Niyama Private Islands Maldives is proud to introduce another world-class innovation - an exquisite new tasting menu at Subsix, an underwater restaurant that brings the intrigue of Japanese-Peruvian haute cuisine to the Maldives.
Subsix, so named for its spectacular location half a kilometer from the sea and six meters below the surface, has been the site of new experiences, from champagne breakfasts to midnight parties, since its inception more than a decade ago. Surrounded by a wall of glass, sun-drenched coral, a rainbow of actinia and butterfly fish, and the occasional passing reef shark, every minute underwater is magical, a truly unique experience.
Always innovative, always avant-garde, Subsix now launches a new Nikkei tasting menu that is as impressive as the setting. Combining Japanese tradition and precision with Peruvian boldness and artistry, the five courses showcase the bounty of the surrounding Indian Ocean with sustainably sourced ingredients presented in a modern, playful way. Highlights include scallop ceviche, the perfect balance of spicy flavor and sea salt; wahoo tartare caught by local fishermen, with swirls of avocado and a hint of spice; and buttery, melt-in-your-mouth cod, perfectly contrasted with crispy asparagus. To enhance this sumptuous feast, guests can elevate their experience with a carefully curated selection of sake or fine wines carefully selected by our head sommelier Mayank Sharma.
Each dish has been created by the renowned chef Thierry Vergneau. Having trained in classical cuisine at the Four Seasons Hotel George V in Paris, Chef Thierry has since expanded his repertoire, working all over the world.
