Life at One&Only Reethi Rah Edition 21 by One&Only Reethi Rah, Maldives

life

AT O N E & O N LY R E E T H I R A H , M A L D I V E S EDITION 21 | JULY - SEPTEMBER 2017

WELCOME FROM THE GENERAL MANAGER

The Contents

Edition 21 It’s incredible to think that One&Only Reethi Rah is celebrating it’s 12th anniversary this year; and I couldn’t be prouder to be part of such a dedicated and talented team. Since opening our doors in 2005, the resort has seen various improvements year after year. With new restaurant openings and villa enhancements, to exciting fitness activities and superb retail partnerships. It truly humbles me to be part of a team who, on a daily basis, create everlasting memories for you, our guests. It’s been an exciting past few months both on and off the island, having attended the exclusive ULTRAs 2017 awards, where we were awarded the incredible accolade of Best Hotel in Africa and Indian Ocean. Yet another amazing reason to be so proud of what we have achieved since 2005.

BOTANICA ORGANIC DINING

GREEN SEA TURTLES

ORLEBAR BROWN

THE PERFECT SUMMER PAIRING

ISLAND SPA SANCTUARY

KEEPING LITTLE HANDS BUSY

ASIAN SPECIALIST

EXCLUSIVE PRIVATE DINING

Jean-Luc Naret General Manager

WATER WORKOUTS

YOUR #OOREETHIRAH

STELLA MCCARTNEY KIDS

On island, the beautiful destination restaurant Fanditha, is undergoing a stunning renovation, whilst the bar remains open. Offering mesmerising ambience and majestic views of the Indian Ocean; I thoroughly recommend you set an evening aside to experience one of the most picturesque spots at One&Only Reethi Rah.

ONE&ONLY NYUNGWE HOUSE

With this edition of Life at One&Only Reethi Rah, we aim to provide you with a comprehensive guide to the happenings on island. Whether it’s your first time staying with us, or you are returning for another adventure, we are delighted to have you with us. We trust this magazine will enrich your stay, with a detailed insight into how you can make the most from your One&Only experience. Since joining the team over two years ago, I am thrilled to be part of the new experiences we create for your enjoyment each and every day. I look forward to seeing you around the island.

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RESORT TEAM

Meet the Resort Team

JEAN-LUC NARET

LEON PINK

EMMANUEL SOARES

MORGAN MARTINELLO

GENERAL MANAGER

RESORT MANAGER

EXECUTIVE CHEF

DIRECTOR, F&B

Jean-Luc was born in Paris, France and has had extensive experience in leading some of the world’s most luxurious hotels in Mauritius, Barbados and Paris to name a few. Jean-Luc has also held the role of Directeur Général for the Michelin Guides Worldwide.

A seasoned hotelier, Leon joins us from One&Only Hayman Island, our sister property where he held the same role as Resort Manager. He has previously worked in various positions across Fiji, Australia, UK and Thailand.

Born in Châtenay-Malabry, France, Chef Emmanuel is the main pillar of the kitchen. Over the last 30 years he has travelled the globe spreading his culinary skills and sharing his passion for food.

Growing up in Northern Italy, Morgan from an early age was surrounded by beautiful hills of Prosecco vineyards. Morgan gained his love for sparking wine from his father who inspired him from an early age.

LORRAINE THOMAS-PEREIRA

RASA SANGHERAN

MAILA SEVERINO

THIERRY BLAY

DIRECTOR, SALES & MARKETING

DIRECTOR, FINANCE

DIRECTOR, HUMAN RESOURCES

DIRECTOR, ENGINEERING

Best described as a hotelier than an accountant, Rasa in addition to leading the finance team, also oversees the arts activities, NEO Boutique and is currently setting up the resorts' photography studio.

Recently joined from Dubai, with 17 years of experience in Human Resources, Maila is thrilled to be part of the team at One&Only Reethi Rah. Her favourite part of her job is learning, developing and training.

Originally from France, Thierry loves island life, having previously worked in Fiji, Bali, Bora Bora and French Polynesia prior to joining One&Only Reethi Rah.

An enthusiastic and resourceful individual Lorraine is a proficient team player with an ability to train, guide and motivate colleagues to their optimum potential. Her motto is, "Lead by example."

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Life at One&Only Reethi Rah | 7

CULINARY ADVENTURES BOTANICA

Welcome Jérome Born in Paris, of Martinique descent, Jérôme Voltat’s passion for cooking started, like many, from a very young age – whilst playing in his mother’s kitchen. His first memories around food were the aromas of cod acras and the sweet smell of sugar as it caramelises. Inspired and keen to follow in his mother’s footsteps, he became determined to build a career for himself in the culinary industry.

Botanica

After completing his Degree in Culinary Arts in Alsace, France, he moved to Oxford and worked at one of Britain's finest gastronomic restaurants, Belmond Le Manoir aux Quatre Saisons. Under the tutelage of Chef Raymond Blanc, he learned the importance of cooking with classic ingredients. Following a year in the US, Jérôme returned to the UK, this time working alongside his close personal friend, Chef Michel Roux Jr. at the world-famous Le Gavroche in London.

Organic Dining

With a strong passion for developing his repertoire of French cuisine, he returned to France working at two outstanding three Michelin stared restaurants, Maison Pic lead by Anne-Sophie Pic, then Les Prés d’Eugénie under the guidance of Chef Michel Guérard.

BOTANICA

Hungry for his next adventure, Jérôme moved to Paris where he joined the team at Le Bristol; known as the most luxurious hotel in the city, truly setting the benchmark for exquisite dining experiences. Under the close direction of Chef Eric Fréchon, he mastered his skills for fine-dining and curated signature dishes. To this day, Chef Fréchon remains his greatest mentor.

refined Mirror Room where he worked for two years before jumping ship to the Maldives and taking on a new role at One&Only Reethi Rah. Jérôme is the Head Chef for Botanica and we are delighted to welcome him to the team.

