One&Only Reethi Rah partners with Acclaimed Bentley Restaurant Group to launch Botanica by Brent Savage

PUBLISHED January 29, 2020

One&Only Reethi Rah, the ultra-luxury, all-villa resort set on one of the largest private islands in the Maldives, has launched Botanica by Brent Savage in partnership with the renowned Bentley Restaurant Group from Australia.

The atmospheric, outdoor restaurant heroes outdoor cooking with garden-grown, fresh ingredients. Following the successful pop-up of their innovative plant-based restaurant Yellow at the resort in October 2018, this will be the Bentley Groups fifth restaurant. The menu is curated by Chef Brent Savage, renowned for his original vegetarian and contemporary cuisine, while sommelier Nick Hildebrandt oversees the extensive wine list.

An array of dining choices awaits guests at One&Only Reethi Rah, with seven diverse restaurants to discover. Serving natural, sustainably sourced cuisine in the magical surroundings of the Chefs Garden, Botanica provides an enchanting setting to complement Chef Brents inspired dishes. Guests can choose to dine in the candle-lit al fresco potager amidst the fresh vegetables and herbs or surrounded by hundreds of coloured blooms in the Orchid House.

"We are thrilled to partner with the Bentley Group to bring their innovative cuisine to Botanica. At One&Only Reethi Rah, we offer our guests an array of contemporary world-class dining experiences and this exciting collaboration further elevates Botanicas bespoke offering," commented Jan B. Tibaldi, General Manager, One&Only Reethi Rah.

Botanica by Brent Savage is a natural continuation of the successful partnership between One&Only Reethi Rah and the Bentley Restaurant Group. Following his first visit in 2018 and after spending time with the Botanica team at the resort, Savage was inspired by the natural produce available and elemental, open-fire cuisine at Botanica.

The new menu will showcase fresh and rare ingredients highlighted in dishes such as wild, hand-caught Maldivian Rock Lobster, Pickled Wakame, Buttermilk, Sea Succulents and Finger Lime. Many of the ingredients are gathered from the restaurants abundant vegetable and herb gardens, whilst fish are sustainably sourced from local fishermen wherever possible, including lobster, octopus and reef fish. Dishes are flame cooked on the open-air charcoal barbeque which gives them a distinctive flavour.

"Botanica is a really exciting place to cook - I love that the restaurant is in the middle of the island, the space has a jungle-like feel as it is surrounded by established organic vegetable and herb gardens which supply produce that we integrate in the menu," said Chef Brent Savage.

 "I am looking forward to working closely with the in-house gardeners to grow more varieties of vegetables to showcase at Botanica."

The Bentley Group is co-owned by Brent Savage and Nick Hildebrandt, who together run award-winning Sydney venues Bentley Restaurant & Bar, Monopole, Yellow, and Cirrus. One of Australias most respected and influential chefs, Brent has a reputation for exciting, cutting-edge food, clever technique and a unique mastery of flavour and texture. 


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