COVID-19 Update: A Message to our Guests
Click here to find more about our ‘Stay with Peace of Mind’ initiative as well as the latest government regulations when travelling.


  • BRLBrazilian Real
  • BWPBotswanan Pula
  • CADCanadian Dollar
  • DKKDanish krone
  • HKDHong Kong Dollar
  • IDRIndonesian Rupiah
  • ILSIsraeli Shekel
  • INRIndian Rupee
  • KHRCambodian Riel
  • KRWKorean Won
  • KWDKuwaiti Dinar
  • LAKLao Kip
  • LKRSri Lankan Rupee
  • LSLLesotho Loti
  • MURMauritian Rupee
  • MYRMalaysian Ringgit
  • MZNMozambican Metical
  • NADNamibian Dollar
  • NZDNew Zealand Dollar
  • OMRRial Omani
  • PHPPhilippine Peso
  • QARQatari Rial
  • SARSaudi Riyal
  • SCRSeychellois Rupee
  • SG$Singapore Dollar
  • SZLSwazi Lilangeni
  • TNDTunisian Dinar
  • TWDTaiwan New Dollar
  • VNDVietnamese Dong
  • ZARSouth African Rand
  • ZMWZambian Kwacha
Close the pop-up×
Best Rate Guarantee

Put your mind at ease and book directly with us, knowing you enjoy the best rate on every reservation.

If you find a lower rate elsewhere, we are more than happy to match it. Or if you find a lower rate within 24 hours of making a booking, we will match that and even give you an additional 10% off.

*Terms and conditions apply

More Details
Primary content

Exclusive Michelin Star Dinner at Naladhu Private Island

Chef Michael Wignall

Happening on 22 August and 24 August at Naladhu Private Island, Chef Michael Wignall will be cooking two six course tasting menus showcasing The Indian Ocean ingredients, including lobster, mud crab, kelp, finger lime, mango and coconut.

Chef Michael, who has gained two Michelin stars at Pennyhill Park and Gidleigh Park, moved to the Angel in Hetton in 2018.  The Angel was awarded its first Michelin star the following year.  Michael produces complex and technically accomplished dishes with a focus on fresh and sustainable produce.  He loves travelling the world to find new inspirations and ideas to pair with locally sourced British produce.

The dinners will be at USD 250 net per person including a glass of Ruinart Blanc de Blanc and canapes but excluding wine. Wine pairing is an additional USD250 per person.



The full tasting menu by Chef Michael Wignall will be as follows:


Local lobster, koshihikari rice, buttermilk & dill
V Ruinart, Blanc De Blanc, Brut

Mud crab, chilled tomato consommé, crab dashi, finger lime & honey pomelo 
Château Minuty, M de Minuty Rosé orr
Quarz, Sauvignon, DOC, Cantina Terlano, Trentino

A5 Wagyu caramelised onion, kelp reduction, onion skins & Australian winter truffle 
Gaja Ca' Marcanda, Magari IGT

Poached and roasted Anjou pigeon, kohlrabi, gochujang & master stock 
Amarone Della Valpolicella, DOCG, 'll Vino degli Dei

Mango, coconut, Mexican marigold, coconut tabacco
Moscato d' Asti DOCG, Fontanafredda

Single estate olive oil, dark chocolate & kaffir lime
Clos l'Abeilley AOC

*Foreign currency conversions are given as guidance only and are non-binding. Only the currency confirmed at time of booking is guaranteed.