Coco Collection is excited to partner with Colin Clague, the award-winning Executive Chef of Rüya Dubai, on a very special chef residency to bring Turkish cuisine to the shores of Coco Bodu Hithi. He will be creating two fantastic dinners for guests at our overwater seafood restaurant, Aqua, on 11th and 15th August as well as a special masterclass on 13th August. With six restaurants and bars, Coco Bodu Hithi offers a variety of exquisite cuisines, taking inspiration from the Maldives and further afield. Colin’s exclusive 6-course tasting menus will reflect his creations at Rüya Dubai, showcasing Anatolian flavours with a local twist.
The two menus created by Chef Colin for Coco Bodu Hithi:
11th August Menu
Filo-wrapped feta cheese with carrots, zucchini, & walnuts
Seabass sashimi with mustard, apple, and shaved radish
Starter: Yer elmasi corbasi
Jerusalem artichoke soup with smoked eggplant purée
Seafood: Grilled Tiger Prawn
Pickled fennel butter
Main: 300-Day Grain Fed Beef
Turkish coffee & isot rub and crispy za’atar potatoes
Dessert: Firin Sutlaç
Traditional Anatolian rice pudding with raspberries, rose ice cream, and lokum.
15th August Menu
Amuse-bouche: Isli patlican
Smoked eggplant purée with walnuts, crispy coated eggplant crisps
Raw tuna, antep pistachio purée, puffed Turkish chilli rice
Starter: Lamb Manti
Tomato, roast garlic, yoghurt, and thyme
Seafood: Zeytinyagli ahtapot
Marinated grilled octopus, black eyed beans, and apple vinaigrette
Main: 24-Hour Slow Cooked Short Rib
Turkish chilli BBQ glaze, spiced konya chickpea purée
Dessert: Orange & Almond Revani
Orange and almond cake with orange caramel, and fennel ice cream Colin joined Rüya Dubai, a new Anatolian restaurant concept, in 2016. Colin said regarding his inspiration, “I first moved to the Middle East to open the prestigious Burj al Arab hotel, then later in 2007 to open Zuma Dubai, and never left! After Zuma, one of the restaurants I opened was the award-winning Q’bara restaurant, a modern Levant restaurant, serving modern interpretations of Middle East classics. Through Q’bara I met my future business partners, Rasim and Umut Ozkanka, who said that this is exactly what they wanted to do with Turkish food, and that’s why we created Rüya. Our aim is to put Turkish food right up there with the other great food cultures of the world” Through the years, Colin’s dedication and passion saw him acquired extensive industry experience that spans the globe. Chef Colin’s upcoming residency at Coco Bodu Hithi promises to showcase best quality ingredients to create sublime flavours executed with simplicity and finesse.
About Coco Collection:
Coco Collection specialises in creating true boutique luxury on some of the most beautiful islands in the Maldives.
Since its launch in 2005, Coco Collection has crafted five-star destinations of different character and won awards for doing so with passionate flair. Each is a haven for lovers of travel and style. Each celebrates traditional Maldivian architecture and ambiance. But each offers a distinct and extraordinary reality.
About Colin Clague:
Colin got his first exposure to the disciplines and rigorous of the professional kitchen in London, all the while travelling extensively throughout Europe and the Middle East. Some of his notable achievements include being on the pre-opening team of the prestigious Burj Al Arab in Dubai, and Executive Chef of award-winning Japanese izakaya restaurant, Zuma, in both London and Dubai. Colin was also in charge of the pre-opening and opening of Michelin-starred restaurant Pollen by Chef Jason Atherton, before moving to Q’bara, where Colin won several awards from “Chef of the Year” to “Chef’s Chef” by Pro Chef Middle East and What’s On magazines.
In 2016, Colin joined Rüya Dubai, a new Anatolian restaurant with the aim of elevating Turkish cuisine to a global level. In 2018, Rüya expanded to open its sister restaurant in London.
Rüya, meaning ‘dream’ in Turkish is an enticing concept that fuses a vibrant restaurant, lounge, and bar experience together by exploring the extremely rich history and diversity of Anatolian food, a cuisine that draws inspiration from a number of culinary traditions. Central to the story is the food offering, led by Executive Chef Colin Clague, one of the region’s most respected and celebrated culinary talents with an exceptional reputation having worked with the prestigious Burj Al Arab, award-winning Zuma in London and Dubai, The Caprice Group and Qbara.
RÜYA is open 6pm - 1am Sunday to Wednesday and 6pm - 2am Thursday and Friday, Friday, and Saturday 12pm – 4pm, reservations can be made by visiting www.ruyadubai.com or calling +971 43999 123.