A Maldivian inspired menu at one of the world’s most luxurious destinations brings the authentic flavours of the Maldives to life.
Aragu, the signature overwater dining destination at Velaa Private Island, has recently revived its decadent menu to showcase some of the true local flavours of the Maldives and beyond.
From Caviar with Fermented Sweet Potato to Crab with Roasted Coconut Sabayon, Indian-inspired Chapati to Caramelised Banana with Chocolate and Coconut Crumble and Banana Sorbet, the tasting menu allows guests to experience the diverse flavours of the region, from land to sea.
Award-winning Gaushan De Silva, Executive Chef, who has been in the Maldives since 1999 says his personal favourite from the Taste of Maldives set menu, comes from the sea, Tuna Egg Yolk. “It is as locally composed as it possibly can be with yellowfin tuna from the surrounding ocean and a local egg yolk cooked to perfection,” he said.
The restaurant, which recently received much acclaimed recognition when it was nominated the only Maldivian restaurant to make Asia’s top 50 dining destinations for its innovative fusion of European meets Maldivian cuisine, has become a much sought-after destination in the island archipelago.
The local offerings have been a critical part of Chef De Silva’s strategy for the restaurant. He added, “Our guests always ask us what Maldivian cuisine is, so we have created an exciting tasting menu which helps display some of our personal favourite dishes, spices and flavours, which I am constantly updating and adding variations.”
De Silva, who prides himself with choosing only the finest ingredients from around the world, as well as supporting local business and sustainability wherever possible, has big plans for the intimate restaurant, which has a maximum capacity of just 36 diners.
“We are very eager to collaborate with top chefs from around the world,” said De Silva. “Such culinary partnerships not only enable us to offer our guests the opportunity to experience some of the best cuisines but also helps us stay inspired and creative.”
An exclusive four-hands dining experience featuring international Michelin-starred chefs including Denmark-based Brian Mark Hansen, Netherlands-based Alain Alders and German-based Tristan Brandt was previously held at Aragu.
