Chef Derrick Walles of Soneva Fushi Brought The Flavours Of The Maldives To Mumbai


Maldives
PUBLISHED May 11, 2019

World-leading luxury resort operator Soneva hosted a weekend-long gastronomical journey, crafted by Chef Derrick Walles of Soneva Fushi in the Maldives, at Magazine Street Kitchen, on Friday, May 10 and Saturday, May 11, 2019.

Chef Derrick's 8-course menu at Magazine Street Kitchen  featured his signature Modern European style, complete with an Asian Twist. Non-vegetarian diners began their meal with an amuse bouche of Slow-Cooked Salmon with Lemon Peach; followed by Spanner Crab, wild-caught spanner crab with mango and chives, avocado mousse, yuzu mascarpone and rice crisp. A course of Maldivian Tuna followed, in sashimi-style, with marinated sushi rice and roasted garlic dressing. Diners then enjoyed Foie Gras, sustainable foie gras with brioche crumble, apricot marmalade, and vanilla beurre blanc.


A course of Corn-Fed Chicken, tandoori chicken consommé with butter chicken tortellini, was be followed by Summer Truffle, truffle tagliatelle pasta. Saltbush Lamb, loin of lamb with muhammara, garlic, goat cheese and red wine jus will round out the savoury courses, and the Dessert course will feature Sweet Corn Panna Cotta with caramelised popcorn and coco cookie crumble.

Vegetarians enjoyed an amuse bouche of Vegetable Croquette with Cauliflower Puree; followed by Broken Beet Salad, heirloom beetroot, cashew yogurt, figs, and orange with apple balsamic. Diners were then offered Jerusalem Artichoke, truffle-scented artichoke puree, bake, and pickles with artichoke crisp; Peru Asparagus, with parmesan emulsion; and Vanilla and Parsnip, vanilla-infused parsnip soup with confit tomato and caramelised parsnip. After a course of Pumpkin Two Way, confit pumpkin, pumpkin ragout, wild mushroom and roquette; guests rounded out the meal with the Dessert course, which featured Sweetcorn Panna Cotta with caramelised popcorn and coco cookie crumble.


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