Vinum — Menu
Vinum is Huvafen Fushi's subterranean wine cellar - the first of its kind in the Maldives when it was built in 2004, set eight metres beneath the island at its deepest point. With a capacity of over 7,000 bottles and more than 500 labels spanning the Old and New Worlds, it holds one of the largest cellars in the Indian Ocean. Dinner here is a single multi-course degustation, each plate paired by the resident sommelier and built around the night's wines rather than an a la carte list.
Vinum Dinner
$495 / person- Amuse Bouche - daily chef special; NV Drappier Cuvee Carte d'Or Brut Champagne, France
- Duck foie gras terrine - rhubarb, gingerbread, raspberry jelly and watercress; sommelier's selected white wine
- Seared giant prawns - beluga caviar and grapefruit, bean blossom, seafood veloute; sommelier's selected white wine
- Blood orange sorbet - champagne rose granite with strawberry foam
- Tajima Wagyu beef tenderloin MB-7+ - sweet potato puree, assiette garden vegetables, hollandaise sauce; OR Maldivian reef fish - courgette, edamame, potato, cream broth; two mystery reds by the sommelier
- Fromage - fresh cheese from our fromagier, homemade marmalade
- Triple chocolate romantic journey - Valrhona Calamelia chocolate mousse parfait, bittersweet chocolate ganache, milk chocolate & hazelnut fudge, fresh berry, raspberry gel, rose meringue; sommelier's selected dessert wine
A seven-stage menu paired course by course with wines chosen from the cellar. The main course is a choice of Tajima Wagyu or Maldivian reef fish. Dietary requirements and food preferences can be accommodated - speak with the restaurant team to tailor the experience.
Prices are quoted in USD and subject to 10% service charge and 17% government taxes. Prices are subject to change without notice.
Know before you book
- Wine is the concept - dinner is a set seven-stage degustation paired by the sommelier, not an a la carte menu.
- The Vinum Dinner is USD 495++ per person, before 10% service charge and 17% government tax.
- The cellar sits 8 metres underground and stocks over 7,000 bottles across more than 500 labels; daily wine and cheese tastings are also offered.
- Let the team know dietary needs in advance so the kitchen and sommelier can adjust the pairings.