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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-12 yrs)

Availability cannot be determined at this time.
Please select dates and click "Find Rooms" to determine availability.
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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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In-Bungalow Dining

All-Day Dining

Served from 11.00am to 11.00pm
  • APPETISERS AND SALADS

    Seafood Cocktail

    Chilled Alaskan Crab Claws, Prawns, Black Mussels and Lobster Medallions with Avocado and Marie Rose Sauce

    Buffalo Chicken Wings

    Fried Chicken Wings Tossed in ‘Red” Hot Sauce with Bleu Cheese Dip and Vegetable Crudités

    Salmon Crudo

    Tasmanian Cured Salmon with Avocado Gel, Goji Berries, Ponzu Mignonette and Shiso Cress

    Sashimi Bento Box

    Yellow Fin Tuna, Butterfish, Salmon and Reef Fish with Pickled Ginger, Wasabi, Shoyu and Edamame

    Crab Cake Gratin

    Pan-Seared Crab Cakes with Gratinated Hollandaise, Fennel and Citrus Segment Salad

    Salad Lyonnais

    Mixed Greens with Crispy Bacon Lardoons, Truffled Croutons, Poached Egg and French Dijon Dressing

    Garden Salad

    Mixed Greens with Copeaux of Vegetables, Farro, Aged Pecorino and Balsamic Vinaigrette

    Classic Caesar Salad with Anchovies and Croutons

    Plain or Add Chicken or Prawns

    Greek Salad

    Fresh Cucumber, Tomatoes, Bell Pepper, Onion, Feta Cheese, Kalamata Olives and Olive Oil

  • SOUPS

    English Green Pea Veloute

    Grilled Scallops, Minted Pea Spaetzle and Argan Oil

    Vegetable Soup au Pistou

    Clear Vegetable Soup with Quinoa and Garlic Basil Pesto

    Kuda Lobster Bisque

    Butter Poached Lobster Medallion with Spiced Lobster Oil and Smoked Potato Sticks

  • BURGERS AND SANDWICHES

    The Outback

    Wagyu Beef Patty with Swiss Cheese, Mushrooms and Pork Bacon on Parmesan Bun

    Veggie Burger

    Grilled Portobello Mushroom with Buffalo Mozzarella, Rocket and Tomato Pesto Sauce

    Chic Fillet

    Fried Chicken Fillet Tossed in Franks Hot Sauce with Trkey Bacon and Bleu Cheese Dressing

    Triple Decker Club Sandwich

    Smoked Chicken with Ham, Fried Egg and Bacon on Whole Wheat Bread

  • WESTERN MAIN COURSES

    Chicken Caprese

    Corn Fed Chicken on Barley Risotto with Cherry Tomatoes, Bocconcini and Basil Jus

    + 7 Score Wagyu Rib Eye

    With Grilled Portobello Mushroom, Sautéed Baby Potatoes and Sauce Béarnaise

    Best End of Lamb

    Chermoula Roasted Lamb Loin on Socca Pancake with Mediterranean Vegetables and Zatar Jus

    Mixed Seafood Grill

    Grilled Lobster, Shrimps, Scallops and Fish of the Day with Sauce Vierge

    Fresh Catch Of The Day

    Grilled with Lemon Olive Oil and Fleur de Sel

  • ITALIAN

    Pasta

    Spaghetti or Penne Pasta

    Tomato Pomodoro or Bolognese or Alfredo Sauce or Pesto Sauce

    Add Chicken or Shrimp

    Margarita

    Tomato, Mozzarella and Basil

    Bianca

    Turkey Ham, Mushrooms, Mozzarella, Ricotta, Rocket and Fresh Tomato

    Lebanese

    Sumac Grilled Chicken, Mozzarella, Roasted Peppers, Pine Nuts, Hummus and Minted Yoghurt Drizzle

  • CUISINE OF ASIA

    Dolsot Bibimbap

    Korean Rice Bowl with Stir-fried Beef Bulgogi, Vegetables and Fried Egg

    Kung Pao Chicken

    Spicy Sichuan Style Fried Chicken with Vegetables, Chili and Roasted Cashew Nuts

    Fried Singaporean Mei Fun Noodles

    Vermicelli Noodles with Tiger Prawns, Chinese Sausage, Bok Choy, Bean Sprouts and Curry Powder

    Kalbi

    Korean Grilled Pork Ribs with Kimchee and Steamed Rice

    Lo Han Chai

    Braised Vegetables in Vegetarian Oyster Sauce with Cellophane Noodles, Tofu and Water Chestnuts

  • MIDDLE EAST

    Shish Kebab

    Skewered Chicken with Minted Yoghurt, Fattoush Salad and Pita Bread

    Arabic Mixed Grill

    Chicken Shish Taouk, Prawn Kebbeh, Shawarma Lamb Cutlets with Hummus, Garlic Sauce and Pita Bread

    Arabic Mezze

    Hummus, Baba Ghanoush, Labneh with Spinach Fatayer, Falafel and Cheese Sambousek

    Served with Pita Bread

  • INDIAN SPICE ROUT

    Malabar Prawns

    Sautéed Spiced Prawns, Tomato and Onion Salad

    Dehi Ke Kebab

    Yoghurt with Potato Kebabs Flavoured with Roasted Cumin, Cardamom and Fresh Coriander Stems

    Murgh Makhani

    Chicken Cooked in a Creamy Tomato Gravy Served with Saffron Pulao, Dal Makhani

    Lamb Rogan Josh

    Slow cooked Lamb in Onion and Tomato Gravy Served with Saffron Pulao, Dal Makhani

    Biriyani

    Typical Indian Delicacy Prepared with Layers of Basmati Rice Cooked in a Pot Sealed with Naan Dough
    With Lamb, Fish or Vegetables

  • DESSERTS

    Chocolate Pot de Crème

    With Salted Caramel and Peanut Butter Crisp

    Baked Alaska

    Classic Vanilla, Chocolate and Strawberry Ice Cream Cake under Meringue Dome

    Mango Sticky Rice

    Sliced Thai Mango and Sticky Rice

    Red Velvet Sponge Cake

    With Raspberry Yoghurt Ice Cream

    Fruits of the Four Seasons

    Seasonal Selection of Fruits with Ice Cream or Sorbet
    Selection of One Scoop of Ice Cream or Sorbet

(v) Vegetarian dishes

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