Soneva Fushi announces the grand opening of its new dining destination: Out of the Blue

The two-storey overwater structure houses 5 brand-new dining experiences.

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Soneva has launched Out of the Blue, its latest dining destination at Soneva Fushi. The two-storey overwater structure houses 5 brand-new dining experiences, from intimate settings of just 5 diners presided over by world-famous chefs to large al fresco shared dining areas. The new launch forms part of Soneva’s Festival of Colour, where a different activity is celebrated each month across Soneva’s resorts.

Central to this new dining outlet is the eponymous 50-seater, all-day dining area, Out of the Blue, which hosts a number of different kitchens offering international dishes such as pizza, salad, grilled meats and seafood. This space shares a seating area with the Chinese and modern Japanese kitchens and lets guests choose between sitting under cover or on the open deck. Here guests will also find So Hot, which includes the Tandoor Oven, Robata Grill, Josper Grill, Pizza Oven and So Chilled, the chocolate and ice-cream parlour. So Fresh is the first overwater organic greenhouse in the Maldives, where guests can hand-pick the ingredients they wish to have in their salad. Soneva Fushi’s cheese room, So Cheesy, is also part of the offerings.

Some of the most famous names in the culinary world will be hosting dinners at Once Upon a Table, only open for dinner. The unusual horseshoe-shaped table seats a mere 8 diners for up-close and personal dining experiences with Michelin-starred chefs and chefs from San Pellegrino’s Top 100 list. Included in this line-up are more than 30 of the world’s top chefs. Once Upon a Table has no menu, meaning dinners are always a surprise.

So Hands On is the dedicated sushi counter, seating 5 diners for lunch and dinner. This outlet will see some of the world’s best sushi chefs visiting it throughout the year, notably chef Kenji Gyoten, who is cooking in August at So Hands On. He is the youngest three-Michelin-starred chef in Japan and one of the 4 three-starred sushi chefs in the world. During the rest of the year, chef Akira Koba, a highly trained sushi chef, will be running the table.

Soneva Fushi opens its first Teppanyaki table with So Bespoke, an open-air restaurant with western views of the Baa Atoll. Chef Katushiro To, a famous Teppanyaki chef from Japan, will be grilling and barbecuing year-round for just 8 diners, for lunch and dinner.

The Chinese Kitchen will be serving modern Chinese cuisine. The Modern Japanese Kitchen, run by Soneva Fushi’s Chef Nikki, is set to serve delicacies such as modern sashimi, torched wagyu, black cod and other Japanese favourites, all with a contemporary twist. Both of these outlets are open for lunch and come with a wine selection of 250 varieties of magnums, as well as a large selection of sakes and wines by the glass.

Finally, the Bar & Cellar is where guests can choose from the extensive beverage encyclopaedia, which includes a selection of 200 high-end wines by the glass. A selection of beers, spirits and cocktails will also be on offer, as well as freshly squeezed juices and specialty teas and coffees. Open all day, every day, the Bar & Cellar seats 30.

Soneva Fushi’s Out of the Blue is set to further expand upon the resorts already extensive dining options, visiting chefs from around the world will be showcasing their culinary skills and creations for guests year round as part of Soneva’s Festival of Colour.

In February, Soneva launched its first-ever year-long campaign known as a ‘Festival of Colour’ to celebrate the diverse array of guest activities and experiences on offer this year. Soneva has confirmed a huge line-up of visiting experts, including chefs, authors, wine producers, world-champion free-divers, astronomers, artists, wellness practitioners, tennis coaches and more at all resorts. Soneva’s Festival of Colour runs from February 2018 to February 2019.

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