Soneva Fushi revealed a new menu at Shades of Green

Shades of Green at Soneva Fushi, an award-winning barefoot luxury resort in the Maldives' Baa Atoll, has unveiled a seasonal culinary option. Soneva's organic island gardens are the setting for the plant-based dining experience, which takes customers on an immersive gastronomic journey that awakens all of the senses. Carsten Kyster's five new meals are inspired by the brilliant colors of newly gathered produce: purple, yellow, orange, red, and green. Chef Kyster's Nordic heritage is combined with the flavors and fragrant spices of Maldivian and Southeast Asian cuisine.

Cleansing hibiscus kombucha with blue potato chips and salted beetroots from the Purple menu, and Crispy aubergine with rouille, blue potatoes, prickly ash vinegar, amaranth, wild garden purslane, and sweet basil flower from the Purple menu. The Grain course from the Yellow menu includes triple-cooked carrots, fermented black garlic, Maldivian curry, coconut sour cream, black truffle, and Japanese spring onions. Sweets from the Red menu, featuring chocolate, beetroot, almond cake, oatmeal ice cream, raw sunchoke, caramelized ginger, and herbs from the garden.

Shades of Green at Soneva Fushi is one of the first organic, plant-based restaurants in the world. Diners are seated at communal tables to encourage interaction with other diners and the kitchen. Soneva resorts in the Maldives and Thailand have almost completely eliminated red meat from their menus. Dairy products, processed sugars, and flours have all been drastically decreased.