Eat underneath the sea's surface or roosted over water? Crab Sebastian may have had something as a top priority when he said that life is better submerged - at any rate with regards to Gourmet suppers under the sea's waves. The Anantara has faith in stand-out encounters. Furthermore, at SEA, maybe one of the solitary submerged cafés on the planet with an honor winning wine basement, your tasting venture happens in the most strange of settings. In the event that you need to tick off the "what not to miss in the Maldives" to spoil yourself with the unbelievable tasting menu, at that point the world's first submerged eatery with a wine basement ought to be your fantasy.
Also, this isn't only The Sea café where you will eat - these are the flawless turquoise waters of the Indian Ocean that touch the shores of the private island in Baa Atoll in the Maldives, which is home to perhaps the most lavish retreats on earth, Anantara Kihavah Maldives Villas.
The Maldives has for some time been a top notch location for extravagance travel, yet the nation doesn't quiet down in its part on the world the travel industry scene, it actually offers a-list experience that has no equivalent. One of them is the mark Sea Restaurant in Anantara Kihavah Maldives Villas and indeed it is the primary submerged café in the entire world with a wine basement. Here you can feast on the most lovely dishes, while a comedian fishes looks at you through thick glass and drink well known fine wines, while reef sharks skim suddenly profundities.
It is hard to portray the strange experience of remaining inside an aquarium - just you are not the person who looks at the examples; they think about you. You are an example. Eventually, you dove into your region. This is somewhat because of the eatery's personal size - just 30 spots and a comfortable inside, where everybody feels like in a mysterious refuge. With agreeable tables joined to glass dividers, every individual table grabs a chair in the first line in quite a while private submerged theater.
The food ought to be really staggering to redirect your consideration from the incredible scenes, however the culinary experts at Sea have painstakingly made an amazing menu that draws your consideration without being occupied by the sights of the marine life. You can pick a four-course tasting menu or, in the event that you have a blue whale hunger, you can arrange seven connoisseur dishes. The excellence of the little menu is that it isn't introduced - you can basically pick the four dishes that most stimulate your taste.
Since certain visitors are wanting to go swimming in the first part of the day, it's ideal to stop on four plates - no more - with the expansion of wine, obviously. Be that as it may, in The Sea standard café, four servings won't ever be so colossal, and you will be given a great entertaining bundle of mouth-watering pieces, one of which is unadulterated tomato consum, slender however bundled in flavor, joined by cut ??quail egg on diapermice. These little treats will encourage your preferences like small fluorescent fish playing over a reef, causing you to notice the plates before you.
Our first dish gets together: a newly captured emblem of a Maldivian stone lobster presented with youthful caramelized natural vegetables. The gigantic balance of the lobster tail flabbergasts us with its size, and it is clouded by the gleaming coral emulsion - the pungent, however sleek, labial impact of the caviar is addictive. The taste is sweet and delicious, while still light enough to invite the following dish.
At that point comes a plate with Saint-Jacques scallops - an immense circle of meaty scallops stewed in beetroot juice, with matured vinegar Banyuls, which gives it an incredible caramel flavor. The scallop essentially vanishes in your mouth, it is so flawlessly arranged, and purple potato dumplings with dispersed gems of ocean salt, balance the pleasantness. Food doesn't beat Sauvignon Blanc Life from Stone, South Africa - the minerality of rock, tropical energy natural product blast and citrus ling, making a completely adjusted blend.
Likewise tasty as Foie Gras and the prepared variant of ocean bream, we leave them both for the pure breed Japanese primary course Miyazaki Wagyu ... Moves Royce from meat. It meets all assumptions - smooth delicate, leaving a slick iron tongue on the taste buds. Joined with Italian wine Tignanello, with traces of red natural products, rosemary, licorice and chocolate, it gives a striking blend.
Notwithstanding how full you will be, you need to leave space for dessert, since Praline Chocolate Sphere is just about as noteworthy as it looks - and it looks very great. A chunk of solidified chocolate is put in a sugar home, just with the goal that everything disintegrates before our eyes when warm fudge pours on it. This is a feast of a few surfaces that meet up to make an alluring eating experience. A liberal finale for an incredible tasting menu.
Entrancing food becomes remarkable gratitude to the consistent 'amazing' and 'ohm' towards the ocean life passing by you - watching the shark skim a couple of inches while you make the most of your final gasp of wine - this is the thing that will remain always in the recollections - what others eateries might dare to dream to impersonate.
At the point when you take a gander at the turquoise sea from the Anantara Kihavah breakwater, it is not difficult to believe that you are encountering the encapsulation of extravagance. However, stand by until you get under the surface - on the grounds that the food in the Sea takes things to a totally unique level.
Normally anticipate excessive costs for experience of this sort. Breakfast at The Sea costs $ 200/individual, a 7-course tasting menu - $ 345/individual; 4 courses - $ 295/individual. For wine, in addition to another 145-195 US dollars
Breakfast: 8.30 am – 10.30 pm (accessible upon demand)
Lunch: 12.00 early afternoon – 2.00 pm
Supper: 6.30 pm – 10.30 pm
telephone: +960 660 1020