chef basanta karki chef k.a.p dilrup chef raj kumar ... · “crab is loved by so many chefs and...

CHEF BASANTA KARKI

H A A L U K I H I N E H ( H O W A R E Y O U ? ) C H E F B A S A N T A I S T H E N A M E . L E T M E I N T R O D U C E M Y S E L F - W H E N I T C O M E S T O U S I N G M A L D I V I A N Y E L L O W F I N T U N A & R E E F F I S H , T H E R E A R E N O O T H E R L O C A L C H E F S T H A T C A N M A T C H M Y S K I L L S . I A L S O E N J O Y G R E A T S E A F O O D L I K E C R A B & P R A W N S A N D “ B O Y ” C H E F D I L R U P K N O W S H O W T O C R E A T E W O N D E R S .

CHEF K.A.P DILRUP

HI I ’M CHEF DILRUP. MY MUSICAL PITCH IS SWEET & DELICIOUS DUNGENESS CRAB AND PRAWNS. ALWAYS A DELIGHT FOR THE FANS AND JUST THE THOUGHT OF CREATING MY MOMENT WITH THEM JUST EXCITES ME. I ALSO LOVE THE ECHOES OF A GOOD SIZZLING STEAK AND CHEF RAJ TAKES THESE TO NEW HEIGHTS EXPERIMENTING WITH AN EPIC SESSION.

CHEF RAJ KUMAR SHRESTHA

D R U M R O L L P L E A S E ! ! ! C H E F R A J O N S T A G E . I E A T T H E S A M E F O O D A L M O S T E V E R Y D A Y . I H A V E M Y F A V O R I T E S L I K E T H E R I B E Y E S T E A K A N D O U R L E G E N D A R Y B U R G E R . B U T N O O N E R E A L L Y K N O W S T H A T I H A V E A S O F T S P O T F O R V E G A N F O O D A S W E L L , A N D C H E F N E H A D E L I V E R S T H A T A M A Z I N G L Y .

CHEF NEHA RAJLIWAL

I AM NEHA. I PLAY THE HEALTHY CORDS WITH VEGAN DISHES. COME AND EXPERIENCE WHAT WE HAVE TO OFFER. I L IKE TO PLAY WITH INTERESTING FOOD COMBINATIONS AND THERE ARE GREAT COMBINATIONS OF FRUITS, NUTS & VEGETABLES, A WELL THOUGHT OUT SESSION. CHEF JAY AND I MAKE A WELL-BALANCED VEGAN DESSERT TOGETHER AS WELL.

CHEF JAY NUNEZ

I L O V E T O E A T , I L O V E T O F E E D P E O P L E , T H E F E E L I N G S T R I K E S A L L M Y C O R D S . I J O K E D W I T H M Y F R I E N D S T H A T I W A N T E D T O W R I T E A B O O K W H E R E D E S S E R T S H A D T O B E E X T E N S I V E L Y R E S E A R C H E D S I N C E I H A V E A T E R R I B L E S W E E T T O O T H . M Y D O W N F A L L I S C A K E . W H Y N O T F I N I S H O F F Y O U R S O N G W I T H A S E S S I O N S D E S S E R T .

WELCOME TO SESSIONS RESTAURANT WHERE THE CHEFS ARE JAMMING, OUR BAND ROCKS THEIR FAVORITE INGREDIENTS WITH NATURAL TALENT

TUNA TARTAR F R E S H Y E L L O W F I N T U N A , L I M E D R E S S I N G , C H I L I ,

J I C A M A , A N D T H A I B A S I L , S E R V E D W I T H C R I S P C O R A L L A C E T U I L E S .

24

MAS HUNI CHOICE

A L L P R I C E S A R E I N U S D A N D A R E S U B J E C T T O 1 0 % S E R V I C E C H A R G E A N D A L L A P P L I C A B L E G O V E R N M E N T T A X E S .

