This plant-based dining experience is set within Soneva Fushi’s organic island gardens, taking diners on an immersive culinary journey that ignites all the senses.
The five new menus by Danish chef, Carsten Kyster, are based on the vibrant colours of freshly picked produce: Purple, Yellow, Orange, Red and Green. They fuse the flavours and fragrant spices of Maldivian and South-east Asian cuisine with Chef Kyster’s Nordic heritage, 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.
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. A focus on organic, plant-based dining is part of our SLOW LIFE philosophy, which champions holistic wellbeing and a healthier, more sustainable way of living. Red meat has been almost completely removed from all our menus across our resorts in the Maldives and Thailand, and the use of dairy products and refined sugars and flours has been significantly reduced.