The latest dining destination, "Out of the Blue," has opened at Soneva Fushi in the Maldives. The two-story overwater structure houses five brand-new dining experiences, from intimate settings accommodating just five guests to more casual shared al fresco dining areas. This new opening is part of Soneva's ongoing Festival of Color, celebrating a variety of new experiences and offerings each month across Soneva's resorts.
The central part of the new dining destination is the all-day dining area Out of the Blue, which seats up to 50 guests and offers a variety of options, including pizza, salad, grilled meats and seafood. The space includes the following dining areas: "So Hot," showcasing a tandoor oven, robata grill, Josper grill and pizza oven; "So Chilled," including Soneva's chocolate and ice cream parlors; "So Fresh," the first overwater organic greenhouse in the Maldives; and "So Cheesy," the resort's specialty cheese room. The new dining destination will also include:
Once Upon a Table
Famous names in the culinary world will be hosting exclusive dinners at Once Upon a Table, which is only open on select evenings of the week. The horseshoe-shaped table accommodates up to eight guests for intimate dining experiences with some of the best chefs in the world. The upcoming lineup includes 30 of the world's top chefs, with a host of Michelin-starred chefs as well as chefs from San Pellegrino's Top 100 list. Once Upon a Table has no menu, so guests receive a unique experience each time.
So Hands On
So Hands On is the dedicated sushi counter, seating just five diners for lunch and dinner on select days of the week. Guest chefs include renowned sushi chefs, notably Chef Kenji Gyoten, who will be taking over for the month of August. He is the youngest three Michelin-starred chef in Japan, and one of only four three-starred sushi chefs in the world. During the rest of the year, Chef Akira Koba, will be running the table.
Soneva Fushi opens its first Teppanyaki table with So Bespoke, an open-air restaurant with views of the Baa Atoll. Chef Katushiro To, a famous Teppanyaki chef from Japan, will be grilling and barbecuing year-round for eight guests, open for lunch and dinner on select days of the week.
Modern Chinese & Japanese Kitchens
The Chinese Kitchen will be serving modern Chinese cuisine, while the Modern Japanese Kitchen, run by Soneva Fushi's Chef Nikki, is set to serve sashimi, torched wagyu, black cod and other Japanese favorites, all with a contemporary twist. Both outlets are open for lunch and dinner on select days of the week and offer a selection of 250 wine magnums, as well as a large selection of sakes and wines by the glass.
The Bar and Cellar
Guests can choose from a beverage encyclopedia at the Bar and Cellar, which includes a selection of 200 high-end wines by the glass. A wide 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 and Cellar seats 30 guests.