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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-12 yrs)

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Room 1:

Adults

Children (0-12 yrs)

Room 2:

Adults

Children (0-12 yrs)

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Room 3:

Adults

Children (0-12 yrs)

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Room 4:

Adults

Children (0-12 yrs)

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+ Add Another Room

To add more than 4 rooms, please call (960) 66 00 888. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at (960) 66 00 888 or our Toll-free numbers by country .

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Four Seasons Resort

Maldives at Kuda Huraa

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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Dining

Dinner

  • Soup

    (v) Hot & Sour Soup - Flavoured with Chinese Vinegar, Tofu, Wood Ear Mushrooms, Egg

    (v) Field Mushroom Soup - Poached Egg, Truffle Oil, Garlic

    Garudiya - Maldivian Clear Soup with Seafood and Reef Fish

    Seafood Broth - Shrimp, Scallops, Lobster, Cucumber, Chives

    Korean Kimchi soup - Kimchi, Chicken, Spring Onion

    Clear Chicken Soup - Chicken Ballontine, Celery, Tarragon

  • Appetisers & Salads

    (v) Stir Fried Tofu with Vegetables - Bok Choy, Bean Sprouts, Carrot, Chinese Broccoli with Shiitake Mushroom Sauce

    (v) Spinach Salad - Toasted Pine Nuts, Caramelized Onion, Young Beetroots, Croutons, Balsamic Dressing  (Add Poached Eggs, Grilled Chicken or Tiger Prawns)

    Copi Leaf Salad - Copi Leaves, Onion, Grated Coconut, Lime Juice,  Maldivian Chili

    (v) Greek Salad - Cucumber, Tomatoes, Bell Pepper, Feta Cheese Kalamata Olives, Onion, Extra Virgin Olive Oil

    Sashimi - Mahi Mahi, Yellowfin Tuna, Salmon, Calamari Edamame, Wasabi, Pickled Ginger

    Blue Swimmer Crab Cakes - Palm Heart, Mizuna and Pomegranate Salad Lemon Paprika Aioli

    (v) Gado-Gado Batavia - Steamed Vegetables, Boiled Eggs, Peanut Sauce

    (v) Huraa Salad - Mesclun Greens, Lemon Vinaigrette

    Tuna Tataki - Seaweed, Tofu, Sesame, Pickled Vegetables, Yuzu Ponzu

    Seared Australian Scallops - Fennel, Apple, Celery, Curry    

    Tiger Prawn Maki Roll - Tobiko, Pickled Ginger, Edamame, Wasabi Mayonnaise, Soy Sauce

    Poached Lobster Tail - Mesclun Salad, Citrus Segments, Shaved Coconut Grilled Pineapple, Lemon Vinaigrette

    Shanghai Chicken Dumpling - Pan Fried Chicken Dumplings, Chinese Vinegar, Ginger

    Marinated Salmon - Caramelized Apple, Coriander Dressing, Grilled Fennel, Spiced Oil

  • Main Course

    Nasi Bali “Must Try” - Chicken Satay, Sweetened Tofu, Sayur Urab, Fried Anchovies with Peanuts, Chili Sambal, Onion Sambal, Steamed Rice

    Bulgogi or Galbi - Korean Style Beef Served with Steamed Rice, Kimchi Lettuce, Cucumber

    Slow Cooked Teriyaki Salmon - Braised Daikon, Wakame, Pickled Fennel, Shiitake and Nameko Mushroom, Seaweed Broth

    Ayam Betutu “Jimbaran” - Traditional Indonesian Style Chicken Served with  Sayur Urab, Trio of Sambal, Steamed Rice

    Wonton Noodle Soup - Homemade Seafood Dumplings, Yellow Noodles Mushrooms, Bok Choy

    (v) Thai Vegetable Green Curry - Market Vegetables, Steamed Rice 

    Grilled Oxtail - Served with Oxtail Soup, Steamed Rice, Green and Chili Sambal, Sweet Soy Sauce, Emping Chips

    Fried Hong Kong Noodles - Fried Noodles Hong Kong Style, Shrimp, Bean Sprouts, Soy Sambal 

    (v) Wok Fried Vegetables - Market Vegetables, Garlic Sauce

    BBQ Pork Ribs “Must Try” - Slow Cooked Pork Ribs, Grilled with Homemade BBQ Sauce, Served with Kohlrabi and Apple Slaw, Potato Wedges

    The “Ultimate” Burger - Wagyu, Foie Gras, Potato Wedges, Coleslaw, Onions, Portobello Mushroom, Bacon, Comte   

    Catch of the Day - Seared Fillet, Parsley and Garlic Puree, Mediterranean Style Squid, Bouillabaisse 

    Maldivian Yellowfin Tuna - Grilled Tuna Loin, Caramelized Endives, Carrot and Ginger Puree, Asparagus

    Wagyu Beef Rib Eye - Grilled Slow Cooked Tomatoes, Rosemary Potatoes Charred Onions, Béarnaise Sauce 

    Veal Tenderloin - Roasted Parsnip, Artichokes, Garlic Jus 

    Aromatic Steamed Reef fish - Winter Melon, Bok Choy, Five Spiced Plum Sauce Steamed Rice 

    Wok Fried Lobster Tail - Sautéed with Light Fragrant Chili Sauce, Fresh Pomegranate, Steamed Rice

    Lamb Chops - Braised Shank, Navarin Garnish, Braising Stock

  • Our Chef’s Favourites

    Maldivian Curried Lobster “Chef Kischan’s Favourite” - Spiny Lobster with Maldivian Marination, Served with Coconut Rice, Chapati

    Land and Sea “Chef Alex’s Favourite” - Beef Tenderloin, Lobster Tail, Morels, Asparagus Celeriac

  • Desserts

    Dulcey Chocolate and Kumquat “MUST  TRY” - Valrhona Blond Chocolate Mousse with Kumquat Marmalade, Apricot, Feuilletine Crunch, Kumquat Sorbet

    PasBanana Parfait - Frozen Passion fruit and Banana Cream, Cassis scented Meringue,      Coconut Sand, Strawberry Sorbet

    Japanese Matcha Ogura - Green Tea Sponge, Yuzu Kanten jelly, Sakura Anko Bean Ice-cream

    Pomelo Sago Soup - Crushed Coconut Ice, Mango Soup with Sago, Pomelo and Mango, Atap Seed and Nata de Coco

    Lava Flow Cake  - 70% Valrhona Chocolate Molten Cake, Bergamot Chocolate Cream,  Sour Cherries, Vanilla Bean Ice-Cream

    Seasonal Fruit Platter - Coconut sorbet

    Ice  Cream & Sorbet - Vanilla, Chocolate, Strawberry, Oreo, Toblerone, Snickers, Espresso, Mango sorbet, Strawberry sorbet, Raspberry sorbet, Passion fruit sorbet

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