A Plant-Based Paradise Hurawalhi Island Resort Launches New Vegan Concept

In addition to the already incredible dining at Hurawalhi Island Resort, Maldives, the progressive, private island continues to embrace plant power to complement their ‘island with a conscience’ ethos by launching a new restaurant concept with a vast array of vegan options, JFK (Junk Food Kitchen). In addition to this, Executive Chef Warren Moore has created an experimental vegan inclusive taster menu to enjoy at 5.8, the world’s largest all-glass undersea restaurant.


The newest of four divine eateries and the brainchild of GM, Bradley Calder, F&B Manager Cedrix Cornet and Executive Chef Warren Moore, JFK offers a vegan take on comfort classics such as burgers, nachos and cauliflower buffalo wings for guests to enjoy poolside overlooking the shimmering waters of the Indian Ocean. With a menu strewn with favourites, the restaurant’s repertoire flaunts a selection of ethical, guilt-free and vegan options so delicious that they would tempt even the most avid meat eater.


The most iconic dish at JFK is the vegan, gluten free burger. Boasting a variety of mouth-watering flavours and exceptional textures, the burger consists of layers of vegan cheese dripping, guacamole, smoked vegan mayonnaise hand crafted from cashew nuts, caramelized onions, zucchini bacon, all finished off with a spinach bun and accompanied with truffle sweet potato fries.


Hurawalhi’s scene-stealer is ‘5.8’, the world’s largest, all-glass undersea restaurant which sends senses soaring in this unparalleled setting, located 5.8 meters beneath the sea.  Launching a new experimental vegan inclusive tasting menu, Chef Warren’s dishes – including quinoa-beet and balsamic gel, accompanied by root vegetables, edamame peas and soba chips, and smoked couscous with beetroot ravioli and palm heart scallops – create a multi-course tasting extravaganza, blending the best ingredients with innovation and style, resulting in a showcase of imaginative modern cuisine, combined with an incredible location, wine and service. Surrounded by out of this world marine views, the minimalist-designed restaurant keeps the focus outside; and rates high on romance - every table is set for just two. The menu concept also available with wine pairing options narrated by the sommelier.


Above the shoreline, Hurawalhi’s final two restaurants, ‘Kashibo’ and ‘Canneli’ definitely keep in line with the resorts impeccable dining experience. Kashibo offers staggering sea views by day and a romantic flicker of candlelight by night.  Serving an Asian Street food menu with thoughtfully sourced ingredients, organic and artisanal, and a Teppanyaki Grill, there is again an emphasis on vegan options as well as the freshest of local seafood and the finest quality of prime beef with delectable sushi, sashimi and tempura all prepared by a personal, highly skilled Chef de Cuisine.


Canneli, where guests will be treated to the resort’s wonderful, fresh breakfasts becomes the third option for evening dining. Serving international cuisine, including meat and dedicated plant-based buffets, the delicious food is complimented by live stations including grills, rotisseries, raclette, homemade pasta, and wok stir fries to be enjoyed overlooking the tranquil Indian Ocean.


Private beach dining, al fresco under the stars is also encouraged, allowing guests to create once-in-a-lifetime memories in a romantic setting second to none, enjoying signature lobster and Wagyu beef created by a personal Chef. The seductively lit Coco Bar is directly on the beach with al fresco decking overlooking a glimmering pool and lagoon and includes a comprehensive shisha selection.

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