Niyama Private Islands Maldives reopens its Asian restaurant, Nest, with reimagined jungle dining reinforced with bold, new flavours. Located within the deep heart of the island of Play, Nest brings dramatic flair to Asian fine dining, with a unique setting of wild, indigenous flora that envelops guests in the surreal and transports them to another

Niyama Private Islands Maldives reopens its Asian restaurant, Nest, with reimagined jungle dining reinforced with bold, new flavours.

Located within the deep heart of the island of Play, Nest brings dramatic flair to Asian fine dining, with a unique setting of wild, indigenous flora that envelops guests in the surreal and transports them to another world.

The experience begins with a stroll along the meandering boardwalk through the jungle’s overgrown vines. The magic of Nest then reveals itself under the canopy of a banyan tree decades in the making. On the ground floor, tribal, thatched-roof huts centre around the showcase teppanyaki, where fiery flavours await. Alternatively, guests can ascend the spiral staircase, then cross the bridge to their dining platform suspended six metres in the air.

The original design of Nest was conceived in 2013 by Poole Associates and landscape architect Drew Anderson of TOPO Design. They envisioned a multi-level treehouse connected by a labyrinth of wooden walkways and bridges that appears then melts back into the trees.

After a decade of operation, Niyama unveils an enhanced setting, with denser, more dramatic landscaping by the resort’s chief engineer Michael Selvin to envelop each table more fully in nature and exclusivity. At night, the trees shimmer with hundreds of lights, and hints of red add an element of the exotic, reminiscent of the neon glow of the streets of Saigon, Tokyo or Bangkok.

A new menu has also been revealed, with flavours of the avant garde by new Executive Chef Thierry Vergnault. Highlights include the wagyu and sea urchin tataki (Japan), sizzling bo lok lak (Vietnam), and chilli reef lobster from local waters (Singapore).

With a relentless pursuit of the novel and intriguing, Chef Thierry’s creations combine the freshest, high-quality ingredients with unexpected culinary techniques and innovations. Hard-to-find Asian herbs and spices come from the island’s own garden, which also inform the experimental cocktail list by consultant Mathew Atkinson of Bruff Drinks.

“We are thrilled to unveil the new Nest”, says Hafidh Al Busaidy, General Manager of Niyama Private Islands Maldives. “The reimagined concept, coupled with Chef Thierry Vergnault’s culinary brilliance, promises to take our guest experience to another level, and we invite the adventurous from around the world to come experience the magic of Nest for themselves”.

Nest is open daily for teppanyaki lunch: 12.00 noon – 2.30 pm, teppanyaki dinner: 4.30 pm – 8.30 pm, and a la carte: 6.30 pm – 10.30 pm.

For more information, or to make a booking, please call +960 664 4111, visit niyama.com or email reservations@niyama.com

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