Fairytale fine dining? Soneva, the world-leading luxury resort operator has launched Once Upon a Table, the most intimate dining experience available at Soneva Fushi’s recently opened Out of the Blue dining destination.
To celebrate the opening, Once Upon a Table is set to host more than 30 of the world’s top chefs throughout Soneva’s 2018 Festival of Colour, with most of the chefs having Michelin stars or included in the San Pellegrino Top Restaurants lists. All the chefs who will cook at Soneva’s Out of the Blue will be visiting chefs to Soneva’s flagship resort in the Maldives.
How it works
Once Upon a Table offers a private horseshoe-shaped table that seats only eight guests. This intimate setting allows guests to watch the chefs at work creating and serving their dishes, and to also interact with the chefs themselves. Forget the a la carte – there’s no set menu, as each of the visiting chefs draws upon their culinary expertise to create a unique experience each and every time creates meals as per their own preference and specialisation.
Offering an evening of inspired cooking and culinary creations, Once Upon a Table is completed by a retractable roof, that enables guests to enjoy view of the twinkling night sky as they dine. The floor-to-ceiling windows complements this further by affording guests sweeping views of the Baa Atoll and Maldivian sunsets.
Included in the line-up of visiting chefs at Once Upon a Table include three highly skilled chefs who each boast three Michelin stars: Sushi Master Kenji Gyoten from Japan, the country’s youngest three-starred chef; Chef Christian Le Squer from Restaurant Le Cinq, France; and Chef Gert de Mangeleer from Hertog Jan, Belgium. Other notable chefs include the two-starred Tim Raue, of Netflix’s Chef’s Table fame, Chef Tom Aikens, the youngest British chef to receive two Michelin stars when he was just 26, and the two-starred Kiko Moya from Spain, among many others.
Out of the Blue
A two-story overwater structure, the dining destination houses five brand new dining experiences, from intimate settings of just five diners presided over by world-famous chefs, to large alfresco shared dining areas. Central to this new dining outlet is the eponymous 50-seater, all-day dining area Out of the Blue.
This space shares a seating area with the Chinese Kitchen and Modern Japanese Kitchen and lets guests choose between sitting under cover or on the open deck. So Hands On is the dedicated sushi counter, seating five diners for lunch and dinner. Soneva Fushi’s first Teppanyaki table, So Bespoke, is an open-air restaurant with western views of the Baa Atoll. Finally, the Bar and Cellar is where guests can choose from the extensive beverage encyclopedia, that includes a selection of 200 expertly chosen high-end wines by the glass.
To find out more, visit www.soneva.com.