Jérôme took his passion overseas, where he was the Executive Chef at L’Orangerie and subsequently La Cachette in Los Angeles. He then took a break from the restaurant world for two years and worked as a freelance private Chef. He returned once again to the UK in 2012, where he was Head Chef at Sketch, then part of the pre-opening team at the ultra-luxury Rosewood London hotel. In his capacity as Head Chef at Rosewood, he oversaw all private events, catering for up to 300 covers per sitting. His incessant passion for fine-dining led him to become the Head Chef of Rosewood’s

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Recipes

Devon's Finest

Cucumber and Coconut Gazpachio

"I don’t want to have my name above the door, it’s not something I care about. I work hard, every day, and the greatest reward for me is when the food I cook brings pleasure to the table.” ___

A refreshing and light chilled soup, perfect for warm summer days. FOR 1 PORTION 300g Cucumber 200g Coconut milk 3g Fresh coconut, shaved 50g Spinach 10g Mint 5g Cream cheese 40g Onion 5cl Olive oil 4g Gelatin sheet 3g Salt

At Botanica, we strongly believe in sourcing ingredients directly from growers and suppliers we truly trust, from around the world. Luscombe organic drinks, made with 100% natural ingredients are used in the various beverages available at Botanica. The brand was hand selected based on their family business philosophy; organic farming, locally sourced fresh produce and how each bottle is crafted with exceptional care and integrity. Their elderflower is harvested from hedgerows scattered across Britain’s South West’s rolling hillsides. Pears are plucked straight from tree in the sun-kissed south of France and the succulent citrus fruits are from the volcanic soils of Sicily.

Like Jérôme and the rest of the Botanica team at One&Only Reethi Rah, Gabriel David, founder of Luscombe has the same vision when it comes to sustainable farming, especially those products grown on his family's land for generations; “There’s no compromise in our craft, only an impassioned commitment to producing the very best products. Apples have grown in our Devon orchards for over 1,000 years. Each small batch is crafted on our farm using bespoke techniques, with minimal processing and no artificial additives. A few days of sun or rain can make all the difference to the quality of the juice so it just isn’t possible to work to set dates each year. Having a calendar would make our

lives simpler but we make drinks because we love them and that means never compromising on what goes in the bottle.” Whether you dine among hundreds of vibrantly coloured blooms in the Orchid House or in the dappled shade of an ancient banyan tree, Botanica offers you a unique opportunity to enjoy 100% organic food, wine and cocktails in the

magical setting of the chef ’s garden. Here you can enjoy the ultimate in field-to-fork cuisine. Produce from land and sea is grown or sourced from organic artisanal suppliers. The herbs and vegetables that flourish around your table are picked and cooked for you in ways that ensure their healthgiving properties and natural flavours are not parted from the dish.

BOTANICA 7PM - 10.30PM ON TUESDAY, WEDNESDAY, THURSDAY AND SATURDAY *SUBJECT TO CHANGE FOR FURTHER INFORMATION OR RESERVATIONS, PLEASE CONTACT

JÉRÔME VOLTAT

PREPARATION 1. Peel, then slice 200g of the cucumbers and keep the skin, use 100g for the jelly. 2. Slice the onion, place in a pan with the cucumbers then pour in the coconut milk. 3. Cook on a medium heat without colouration for about 5 minutes. 4. Let the mixture chill on ice, and then blend the mixture once chilled. 6. Juice the remaining 100g of cucumber, pour in the melted gelatin sheets, mix together and pour into a thin tray to set. 7. Let the cucumber jelly set for 4 hours. 8. Put the cucumber skin, mint and the spinach into a pot with boiling water for 3 minutes, then transfer to an ice bath. Let it cool completely and drain it. PLATING 1. Place the poached cucumber skin, mint and spinach into the bottom of the soup bowl along with the cream cheese and slices of fresh coconut. 2. Poor the gazpacho mixture into a small jug and serve together at the table.

Mixed Goat's Cheese Platter Elegantly designed goat cheese dish with nine essential creamy, nutty and sweet ingredients. FOR 1 PORTION 100g Organic Capriole goat cheese 50g Goat cheese with herbs 5g Walnuts 5g Hazelnuts 1 Apricot 1 Prune 1 sprig of thyme 30g Dry fruit bread 8cl Organic thyme honey from Madagascar PLATING 1. Place the 2 slices of goat cheese in the centre of a bowl. 2. Arrange the nuts and dried fruit around the cheese. 3. Place the sprig of thyme on top and drizzle the organic thyme honey. 4. For a little extra touch of decoration, we recommend gathering leaves from the garden along with thyme, rosemary and basil, and arrange them on a plate under the bowl.

YOUR CONCIERGE

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CULINARY ADVENTURES CARVING ARTIST

Resident

Carving Artist

Rasika, our talented carving artist, is originally from the Benthara Region in Sri Lanka from a family of gifted wood carvers. The area is famous for its traditional mask carvings and so it is no surprise that Rasika took up his town's traditions to create beautiful sculpted works of art. However, he has a rather different canvas these days. From pumpkins, watermelons and turnips to pineapples, radishes and yams. Giant ice blocks to butter mounds and rich, creamy chocolate; Rasika can carve them all! All of Rasika’s family has taken up some sort of carving to carry on the traditions. His brother, he explains, also flourishes as a decorative carving artist in a hotel closer to home. A unique gift that has been passed down from generation to generation. In Sri Lanka, the preparation and presentation of food is considered a vital part of the meal. These stunning designs add so much to the experience of a memorable meal or event. Guests not only indulge in delicious flavours whilst eating, but are also privileged to view theatrical visuals and pieces of art, which make their dining experience that little more exciting. The art of carving has been adopted by chefs around the world for generations, with thousands practising the art, which makes Rasika’s accomplishments in food carving on the world stage all the more impressive. At the 2011 Hotel Asia Exhibition and International Culinary Challenge, Rasika Runwan won a prestigious silver medal for his works of art. During this competition he had just two hours to create something spectacular from a pumpkin; what he produced was creative, technically challenging and very unique. The multiple faces cleverly merging into one would make a truly spectacular edition as the centrepiece for any glamorous occasion. CHEF RASIKA

