Male’, Maldives, 13th April 2022 – Siyam World, Maldives has sprinkled a double helping of Michelin stardust over the official opening of its new chef’s table restaurant, The Cube, with an inaugural residency by culinary legend, Claude Bosi – Chef-patron of Bibendum, located in London’s iconic Michelin House. An intimate live cooking concept, The Cube will invite the world’s most talented chefs to showcase their passion and skill to a maximum of just eight diners per service as part of its ambitious programme of regular chef residencies.
A contemporary glass-fronted dining space located right on the beach, The Cube offers gourmet guests the theatre of a rare close-up culinary encounter, as each resident chef prepares a specially designed tasting menu right in front of them. For the inaugural chef’s table residency, Chef Bosi treated guests to a menu of canapes and small plates inspired by fresh local, seasonal produce: Tarama and ponzu croquette; deep sea local prawns, smoked curry and toasted prawn consommé; green jobfish Grenobloise style; new season morel, Morteau sausage and Palo Cortado dry sherry; local lobster Singaporean style; foie gras crème caramel with Last of the Black Truffles Season; Meyer lemon, coconut and kaffir lime; and Yorkshire rhubarb with black cardamom and green pistachio.
Each course was complemented by wine pairings selected from Siyam World’s extensive cellar by the resort’s accomplished in-house sommelier, Daniel Fernandez beginning with a Louis Roederer Champagne and a Chablis Premier Cru Fourchaume from Maison Louis Jadot, this transatlantic oenophilic journey took guests from the vineyards of Bourgogne and Champagne to the USA’s Napa and Columbia Valleys and back, taking in a Stag’s Leap Chardonnay; a Chateau Ste. Michelle Merlot; a Nuits-Saint-Georges from Domaine Faiveley; and a Gewurtztraminer by René Muré, before concluding with Hungary’s rare ‘King of Wines’, a St. Stephan’s Crown Tokaji Aszú dessert wine.
Next to enter The Cube will be Sebastian Frank, Chef-patron of Berlin’s two Michelin-starred Horváth, who will be delighting Siyam World guests this Easter – further details and dates to be announced soon.
Each course was complemented by wine pairings selected from Siyam World’s extensive cellar by the resort’s accomplished in-house sommelier, Daniel Fernandez beginning with a Louis Roederer Champagne and a Chablis Premier Cru Fourchaume from Maison Louis Jadot, this transatlantic oenophilic journey took guests from the vineyards of Bourgogne and Champagne to the USA’s Napa and Columbia Valleys and back, taking in a Stag’s Leap Chardonnay; a Chateau Ste. Michelle Merlot; a Nuits-Saint-Georges from Domaine Faiveley; and a Gewurtztraminer by René Muré, before concluding with Hungary’s rare ‘King of Wines’, a St. Stephan’s Crown Tokaji Aszú dessert wine.
Next to enter The Cube will be Sebastian Frank, Chef-patron of Berlin’s two Michelin-starred Horváth, who will be delighting Siyam World guests this Easter – further details and dates to be announced soon.
