Known for its eco-chic escapism, Soneva Fushi is a stunning Robinson Crusoe resort with a philosophy centred around luxury, responsibility and sustainability. The island is 100 per cent carbon neutral, has its own solar-power plant and recycling centre, as well as an organic garden filled with fruit, vegetables and herbs, which helps reduce its dependence on imported produce.
This summer, Soneva Fushi has unveiled an innovative, plant-based menu from Danish chef Carsten Kyster at its restaurant, Shades of Green, featuring ingredients solely picked from the organic gardens. The five new menus are based on the vibrant colours of freshly-picked produce − purple, yellow, orange, red and green − fusing flavours and fragrant spices of Maldivian and South-East Asian cuisine with Kyster’s Nordic heritage. Each menu features six courses − Cleansing, Crispy, Raw, Grains, Fire and Sweets − with highlights including Cleansing hibiscus kombucha and Grain triplecooked carrot Maldivian curry.