Go back to the enewsletter One of the worlds fine

first_imgGo back to the enewsletterOne of the world’s finest destinations for gastronomy, Velaa Private Island’s signature restaurant Aragu introduces a new, personalised approach to gourmet cuisine – tasting menus based on personal preference – an ingenious new culinary concept under the spectacular leadership of award-winning, Chef Gaushan de Silva.Aragu Restaurant & Cru LoungeOffering contemporary European cuisine with an Asian twist, diners at Aragu (or ‘essence’ in the local Dhivehi language) on the Noonu Atoll in the Maldives will now have the opportunity to create their own personalised tasting menus. Combining passion for culinary art with awareness and sustainability, each day begins with the arrival of carefully selected ingredients from Chef Gaushan’s exceptional network of suppliers. Diners then select from a simple list of ingredients and wait for the magic to begin.Japanese Saga A5 TenderloinHaving worked with some of the most notable Michelin-starred restaurants in Europe including Noma, Le Domaine de Capelongue – Maisons Edouard (alongside Edgar Loubet, a two-star Michelin Chef), San Auberge de Noves (alongside one-star Michelin Chef Robert Lalleman) and as the Private House Chef to the Royal Family at the Royal Palace in Jordan, Chef Gaushan brings a wealth of experience to the taste of Velaa Private Island.Tasting menus may start off with Gillardeau oysters and gourmet house caviar complimented by matured fine seasonal cheeses and black truffle. Other tailor-made dishes that feature as part of this truly sublime new menu include Japanese bluefin tuna, Maldivian lobster or Anjou pigeon – all artfully presented against a dazzling ocean backdrop.Chef Gaushan explains, ‘I like to surprise my guests with flavour combinations they have never experienced before and perhaps they have not even imagined are possible. This new concept at Aragu blends the finest produce with exquisite gastronomy and the level of clientele we have on Velaa expect no less than the very best. Hence, we use the best quality ingredients from all corners of the globe.’Maldivian LobsterWith an ever-unfolding portfolio of dishes also comes the largest selection of Romanée-Conti as part of one of the biggest wine collections in the Maldives. To complement the refined cuisine of Aragu, Food and Beverage Director Ibrahim Waheed has curated the 800-bin wine list. With his team, he offers a knowledgeable and tailor-made service for an extensive and constantly evolving selection. With a background of experiences refined at Raffles Singapore, Fregate Island in Seychelles and Alain Ducasse au Plaza Atheìneìe in Paris, Ibrahim Waheed’s in-depth knowledge caters to the world’s most elite.To complete the picture, this thrilling expression of culinary craft plays out in truly elegant and sophisticated surrounds, with diners invited to relax and gaze out across a seemingly endless ocean horizon.To book your ultimate escape of luxury solitude, please visit: www.velaaprivateisland.comGo back to the enewsletterlast_img