ definitely keep in line with the resorts impeccable dining experience. Kashibo offers staggering sea views by day and a romantic flicker of candlelight by night.  Serving an Asian Street food menu with thoughtfully sourced ingredients, organic and artisanal, and a Teppanyaki Grill, there is again an emphasis on vegan options but also offering local seafood all prepared by a personal, highly skilled Chef de Cuisine.

Canneli, where guests will be treated to the resort’s wonderful, fresh breakfasts becomes the third option for evening dining. Serving international cuisine, including a dedicated plant-based buffet, to be enjoyed overlooking the tranquil Indian Ocean.

Private beach dining, al fresco under the stars is also encouraged, allowing guests to create once-in-a-lifetime memories in a romantic setting second to none, enjoying signature lobster and Wagyu beef created by a personal Chef. The seductively lit Coco Bar is directly on the beach with al fresco decking overlooking a glimmering pool and lagoon and includes a comprehensive shisha selection.

Hurawalhi Island Resort is situated in the Lhaviyani Atoll, just a 40-minute seaplane flight from Male. A 15 and over adults-only concept, Hurawalhi is home to 90 villas (60 Ocean Villas and 30 Beach Villas). The over water Duniye Spa uses only organic and chemical free products. Water sports offering include PADI 5* diving, a water sports center, diving sites, and snorkeling. The island is a nesting site for Green Turtles and working with Manta Trust will ensure their protection and education of guests.

Soneva Fushi’s new plant-based restaurant, Shades of Green

Soneva Fushi Shades of Green

Offering plant-based plot to plate dining in the Maldives, Shades of Green is comprised of Maldivian and Southeast Asian cuisine with Nordic cooking techniques. Shades of Green will serve fresh, organic, and local produce while also being a climate conscious choice for diners, in keeping with Soneva’s strong sustainability values and practices.

Each menu has six courses with dishes falling under: cleansing, crispy, raw, grain, fire and sweet. The concept places the fresh produce grown at the resort at the centre of the evening alongside the stunning natural setting.

The chef behind the restaurant, Carsten Kyster (from Denmark) honed his skills working with Jamie Oliver at the River Café and Peter Gordon at The Sugar Club in London before looking to the Maldives to create his dining concept.

Indeed, Soneva Fushi resort, best known for being the originator of barefoot luxury, has undergone extensive work recently to cement its position as a sustainable yet dynamic destination for foodies from across the globe seeking luxurious yet lasting experiences. With an impressive roster of intentional chefs taking residencies at Once Upon a Table, the overwater chefs table, the resort is also home to Out of the Blue – a  two-storey overwater structure that houses five new dining experiences – so there is plenty for guests to experience and explore.

At Shades of Green, the evening begins for guests at 18:30 with a tour of the garden. Diners are invited to pick, feel, taste and smell the ingredients ahead of the meal and discover amuse bouches hidden among the greenery.

After foraging, guests gather around the fire pit for the first course, before being seated beneath the pergola and fruit trees for the remainder of the dining experience. It’s plot to plate dining within a desert island setting.

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