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Dharshan Munidasa has introduced a new steak concept, with his latest restaurant in the Maldives. The highly-anticipated ‘Carne Diem Maldives’ by Ignis Maximus is now open at The Marina @ Crossroads.
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Chef Dharshan |
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1.2kg Porterhouse and 1kg Bone in Ribeye |
The latest project of award-winning Japanese-Sri Lankan Chef-Restaurateur Dharshan Munidasa, the mastermind behind Ministry of Crab, Kaema Sutra and Nihonbashi, has officially opened to the public with an innovative concept focused on a unique grill created by Munidasa himself. With its relaxed ambience, long tables and delectable menu of premier cuts of Australian and Japanese Wagyu, grilled on a charcoal grill called Ignis Maximus at 750 ˚c. Carne Diem celebrates the simple caveman-like art of tucking into a cut of meat. Munidasa’s latest venture is a collaboration with acclaimed hotelier Renato Chizzola, Former VP Operations Asia/Middle East for Cheval Blanc and GM of Cheval Blanc Randheli.
“I am delighted to present Carne Diem Maldives to you. It’s a steak restaurant with an unorthodox cooking methodology that produces beef crackling before the steak as the fatty trimmings are rendered in a cast iron pan by Oigen from Iwate Prefecture. We are also the first to use cutlery from the renowned Japanese knife maker, Global,” said Munidasa. “Furthermore, partnering with Renato brings his wealth of knowledge in the Maldives and his immense love for food to the equation to ensure a bespoke experience.” The restaurant is housed in a hacienda-style villa, with a wine library. Keeping consistent with Chef Munidasa’s typical minimalistic decor, the restaurant’s floors and walls are made up of subdued tones. Its dining tables and chairs are made with natural wood and are imported from Sri Lanka; even its foliage comes from there. The ambience of Carne Diem is casual dining meets island chic.
Crossroads Maldives is conveniently located, just 15 minutes away from Velana International Airport and Male by speedboat.
