Modern day cuisine, off shore! Signature dishes infused with sensational Indian Ocean flavours. Sophisticated Al Fresco dining. Served on the edge! Chef de Cuisine, Antoine Lievaux balances delicate flavours of the Indian Ocean with authentic modern techniques focusing on fresh, local seafood. Welcome to Edge!
Edge Signature 160 per person Maldivian Wahoo Sashimi Pan Fried Scallop Carnaroli Risotto Wagyu Beef Tenderloin Nougatine Cereals Granny smith apple, preserved lemon, soya gel Tomato curry crust, melon coulis Seafood truffle oil Potato gnocchi, mascarpone, organic mushrooms Cream cheese, fruit minestrone, lemongrass sorbet Lobster Tasting 185 per person Bisque Salad Raviolo Poached Roasted White Chocolate Pumpkin, cep mushroom Lemon curd, edamame, yuzu dressing sweet corn, avocado, confit tomato, chili oil, caviar Kaffir lime, coconut, sweet potato, baby spinach Pork belly (p), American sauce, truffle taro fondant Pineapple sorbet, coriander gel
Edge Wine Pairing Menu 230 per person Maldivian Wahoo Sashimi Granny smith apple, preserved lemon, soya gel NV Cava, Parés Baltà Penedès, Spain Pan Fried Scallop Tomato curry crust, melon coulis 2012 Muscadet-Sèvre et Maine, Carte d'or Château du Cléray Pays Nantais, France Carnaroli Risotto Seafood truffle oil 2012 Chardonnay, Calera, Central Coast, California, USA Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms 2009 Cannonau di Sardignia, Argiolas Island of Sardignia, Italy Nougatine Cereals Cream cheese, fruit minestrone, lemongrass sorbet 2010 Late Harvest Viogner, Finca las Moras San Juan, Argentina
Chilled Indian Ocean Seafood Kaffir lime, coriander, vanilla foam 32 Asparagus Soup (P) Pata negra, Nashi pear, tropical fruit oil 30 Maldivian Wahoo Sashimi (N) Granny smith apple, preserved lemon, soya gel 24 Beijing Duck Salad Organic garden, cardamom jus 34 Gazpacho Mousse (N) (V) Bocconcini, basil espuma, fruit salsa 25 Pan Fried Scallop Tomato curry crust, melon coulis 35 Indonesian Blue Crab Tortellini Shimeji mushrooms, crab emulsion 38 Duo of Beef Tartare and Carpaccio Robusta olive oil, mustard, mango jelly and melba toast 38 Yellowfin Tuna Pepper crust, avocado, wasabi vinaigrette 24 Vegetable Variations (V) Pickled, confit, mousseline 22 Fresh Oysters per piece 4
Grilled Coral Lobster Tomato tamarind, soba noodle, coconut broth 23 per 100 gm Carnaroli Risotto Escalope of foie gras, cèpes mushroom 58 Slipper Lobster Tails (A) Crab rice, malibu basil sauce, lobster essence 85 Ballotine of Red Snapper (A) Smoked butter celeriac, orange, martini bianco velouté 54 Tom Yam Inspired Sea Bass Sticky rice, Asian greens, enoki mushroom, galangal pickle 54 Braised Tofu (V) Spinach, chickpeas, vine tomato confit, light coconut curry emulsion 37 EDGE Seafood Platter Coral lobster, tiger prawns, scallops, shellfish, fresh atoll tuna and reef fish 145 for 1 255 for 2 Salt Bush Lamb Loin Herb crust, lentil fondue, garlic-rosemary mousse 95 Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms 105 Pork Tenderloin (P)(A) Confit pumpkin, cauliflower, peas, beer jus 68
Wok Fried Baby Vegetables Tossed in Teriyaki Sauce (V) 16 Gratin Dauphinois (V) 16 Hydroponic Green Salad (V) 16 Kipfler Potatoes, Parmesan, Truffle Oil 16
Deconstructed Cappuccino (A) Baileys, macaroon, café ice cream 24 Chocolate Fondant Pineapple confit, after 8 ice cream, butter scotch 24 Tropic Textures (A) Flavors of coconut, mango, lime 24 White Chocolate Sabayon Passion fruit jelly, calamansi sorbet 24 Nougatine Cereals Cream cheese, fruit minestrone, lemongrass sorbet 24 The Fruit Garden Passion ice, scorched almond brittle 20 Trio NIYAMA Ice Cream Your selection, lime-coconut glass biscuits, hot sauce 18 Ice Creams Coffee After 8 Vanilla Chocolate Strawberry Sorbet Calamansi Coconut Lemongrass Passionfruit Mango
SET MENU Appetizer Yellowfin Tuna Pepper crust, avocado, wasabi vinaigrette Beijing Duck Salad Organic garden, cardamom jus Asparagus Soup Pata negra, Nashi pear, tropical fruit oil Main Course Carnaroli Risotto (V) Morel, cèpes, truffle oil, parmigiano reggiano Tom Yam Inspired Sea Bass Sticky rice, Asian greens, enoki mushroom, galangal pickle Black Angus Beef Tenderloin Potato, celeriac mousseline, truffle oil, organic mushrooms Inclusive to half board or full board
SET MENU Edge Specialties Wagyu Beef Tenderloin Potato Gnocchi, mascarpone, organic mushrooms additional 25 Grilled Coral Lobster (per 100 grams) Tomato tamarind, soba noodle, coconut broth additional 10 EDGE Seafood Platter for two Coral lobster, tiger prawns, scallops, shellfish, fresh atoll tuna and reef fish, garden salad, sauces additional 110 Dessert Deconstructed Cappuccino (A) Baileys, macaroon, café ice cream or Chocolate Fondant Pineapple confit, after 8 ice cream, butter scotch Tropic Textures (A) Flavours of coconut, mango, lime Inclusive to half board or full board