Soneva Fushi Introduces Their New Seasonal Menus At Shades Of Green

Tuesday 13th of July 2021

Soneva resorts focus on organic, plant-based dining as part of their 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.

Complimenting this, Shades of Green has revealed their new seasonal selection of new menus.

The five new menus by Danish chef Carsten Kyster are based on the vibrant colors of freshly picked produce: Purple, Yellow, Orange, Red and Green. They fuse the flavors 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 colorful 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.

The menu highlights;

Purple menu’s 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; Raw pumpkin, orange beetroots, almond ricotta, leek ash, finger lime, garden flowers, carrot chips and herb soya on the Orange menu;

Yellow menu’s Grain course, with triple-cooked carrot, fermented black garlic, Maldivian curry, coconut sour cream, black truffle and Japanese spring onions; 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,

Red menu’s Sweets, with chocolate, beetroots, almond cake, porridge ice cream, raw sun choke, caramelized ginger and garden herbs.