SIDE DISHESC H O O S E F R O M O U R S U G G E S T E D S I D E D I S H E S T O E N H A N C E Y O U R M E A L E X P E R I E N C E .

1 S I D E - $ 8 / 2 S I D E S - $ 1 6 / 3 S I D E S - $ 2 4• C U R R Y S E A S O N E D H A N D - C U T F R I E S• L I M E S C E N T E D J A S M I N E R I C E• P L A I N R O S H I ( M A L D I V I A N F L A T B R E A D )

• B A K E D S W E E T P O T A T O• T O M A T O & R E D O N I O N S A L A D• S T E A M E D S U S H I R I C E

8 12 20POKE BOWL SEARED TUNA, SUSHI RICE, ASIAN PICKLES,

SESAME, SEAWEED, SHREDDED SLAW,AVOCADO, VELVET MAYONNAISE AND UMAMI

REDUCTION. OPTIONAL SUPSTITUTE TUNA FOR TOFU.

12TUNA SMALL

24TUNA LARGE

TUNA WRAPS P I C E D S R I R A C H A , S M A S H E D A V O C A D O , R E D

C A B B A G E S L A W , B A B Y S P I N A C H , BROWN RICE SALAD AND A HERB PESTO DRESSING.

22DHON RIHA

M A L D I V I A N T U N A C U R R Y , F L A V O R S O F C U R R Y S P I C E S , C O C O N U T C I N N A M O N A N D G I N G E R ,

S L O W C O O K E D W I T H F R E S H L I N E C A U G H T T U N A , S E R V E D W I T H A S I D E O F Y O U R C H O I C E .

GRILLED TUNA LOINY E L L O W F I N T U N A L O I N S E A R E D T O P E R F E C T I O N ,

T O M A T O & R E D O N I O N S A L A D , T O S S E D G R E E N S A N D A C I T R U S V A N I L L A P L U M S A U C E .

3818SMALL

34LARGE

Y E L L O W F I N T U N A“WE TAKE PRIDE IN OUR FISHING METHODS. THE MALDIVIAN P O L E A N D L I N E F I S H I N G T E C H N I Q U E S E N S U R E T H A T N O H A R M C O M E S T O O U R V A S T U N D E R W A T E R E C O S Y S T E M A N D VARIOUS ENDANGERED SPECIES. HARD ROCK HOTEL MALDIVES E N S U R E S T H A T E V E R Y S I N G L E Y E L L O W F I N T U N A D E L I V E R E D T O O U R G U E S T S I S I N D I V I D U A L L Y CAUGHT IN THE MOST ENVIRONMENTALLY FRIENDLY MANNER.”

CHEF BASANTA KARKI

12TOFU SMALL

18TOFU LARGE

A TASTING OF 5 DIFFERENT TRADITIONAL MALDIVIAN F L A K E D T U N A A N D C O C O N U T S A L A D S , S E R V E D W I T H P L A I N R O S H I ( M A L D I V I A N F L A T B R E A D ) .

L I M E & C H I L I / P U M P K I N / S M O K E D E G G P L A N T / C O P I F Y L E A V E S / D R I E D F I S H

MALDIVIAN REEF FISH – FARU MAS -“ALL OUR DAILY REEF FISH CAUGHT ARE MFA APPROVED (MALDIVIAN FISHERMEN’S ASSOCIATION). WE WORK IN HARMONY WITH THE LOCAL FISHERMEN, TO BUILD A COMMUNITY AND SUSTAINING PARTNERSHIPS WITHIN THE SURROUNDING AREA”.

CHEF BASANTA KARKI

REEF FISH CARPACCIOTHINLY SLICED WHITE REEF FISH WITH CORIANDER

A N D G R A P E F R U I T , H E R B I N F U S E D O I L , C R I S P S C A L L I O N S A N D A P O M E G R A N A T E R E D U C T I O N .

