- 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.
Chickpea and lentil croquette, aubergine purée, tomato marmalade
Caviar, watercress velouté, organic poached egg, rosti potato
Sea Bream cured, sesame, sugar snaps, shiso ice cream, lemon and blood orange gel
Pan fried Red Emperor fillet, scallion pesto, ginger, fennel, bouillabaisse
Consommé, tomato and prosciutto, scallop and prawn dumpling and melon
Chilean Seabass pistachio crusted, green onions, creamy polenta
Tomato and tamarillo, basil purée, burrata ice cream, tomato and pepper gazpacho
Madivian Lobster slow-cooked, tapioca pearl risotto, pickled cucumber, shimeji mushroom
Lamb Loin Olive garlic sundried tomato stuffed, romano pepper, fire-roasted eggplant, dried tuna, black tea oil
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
FOUR HANDS DINNER WITH CHRISTIAN LE SQUER
November 13th | November 16th
Get ready to savour perfection! Renowned three Michelin-starred Chef Le Squer returns to grace our shores once again, with his exceptional talent for two exclusive four-hands dinners at Aragu.
"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
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