Outrigger Konotta Maldives unveils dining options



The Outrigger Konotta Maldives Resort has unveiled its menus ahead of the resort officially opening on 1 August 2015.

“Our concept is to offer guests a holiday-defining dining experience with exquisite menu offerings from the Indian Ocean as well as international signature dishes prepared and presented in an uncomplicated yet sophisticated way,” says Jed Archdeacon, Executive Chef and Director of Food & Beverage, at the Outrigger.

The signature breakfast will be salmon and truffle scrambled eggs served with shaved truffle and salmon caviar, with seafood the spotlight of many dishes. Indian Ocean dishes include Maldivian lobster, steamed grouper, baked jobfish and oysters and Peruvian ceviche.

“Our dishes and cocktails celebrate the Indian Ocean, regional and international influences,” says Archdeacon. “Whatever is available locally is featured on our menus: freshly caught line reef fish, yellowfin tuna and lobster. Regional spices, herbs and flavours such as passion fruit, lemongrass and coconut are also recurring themes in our preparation.”

Outrigger Konotta Maldives Resort has four dining outlets: Blue Salt for international and regional dining; poolside dining overlooking the ocean; the Nala Rah teppan and sushi bar; and in-villa dining with the option of a personal chef and butler.

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