Burnt Ends’ Dave Pynt takes his modern barbecue concept to The Maldives
While collaborations between leading global hospitality companies and the world's best chefs are not uncommon, the fact that Australian chef Dave Pynt of mod barbecue restaurant Burnt Ends is taking his winning style of cooking to the Maldives – specifically The Waldorf Astoria Maldives Ithaafushi resort – is news that we tin can hands capeesh, for a number of reasons.
Dubbed The Ledge By Dave Pynt, which is slated to open on Jul one, information technology is Burnt Ends' kickoff overseas outpost, and it'southward in simply the sort of place yous'd want to observe such a concept.
SINGAPORE TATLER> Head to Le Binchotan for your late-night supper banquet
"It makes perfect sense," Pynt affirmed with a laugh, adding that while there'll always be a time and place for fancy fine dining on embankment, The Ledge's location by the puddle is an platonic spot and opportunity to showcase his cuisine mode and brand of precision grilling and roasting. Whether information technology'southward a leisurely lunch of fish tacos in the shade or a dinner of the finest wood-fired meats and seafood you crave.
Many of the dishes at the 56-seat restaurant are new, simply signature favourites such as the aforementioned lobster ringlet (a brioche bun blimp with freshly grilled lobster and lobster aioli) and grissini topped with taramasalata and ikura, will feature on the menu, with a few twists, alongside classics such as king crab legs in brown butter sauce and steak frites.
These will exist prepared using Pynt'southward custom-built four-ton dual-crenel oven and elevation grills fired past sustainably-sourced Jarrah forest. The new oven, he added, is besides slightly bigger as they are considering roasting some items whole.
The biggest difference, though, would be the eating house's focus on seafood – local and sustainably sourced. Besides dishes such as grilled whole grouper served with a fresh cucumber and yuzu salad and a dark-green sauce, there will be a diversity of reef fish, Pynt shared, adding that even the lobsters are locally caught.
"And while we've never served tuna on the menu at Burnt Ends, at that place will definitely exist some on the menu at The Ledge," Pynt revealed, pointing out how the Maldivians beloved their tuna and the fact that the restaurant has managed to notice sustainable fisheries to supply the fish. "I'm thinking of marinating it in a za'atar spice blend and gently smoking it effectually 40 degrees Celsius until it'south just cooked."
Other distinctly Burnt Ends highlights include the 45-twenty-four hours dry-anile beef rib, and its freshly broiled sourdough. At that place are as well a couple of familiar faces in the kitchen, which volition exist headed past his sous chef Deborah Yeo.
SINGAPORE TATLER> Why you should check out GastroFest at Shangri-La Hotel, Singapore
The Ledge By Dave Pynt is one of xi speciality-dining venues at the 122 all-villa resort that includes a treetop-dining concept at Terra; exquisite food and vino pairings nestled among boulders at The Stone; authentic Middle Eastern cuisine at Yasmeen and traditional wood-fired Peking duck.
It's worth noting that this multifariousness is a first in the Maldives – and few things say laidback luxury better than a world-class barbecue against a stunning Maldivian backdrop.
Access is a collaboration between CNA Luxury and Singapore Tatler.
Source: https://cnalifestyle.channelnewsasia.com/access/ledge-restaurant-waldorf-astoria-maldives-ithaafushi-burnt-ends-225421
0 Response to "Burnt Ends’ Dave Pynt takes his modern barbecue concept to The Maldives"
Postar um comentário