- Fine diningreimagined
- The essence of Velaa
Presenting contemporary European cuisine with an Asian twist, Aragu has taken the Maldivian dining experience to the next level combining passion for culinary art with awareness and sustainability. Aragu meaning Essence in the local language Dhivehi, this award winning restaurant elevates all your senses.
TRIO OF TARTARE
YELLOWFIN TUNA – black truffle
OCEAN TROUT - mustard granita
HAMACHI – spiced espuma
COCONUT BOUILLON - quail cigar,turmeric & curry leaf tuile
PUMPKIN - pearls, curry, kandu kukulhu
SNAPPER - coconut dashi, chili-bonito oil
GAUSHAN’S SPECIAL
LOBSTER – burger, quail egg
CRAB – yuzu, caviar
FOIE GRAS – peach, cocoa
WAGYU CHEEK – kataifi fried
CHICKEN – winglet, mango
OCEAN TROUT AND HAMACHI - vermouth, rocket leaves oil and caviar
LOCAL YELLOWFIN TUNA - sesame crusted, koji eggplant, aromatic citrus
CHOCOLATE - 75% dark tulakalum, mandarin, hazelnut ice-cream
CORN-FED POUSSIN - breast, foie gras mushroom farce, morel cream
Using the skills acquired at the world's greatest restaurants, Chef De Silva has created an inimitable category of contemporary cuisine at Aragu - one that represents his journey as a chef where he started cooking in Sri Lanka and has pursued his passion for over a decade in the Maldives.
Culinary Director
GAUSHAN DE SILVA
With over 27 years in the industry, Chef Gaushan De Silva found his culinary passion early in life. Born and raised in Sri Lanka, De Silva first taught himself to cook at the age of ten and by the time he was 16 years old he had already began working as a trainee in a professional kitchen at Swiss Hotel in Kandy. From there, De Silva’s unorthodox career journey began. His first break as at Rangali Hilton in 1999 followed by a stint at the Jordanian royal family palace, and finally to leading the kitchen of Velaa Private Island and Aragu Restaurant.
Tiger Prawns char-grilled, sweet potato, shellfish soy emulsion
Tiger Prawns char-grilled, sweet potato, shellfish soy emulsion
Events
Oliver Dixon at Velaa
August 8th | August 9th
Join us this August for two remarkable wine experiences with Oliver Dixon, one of the world’s leading fine wine experts. From a Bordeaux-focused dinner at Aragu to a white Burgundy tasting in the lush Coconut Garden.
Asahi Shuzo Sake Dinner at Aragu
August 16th
Get ready for an unforgettable sake experience this August as Kazuhiro Sakurai, the CEO of Asahi Shuzo, returns to Velaa for an exclusive Dassai Sake Maker’s Dinner.
CHÂTEAU DE LA TOUR & DOMAINE LABET WINEMAKER’S DINNER
November 2nd | November 4th
François Labet of Château de la Tour will be returning for two exclusive Winemaker dinners on 2 & 4 November, showcasing exquisite selections from the vineyards of Château de la Tour and Domaine Labet.
FOUR HANDS DINNER WITH Chef Brian Mark Hansen
November 12th | November 14th
This November, Aragu presents two extraordinary evenings as Chef Brian Mark Hansen joins our Culinary Director, Chef Gaushan de Silva, for an exclusive four-hands dining experience.
"If you come to Aragu just before sunset, you can experience another colourful display, when the ocean gradually begins to turn dark. Inside, however, playing the leading role alongside the piano is the backlit onyx bar, which symbolises the sun mirrored in the ocean"
Barbora Škorpilová, Aragu Interior designer
T: +960 6565 000
INFO@VELAAISLAND.COM
T: +960 6565 000
INFO@VELAAISLAND.COM
https://www.aragurestaurant.com/media/images/orexi/1_homepage/