Talk about multi-cultural.
How about a resort operated by a Thai-based hotel group in the Maldives with a restaurant showcasing Japanese-Peruvian cuisine led by a French chef?
Oh, and the Subsix restaurant at Niyama Private Islands Maldives is underwater just to give it another point of difference.
Subsix, named for its spectacular setting 500 metres out to sea and six metres below the surface, has hosted a series of novel experiences, from champagne breakfasts to midnight glow parties, since its launch over a decade ago.
Surrounded by a wall of glass, sun-dappled corals, a rainbow of anemone and butterfly fish, and with the occasional reef shark swimming by, each minute underwater is magical, a truly once-in-a-lifetime experience.
Subsix has just launched a new Nikkei fusion tasting menu that marries "Japanese tradition and precision with Peruvian boldness and artistry".
The five courses showcase local seafood with dishes that include scallop ceviche; wahoo tartare with swirls of avocado and a hint of spice; and buttery cod with crisp asparagus.
The menu has been crafted by executive chef Thierry Vergnault, who trained at the Four Seasons Hotel George V in Paris.
“With a setting as extraordinary as Subsix, nothing less than an extraordinary menu will do”, says Vergnault. “It demands one that intrigues all five senses and excites the palate with every bite. And as with all our restaurants, we take great pride in showcasing fresh, quality ingredients straight from the beautiful waters that surround us.”
One to add to the bucket list, but there are nine restaurants and bars at Niyama in total.
The resort is operated by Bangkok-based Minor Hotels.
Visit niyama.com
No comments:
Post a Comment