Set Off On a Culinary Adventure with Baros’ New Delectable Menus and Elaborated Dining Experiences
Saturday 23rd of July 2022
Gourmet picnics on sandbanks of a deserted island, romantic Dhoni dinner cruises, and champagne breakfasts on the piano deck are just a few of the exquisite dining experiences available in Baros. With the addition of sophisticated grill house dining at Cayenne and a new à la carte menu with two new degustation menus at the venerable Lighthouse Restaurant, Baros' dining experiences have now become even more elaborate.
Modern fine dining can be enjoyed at the overwater The Lighthouse Restaurant, which is designed to resemble the lateen sails of a traditional dhoni sailing vessel and is perfectly situated in the turquoise lagoon.
Two new daring degustation menus and an intriguing new à la carte menu have been created by Chef Pasindu, Chef de Cuisine at The Lighthouse Restaurant. The Foie Gras entrée—nori poached duck liver with pistachio, cacao, fruit gastrique, brioche, and acai berry—is a standout on the "Discover" degustation menu. It is paired with South Australian Yalumba Y Series Chardonnay 2020.
The main course dishes, Kobe pan seared and Prawn Carabineros, are both creative. The mildly charred prawns, served with roasted sweet potato, seasonal baby vegetables, and a hot mango chutney bisque, are sure to please your guests. The wine pairing is "M de Minuty" 2020 Rosé from the French Côtes de Provence. The Kanonkop Kadette Cape Blend 2019 from Stellenbosch, South Africa, is a perfect match for the Kobe, which is served with potato and truffle puree, seasonal baby vegetables, crispy kale, and a barbecue Jack Daniel jus.
The goat cheese mousse and textures of fresh fruit entrée are a highlight of the "experience" degustation menu and are paired with a Sileni Estates Cellar Selection Sauvignon Blanc 2021 from Marlborough, New Zealand.
The Mahi Mahi dish, which is pan-seared dorado served with beluga lentils, cauliflower textures, beetroot, and pineapple vierge and finished with an umami fish emulsion and spiced coconut cream, is a standout among the à la carte "Ocean" options. The Iberico Pluma (pork loin), which is served with beluga lentil risotto and finished with verde blu di buffalo cheese, celeriac textures, a tasty barbecue, and kombu jus, is marinated with Hawaii black salt and buttered toast for the ultimate "farm" experience.
The introduction of the sophisticated grill menu at the new Cayenne Grill restaurant concept, which was inspired by the fiery sunsets in the Maldives, is one of the biggest changes to Baros's lively dining scene.
In order to give meat, seafood, chicken, and plant-based dishes a perfectly balanced smoky flavor and melt-in-your-mouth succulence, Cluster Executive Chef Ken Gundu has developed an entirely new dining concept.
“It’s a smart evolution of Cayenne’s cuisine, keeping the emphasis on premium cut meats and authentic grill house specials. We wanted to create the ultimate grill house experience to match Cayenne’s mesmerising views and ambience,” sharing his enthusiasm over the couse is Mr Shijah Ibrahim, the General Manager of Baros Maldives.
The new Cayenne Grill offers a superior selection of the freshest seafood, including Yellowfin Tuna, Seabass, and Jumbo Prawns, as well as an impressive selection of dry aged steaks, ranging from Wagyu Beef Tenderloin to Black Angus Beef Striploin.
Distribute the signature Dry aged Tomahawk Wagyu steak, 1.2 kg. The slow-roasted baby chicken with forest mushrooms served with a natural jus is flavorful and delicious, as is the pan-seared scallops with green apples, celery juice, and salmon caviar.
Visitors are inspired by the breathtaking ocean views at Cayenne Grill, which is housed in an open-sided thatched pavilion perched over the lagoon. On the menu, which features everything from outstanding appetizers and soups to premium oysters, there is something for everyone to enjoy. Guests will keep coming back for more of the delectable vegetarian tortellini dish, which is served with sweet potato, water chestnut, oven-dried tomatoes, baby spinach, mushroom velouté, and parmesan cheese.
Cayenne Grill aims to provide not only memorable cuisine, but also stands for a truly memorable and multisensory dining experience with its creative wine and cocktail selection.
An award-winning luxury private island resort in the Maldives, The Maldives Icon - Baros is only a 25-minute speedboat ride away from Maldives International Airport. This tropical paradise is home to 75 upscale villas that are surrounded by a world-class house reef, a glittering lagoon, and what seems like an endless powder-soft white beach.
Since welcoming visitors in 1973, Baros has spent decades perfecting its offerings and enhancing its surroundings, turning it into a Maldivian icon. Baros is a resort that has won awards and is a part of Small Luxury Hotels Of The World. It is renowned for its genuine spirit, legendary service, exceptional comfort, and understated elegance.