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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