Rasika explains his art with passion and conviction: “My concept is that though we see the world in different facets as individuals, we come to one conclusion and see it from that point of view as a single being, no matter what kind of mask or personality we adorn in a situation.” It is no wonder that a few years later Rasika received a gold medal and the best artist award during a world-renowned food carving competition, right here in the Maldives. His piece was made of ice and sugar, titled 'The Family Classical Orchestra’. Most couldn’t even begin to imagine how anything so intricate and colourful could be made of ice; but a magician never reveals their secrets, and Rasika’s artistic skills would certainly baffle most. Rasika’s day-to-day job at One&Only Reethi Rah can range from five to ten carvings per day, to almost 20 per day when his skills are in high demand during the peak season. His favourite medium to work with is pumpkin due to its firm yet flexible exterior, meaning his designs can be more versatile. “Ice is one of the most beautiful yet frustrating materials to carve from. If you make the slightest slip in the wrong direction then the entire work of art could shatter into thousands of pieces. Chocolate is also extremely difficult to perfect and work with as you need to ensure it doesn’t melt in the wrong place.” Rasika continues to explain how the vegetable carvings will usually last around three days with refrigeration but the ice sculptures only last 3 hours on a good day; beautifully fleeting. This talented and multifaceted artist, who is a highly respected member of our culinary team at One&Only Reethi Rah, intends to take part in the World Culinary Olympics in Singapore. A lifelong dream, where we have no doubt, he will do fantastically.

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CULINARY ADVENTURES SUMMER WINES

The perfect

summer pairing

1 NV BILLECARTSALMON, BRUT, MAREUIL-SUR-AŸ Luscious and utterly mouth-watering; soft red fruit and strawberry shortcake flavours add seduction to the invigorating, finely bubbled, captivating finish. It delivers superb complexity of flavour; very expressive in the mid palate and very delicate/ searching throughout the mouth-watering finish. Broadly complementary to food but likely most enjoyed with cold meats, cheeses or fresh gently spiced salads over a lazy lunch.

Five Rosé wines from the suburbs of France, Italy and South Africa, hand-picked by Manik Dhar, the Head Sommelier, from the island's notable wine cellar.

DOMAINES OTT, LES DOMANIERS OTT SELECTION, CÔTES DE PROVENCE

PINOTAGE, KANONKOP KADETTE, STELLENBOSCH

WHISPERING ANGEL, CHATEAU D'ESCLANS, CÔTES DE PROVENCE

SCALABRONE, TENUTA GUADO AL TASSO, ANTINORI, TUSCANY

The colour is the palest coral pink. The texture is fastbecoming a d'Esclans hallmark gossamer silk with magical slipperiness offset with tangy, citrus pink grapefruit notes and cool, river-stone minerality. This is a perfect Whispering Angel and it will appeal from the moment it is poured into your glass until the last sunset next summer.

The wine is a brilliant peony pink in colour, a shade quite light. The nose is intense and rich with sweet, fruity notes that recall cherries and raspberries, balanced by light sensations of herbs, which enliven the bouquet. The flavours are fresh and equalised with a long and fruity finish and aftertaste.

A bright personality, this wine is a reflection of its terroir on the coast, facing the Mediterranean, a land of schists completely free of limestone. Working with the ocean spray, the dry hillside air and generous sunshine, the salty soil helps shape the singular, elegant character of a young vineyard with a passionate heart. Rosé Cœur de Grain is an expression of a blend of three grapes typical of the Côtes de Provence appellation: Grenache, the majority grape, chosen for its fullbodied texture, Cinsault for its wellknown softness and Syrah for its fruity roundness.

A full-bodied wine with more onion skin colour rather than reddish-pink. Typical Pinotage floral aromas with prominent red fruit flavours. Staying with the Kanonkop philosophy, this wine is a full-bodied food wine. Add a bit of ice for spice.

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CULINARY ADVENTURES RAH BAR

INGREDIENTS 40ml Monkey 47 Gin 40ml Campari 40ml Carpano Antica Formula

Shisha Master

PREPERATION Mix expertly and decant into an oak barrel for 21 days. Prior to serving, smoke the barrel with apple wood

but luckily I have a great memory and ensure I craft each one to my guests’ preference. Regular guests soon became friends, which I feel is all part of the Arabic culture of smoking shisha, and why I love my job.”

SERVE Pour over an ice ball in a traditional glass. Garnish with orange zest

aged smoking

Negroni Resident mixologists at the energetic Rah Bar have crafted a delicious and memorable new take on an old classic – introducing the Aged Smoking Negroni. The classic Negroni was originally created in 1919 at Caffè Casoni, Florence, Italy and has since endured many variations, still remaining a firm favourite and all-time classic cocktail. Rah Bar’s recipe provides guests with a suave, subtle, smoky flavour, ideal as a pre-dinner apéritif to whet the appetite, or alternatively as a palatecleansing digestif.

“We use the highly acclaimed Monkey 47 gin from the Black Forest in Germany.” explains Bandula Thilakarathna, Manager, F&B Operations. “It’s made with 47 botanicals and bottled at 47%. The numerous botanicals blend perfectly with the iconic Italian bitter Campari and the Vermouth Carpano Antica. The mixture is then transferred to a special oak barrel and left to mature for 21 days, giving the veteran classic a richer, oaky, spicy character. We then smoke the barrel with

Meet Hussam Elias, our resident shisha master. Hussam hails from Tartous, a beautiful ancient city on the Mediterranean coast of Syria. Born into a family where shisha making is a tradition, Hussam mastered his techniques from his late grandfather and decided to carry forward his knowledge into a career of passion and creativity.

apple wood prior to serving, providing guests with a great ‘Instagram’ moment. It’s definitely one of our favourites to make and tastes superb.” Humming with energy, Rah Bar is one of the best locations on the island for evening entertainment. Choose to unwind listening to the calming strings of our acoustic guitarist or dance the night away with the lively band performances.

