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Velaa Private Island Plates up New Menu focused on Organic and Local Maldivian Ingredients

April 6, 2016 Luxury Hotels No Comments Email Email

There are many reasons to visit this unique luxury retreat in the Maldives, including the exceptional service that goes beyond traditional resorts, world-class water sports and once-in-a-lifetime experiences such as the island’s private submarine and one of the finest wine cellars in the Indian Ocean archipelago.

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But for the gastronome, the dining options alone make it a must-visit destination. With a twist on modern European cuisine, the signature over-water restaurant Aragu, which means “Essence “in the local language – Dhivehi, has launched a menu that focuses on the sustainable and organic.

The exclusive new menu combines passion for culinary art with a commitment to sustainability, where thoughtfully selected, organic produce from around the world and local Maldivian ingredients are used to underline the menu’s authentic and balanced approach. Inspired by Sri Lankan Chef Gaushan de Silva, the new dishes are backed by his classic European techniques and 20 years of experience, promising luxury cuisine through a variety of contemporary creations.

Menu highlights using local ingredients include The Local Reef Fish of the Day, which ensures the freshest catch cooked andwrapped in a crunchy pine nut crust, served with anchovy garlic cream and braised salsify, a flavoursome root vegetable. Also, the A-Grade Local Yellow Fin Tuna, using top quality tuna from local waters, served with roasted eggplant caviar, tomato confit and bergamot.

Additional dishes that use premium organic produce sourced worldwide are the Guinea Fowl dish, which comprises of a French-style poached and seared breast, with celeriac mash, organic chanterelle mushrooms and turkey jus. The Pluma Iberica uses organic iberica pork pluma; where the melt-in-your-mouth pork is char-grilled and served with a fennel & orange sauce and black garlic. The line caught Dutch halibut has been caught using the sustainable traditional fishing method of hook and line for the Russian Caviar entrée, complemented by the Sevruga caviar and opulent champagne sauce.

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Aragu offer a Five Elements Discovery Menu at the restaurant on Wednesdays, Chef Gaushan explains “This special dinner includes contrasting sensations with surprising tastes and presentations to really enhance the dishes and heighten the overall experience.” These contrasting sensations include Duck Foie Gras, which is sliced and lightly smoked with velvety Tahitian vanilla and a tangy peach and citrus puree to cut through the richness and 32 Months Matured Parmesan,createdwith burnt shallots and a matured parmesan cream for a rich mellow flavor combination, brightened up with caramelized onion and fresh dill oil.

The àla carte menu also offers a range of mouthwatering items, including appetisers “To Begin” the meal, along with the “Main Events” and “Sweet Sensations” to finish. Chef Gaushan adds “All of the dishes use high quality ingredients from all corners of the globe, but we have incorporated the best from local sources too. By doing this, Aragu’s new menu balances its core philosophy for sustainable food that is still inherently luxurious.”

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