Enjoy ‘Produce-to-Plate’ Dining Experience at Kuredu’s Beach Shack
In response to the growing health-conscious, and ethically-minded guest profile, Kuredu’s seafront restaurant Beach Shack offers a new menu that stays true to ‘produce-to-plate’ ethos.
Under the guidance of Executive Chef Warren Moore and Executive Sous Chef Marek Koucky, the culinary team invites guests to dine healthily and organically, whether sea-facing or on the beach under the stars and explore the exquisite flavours of the Maldives and the Indian Ocean.
The new à la carte menu at Beach Shack features specially selected produce of the region, locally sourced seafood, and a daily harvest from Kuredu’s treasured greenhouse and organic garden, bursting with fresh vegetables, fragrant herbs, and aromatic spices.
Signature seafood delights include Lobster Medallions with young coconut, red curry, and pearl barley risotto and Baby Octopus with reef fish, carnaroli rice, and pasilla Chile oil; while recommended dishes from the plant-based option include Pumpkin Veloute served with mushrooms, smoked almonds, and truffle oil and Grilled Artichokes with marinated artichoke hearts, asparagus, and mustard seeds. All plates are visually appetising, delicious, and elevated with a locally inspired twist.
What is more, freshly-baked bread with special ‘seaweed’ butter is served before dinner service begins and a hand-picked selection of premium wines from Kuredu’s very own wine cellar are available to complement your refined dining experience.
Chocolate Rocky Road, Vegan Coconut Panna Cotta, and a selection of sorbets are sure to end your experience on a sweet note.
Tasting menus are also available to provide you with the opportunity to sample six carefully selected courses from the new seafood & vegan menu.
Beach Shack is available for dinner, on request with 24 hours prior notice.