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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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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

WESTERN EPICUREAN

  • APPERTISERS

    Seafood Cocktail

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

    Baked Fin de Clair Oysters

    French Oysters Gratinated with Spinach, Crispy Pancetta, Parmesan Bread Crumbs and Hollandaise

    Beef Carpaccio Tonnato

    Black Angus Tenderloin, Anchovies, Parsley Croutons, Parmesan and Borage Cress with Ventresca Tuna Sauce

    Smoked Duck Breast

    With Foie Gras Torchon, Duck Prosciutto, Fig Preserves and Organic Honey Gastrique

    Salmon Crudo

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

    Gambas Tapas

    Char-Grilled Garlic Prawns with Nduja Stuffed Padron Peppers, Corn Pico de Gallo and Romesco Sauce

    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

  • SOUPS

    English Green Pea Veloute

    Grilled Scallops, Minted Pea Spaetzle and Argan Oil

    Vegetable Soup au Pistou (V)

    Clear Vegetable Soup with Quinoa and Garlic Basil Pesto

    Kuda Lobster Bisque

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

  • MAIN COURSE

    Beef Rossini

    Grilled Angus Beef Tenderloin with Potato Gnocchi, Pan-Seared Foie Gras and Stewed Moral Jus

    Chicken Caprese

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

    Beef Stroganoff

    Confit of Slow Braised Beef Short Rib on Pappardelle Pasta with Mushrooms and Sour Crème

    +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

    Moules Frites

    Organic Black Mussels in White Wine Butter Sauce with Tomato Concasse and Garlic Panisse

    Lobster Ala Plancha

    Grilled Indian Ocean Lobster Tail with Aromatic Seaweed Butter

    Mixed Seafood Grill

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

FLAVOURS OF THE ORIENT

  • APPERTISERS

    Dumpling Sampler

    Chicken, Shrimp, Vegetable, Accompanied with Chinese Vinegar and Ginger

    Prawn Maki Roll

    Wasabi Mayo, Cucumber, Unagi Sauce, Accompanied with Pickled Ginger, Soya Sauce, Tobiko

    Sashimi

    Premium Selection of Salmon, Tuna, Reef Fish and Scallops with Wakame Salad

    Maldivian Kopi Leaf Salad

    Tossed Kopi Leaves with Onion, Grated Coconut, Maldivian Chili and Lime Juice
    Add- Tuna Tartar or Salmon Crudo

    Peking Duck Spring Rolls

    Roasted Duck with Oriental Vegetables and Hoisin Barbecue Sauce

  • SOUPS

    Cantonese Hot & Sour Soup

    Silken Tofu with Wood Ear Mushroom, Shitake, Bamboo Shoots and Ginger

    Double Boiled Chicken Soup

    Braised Chicken with Mushrooms, Tofu, Goji Berries and Hong Kong Noodles

  • MAIN COURSE

    Hibachi Grilled Cod

    With Teriyaki Glaze, Braised Daikon, Bok-Choy and Crispy Garlic

    Korean Hot Pot

    Spicy Soup Broth with Crispy Pork Belly, Kimchee, Tofu, Egg, Mushrooms and Ramen Noodles

    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

    Teppan-Yaki Beef

    Teppan Grilled Wagyu Ribeye with Braised Daikon and Crispy Garlic

    Maldivian Curried Lobster

    Spiny Lobster Braised with a Maldivian Spiced Coconut Curry with Copi Leaf Salad, Coconut Rice and Chapatti

    Kalbi

    Korean Grilled Pork Ribs with Kimchee Soup and Steamed Rice

    Lo Han Chai

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

    Teochew Steamed Fish

    In Salted Vegetable Broth with Stewed Tomatoes, Tofu and Ginger

HEALTHY SELECTIONS

  • SALADS

    Cafe Garden Salad

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

    Falafel Salad

    With Green Herb Salad, Confit of Lemon and Citrus Labneh Dressing

    Hearts of Palm Salad

    Heart of Palm Salad on Avocado Puree with Capers, Tomatoes and Espelette Chili in Lemon Vinaigrette

    Heirloom Tomatoes

    Varieties of Marinated Tomatoes with Parsley Sponge, 60 Year Balsamic and Olive Oil Granita

    Burrata Stracciatella

    Stuffed Buffalo Mozzarella on Grilled Vegetables, Figs, Spanish Olive Oil and Fleur de Sel

  • MAIN COURSE

    Penne Pasta Pomodoro

    With Braised Spinach, Artichokes and Chickpeas in Roasted Tomato Sauce

    Mediterranean Socca

    Socca Pancake with Mediterranean Vegetables, Halloumi Cheese and Rucola Pesto

    Spinach Cocotte

    Baked Spinach in Boursin Crème with Poached Egg, Grilled Garlic Bread and Garlic Panisse

    Mongolian Stir-Fried Tofu

    With Oriental fried Vegetables, Ginger and Lotus Root Chips

    Thai Green Curry

    Green Coconut Gravy with Varieties of Thai- Eggplant and Vegetables

INTERNATIONAL DESSERT SELECTIONS

  • Coconut Mille-Feuille

    Coconut Yoghurt, Pineapple Sorbet and Vanilla Meringue

    Chocolate Pot de Creme

    With Salted Caramel and Peanut Butter Crisp

    Baked Alaska

    Classic Vanilla, Chocolate and Strawberry Ice Creme 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 Berries

    Chocolate Lava Cake

    With Vanilla Bean Ice Cream

    Ice Tropical Coupe

    Vanilla, Chocolate, Strawberry, Snickers, Espresso, Toblerone, Coconut with Vanilla Poached Pineapples and Chocolate Sauce

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