Chef Carsten in Shades of Green yellow menu. Image courtesy of Soneva Fushi
Cleansing hibiscus kombucha, blue potato chips and salted beetroots, and Crispy aubergine, with rouille, blue potatoes, prickly ash vinegar, amaranth, wild garden purslane and sweet basil flower. Have you ever heard of anything so exotic? This delectable dish is on the Purple menu at Soneva Fushi the barefoot luxury resort in the Maldives’ Baa Atoll.
There are a new selection of menus based on the virbrant colours of the fresh produce from the resort’s gardens. Think: Purple, Yellow, Orange, Red and Green. Chef Carsten Kyster has fused the flavours and fragrant spices of Maldivian and South-east Asian cuisine with his own Nordic heritage. The dishes are prepared using traditional techniques such as smoking, salting, fermenting and pickling to let the ingredients shine. Each colourful menu features six courses – Cleansing, Crispy, Raw, Grains, Fire, Sweets – with simple yet innovative dishes that showcase the finest seasonal vegetables, salads, fruit and herbs cultivated at Soneva Fushi.
Chef Carsten’s Shades of Green yellow menu. Image courtesy of Soneva Fushi
Highlights include raw pumpkin, orange beetroots, almond ricotta, leek ash, finger lime, garden flowers, carrot chips and herb soya on the Orange menu. The Yellow menu’s Grain course features triple-cooked carrot, fermented black garlic, Maldivian curry, coconut sour cream, black truffle and Japanese spring onions. It’s fire on the Green menu, with grilled pressed portobello mushroom, pea purée, salted lemons, raw asparagus, ramson flower, shitake, morels krapow and crispy holy basil. And the Red menu is all about sweets, with chocolate, beetroots, almond cake, porridge ice cream, raw sun choke, caramelised ginger and garden herbs.
Chef Carsten’s Shades of Green green menu
Every meal at the restaurant, Shades of Green begins with a tour around Soneva Fushi’s gardens. Surrounded by the vibrant colours and heady scents that fill the air, diners are seated at communal tables to inspire conversation with fellow guests and the Shades of Green chefs while they dine.
Green Garden. Image courtesy of Soneva Fushi and Julia Neeson
A focus on organic, plant-based dining is part of Soneva’s SLOW LIFE philosophy, which champions holistic wellbeing and a healthier, more sustainable way of living. Red meat has been almost completely removed from Soneva menus across its resorts in the Maldives and Thailand, and the use of dairy products and refined sugars and flours has been significantly reduced.
Soneva Fushi. Image courtesy of Soneva Fushi
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