Fine dining
reimagined
The essence of Velaa

Presenting contemporary European cuisine with an Asian twist, Aragu has taken the Maldivian dining experience to the next level combining passion for culinary art with awareness and sustainability. Aragu meaning Essence in the local language Dhivehi, this award winning restaurant elevates all your senses.

TRIO OF TARTARE
YELLOWFIN TUNA – black truffle
OCEAN TROUT - mustard granita
HAMACHI – spiced espuma

COCONUT BOUILLON - quail cigar,turmeric & curry leaf tuile

PUMPKIN - pearls, curry, kandu kukulhu

SNAPPER - coconut dashi, chili-bonito oil

GAUSHAN’S SPECIAL
LOBSTER – burger, quail egg
CRAB – yuzu, caviar
FOIE GRAS – peach, cocoa
WAGYU CHEEK – kataifi fried
CHICKEN – winglet, mango

OCEAN TROUT AND HAMACHI - vermouth, rocket leaves oil and caviar

LOCAL YELLOWFIN TUNA - sesame crusted, koji eggplant, aromatic citrus

CHOCOLATE - 75% dark tulakalum, mandarin, hazelnut ice-cream

CORN-FED POUSSIN - breast, foie gras mushroom farce, morel cream

Using the skills acquired at the world's greatest restaurants, Chef De Silva has created an inimitable category of contemporary cuisine at Aragu - one that represents his journey as a chef where he started cooking in Sri Lanka and has pursued his passion for over a decade in the Maldives.

Culinary Director

GAUSHAN DE SILVA

With over 27 years in the industry, Chef Gaushan De Silva found his culinary passion early in life. Born and raised in Sri Lanka, De Silva first taught himself to cook at the age of ten and by the time he was 16 years old he had already began working as a trainee in a professional kitchen at Swiss Hotel in Kandy. From there, De Silva’s unorthodox career journey began. His first break as at Rangali Hilton in 1999 followed by a stint at the Jordanian royal family palace, and finally to leading the kitchen of Velaa Private Island and Aragu Restaurant.

Tiger Prawns char-grilled, sweet potato, shellfish soy emulsion

Aragu Menu

Designed for the sophisticated globetrotter, Aragu's menu uses only the finest organic produce and carefully selected ingredients from sustainable suppliers around the world.

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Events

Past Events

"If you come to Aragu just before sunset, you can experience another colourful display, when the ocean gradually begins to turn dark. Inside, however, playing the leading role alongside the piano is the backlit onyx bar, which symbolises the sun mirrored in the ocean"

Barbora Škorpilová, Aragu Interior designer

T: +960 6565 000
INFO@VELAAISLAND.COM

https://www.aragurestaurant.com/media/images/orexi/1_homepage/

Using the skills acquired at the world's greatest restaurants, Chef De Silva has created an inimitable category of contemporary cuisine at Aragu - one that represents his journey as a chef where he started cooking in Sri Lanka and has pursued his passion for over a decade in the Maldives.

Culinary Director

GAUSHAN DE SILVA

Tiger Prawns char-grilled, sweet potato, shellfish soy emulsion