22

FISH & CHIPSB A T T E R E D R E E F F I S H F I L L E T S W I T H O U R H A N D - C U T F R I E S , M U S H Y R U S T I C P E A S ,

T A R T A R S A U C E A N D M A L T V I N E G A R .

24GROUPER AND

RED SNAPPER CIOPPINOA L I G H T F I S H S T E W W I T H T E X T U R E S O F G R O U P E R

A N D S N A P P E R E N H A N C E D W I T H T O M A T O C O N C A S S E A N D G R E M O L A T A T O A S T S .

16

PAD KHAPAO PLA RAD KAOW

C R I S P Y M E D A L L I O N S O F F I S H F I L L E T T O S S E D W I T H T H A I F L A V O R S & H O L Y B A S I L ,

F R A G R A N T L I M E S C E N T E D J A S M I N E R I C E A N D T O P P E D W I T H A F R I E D H E N S ’ E G G .

32 16 30

PASTA ALLA MARINARA

L I G H T L Y T O S S E D S P A G H E T T I W I T H L O C A L J O B F I S H , G A R L I C , C H E R R Y T O M A T O E S ,

C A P E R S , O L I V E S A N D O R E G A N O .

14

BANANA WRAPPED FISH

G R I L L E D W H O L E F I S H M A R I N A T E D I N G A R L I C , G I N G E R & L E M O N G R A S S T H E N W R A P P E D

I N B A N A N A L E A V E S , S E R V E D W I T H A S I D E O F Y O U R C H O I C E .

26 36



1 S I D E - $ 8 / 2 S I D E S - $ 1 6 / 3 S I D E S - $ 2 4• C U R R Y S E A S O N E D H A N D - C U T F R I E S• L I M E S C E N T E D J A S M I N E R I C E• P L A I N R O S H I ( M A L D I V I A N F L A T B R E A D )

• B A K E D S W E E T P O T A T O• T O M A T O & R E D O N I O N S A L A D• S T E A M E D S U S H I R I C E

SMALL LARGE SMALL LARGE

SMALL LARGE

LATIN STYLE PRAWN SATAYG R I L L E D C O R I A N D E R P R A W N S K E W E R S T O P P E D

W I T H A C I T R U S , T O M A T O & J A L A P E Ñ O S A L S A , S E R V E D W I T H A C U C U M B E R S A L A D

28

PRAWN NOODLE SOUP BOWLA W E L L B A L A N C E D S W E E T & S O U R P R A W N

B R O T H , E G G N O O D L E S , A S I A N G R E E N S A N D S P R O U T S S E R V E D W I T H A C H I L I O I L R E D U C T I O N .

26GAMBAS À LA PROVENÇALE

T I G E R P R A W N S S A U T É E D I N G A R L I C , B U T T E R , P A R S L E Y A N D T O M A T O S E R V E D W I T H P R O V E N Ç A L V E G E T A B L E S .

42

GRATINATED JUMBO PRAWNS

M U S T A R D & P A R M E S A N M A R I N A T E D L A R G E P R A W N S W I T H G R I L L E D P O L E N T A

A N D R A T A T O U I L L E .

58BOBÓ DE CAMARÃO

B R A Z I L I A N P R A W N S T E W E N H A N C E D W I T H M A N D I O C A , P E P P E R S , G A R L I C A N D

C O C O N U T O I L R E D U C T I O N .

22

CRISPY PRAWNS

C O C O N U T B R E A D E D P R A W N S W I T H S P I C Y M A L D I V I A N T H O U S A N D I S L A N D S A U C E ,

F R I E D C U R R Y L E A V E S , C O R N O N T H E C O B A N D S W E E T P O T A T O F R I E S .

