Wining and dining in the sea

The two-storey overwater structure houses both intimate settings of just five diners presided over by famous chefs, to large alfresco shared dining areas.
The new launch forms part of Soneva’s Festival of Colour, where a different activity is celebrated each month across Soneva’s resorts.
Central to this new dining outlet is the eponymous 50-seat, 24-hour restaurant Out of the Blue, which hosts a number of different kitchens offering international dishes such as pizza, salad, grilled meats and seafood. The space shares a seating area with the Chinese and modern Japanese kitchens and lets guests choose between sitting under cover or out on the open deck. Here guests will also find So Hot, which includes the Tandoor Oven, Robata Grill, Josper Grill, Pizza Oven and So Chilled, the chocolate and ice-cream parlour. So Fresh is the first over-water organic greenhouse in the Maldives, where guests can hand-pick the ingredients they wish to have in their salad themselves. Soneva Fushi’s cheese room, So Cheesy, is also part of the offerings.
Some of the most famous names in the culinary world will be hosting dinners at Once Upon a Table, which only open for dinner. The unusual horseshoe-shaped table seats a mere eight diners for up-close and personal dining experiences with Michelin-starred chefs and chefs from San Pellegrino’s Top 100 list. Included in this line-up are more than 30 of the world’s top chefs. Once Upon a Table has no menu, meaning dinners are always surprised. 
So Hand’s On is the dedicated sushi counter, seating five diners for lunch and dinner. This outlet will see some of the famous sushi chefs visiting it throughout the year, among them Kenji Gyoten, who is making a guest appearance in August. Gyoten is one of the three youngest chef in Japan to have earned Michelins star for his establishment and one of the four three-starred sushi chefs in the world. During the rest of the year, Akira Koba, a highly-trained sushi chef, will be running the table.
Soneva Fushi opens its first Teppanyaki table with So Bespoke, an open-air restaurant with western views of the Baa Atoll. Chef Katushiro To will be grilling and barbecuing year-round for just eight diners, for lunch and dinner.
The Chinese Kitchen will serve modern Chinese cuisine and while Modern Japanese Kitchen, run by Soneva Fushi’s chef Nikki, is set to serve delicacies such as sashimi, torched wagyu, black cod and other Japanese favourites, all with a contemporary twist. Both of these outlets are open for lunch and come with a wine selection of 250 varieties of magnums, as well as a large selection of sakes and wines by the glass. 
Finally, the Bar and Cellar is where guests can choose from the extensive beverage encyclopaedia that includes a selection of 200 expertly chosen high-end wines by the glass. A wide selection of beers, spirits and cocktails will also be on offer, as well as freshly squeezed juices and speciality teas and coffees. Open daily all day, the Bar and Cellar seats 30 persons.
For more information, visit www.Soneva.com.