The Essence of Taste Velaa Private Island introduces new personalised culinary concept

One of the world’s finest destinations for gastronomy, Velaa Private Island’s signature restaurant Aragu introduces a new, personalised approach to gourmet cuisine -  tasting menus based on personal preference - an ingenious new culinary concept under the spectacular leadership of award-winning Chef Gaushan de Silva.


Contemporary European cuisine with an Asian twist, those who step into Aragu (or ‘essence’ in the local Dhivehi language) will now have the opportunity to create their own personalised tasting menus. Combining passion for culinary art with awareness and sustainability, each day begins with the arrival of carefully selected ingredients from Chef Gaushan’s exceptional network of suppliers; diners then select from a simple list of ingredients and wait for the magic to begin.


Having worked with some of the most notable Michelin starred restaurants in Europe including Noma, Le Domaine de Capelongue Maisons Edouard (alongside Edgar Loubet, a two-star Michelin Chef), San Auberge de Noves (alongside one-star Michelin Chef Robert Lalleman) and as the Private House Chef to the Royal Family at the Royal Palace in Jordan; Chef Gaushan brings a wealth of experience to the taste of Velaa Private Island.


Tasting menus may start off with Gillardeau Oysters and Gourmet House Caviar complimented by Matured Fine Seasonal Cheeses and Black Truffle. Other tailor-made dishes that feature as part of this truly sublime new menu include Japanese Bluefin Tuna, Maldivian Lobster or Anjou Pigeon; all artfully presented against the dazzling ocean backdrop.


Chef Gaushan, explains ‘I like to surprise my guests with flavour combinations they have never experienced before and perhaps they have not even imagined are possible. This new concept at Aragu blends the finest produce with exquisite gastronomy and the level of clientele we have on Velaa expects no less than the very best. Hence, we use the best quality ingredients from all corners of the globe.’ 


With an ever-unfolding portfolio of dishes also comes the largest selection of Romanée-Conti as part of one of the biggest wine collections in the Maldives. To complement the refined cuisine of Aragu, Food and Beverage Director Ibrahim Waheed, has curated the 800-bin wine list. With his team, he offers a knowledgeable and tailor-made service for an extensive and constantly evolving selection. With a background of experiences refined at Raffles Singapore, Fregate Island in Seychelles and Alain Ducasse au Plaza Athénée in Paris, Ibrahim Waheed’s in depth knowledge caters to the world’s most elite.


To complete the picture, this thrilling expression of culinary craft plays out in truly elegant and sophisticated surroundings with the infinity of the ocean mirroring to the ceiling which invites diners to relax and gaze out across a seemingly endless horizon.


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