42SMALL LARGE

22 42SMALL LARGE



1 S I D E - $ 8 / 2 S I D E S - $ 1 6 / 3 S I D E S - $ 2 4• V E G E T A B L E F R I E D N O O D L E S• W O K F R I E D R I C E• R A T A T O U I L L E

• B A K E D S W E E T P O T A T O• A N C H O C H I L I S E A S O N E D C O R N O N T H E C O B• S T E A M E D S U S H I R I C E

PRAWNS“WE USE AN ARRAY OF DIFFERENT PRAWNS, BOTH OCEAN AND FRESH WATER, FARMED AS WELL AS WILD. THEY PROVIDE A GREAT VARIETY OF CHOICES AND GREAT TASTES ACROSS THE BOARD.”

CHEF K.A.P DILRUP

/·

CRAB“CRAB IS LOVED BY SO MANY CHEFS AND DINERS AROUND THE GLOBE. WE DRAW INSPIRATION FROM DIFFERENT CORNERS OF THE WORLD WHERE CRABS ARE PREPARED AND SERVED AS DELIGHTS.”

CHEF K.A.P DILRUP

SPIDER ROLLT E M P U R A S O F T S H E L L C R A B , C R A B M E A T ,

S P I C Y M A Y O , R E D R O E , C U C U M B E R A N D S C A L L I O N S .

20

AVOCADO CRAB SALAD S T E A M E D C R A B M E A T , C R E A M Y A V O C A D O ,

R I C H J A P A N E S E M A Y O N N A I S E , I C E B E R G L E T T U C E , S P I C E D B R E A D C R O U T O N S , C H E R R Y

T O M A T O S A L A D A N D C R I S P B A C O N S E R V E D W I T H L E M O N D R E S S I N G .

28KING CRAB

G R I L L E D K I N G C R A B , G A R L I C B U T T E R E M U L S I O N , C I T R U S A I O L I , S E R V E D W I T H

G R A P E F R U I T & F E N N E L .

58

SRI LANKAN MUD CRAB

C H E F P E R E R A ’ S S P E C I A L “ J A F F N A S T Y L E M U D C R A B C U R R Y ” W I T H D R U M S T I C K

L E A V E S A N D C O C O N U T R I C E .

STEAMED CRAB

G I NGER AND SCALLION STEAMED CRAB CANTONESE S T Y L E , W I T H A S C A L L I O N S W E E T

S O Y R E D U C T I O N .BLACK PEPPER CRAB

S I N G A P O R E W O K - F R I E D B L A C K P E P P E R C R A B . A S I G N A T U R E D I S H , S I M P L E B U T S O R E W A R D I N G . 32



1 S I D E - $ 8 / 2 S I D E S - $ 1 6 / 3 S I D E S - $ 2 4• W O K F R I E D R I C E• C O C O N U T R I C E• R A T A T O U I L L E

• B A K E D S W E E T P O T A T O• C U R R Y S E A S O N E D H A N D - C U T F R I E S• A N C H O C H I L I S E A S O N E D C O R N O N T H E C O B

32 48 64

32 48 64

CHICKEN & BACON CLUB SANDWICH S U C C U L E N T C H I C K E N B R E A S T , L E T T U C E , T O M A T O , C H E E S E , S M A S H E D A V O C A D O

A N D C A E S A R D R E S S I N G L A Y E R E D B E T W E E N H O M E M A D E B R E A D S E R V E D W I T H

O U R S P E C I A L S W E E T P O T A T O F R I E S .

22

THE BURGERT H E B U R G E R T H A T S T A R T E D I T A L L . A J U I C Y

ANGUS BEEF BURGER TOPPED WITH SMOKED BACON, CHEDDAR CHEESE, GOLDEN FRIED ONION RING,

CRISP LETTUCE AND VINE RIPENED TOMATO.

SHISH KEBABC U M I N S P I C E D L A M B K E B A B S G R I L L E D O V E R A N

O P E N W O O D F I R E S E R V E D W I T H M I N T S A L S A , M O R O C C A N S P I C E D F L A T B R E A D ,

P O M E G R A N A T E M O L A S S E S A N D Y O G U R T D I P P I N G S A U C E .

