Best fine dining Maldives restaurant

EXPERIENCE A NOVEL TASTING MENU INVOLVING ALL THE SENSES AT THE LIGHTHOUSE RESTAURANT

Baros’ Lighthouse Restaurant, appearing to float on the crystal-clear lagoon, offers stunning panoramic atoll views. At night, the dark navy-blue sky is illuminated by the moon and stars and the mood turns intimate, as it should for a special evening. Brass lanterns provide mottled candlelight and tables are dressed with linen and adorned with gleaming silver and crystal glassware.

Here, epicureans can exercise their gourmet muscles. Executive Chef Ken Gundu presents a sensory gourmet tasting experience with an offering of two Dégustation menus, Lighthouse and Ocean. He creates food that rivals high art and brings diners unique culinary experiences. Read on to find out more about his ‘Lighthouse Dégustation Menu’.

Chef Gundu’s flavour-packed Lighthouse Dégustation Menu begins with Cognac Flambéed Lobster Bisque accompanied by 2018 Fairview La Capra Chenin Blanc from Paarl, South Africa. The second course is Pan Seared Yellowfin Tuna with a fiery umami togarashi marinade and lemongrass infused melon, avocado puree, Bloody Mary jelly, tobiko caviar and ponzu dressing. The accompanying 2017 Sepp Moser Grüner Veltliner Reserve from Austria is an excellent choice when paired with fish.The third course is fried Kataifi Wrapped Tiger Prawns, lime tossed with mizuna, daikon, cucumber, mango, and passionfruit coulis. The sweetness of the tiger prawns is superbly paired with the fresh citrus notes of the 2010 Forrest Dry Riesling from Marlborough, New Zealand.

The fourth course is Crispy Skin Game Duck Breast accompanied by a parsnip purée and baby carrots with a blackberry and Foie Gras jus. Classically paired with 2017 Mommessin Pinot Noir Cuvée Saint Pierre from Burgundy, France – the sharpness and acidity of the pinot noir harmoniously balances the richness of the duck.

The fifth and final course is an Asian inspired dessert Frozen Screwpine (Pandan Leaf) Parfait, papaya lemon sorbet, meringue and marinated fresh berries on a bed of chocolate mint soil and served with passionfruit coulis. The sparkling wine, carefully considered by the sommelier, is Petalo Vino Dell’ Amore Spumante Asti Moscato from Veneto, Italy, adds a flirty fizz to the tropical dessert.

We welcome you to dine in luxury at The Lighthouse Restaurant. Have you booked your seat?  Do get in touch with us at reservations@baros.com