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Numbers of Nights: 1

Number of Rooms: 1

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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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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 Landaa Giraavaru

Local Time

Local Temperature

31 °C / 88 °F

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

DINNER

  • Firsts - Ice and Fire

    Oysters – Chef’s Selection of Fresh Oysters, Verjus and Shallot Mignonette

    Chilled Spiny Lobster, Spicy Cocktail Bisque, Pickled Radish and Grapefruit Salsa

    Crispy Lemon-garlic Calamari, Red Pepper Dip, Maldivian Rocket and Cherry Tomato

    Angus Beef Tartare, Kimchi Mayo Dip and Sour Dough Bread

    Tuna Mashuni and Kopy Leaf Salad - The Way They Do It on Our Neighboring Island Kamadhoo

    (v) Curried Cream of Pumpkin and Coconut, Cilantro and Tomato Salsa, Organic Coconut Oil Drops

    Tuna `Crudo` Sampler, Horseradish & Smoked Tomato Salsa, Cucumber Yogurt Raita, Landaa Passion Fruit

    (v) Cured Heirloom Tomato and Olives, Ossau-iraty Cheese, Basil, White Balsamic Dressing

    (v) Maldivian Kulhafila Leaves and Watermelon, Pomegranate, Landaa Basil, Roasted Pistachios, Lemon Meyer Dressing

    Reef Fish Carpaccio, Lime and Saffron Aioli, Cold Pressed Avocado Oil, Landaa Rocket Leaves

     

  • Greens

    (v) Iceberg Wedges: Roasted Baby Beets, Organic Goat Cheese Crumble and Toasted Linseeds

    Red Quinoa: Oven Dried Tomato, Fresh Corn, Asparagus and Organic Argan Oil

    (v) Kale, Feta Cheese, Marinated Herbed Olives, Moroccan Chick Peas, Roasted Pumpkin Seeds

    (v) Landaa Garden: Maldivian Kulhafila Leaves Baby Spinach, Organic Mixed Greens, Coconut Oil Dressing

     

  • Mains - Cuts and Slices

    Holland Veal Chop, Baby Spinach, Aged Parmigiano Reggiano Shavings, Almond Potatoes

    Black Angus Tenderloin, Spanish Onions, Green Asparagus, Shimeji Mushrooms, Chipotle Chili Sauce

    Australian Grass-fed Rib Eye, Braised Red Cabbage, `pont Neuf` Potatoes, Shallot Butter “maitre D'hotel”

    Braised Beef Short Ribs, Morel Mushrooms, Cauliflower Truffle Mash, Cumined Carrots

    Baby Chicken `le Pere Savarin`, Sweet Corn and Pearl Barley, Golden Garlic Chips, Belgium Endives

    Australian Lamb Chops Ptitim Couscous and Confit Cherry Tomato

    Grass-fed Classic T-bone, Armagnac and Green Peppercorn Sauce, Grilled Onion and Bell Pepper Skewers

  • Fins and Shells

    Landaa Reef Fish Filet, Kangkung Leaves, Velvet Couscous, Blood Orange Sabayon and Garlic Chive Flower Oil

    Today’s Catch from The Dhoni, Kenya Beans, Cherry Tomato and Landaa Basil Salad (For Two)

    Fuego Grill Plate: Jumbo Prawns, Deep Dive Scallops and Baa Tuna Steak, Lime and Lseafood Bisque

    Niçoise Inspired Baa Atoll Tuna, Saffron Potato, Quail Egg, Satureja Fava Beans and Sauce Vierge

    Chilean Seabass with Citrus Piperade, Black Beluga Lentils, Swiss Chard and Light Coconut Curry Sauce

    Indian Ocean Lobster “Imperial” with Crab Meat and Charred Lemon, Tapioca Cooked in Kaashi Kiru

  • Vegetarian

    (v) Organic Brown Pilaf Rice, Beetroot and Green Peas, Oven Dried Tomato, Goat Cheese, Pea Sprouts

    (v) Grilled Baa Atoll Veggies: Eggplant and Zucchini, Drumstick Leaves, Sweet Potato and Roasted Coconut

(v) Vegetarian

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