36

PORK BELLY ADOBO

S L O W C O O K E D P O R K B E L L Y I N T H E T R A D I T I O N A L A D O B O F L A V O R S , S E S A M E A S I A N

V E G E T A B L E S , F R I E D O N I O N , S T I C K Y R I C E A N DA S W E E T A N D S O U R A D O B O R E D U C T I O N .

24 46SPIT ROAST CHICKEN

A R O A S T E D S P A T C H C O C K C H I C K E N S C E N T E D W I T H L E M O N A N D T H Y M E ,

R O A S T E D T O P E R F E C T I O N A N D S E R V E D W I T H O V E N B A K E D P O T A T O E S A N D M E S C L U N S A L A D .

16

BEEF RIBEYE STEAK

G R I L L E D 2 5 0 G B L A C K A N G U S R I B E Y E S T E A K , G A R N I S H E D W I T H A B E E F J U S , H A N D - C U T

F R I E S A N D T O S S E D G R E E N S A L A D .

36 56



1 S I D E - $ 8 / 2 S I D E S - $ 1 6 / 3 S I D E S - $ 2 4• W O K F R I E D R I C E• C U R R Y S E A S O N E D H A N D C U T F R I E S• H O M E M A D E F L A T B R E A D

• S W E E T P O T A T O• T O S S E D G R E E N S A L A D• A N C H O C H I L I S E A S O N E D C O R N O N T H E C O B

SMALL LARGE

QUARTER HALF

28NORMAL

223 MINI SLIDERS

142 MINI SLIDERS

MEATS“WE PRIDE OURSELVES WITH THE QUALITY OF OUR MEAT AND SOURCE FROM REPUTABLE FARMERS AROUND THE WORLD, SELECTING ONLY THE BEST “A” GRADE MEAT AVAILABLE.”

CHEF RAJ KUMAR SHRESTHA

/·

PLANT BASED “WE TAKE PRIDE IN GOING FULL CIRCLE WITH OUR HEALTH PROGRAM ALLOWING GREAT VEGAN OPTIONS AND WORKING SIDE BY SIDE WITH OUR LOCAL FARMERS FROM LOCAL ISLANDS, SUCH AS THODOOISLAND TO PROVIDE GUESTS THE BEST FRUITS AND VEGETABLES MALDIVES HAS TO OFFER.”

CHEF NEHA RAJLIWAL

SPICED LENTIL SOUP A H E A R T Y M O R O C C A N I N S P I R E D T O M A T O - B A S E D

S O U P E N H A N C E D W I T H S P I C E D L E N T I L S , C H I C K P E A S , K A L E A N D H A R I S S A .

18

GREEN SALADA W E L L - B A L A N C E D S A L A D O F S H R E D D E D K A L E ,

R E D C A B B A G E , S L I C E D G R E E N A P P L E , C E L E R Y , Q U I N O A , P U M P K I N S E E D S , M A C A D A M I A ,

V E G A N P A R M E S A N C H E E S E S E R V E D W I T H C R E A M Y R A N C H D R E S S I N G .

20GRAIN SALAD

W I L D R I C E , R E D Q U I N O A , F A R R O , W A L N U T S , D R I E D A P R I C O T S , P E C A N N U T S , P O M E G R A N A T E

S E E D S , S C A L L I O N S , R E D O N I O N & C E L E R YW I T H B A S I L P E S T O D R E S S I N G .

22

TAPAS CHOICE

G R I L L E D M U S H R O O M S , E G G P L A N T T A P E N A D E , E D A M A M E H U M M U S , F A L A F E L , G U A C A M O L E ,

B U F F A L O C A U L I F L O W E R , S W E E T P O T A T O F R I E S , O L I V E S , F R E S H V E G E T A B L E S .

C H O I C E S S E R V E D W I T H V E G A N M A Y O N N A I S E , T O M A T O D I P A N D F L A T B R E A D .