RAH BAR 9AM - MIDNIGHT SHISHA FROM 4PM OPEN DAILY FOR FURTHER INFORMATION OR RESERVATIONS, PLEASE CONTACT YOUR CONCIERGE

Hussam began his career in Abu Dhabi, working his way up to the top of UAE hospitality, serving the finest and smoothest shisha to each and every

guest. Hussam has many fond memories working in Middle East: “From political delegates and Royal Family members to familiar friendly faces and visiting tourists, each guest was thoroughly looked after. It is always a pleasure when guests return week after week and comment on how much they love the shisha. There is, as you can imagine, a lot of competition in Abu Dhabi with other shisha bars so it was a huge compliment when they picked me to personally serve them. Some like it strong and sweet, others prefer it bitter,

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His next stop was none other than One&Only Reethi Rah, where Hussam became the ‘Shisha Master’ over three years ago. When asked about his experience on the island, Hussam said with the biggest grin, “It’s the people. They are always so happy when they come to see me. I feel like I have the best corner of the island where guests can come and relax, chill out and watch the sunset. We have many repeat customers who come to One&Only Reethi Rah each year and it’s wonderful to hear about what they have been up to since I last saw them.” His expertise has taken the artistry of shisha to a new level where he has a record of selling over 8000 shishas in one year. Try a custom-made blend or add a touch of pizzazz with an exotic fruit head to make the experience last that little bit longer, (an insider tip from the master himself). Whichever flavour you decide to go for, know you are in great hands. A man with knowledge beyond his years, and taught by the very best.

CULINARY ADVENTURES CHEF PITAM GURUNG

Pitam Gurung Asian Specialist Pitam Gurung, One&Only Reethi Rah’s newest Asian specialist Sous Chef, has a wide repertoire of 5 star catering experiences from across Eastern Asia. Born in Tanahun, Nepal to a fairly large sized family with an ex-military Indian father, whose main source of income was through agriculture on the family's land. Subsequently, Pitam’s memory of childhood and the majority of his teenage years consisted of long hours, hard work and a lot of responsibility on his shoulders. Cut off from the modern world, Pitam’s village had few roads, no electricity and quality education was a luxury not everybody had available to them. Despite these difficulties Pitam managed to complete secondary

high school and went on to continue studying at Bhanubhakta Multiple College in Belchautara Tanahun.

"I've shared my favourite recipe, Singapore Spicy Crab – spicy, sour and a touch of sweetness, the perfect combination of flavours in one dish.” ___

When interviewed, Pitam said it was due to his family’s continuous support every step of the way towards his goals that allowed him to achieve all that he has. He remembered fondly helping his mother in the kitchen when he was very young. She taught and inspired him to cook with fresh produce from their own land. When allowed, Pitam loved to experiment and prepare dishes with whatever he could get his hands on; recipes, exotic ingredients and well-defined instructions being a rarity during his upbringing but he excelled at somehow

PITAM GURUNG

making each mouthful taste amazing – or so his mother used to say. When it was his time to choose his course in life, Pitam knew his passion and thus sought out to learn more about the culinary arts. He loves what he does and he has dedicated his life to learning and experimenting to create the most delicious of foods. "I always believed in my dream and have followed it with thorough dedication. Positive thinking and selfconfidence are my secret keys to success." Following his dream in 2005 he joined the Yeti Training Institute to begin his official guidance towards

Singapore Spicy Crab

Spicy Chilli Sauce

FOR 1 PORTION 350g Sea crab 1 Egg 3g Bird’s eye chilli 5g Garlic, chopped 3g Ginger, julienne style 50g Mantou (steamed bun) 1g Sugar 5g Spring onion, chopped 5g Ginger 0.5g Salt, to taste 7g Bell pepper, julienne style 5g Cilantro 75ml Spicy chilli sauce (see recipe)

FOR 1 PORTION 125ml Chilli sauce 75g Candlenut 100g Dried shrimps 125g Garlic, minced 60g Lemongrass, blend to paste 125g Onion, minced 30g Plum sugar 10g Salt 50ml Sunflower oil 150g Tomato Ketchup 65g Thai hot chillies, seedless 170g Long Thai hot chillies, seedless

PREPARATION 1. Pull the main shell off the crab and discard it. 2. Remove the grey gills and the soft insides. 3. Cut the crab body in half and then cut between each leg. 4. Crack the legs and claws with the back of the knife or a hammer and set aside. 5. Pour the oil into a wok over high heat. 6. Add the spring onion, ginger, garlic, chilli and cook for 1 minute. 7. Add the crab and stir-fry for another minute. 8. Pour in the spicy chilli sauce and continue cooking, stirring often, until the crab has absorbed the sauce and the sauce has thickened, about 5 minutes. PLATING 1. Put onto a platter and garnish with the bell pepper and cilantro. 2. Serve with Mantou (Chinese steamed bun).

becoming a chef. A year later, after achieving the first step towards his goals, Pitam began working at the Shangri-La Village Pokhara, Nepal. After two years of intensive service and dedicated learning, in 2008 Pitman was offered a position at the Hideaway Beach Resort and Spa in the Maldives. For three years he worked on the Maldivian island cooking for the five star patrons and testing his limits until he began to desire something that would challenge his skills more intensely. Pitam moved to the Holiday Inn Resort Kandooma, Maldives for a year to explore a different style of cooking

and then, in September 2012 was offered a place at Per Aquum Huvafen Fushi Resort where his skills were put to the limit. During his time there he excelled beyond anything before and was named the Excellent Gold Medal Winner at the Hotel Asia Exhibition in 2013, 2014 and 2015 and in addition was nominated for the Outstanding Chef Award 2016. Pitam recalls his time at the resort with pride having achieved so much and reached so far. In May 2017, Pitam decided to make the most exciting move of his career yet – to join One&Only Reethi Rah. “It is my greatest honour to be a part of One&Only Reethi Rah’s culinary team as the Asian specialist chef. It is such a pleasure to work beside some of the best chefs in the industry where we all share the same drive and passion for the culinary arts. I foresee great things in the years to come on this island, watch this space!”

