For 10 weeks, diners at Flying Sauces will be able to indulge in Odette’s seasonal dining experience!
Since its launch in late 2021, Flying Sauces by award-winning luxury resorts operator Soneva Fushi has been making headlines for all the best reasons!
In addition to being the only fine dining zipline experience in the world, they’ve consistently exceeded culinary expectations. Add to that the exceptional views of the island and ocean, and you’ve got a winning meal. As we approach that time of the year again where our socials are teeming with Maldives content, this culinary experience is just what you need!
Now, the restaurant has partnered with Chef Julien Royer to bring Singapore’s acclaimed three Michelin-starred Odette to the Maldives. The modern French restaurant is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce. While underpinned by the principles of French cuisine, his years in Asia have infused his approach with a sense of place.
“We are honoured to welcome Chef Julien Royer and the Odette team to Soneva Fushi,” says Sonu Shivdasani, CEO and Co-founder of Soneva. He adds, “Chef Royer’s own culinary philosophy is the perfect complement to Soneva’s Slow Life ethos, which emphasises exquisite yet healthy cuisine, using the highest quality ingredients that are organic, sustainable and as local as possible. Alongside our world-class dining destinations and ongoing Soneva Stars calendar of renowned guest chefs, this new residency by Odette further underlines Soneva Fushi’s status as a gastronomic destination in its own right.”
Starting now until April 15, 2022, this exclusive 10-week residency is exactly what gourmand dreams are made of. Featuring Odette’s Chef/Founder Julien Royer, expect produce at its seasonal peak, reflective of the Odette experience. The menu places an emphasis on native ingredients – without culinary pretence and handled with an astute, restrained touch.
At the helm of this experience is Odette’s Singaporean Chef de Cuisine, Naka Xiong. He brings his reverence for nature and affinity with seafood together for the ultimate gastronomic experience. Infused with vibrant tropical flavours and an ingenious Southeast Asian identity, the meal is certainly befitting of Soneva Fushi’s idyllic island setting.
Guests can choose between a pescatarian and vegetarian menu as part of this event. Highlights on the menu include but aren’t limited to the Soneva Garden Salad, featuring foraged or farmed ingredients from Soneva’s own organic gardens or the Maldives. There’s also the Basmati Donabe, which celebrates the importance of the humble grain across Southeast Asia, with herbs sourced from the island, accentuated with pomelo, sakura ebi, shallots and puffed wild rice. Seafood lovers will find solace in the Tuna Flower. Made with sustainably caught local tuna, it’s given a citrus kick from the yuzu kosho, tempered by a refreshing green grape and almond nage.
Naka Xiong Chef de Cuisine, Odette says, “This menu will showcase the nostalgic Southeast Asian flavours that I’m familiar with. Surrounded by fresh produce from Maldivian waters and cooking among the lush treetops of Soneva is a dream come true for me.”
The Michelin starred meal atop trees with the most spectacular views in Maldives is an experience that simply sells itself.