Baros Maldives’ The Lighthouse Restaurant Offers an Exciting Ocean Degustation Menu by Executive Chef Ken Gundu


Maldives
Travel
PUBLISHED January 31, 2022 | updated January 31, 2022 01:58

At Baros Maldives, gourmands can look forward to a host of swoon-worthy dining experiences – picnics on deserted island sandbanks, romantic dinner cruises on a traditional dhoni sailboat and alfresco dining on the circular timber terrace of the over-water The Lighthouse Restaurant. 

Foodies with summer vacation trips in mind, should take this opportunity to discover the Maldives’ most seminal restaurant perfectly positioned in a turquoise lagoon and fashioned after the lateen-sails of a traditional dhoni boat. Candlelight and hurricane lanterns dramatize the navy moonlit sky. Tables set right on the edge of the deck, seconds away from being tossed in the ocean, reflect Executive Chef Gundu’s bold and daring tasting dishes. 

Executive Chef Gundu’s finely crafted five-course tasting menu, which heroes’ seafood and opens the mind to new tastes and textures, starts with freshly shucked Fine de Claire Oysters served with a red wine vinaigrette. Less fleshy than most oysters, these delectably sweet and fruity oysters taste divine on the palate. Montelliana N.V. Prosecco from Treviso, Veneto is a lively accompanying aperitif sparkling wine. 

The second course of sweet and buttery Seared Sea Scallops is smartly paired with creamy cauliflower purée, onion, and aromatic wild coriander cress, impeccably complemented by a 2019 Shiraz Rosé from Lutzville Vineyards which is found on the banks of the Olifants River on the west coast of South Africa. 

The third course is Lobster baked in saffron puff pastry served with mushroom duxelle and sauce américaine and accompanied by 2018 Lutzville Chardonnay – pure Chardonnay citrus fruits shine through with notes of soft orange blossom and a long crisp green apple finish. 

The fourth course is grilled Yellowfin Tuna “Rossini” with pan fried duck Foie Gras, potato and parsley cake, truffle sautéed spinach and a shiraz and shallot beurre rouge sauce. Paired with a 2018 Boekenhoutskloof Porcupine Ridge Syrah from the Swartland region of South Africa. The Syrah’s strong hints of blackberry are a perfect accompaniment to the dish. 

The fifth course is a fiery Asian Fruits dessert – tropical fruits flambéed in spiced rum flavoured with ginger, cinnamon, cloves and vanilla is served with creamy mango yoghurt ice-cream.  The dessert is paired with Petalo Vino Dell’ Amore Spumante Asti Moscato from Veneto, Italy, which adds sparkle to the tropical dessert. 

Baros invites guests to experience culinary fine dining at The Lighthouse Restaurant. To book your seat, get in touch with the resort team at reservations@baros.com 

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