METHOD 1. Blend all the chillies in a food processer into a paste. 2. Pre-heat the oven to 150°C and roast the candlenut for 10 minutes. Blend into fine crumbs in a food processer. 3. Wash the dried shrimps and blanch for 15 minutes until soft, then blend into a paste. 4. Cook the sauce, keep the pan on a medium heat and add oil. 5. Once the oil becomes hot, add the minced garlic and onion and cook until golden. 6. Add lemongrass paste and continue to cook for 10 minutes on a medium heat. 7. Once the mixture is golden, add the rest of the ingredients and cook for a further 25 to 30 minutes, being careful not to burn the mixture. 8. During this time, continue to season with the salt and plum sugar ensuring the sauce has a good balance of spicy, sweet and sour flavours. This sauce can be frozen and kept for up to one month.

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CULINARY ADVENTURES #OOFOODIE

BEACH CLUB OPEN DAILY TIME 12.30PM - 4PM

FANDITHA RESTAURANT OPEN ON SELECTED DAYS TIME 7PM - 10.30PM

With the freshest selection of salads, seafood and grills, including the signature le burgé, Beach Club affords a dining experience complemented with amazing views of the Indian Ocean. Enjoy the vibrant energy of the island’s southernmost beach with contemporary lounge music performed all afternoon. Indulge in the afternoon snacks selection, ‘La Playa’, inspired by all-time favourite Latin American comfort food. Do not miss out on the latest addition – ‘Sweet Paradise’, the ice cream parlor, where you can create your own tango ice creams.

Please note that the restaurant is currently undergoing renovation to enhance your dining experience. Meaning ‘magic’ in Dhivehi, the name bears homage to the mythical Lady Fanditha that once graced in this remote corner of the island where to this day ancient ‘djinis’ (genies) of Arabian and Maldivian legend continue to weave their enchantments. Fanditha is a casual beachside restaurant, located on the northern tip of the island. With a unique Arabian concept, mesmerising ambience and open views of the Indian Ocean, Fanditha offers the true taste of Middle Eastern cuisine.

Unforgettable

experiences

FANDITHA BAR OPEN DAILY 6PM - LATE

The finest place at One&Only Reethi Rah to enjoy unparalleled sunset views, Fanditha Bar is open-air, fanned by the ocean breeze and perched on the sweeping curves of the Indian Ocean. While you laze on private cabanas, bean bags or majlis-style seating, Fanditha Bar offers a refreshingly unpretentious, 'feetin-sand’ informality.

TAPASAKE OPEN ON SELECTED DAYS TIME 6.30PM - 10.30PM MAGICAL HOURS 6PM - 8PM

REETHI - EARTH | FIRE | AQUA OPEN DAILY BREAKFAST 7AM - 11AM DINNER 7PM - 10.30PM

Located in the heart of the island is the resort’s main restaurant and offers a theatrical culinary experience within a spectacular setting, alongside everchanging scenes of the island's nature. Hosted in three distinctive dining areas, Reethi incorporates indoor and outdoor dining options in semi-open air areas and on the open terrace on a timbered deck – well-spread across the Earth, Fire and Aqua concepts. Menus specialise from sumptuous breakfast to diverse dinner options featuring luxury French brasserie, Asian and Italian fare. During the Fanditha renovation, Reethi will also serve Arabic cuisine. Epicure, a wine cellar with 17,000 bottles, also acts as a private dining room and a haven for fine food and wine enthusiasts.

This spectacular over-water restaurant on the island’s western shore, provides the signature dining experience at One&Only Reethi Rah. Tapasake features contemporary Japanese cuisine, served in tapas-style with a selection of innovative saké cocktails and the world’s finest champagnes and wines. Exquisite dining options include the open-air restaurant, sunset bar, sushi bar, over-water deck or private pavilions. Located in the garden of Tapasake are the live and interactive teppanyaki stations, where your private Chef will prepare your customised menu while overlooking a vast expanse of the Indian Ocean.

RABARBARO OPEN DAILY LUNCH 12.30PM - 4AM

Embracing the beautiful island setting, from the restaurant deck or the bar, you can watch the turquoise horizon of the ocean. Rabarbaro serves casual Italian fare in one of the most picturesque spots on the island. From the simple yet vibrant, subtle and delicious selection, you will definitely have an authentic Italian experience. Life at One&Only Reethi Rah | 21

PRIVATE SANDBANK AVAILABLE DAILY UPON REQUEST RESERVATIONS REQUIRED

Be whisked away to a secluded sandbank in the middle of the Indian Ocean for a romantic getaway. Upon your arrival, your Private Chef and host will be awaiting you with a romantic candlelit dinner set-up. From the plush comfort of your relaxed seating, watch a spectacular Maldivian sunset whilst sipping on Champagne and savouring heavenly canapĂŠs. A delicious barbecue dinner follows, served to perfection. A truly breathtaking and memorable, intimate dining experience for two.

Exclusive

private dining

PRIVATE BEACH AVAILABLE DAILY UPON REQUEST RESERVATIONS REQUIRED

Sink your feet into powder soft sand and savour the mouth-watering and tantalising tastes of our fresh and innovative cuisine, paired with the finest wines and Champagnes. Enjoy your own private stretch of Maldivian paradise with a warm gentle breeze and the soft sound of the Indian Ocean under the stars.

