Unexpected Delights Emerge From Out of the Blue

Rising from the sparkling waters of the Baa atoll, Out of the Blue has been spoiling guests at Soneva Fushi since its debut in 2018. This overwater dining complex featuring no fewer than five distinctive dining offerings, provides guests with uniquely exceptional gastronomic experiences that harmoniously blend luxury and sustainability with culinary innovation.

A Floating Taste Haven

The two-story, overwater setting houses more than mere dining options, serving dual purpose as beach club facilities. This structure masterfully integrates into its environment through its open-air design that captures refreshing Indian Ocean breezes. Offering natural temperature control without sacrificing privacy, the venue resides in poetic conversation with its environment, crafting a space where every possible guest need is met. An open design allows sunlight to cascade into the dining space, softly diffused by the retractable thatched roof. The restaurant’s natural lighting during the day is nothing short of magical. As evening falls, subtle lighting ensures the romance of the ocean view remains the true star, enhancing but never overpowering the surrounding natural beauty. With sustainable materials like local wood and hand-blown glass integrated in its construction, the venue reflects Soneva Fushi’s luxury-with-purpose ethos.

The minimalist yet sophisticated aesthetic combines rustic island charm with contemporary design elements. Solid wood tables, artisanal glassware, and an array of ocean-blue accents evoke the vibrant palette of the surrounding lagoon. The seamless integration of indoor and outdoor spaces makes for a dining environment that is as inspiring as it is relaxing. Perhaps most distinctive are the playful elements such as the water slide plunging into the sea, encouraging the younger set to enjoy aquatic adventures (under staff supervision) while enabling their guardians to relax and savor world-class cuisine. And, just below table-level, nets stretched out over the water invite diners to recline between courses.

Cross-Cuisine Harmonies

The restaurant’s menus relate a magnificent journey across Asian cuisines, all enhanced with a contemporary twist. From meticulously crafted sushi and sashimi to vibrant Thai toms, Indonesian satays, and Guam-style pokes, Out of the Blue offers a comprehensive exploration of Asia’s diverse flavors. A separate plant-based menu appeals to those looking to maintain or incorporate these healthful dishes into their holiday dining.

Our lunch began with strawberry and spirulina mocktails, fresh and naturally sweet. For starters, the table also enjoyed a selection of cheese and prosciutto, from across a vast variety of menu starters, each described as “prepared for sharing.“ The sushi course was achieved starlike status in its presentation on glass plates adorned with edible flowers, highlighting five slices of impeccably fresh fish accompanied by wakame, shiso leaves, ginger pickle, and wasabi. The salmon and avocado was also a standout, followed closely by the seared tuna, each dish a celebration of flavor, texture, and artful plating.

One of the most daring dishes we enjoyed was dessert, a bold suggestion from the waiter. Coconut ice cream drizzled with olive oil and crowned with caviar proved a surprising triumph, balancing creamy sweetness with savory complexity, fully illustrating Out of the Blue’s spirit of culinary flair incorporating premium ingredients.

Our service was attentive, intuitive, and deeply knowledgeable. Timing was paced to perfection, allowing a relaxed flow between our courses. One particularly memorable moment was the invitation to visit the chocolate room, where guests could hand-select chocolates to accompany their coffee. Every interaction reflected genuine warmth and hospitality.

Although staff did not suggest wine pairings at our lunch, the venue features an extensive wine cellar with pioneering technology that allows wines to be served without removing the cork, offering access to a vast array of vintages. A comprehensive beverage menu features craft beers, alcohol infused mixes, as well as impeccably fresh mocktails which complement the dishes beautifully.

Sustainability Behind the Flavors

Out of the Blue fully embraces the Soneva ethos that is part of the brand’s ongoing appeal and astonishing repeat guest stats: SLOW LIFE (Sustainable, Local, Organic, Wellness, Learning, Inspiring, Fun, Experiences). Most vegetable and fruit components are grown on the island. As well, the restaurant has reduced the quantity of beef dishes across its menus, supporting positive impacts on well-being, climate change, and animal welfare. It also collaborates with Rossini Caviar, the Nordic-based and MICHELIN-partnered producer that sustainably farms sturgeon. This, in addition to its own Baerii caviar brand and, ultimately their Gold Selection caviar, derived from 13-year matured sturgeon eggs salted with Maldivian Sea Salt from the local Baa Atoll, the latter as close to 100% sustainable and CO2 neutral as possible.

Multi-Sensory, Immersive Dining

Out of the Blue excels in creating a multisensory experience for all its guests, achieving an elevated dining experience for the Maldives overall, a floating sanctuary where culinary adventurers, dreamers, and ocean lovers can gather to enjoy exceptional cuisine in a setting as remarkable as the food itself. As relaxed as it is refined, where the Soneva brand’s barefoot elegance meets Michelin-level creativity, Out of the Blue achieves an inspired combination of innovative gastronomy, sustainable practices, and breathtaking design that embraces its natural surroundings while delivering a transformative experience.