Shades of Green

Soneva FushiInternationalPlant Based 

Shades of Green

Surrounded by the vibrant colours and heady scents that fill the air, the entirely plant-based Shades of Green is set within Soneva Fushi’s organic island gardens, taking diners on an immersive culinary journey that ignites all the senses.

The colourful, rotating bistro menu by Danish chef Carsten Kyster fuses the flavours and fragrant spices of the Maldives and Southeast Asia. Each menu is designed for sharing and features six simple yet innovative dishes that showcase the finest seasonal vegetables, salads, fruit and herbs cultivated at Soneva Fushi.

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 of 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.

 

Organic Gardens

Open for dinner on Monday, Wednesday, Thursday, Friday and Sunday from 19:00 onwards. Garden Tours begin at 18:30 (reservations required).

Shades of Green Menu

*Kindly note that our menu at Shades of Green is based on seasonal availability and may undergo periodic alterations.

 

Menu Highlights

Guests are invited to discover more about the ingredients featured on the Shades of Green menu during a pre-dinner tour of Soneva Fushi’s Organic Gardens.

Beetroots tartar with burnt cucumber/aubergine, roasted raw rice, cashew, lime leaf, chilli and freshwater sauce.  

1 / 4

Shiso leaf, burnt artichoke, coconut yougurt, kombu seaweed sago chips 

2 / 4

Beluga lentils caviar cooked in dashi with wakame, oat crème fraiche, garden herbs and seeded bread.  

3 / 4

Crispy Jerusalem artichoke in tempura yuzu kosho, Maldivian spinach, palmheart pure, curry leaf and spinach vinegar powder 

4 / 4

Meet Chef Carsten Kyster

Hailing from Denmark, Chef Carsten has worked and travelled across Southeast Asia over the last 20 years, creating a series of Nordic and European menu concepts using local Asian ingredients. Throughout his career, he has worked on an international scale as a chef, including alongside Jamie Oliver at the River Café and Peter Gordon at The Sugar Club in London. When he is not in the kitchen, Chef Carsten also works as a food and travel writer, a creative food consultant and a food stylist.

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