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MARINE BIOLOGIST GREEN SEA TURTLES

the beach where they were born (natal beach) to spawn, so hopefully in the future we will see some of the female One&Only hatchlings return!

Green

Sea turtles This year has been a very special one for One&Only Reethi Rah; we have been fortunate enough to have several female green sea turtles visit our beaches to make their nests. Out of the five sea turtle species you can see in the Maldives, we have only two which nest here regularly: the hawksbill sea turtle (critically endangered) and the green sea turtle (endangered). Sea turtles only lay eggs every 2-4 years, laying anywhere between 50-200 eggs per nest. The last nests laid at One&Only Reethi Rah were back in

2013, so you can imagine how excited we were to find out we had nests once again! Eggs usually take anywhere between 45-60 days to hatch, with the hatching occurring at night or in the early hours of the morning. After we discovered the nesting turtles, we waited patiently for 54 days whilst the eggs developed in the sand and we were joyfully rewarded with 92 little hatchlings. The hatchlings then raced down to the sea to start their long and difficult life to adulthood. We wish the One&Only hatchlings luck on their life’s journey.

Young green sea turtles will spend the first 5-10 years of their lives in offshore waters feeding and growing, before returning to coastal areas as young adults. The early years of a sea turtle’s life are also known as ‘the lost years’, as we know so little about where they go and why. It is thought they drift along with the ocean currents, but no one knows for sure. As adults, green sea turtles feed exclusively on seagrass and will make long migrations, sometimes up to thousands of kilometres to suitable feeding and breeding areas. Female sea turtles will travel back to

Sea turtles are a very long-lived and slow growing species. It may take up to 30 years for individuals to reach sexual maturity and start reproducing. Unfortunately the odds for survival are stacked against them; it is estimated that only 1 in 1000 hatchlings will make it to adulthood, as they face many threats along the way. As baby turtles

are so small (~5cm long) and have yet to develop their hard shell, they fall prey to many animals including crabs, birds, large fish and sharks. Throughout their lives they also face many human threats such as being killed for consumption or the curios trade. They also contend with accidental capture in fishing gear and face the threat of marine pollution. Sadly, there are many instances in which sea turtles have been found trapped or dead in fishing nets, or have died from ingesting plastic and litter found in our oceans.

There are ways we can help these beautiful marine creatures: - Purchase seafood sourced from sustainable fishing methods - Don’t purchase souvenirs or jewellery made from sea turtles - Take reusable bags with you for shopping - Join beach cleans in your local area - Spread the word about the plight of these magnificent creatures

Hatchlings do's and don'ts Wherever you are in the world, if you are lucky enough to stumble across a nesting turtle or turtle hatchlings please follow our guidelines below:

- Please don’t touch the turtle. Nesting female turtles may become scared or feel threatened and will abandon their nesting. Please keep your distance and observe her quietly. - If you see her nesting at night,

please don’t shine white lights directly at her, as white light disturbs sea turtles. - Don’t attempt to dig up her nest. If nest relocation is to take place, please leave it to the professionals. Turtle eggs are very fragile and have to be moved carefully. - Please don’t touch any hatchlings seen on the beach; they need to make their own way to the sea to build up their muscles for swimming.

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- If possible do inform relevant authorities of the sighting. Some areas patrol beaches for nesting turtles, others request members of the public to inform them if they see this occurring. - If the hatchling appears very weak or is not moving, do contact the local animal rescue services. - Do quietly enjoy the sighting of these wonderful creatures. This is a rare opportunity.

Back in April we ran another 'Name the Turtle' competition, this time at Club One. All guests visiting the island over the month were invited to suggest names for four of our regularly sighted turtles at Turtle Reef, who were sadly nameless. Naming our turtles gives us a more personal connection to each turtle and allows us to tell the story of each individual.

Sammy

DIVE CENTRE

MARINE BIOLOGIST NAMING THE TURTLES

OPEN DAILY FROM 8.30AM - 6PM (SHOP OPEN UNTIL 7PM) FOR MORE INFORMATION, PLEASE CONTACT 7788 OR YOUR CONCIERGE

Fritz

Thankfully they are nameless no more. We are very happy to introduce you to our four newly named turtles to you...

Congratulations to our lucky winners, who have received a certificate and fact file of their turtle from our Marine Biologist. Many thanks again to all guests who suggested names for our turtles.

Yeugeny

FACT FILE: GREEN SEA TURTLE SCIENTIFIC NAME: CHELONIA MYDAS

If you would like to meet our newly named turtles and many others, please join us on our snorkel excursion Turtle Adventure (running Tuesdays, Thursdays and Sundays 9:30-12:30) to have the chance to see and swim with these beautiful marine animals in the wild.

STATUS: ENDANGERED SIZE: UP TO 1.5M WEIGHT: UP TO 315KG LIFESPAN: 80+ YEARS DISTRIBUTION: WORLDWIDE THROUGHOUT TROPICAL AND SUB-TROPICAL WATERS

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ONE&ONLY SPA

Absolute relaxation

In the pursuit of well-being and awareness, One&Only Reethi Rahâ&#x20AC;&#x2122;s wellness experiences are designed to create a unique, holistic and healthy experience amongst the stunningly beautiful backdrop of the Indian Ocean.

