WATCH THIS SPACE
W Maldives will launch a new
development in March on the
neighbouring private desert island
Gaathafushi. Three ‘glamping-style’
luxury villas will open, along with a
small restaurant, separate jetty, pool
and zipline into the crystal-clear
ocean. Designed for couples or a
family with a Robinson Crusoe fantasy,
guests get the pristine private island
to themselves for a night (or three). It’s
our definition of heaven!
GETTING THERE
There are no direct flights to the
Maldives from Australia, so break up
the trip with a night in nearby
Sri Lanka, or stop over in Singapore –
it’s four hours by plane to the capital
Malé, and then a short sea plane flight
to your Maldivian atoll. Look out for
dine-and-fly deals that bundle in all of
your meals, flights and
accommodation.Outdoor dining is a large part of the
appeal in the Maldives. With soft,
powdery white sand, crystal-clear water
and balmy temperatures, it makes sense
to soak up every last minute of the sunset.
On another evening, we travel via
speedboat to the W’s nearby private
desert island, Gaathafushi, for a beach
feast of suckling pig, vegetables roasted
over the fire and Argentinian dishes. We
finish with grilled passionfruit and roast
our own marshmallows while reclining
on beanbags on the beach. At high tide
you can kick around in the sand to see
bioluminescence – the natural
phenomenon of iridescent plankton that
sparkle in the dark, unique to the warm
coastal waters of the Maldives. Private
cook-ups happen most nights on
Gaathafushi, with everything from couples
proposing, to families on the trip of
a lifetime making the most of the unique
experience.
The word magic arises a lot, and it’s apt
for the experiences we have. But none so
fine as the final night, when LaBrooy takes
over the kitchen. The team set up on the
beach again, but this time with a giant
fairy-lit curtain sparkling overhead. The
green jobfish from our fishing expedition
lands on the menu, cooked over coals
with “turmeric, ginger, garlic, chilli and
galangal,” says LaBrooy. “Spear fishermen
really value jobfish,” he says, as it melts in
my mouth. But it’s his Maldivian chilli
lobster (also caught by LaBrooy) with roti
and coconut sambal that has the guests
in raptures. The flesh bathes in a delicate
curry that is cut perfectly by the zing of
a spicy sambal. “This is a traditionalist’s
sambal, how my Sri Lankan Nan cooked,”
he explains of his part Swedish, part
Sri Lankan heritage.
The wind changes suddenly and a
storm rolls in so quickly it’s like an ink spill
staining the sky. The practiced staff jumpinto action, change the setting, and usher
us quickly inside to continue the feast.
Pineapple tarte Tatin appears, with
a lemongrass caramel and custard, plus
sorbet made from local fruit. And just as
quickly, as we are wiping the last crumbs
from our plates, the storm passes, leaving
us wondering if, indeed, the whole
magical experience was really just a dream.
W Maldives guests will be able to
experience the Three Blue Ducks menu
from November through to January.
LaBrooy, along with Ducks’ chefs Andy
Allen and Darren Robertson (who took
over the W Bali) have each contributed
recipes for guests to experience at ‘Fire
on the Beach’ through summer, including
charred octopus, jalapeño and salsa
verde, Maldivian chilli lobster, roti and
coconut sambal and pomelo, grapefruit
and bitter green salad.
Visit: marriott.com.auCLOCKWISE, FROM
RIGHT: LaBrooy and
the W team prepare
dinner; beach-side
dining; and cooking
over fire – the
Maldivian way.
OPPOSITE: LaBrooy
plates up the famed
Maldivian chilli
lobster; a sparkling
sky for the Ducks
takeover.