Dining by Design
Private Dining at a Maldives Resort.
Follow the torches to an intimate table setting for two underneath a canopy of stars or a private faree tent. Dig your toes into the sand, as fresh-grilled lobster is served on your dugout table by your personal chef. Savour a wine tasting session by the lagoon amongst friends, or set sail for the day to a deserted island to enjoy the catch of the day. On land, at sea, explore magical bespoke experiences brought to you by Anantara.
Advance reservations required.
- Flavours of the World
SIGNATURE SEAFOOD DINNER
A platter of freshly shucked oysters on ice with lemons, vinaigrette and layered pumpernickel bread; yellowfin tuna tartare with shallots, hints of Maldivian chilli and avocado; and slow-poached king prawns in cocktail sauce.
A mini-barbeque of seared diver scallops, flame-grilled scampi, garlic- and ginger-perfumed king prawns, local lobster grilled with garlic butter, and Maldivian spice-rubbed snapper fillet accompanied by dressings and sauces, tossed mixed salad, jasmine rice and roast heirloom baby vegetables.
Local tuna curry served with papadum, chutneys and coconut sambal.
Barbequed pineapple with vanilla beans and mascarpone cream.
SURF AND TURF
A platter of Niçoise-style salad with potatoes, fine beans, onions,
Kalamata olives, heirloom tomatoes and grilled octopus; San Daniele prosciutto with fresh figs; and grilled watermelon, mint, and feta salad with lemon and EV olive oil.
A mini-barbeque of Australian Black Angus fillet, Saltbush lamb chops, garlic-marinated calamari steaks, locally caught yellowfin tuna, king prawns and blue swimmer crab accompanied by dressings and sauces, tossed mixed salad, jasmine rice and roast heirloom baby vegetables.
Mango clafoutis with vanilla ice-cream.
A VEGETARIAN SURPRISE
A platter of grilled polenta, fig, and rocket salad with EV olive oil and aged balsamic; salad of couscous, pumpkin, dried apricots, sultanas, and saffron-honey dressing; and stacks of buffalo mozzarella, home-grown basil and heirloom tomatoes.
A mini-barbeque of white asparagus cooked sous vide and finished on the charcoal grill; homemade pumpkin ravioli on roast heirloom carrots; baked potato with rich sour cream, chopped spring onions and crisp garlic flakes; and portobello mushroom with fine herbs, Mediterranean vegetables and raclette cheese.
Caramel roast peaches with white chocolate mousse, blueberries, and star anise jus.