ONE&ONLY SPA OPEN DAILY FROM 9AM - 9PM FOR MORE INFORMATION, PLEASE CONTACT YOUR CONCIERGE

Island spa

sanctuary

ESSENCE OF ONE&ONLY REETHI RAH 3 hours USD 450 This luxurious treatment will completely rejuvenate your body, mind and spirit. This specialist treatment incorporates unique relaxation techniques to alleviate muscle tension, aches and pains. • Start the treatment with a 1 hour calming session in our beautiful ocean-side Watsu Pool. Allow our therapist to support you as you float in the mineralised warm water pool as your stresses wash away from your body. This technique uses a combination of rhythmical and flowing movements to target joint mobilisation with relaxing muscle stretches. • 30-minute body exfoliating scrub which will leave your skin visibly rejuvenated. Our special all-natural ingredients includes a mix of coconut powder, brown sugar and warm coconut milk. This stage of the treatment leaves your skin beautifully nourished and smoothed. • 90-minute scalp massage to leave you in a true state of serenity. This comforting massage is deeply relaxing. Your therapist will use 100% natural coconut oil from India to release tension and soothe away stresses. A superb end to a full pamper treatment of body, mind and spirit. • After your treatment, enjoy a complimentary palette-cleansing fresh fruit skewer and refreshing young coconut water drink. RELAX, REJUVENATE, RE-CHARGE 1 hour USD 180 The ultimate luxury treatment to de-stress and re-charge your batteries. Relax and enjoy a restorative back massage with volcanic stones. Let the energising hot stones soothe away any stresses as you re-connect with your inner-self. Then enjoy a rejuvenating foot massage. Invigorate tired feet with this targeted calming massage. To finish this re-charging treatment, enjoy a shoulder, neck and head massage. Using award-winning ESPA products to melt away tension and relieve tight muscles, you will be left re-energised and revived after this specially designed treatment.

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ONE&ONLY SPA NEW TREATMENTS

PEDI:MANI:CURE STUDIO BY BASTIEN GONZALEZ OPEN DAILY FROM 11AM - 8PM FOR MORE INFORMATION, PLEASE CONTACT YOUR CONCIERGE

Free your feet

Bastien Gonzalez is internationally famous for his unique approach to foot treatments. Due to his professional expertise and experience as a French Chiropodist, he designed and developed exclusive treatments for the feet, nails and hands whose uniqueness lies in the fusion of well-being and beauty. Bastien selects and trains every member of his team to have in-depth knowledge of his treatment protocols and standards, ensuring the excellence of his know-how all over the world.

BASTIEN'S PEDICURE 1 hour 15 minutes USD 180 Bastienâ&#x20AC;&#x2122;s pedicure is a unique treatment, which invigorates tired feet and gives them the attention that they deserve. This luxurious treatment includes a cuticle and nail treatment to buff and restore the natural shine to your nails, followed by a skin treatment to leave your feet feeling soft and supple. To complete the treatment, relax and enjoy a toe-to-knee massage to alleviate muscle tension and soothe away heaviness.

BASTIEN PEDICURE

FITNESS WATER ACTIVITIES

Above and below

water workouts

POOL RUNNING 30 MINUTE COMPLIMENTARY CLASS EVERY SUNDAY AT 4PM AT THE REETHI LAP POOL

Come along and enjoy this complimentary well-being class. Designed to improve greater mobility and flexibility of joints and improve cardiovascular endurance and fitness, whilst still being kind to your body. This exercise is lowimpact and has a very low risk of injury. It is good for your cardio fitness whilst also targeting your core muscles. Originally designed as a PADDLE BOARD YOGA FOR MORE DETAILS PLEASE CONTACT OUR SPA TEAM OR YOUR CONCIERGE Swap your yoga mat for a paddle board. Come and try this exciting yoga class on a paddle board floating on the glistening, tranquil waters of the Indian Ocean. Here at One&Only Reethi Rah, we offer a fantastic experience for yoga enthusiasts and likewise for those who are not so accustomed to yoga. Our expert, experienced teachers will guide you through a variety of poses as you balance on the paddle board. These will be adapted according to previous yoga experience and ability. For the keen yoga devotee, this is an enjoyable way to challenge yourself and add diversity to your yoga routine. Yoga novices will also enjoy the experience of trying to balance on the paddle board whilst learning different poses. An opportunity to float on the stunning ocean in absolute serenity. Practicing yoga on a paddle board enables you to truly focus on breathing techniques. The sound of the ocean is incredibly calming and soothing. Listening to the gentle sound of the crystal waters lapping, whilst on a paddle board, can transport you to that place of inner calm and spirituality which is the true purpose of yoga. A reinvigorating experience for body and mind and soul. This wellness class is surely one that will become a highlight of your holiday.

rehabilitation exercise for injured athletes, the benefits of this activity also mirror the benefits of massage as they can improve circulation and lower blood pressure and have also been shown to relieve stress and tension. The ultimate class in a beautiful setting to promote health, fitness and well-being.

ONE&ONLY RETAIL STELLA MCCARTNEY KIDS

sun is

shining The range is available on an array of t-shirts, jumpers, dresses and all-in-ones for kids and babies. For those sunny beach days Stella McCartney Kids has expanded the range of swimwear which now includes matching swim tees, bottoms and cover-ups for extra protection from the sun with an Ultraviolet Protection Factor 50+.

The latest Stella McCartney Kids takes you on the ultimate adventure with a collection inspired by tropical islands and music festivals. The new collection illustrates Stellaâ&#x20AC;&#x2122;s signature muted colour palette, contrasted with bright fluoro and rainbow shades. The spring summer season is packed with vibrant prints and delicate embroidery with motifs of flowers, palm trees, crocodiles and musical notes. Building on the brand's light and witty approach, Stella invites kids to unleash their imagination with the new range of make-believe prints. Travel as an island explorer, sing along as rock star or simply be unbeatable in the classic superhero print.

the weather

is sweet

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ONE&ONLY RETAIL STELLA MCCARTNEY KIDS

layered and flowing dresses. The designs for girls, boys and babies are available in sizes new-born to 14 years. Stella McCartney Kids is also now expanding the baby collection by adding size 36 months to the range.

make you

want to Accessories create a playful statement this season featuring matching prints from the collection across both shoes and bags. While a range of fun and practical reversible outerwear keeps kids warm on cooler days.

