Amilla Fushi has successfully concluded its first pop-up of The Bread Street Kitchen by Gordon Ramsay.

Amilla welcomed the team from The Bread Street Kitchen from May 1-10 for a special pop-up at Barolo Grill Italian Kitchen. Everyday the team prepared a special Bread Street Kitchen dish of the day, with special dishes including Maldivian Lobster Raviolo with bisque and tarragon veloute and French corn fed chicken breast, lemon crumbled lollipops, asparagus and king oyster mushrooms.

Barolo Grill at Baazaar will welcome the team from Gordon Ramsay’s celebrated London restaurant three more times; from October16-27, December 19 to January 10 (Festive Season), and March 23 to  April 7, 2018 (Easter).

The pop-up menu at Amilla features signature dishes from Bread Street Kitchen London, many of which have been given unique Maldivian twists. Grass-fed meats cooked on an open flame grill sit alongside classics recreated using local ingredients such as Red Snapper carpaccio, ginger dressing, horseradish, avocado and wakame; spicy tuna tartare with chilli garlic, sesame oil, spring onions and wonton crisps; Chermoula spiced prawns with pickled veg, shallots, celery and chilli dressing, and a compressed Bombay Gin watermelon salad.

The Bread Street Kitchen London’s cocktail list has also been given a Maldivian makeover, bringing tropical flavours into classic cocktails. Mouthwatering cocktails created especially for the event include It’s About Thyme, a refreshing vodka-based cocktail with Limoncello, thyme syrup, Champagne and lemon foam, the fruity Grey Goose Royal, with Grey Goose vodka, Aperol, lime, passion fruit and Testulat Brut cart d’Or and many more.

Amilla says the calendar of pop-up events further underlines its deserved reputation for culinary excellence and creativity, complementing the sophisticated, gourmet Emperor General Store café-deli, the carefully curated fine wines and artisanal cheeses at the island’s The Wine Shop & Cellar Door. Amilla’s fabulous 60-cover, signature over-water restaurant Feeling Koi — brainchild of the resort’s curator and CEO of the Small Maldives Island Co. Mark Hehir — showcases a selection of artfully crafted sushi, nigiri and sashimi in Japanese-inspired minimalist surroundings, with a private open-air dining room and open deck seating by the water’s edge and an open kitchen.