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Maldives: Conrad Maldives redesigns underwater dining

Conrad Maldives Rangali Island’s iconic undersea restaurant, Ithaa, today introduced a new seven-course dinner menu.  Created by executive chef Ayyoub Salameh, the contemporary European menu will showcase the finest luxury ingredients such as caviar, foie gras and truffle.
“At Conrad Maldives, we feel that excellent food is an essential part of a luxury holiday.  In fact, part of our philosophy is to offer our guests the widest variety of dining experiences in the Maldives,” said Ayyoub Salameh, executive chef, Conrad Maldives Rangali Island.  “The challenge with creating the new menu at Ithaa undersea restaurant was to offer something that’s spectacular enough to match such an incredible location.  For that reason, I chose to focus on using luxurious ingredients.”
The seven-course set menu shows a definite influence of contemporary European cuisine with an emphasis on luxury ingredients.  The dinner menu is priced at US$320 per person and includes malossol imperial caviar, crispy mascarpone cheese and truffle dumpling, agnotti of duck, medley of forest mushrooms, porcini ravioli, foie gras, maldivian lobster carpaccio and reef fish tartare.
Ithaa, the world’s first all-glass under-sea restaurant, opened its doors on April 15, 2005 and is one of eleven restaurants and bars at the six-star resort.  An icon in the country, Ithaa sits three metres below the waves of the Indian Ocean surrounded by a vibrant coral garden.  Encased in 12.5mm thick clear acrylic, the restaurant seats up to 14 guests.   A lighter, four-course set menu is offered at lunch time, while the merely curious can visit the restaurant for cocktails.
For further information on the resort visit or follow on facebook: and twitter: @ConradMaldives
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28 July 2013
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