New Menu At The Iconic Lighthouse Restaurant And Cayenne’s New Grill House Concept Add To Baros Maldives’ Incredible Dining Experiences

0
25

Baros is well-known for its exquisite dining experiences ranging from gourmet picnics on deserted sandbanks, romantic dinners aboard traditional Dhoni sailing boats and bubbly breakfasts on the piano deck. Now, Baros’ gourmet offerings have become even more elaborate with the introduction of new à la carte and degustation menus at the iconic Lighthouse Restaurant, and reimagined sophisticated grill house dining at Cayenne.

Foodies can indulge in modern fine dining at The Lighthouse Restaurant, a statement architectural destination perfectly positioned over the crystal-clear turquoise lagoon waters and fashioned after the lateen-sails of a Dhoni. Here, Chef de Cuisine Pasindu has created an exciting new à la carte menu and introduced two bold degustation menus.

.

Highlights of the ‘Discover’ degustation menu include a Foie Gras entrée – nori poached duck liver with pistachio, cacao, fruit gastrique, brioche and acai berry; the Prawn Carabineros and pan seared Kobe are inspired main course dishes. A focal feature of the ‘Experience’ degustation menu is the goat cheese mousse and textures of fresh fruit entrée, followed by a series of dishes sure to tantalise taste buds. All courses are served with perfectly paired grape.

A highlight of the à la carte ‘ocean’ selection is the Mahi Mahi dish –pan-seared dorado served with beluga lentils, cauliflower, beetroot and pineapple vierge and finished off with an umami fish emulsion and spiced coconut cream. For the ultimate ‘farm’ experience, the Iberico Pluma is marinated with Hawaii black salt and buttered toast and is served with beluga lentil risotto and finished with verde blu di buffalo cheese, celeriac textures and a tasty barbeque and kombu jus.

One of the biggest transformations to Baros’ vibrant dining scene is the new Cayenne Grill dining concept with a sophisticated menu inspired by the Maldives’s fiery sunsets. Cluster Executive Chef, Ken Gundu, has created a whole new dining concept where every dish has an element of grilling – infusing meat, seafood, chicken and plant-based dishes with a perfectly balanced smoky flavour and melt-in-your-mouth succulence.

“It’s a smart evolution of Cayenne’s cuisine, keeping the emphasis on premium cut meats and authentic grill house specials. We wanted to create the ultimate grill house experience to match Cayenne’s mesmerising views and ambience,” says Shijah Ibrahim, General Manager.

The new Cayenne Grill offers an impressive selection of dry aged steaks ranging from Wagyu Beef Tenderloin to Black Angus Beef Striploin and a superior selection of the freshest seafood, including Yellowfin Tuna, Seabass and Jumbo Prawns. Share the signature 1.2kg dry aged Tomahawk Wagyu Steak, or indulge in the Pan Seared Scallops with Green Apples, Celery Juice, and Salmon Caviar.

Set within an open sided thatched pavilion perched over the lagoon, Cayenne Grill inspires guests with its spellbinding ocean views. There is something for everyone to enjoy on the menu ranging from superb appetisers and soups to premium oysters – as well as a wealth of inspired vegetarian dishes that will have guests coming back for more.

LEAVE A REPLY

Please enter your comment!
Please enter your name here