THE FUEGO PROMISE
Celebrating sustainability and creativity, Fuego’s toes-in-the-sand seafood dining experience is a collaboration between our on-site marine biologists, Landaa culinary artists and local fishermen.Our Maldivian fish are caught in line with seasonal reproductive cycles. The few ingredients from further afield are the result of carefully tended relationships with highly reputable partners. We implement a range of techniques, from souring and curing to the latest culinary innovations. The menu concept evolves through you, with new weekly dishes based on what you tell us. That’s the Fuego promise.
RAW
- REEF FISH CRUDO
- Homemade Cured Lemon, Ossetra Caviar, Bottarga, Celeriac White Ponzu
- YELLOWFIN TUNA TARTARE
- Ajo Blanco, Sea Almond, Banana Leaf Oil
- P&F ARCHITECTURE (V)
- Compressed Fruits and Vegetables, Strawberry and Bourbon Vanilla Gazpacho, Burrata di Andria
- WAGYU CRUDO
- Grilled Baby Gem Lettuce, Salmoriglio, Homemade Furikake, Finger Lime
- TROPICAL FRUIT CEVICHE (V)
- Mango, Avocado, Papaya, Coconut, Crispy Chapati
- DRY BRINE SALMON
- Cauliflower Cream, Landaa Herbs Pesto, Black Tea Kombucha Jelly
- FUEGO SAMPLER
OCEAN-CAUGHT
- CATCH OF THE DAY FROM THE DHONI
- Pan-seared Fillet Grilled Whole Over Charcoal or Oven-Baked with Lemongrass in Banana Leaf
- for two
- WHOLE MALDIVIAN LOBSTER (minimum 800 g)
- Josper-grilled or Vietnamese Barbecue-style
- THE WHOLE OCEAN for two
- Tuna Medallions, Octopus, Rainbow Runner, Scallops, Prawns, Grilled Asparagus
- Accompaniments: Warm Balsamic Salsa, Lemongrass Beurre Blanc, Salmoriglio, Parsley Butter
WARM
- REEF FISH BRANDADE
- Herring Caviar, Black Garlic, Lovage Oil
- GRILLED OYSTERS (2)
- Goat Cheese Espuma, Josper Roasted Kale
- FUEGO KUDA TACOS (4)
- Eel, Foie Gras, Mushroom Duxelle
- TEMPURA (V)
- Shiso Leaf, Baby Leek, Enoki Mushrooms, Young Papaya, Green Mango
- LOCALLY CAUGHT CHARCOAL-GRILLED OCTOPUS SKEWER
- Pineapple Salsa, Wakame
- Coal-ROASTED PEACHES (V)
- Lacto-fermented Passion Fruit, Coriander, Burrata di Andria
- Vegetarian FUEGO KUDA TACOS (4) (V)
- Pineapple, Avocado, Mushroom Duxelle
- VEGETARIAN TEMPURA (V)
- Shiso Leaf, Enoki Mushrooms, Baby Leek, Green Mango
JOSPER GRILLED
- FREE-RANGE BABY CHICKEN
- Shio Koji, Roasted Pumpkin, Grapefruit, Sesame
- BLACK ANGUS STRIPLOIN (200 g)
- Cream, Pickled Cauliflower, Black Garlic, Salsa Verde
- LAMB CHOPS (250 G)
- Anticucho Marinade, Baby Leek, Lime Leaf
- ROBATA GRILLED AUBERGINE (V)
- Sweet Miso Glaze, Gruyère
SIDES
- Landaa Kopi Leaf and Kulhafila Salad
- Grilled Lettuce
- Goat Cheese, Pomegranate
- Josper Grilled Asparagus and Endives
- Roasted Baby Leeks
- Almonds, Grapefruit
- Mashed Potatoes
- French Fries
DESSERTS
- Lemongrass Crème brûlée
- with Mandarin-Sake Sorbet
- White Chocolate Mousse
- White Chocolate Orange Blossom Mousse, Black Sesame Gelato, Coconut Gel, Green Tea Kombucha Jellies
- Basil Bliss
- Basil and Granadilla Sponge, Lime Sorbet, Passion Fruit Gel, Mango Compote
- Chocolate Enchantment
- Chocolate Cardamom Tart, Almond Crumble, Salted Caramel Gelato, Cocoa and Rosemary Espuma
- Liquid Dessert
- Passion Fruit Kombucha (200 ml)
- Serenity Sweets
- Crème Brûlée, Chocolate Cardamom Tart, Black Sesame Macaron, Basil Bliss
- for two
- Gelato
- Salted Caramel, Crema Vanilla, Pistachio, 70% Chocolate, Stracciatella, Black Sesame
- one scoop
- Sorbet
- Passion Fruit, Lemon Basil, Coconut, Mango, Mandarin, Raspberry
- one scoop
TEA
- Darjeeling
- JUNGPANA ESTATE FIRST FLUSH (2023)
- CASTLETON ESTATE FIRST FLUSH (2023)
- MARGARET’S HOPE SECOND FLUSH (2023)
- Assam
- HALMARI ESTATE SECOND FLUSH (2023)
- DEJOO ESTATE SECOND FLUSH (2023)
- Green
- UJI MINAMI YAMASHIRO, SENCHA, KYOTO, JAPAN
- KIRISHIMA, SENCHA, KAGOSHIMA, JAPAN
- SUPER LONG JING, ZHEJIANG, CHINA
- TINDHARIA ESTATE, DARJEELING, INDIA 2023
- Oolong
- TIE GUAN YIN, ANXI, CHINA
- PU’ER 10 YEARS AGED, JUNNAN, CHINA
- Landaa Garden Tisanes
- Mint, Ginger, Lemongrass, Chamomile, Rooibos, Cardamom
COFFEE
Regular, Coffee, Espresso, Double Espresso, Cappuccino, Latte, Hoi An Iced Coffee