As with previous seasons, an assortment of styles have been inspired and shrunk from the designerâ&#x20AC;&#x2122;s mainline; the popular floral embroidered denim and bomber jackets, graphic paint stroke and speech bubble prints as well as

move your 42

dancing feet

ONE&ONLY RETAIL ORLEBAR BROWN CAPSULE COLLECTION

Capsule collection

One&Only Resorts and Orlebar Brown are excited to announce the launch of a new exclusive capsule collection of swim shorts for men, designed by the refined British swimwear brand and inspired by some of the most exotic locations within the ultra-luxury resort collection. The customised capsule collection consists of four designs, each featuring stunning imagery from select One&Only resorts, including picturesque scenes from One&Only Palmilla, situated on the edge of the Baja Peninsula in Los Cabos, Mexico,

where desert meets the Sea of Cortez; One&Only Reethi Rah in the Maldives, a surreal landscape of soft white sands, awash in an ocean of teal and indigo, and from One&Only Le Saint Géran, tucked away amongst private turquoise lagoons and the iconic beaches of Mauritius. The capsule collection directly captures the bespoke feeling of these exotic destinations, through imagery of the glittering archipelagos and idyllic locales surrounding each resort. Inspired by the grandeur, sophistication and effervescent glamour of One&Only Life at One&Only Reethi Rah | 43 45

resorts, Orlebar Brown’s capsule menswear collection of smart, perfectly tailored and aesthetically remarkable swim shorts was designed with the luxurious lifestyle of the One&Only guest in mind. The Orlebar Brown capsule collection is available at the boutiques located at One&Only Palmilla, One&Only Reethi Rah and One&Only Le Saint Géran, and in Orlebar Brown retail stores in London, New York City, East Hampton, Miami, Sydney and online at orlebarbrown.com.

NEO BOUTIQUE

ONE&ONLY RETAIL ANJARA

OPEN DAILY FROM 9AM - 10PM FOR MORE INFORMATION, PLEASE CONTACT YOUR CONCIERGE

Anjarajewels

ANJARA jewels are symbols that represent status, talent, prestige, celebration: they are the final touch of a perfect look and they reveal a woman's personality. They are created emphasising the design, concept and quality. Design implies the creation of a unique piece, aesthetically pleasing. Each ANJARA jewel is a synonym for glamour,

beauty, style, appeal, trendâ&#x20AC;Ś that assures to every woman satisfaction and recognition. The designers of ANJARA have in common a heightened aesthetic sense and the ability to transform desires into reality, finding inspiration in multidisciplinary fields such as art, architecture, fashion, music, history, past and present styles.

On the quest for excellence, each of our jewels are brought to life by impeccable Italian craftsmanship.

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KIDSONLY

OPEN DAILY FROM 9AM TO 7PM 24-HOUR BABYSITTING SERVICES ARE

Keeping little hands and minds busy

Under the expert care of a dedicated and fully certified team, our young guests enjoy their own section of the resort with separate dining facilities, a clubhouse and a swimming pool. One&Only Reethi Rah offers an expansive roster of activities for every age, from exploring the wonder of the Indian Ocean to learning art and playing sports. Scheduled activities and organised competitions invite our young guests to mix and mingle with

AVAILABLE UPON REQUEST FOR MORE INFORMATION, PLEASE CONTACT YOUR CONCIERGE

friends their own age in a comfortable, fun, yet dynamic environment. Introducing a new activity for young aspiring chefs - Burger Making! Master the art of making these delicious treats from scrach, learning about all the ingredients along the way. A fantastic way to make mealtimes fun.

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YOUR #OOREETHIRAH

SOCIAL MEDIA YOUR #OOREETHIRAH

TAG YOUR ONE&ONLY MOMENTS WITH #OOMOMENT TO STAND A CHANCE TO WIN STUNNING GIFTS! FOLLOW US ON SOCIAL:

Your # OOReethiRah

During your time at One&Only Reethi Rah, share a piece of paradise with your friends and followers. Tag @OOReethiRah or mention #OOReethiRah on your social media channels and inspire others with the beauty of our island.

@OOREETHIRAH

@OOReethiRah

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ONE&ONLY BRAND ANNOUNCEMENT

ONE&ONLY RESORTS INCREDIBLE NEW EXPERIENCES WAITING TO BE DISCOVERED Since the beginning, our passion has been to uncover the worldâ&#x20AC;&#x2122;s hidden treasures and bring them to you in ways that are unique, inspiring and authentic. Today we are embracing this more than ever, announcing a brand-new era for One&Only and the launch of One&Only Urban Resorts, Beach Resorts, Nature Resorts and Private Homes. From alluring new destinations to one-of-a-kind design and all-encompassing local experiences, we look forward to revealing more details in the coming months. For now, itâ&#x20AC;&#x2122;s our sincere pleasure to introduce One&Only Nature Resorts, along with the newest retreat in the collection, One&Only Nyungwe House, Nyungwe Forest, Rwanda.

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ONE&ONLY NATURE RESORTS

ONE&ONLY NATURE RESORTS Imagine a place immersed in natural beauty. Remote; rare; where the worldâ&#x20AC;&#x2122;s best kept secrets become yours to behold. Where once-in-a-lifetime moments are curated especially for you, inspired by the land, the wildlife and the people, and where every creaturecomfort is always at your fingertips.

Nestled within hand-picked corners of the planet, havens for thrilling outdoor pursuits and magical mindful moments, One&Only Nature Resorts will lead you on awe-inspiring journeys that few will ever take, or even believe is possible.

DESTINATION GUIDE ONE&ONLY NYUNGWE HOUSE, NYUNGWE FOREST

ONE&ONLY NYUNGWE HOUSE, NYUNGWE FOREST, RWANDA Alongside Africa’s most ancient rainforest, within the lush green expanse of a working tea plantation, One&Only Nyungwe House is the newest member of the One&Only Nature Resorts family. Offering an exclusive window into Rwanda’s fascinating wildlife and culture, awe-inspiring experiences will amaze you at every turn. From wild chimpanzee tracking through rich, thick forest to gastronomic picnics enjoyed amongst the wilderness, the enchanting possibilities that await in this mysterious paradise are endless.

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