BEYOND BURGER

P L A N T B A S E D B U R G E R , S A T I S F I E S L I K E B E E F , V E G A N C H E D D A R C H E E S E , S L I C E D O N I O N ,

I C E B E R G L E T T U C E , P I C K L E S O U R S E C R E T S A U C E A N D H A N D - C U T F R I E S .

26



1 S I D E - $ 8 . 0 0 / 2 S I D E S - $ 1 6 . 0 0 / 3 S I D E S - $ 2 4 . 0 0

• W O K F R I E D V E G E T A B L E S• C A U L I F L O W E R R I C E• M U S H Y R U S T I C P E A S

• B A K E D S W E E T P O T A T O• A N C H O C H I L I S E A S O N E D C O R N O N T H E C O B• C U R R Y S E A S O N E D H A N D - C U T F R I E S

16 24 32

20

MANGO CURD TART

V E G A N I N S P I R E D O A T M E A L A N D D A T E C R U S T T A R T W I T H M A N G O A N D C O C O N U T C U R D ,

S E R V E D W I T H C H O C O L A T E C O A T E D I C E C R E A M .

DESSERTS“WELL-BALANCED DESSERTS WHICH SHOWCASE THE INGREDIENTS MALDIVES HAS TO OFFER, ALLOWING OUR CHEFS TO CREATE DELICIOUS DELIGHTS FOR YOUR ENJOYMENT”.

CHEF JAY NUNEZ

TROPICAL ISLAND FRUITSA S E L E C T I O N O F E X O T I C F R U I T S E N H A N C E D W I T H

A G A V E S Y R U P A N D S E R V E D W I T H C O C O N U T A N D L I M E S O R B E T .

GINGER CRÈME BRULÉEA M I L D G I N G E R S C E N T E D B R U L É E , A R E C A N U T

T U I L L E S , T O N K A B E A N & P O M E G R A N A T E S A L S A .

16

SPRING BERRIES

L A C T O S E - F R E E P A N N A C O T T A , H A Z E L N U T S H O R T -B R E A D A N D M I X E D B E R R Y S O R B E T

16

PINEAPPLE PAVLOVA

P I L L O W S O F S O F T P A V L O V A S E R V E D W I T H G R A P E F R U I T C U R D , A E R A T E D C R E A M ,

CARAMELIZED PINEAPPLE AND TOASTED PISTACHIOS.

BANANA PECAN CHEESECAKE

S U G A R - F R E E L A Y E R O F B A N A N A P E C A N C H E E S E -C A K E A N D C H E W Y B R O W N I E

W I T H H O T C H O C O L A T E F U D G E S A U C E .

KANAMADHU

T R A D I T I O N A L M A L D I V I A N P I N E N U T A L M O N D C A K E , E V A P O R A T E D M I L K C R E M A

W I T H I S L A N D F R U I T S & C O C O N U T I C E C R E A M .

18


ICE CREAMS & SORBETSCHOOSE FROM OUR SUGGESTED ICE CREAMS & SORBETS TO ENHANCE YOUR DESSERT EXPERIENCE.

1 S C O O P - $ 4 . O O / 2 S C O O P S - $ 8 . 0 0 / 3 S C O O P S - $ 1 2 . 0 0

A S T I S A N A L I C E C R E A M SD A R K C H O C O L A T E / A M E R I C A N V A N I L L A / P I S T A C H I N O / H A Z E L N U T

S T R A W B E R R Y / C O C O N U T / R U M R A I S I N / C O F F E E / Y O G H U R T

A R T I S A N A L S O R B E T SP A S S I O N F R U I T / L I M E / P I Ñ A C O L A D A / W A T E R M E L O N

M A N G O - L I M E / H I B I S C U S / P I N E A P P L E

L A C T O S E - F R E E I C E C R E A M SA V O C A D O / V A N I L L A / C H O C O L A T E / H A Z E L N U T

18

16

18 36 54

chef basanta karki chef k.a.p dilrup chef raj kumar ... · “crab is loved by so many chefs and...

Documents