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Raffles Seychelles - Private Dining

Private Dining

Bespoke private dining, anywhere on the island

Raffles Seychelles is all about living your most memorable life, precisely on your terms. That’s why we are proud to offer bespoke private dining experiences at any location on Praslin Island – from the luxurious seclusion of your villa to the world-famous shores of Anse Lazio beach.

The experiences themselves are just as varied: a four-course romantic dinner laid out beneath the glittering stars of equatorial Africa. Or an evening barbecue of fresh-caught seafood, served at an impeccably laid table lit by the glow of a flickering campfire.

You can even engage with our expert chefs and mixologists for an atmospheric private cooking or cocktail class – and in this way, take the secrets of the islands home with you.

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+248 4296000

Cocktails and fine rums in a grand colonial bar

On the open-sided terrace of Danzil Bar & Lounge, serene summer breezes play across a scene from a long-gone era. Wicker armchairs and overstuffed sofas. Grand columns carved from local hardwood. Fans circling lazily above while white-shirted waiters carry tropical creations to elegant guests. What will yours be? A glass of vintage wine or a tot of Seychellois rum? A classic Rob Roy, or our own signature cocktail: the Danzil Praslin Sling, which marries Raffles 1915 gin with kaffir lime and La Digue vanilla. If you’re in the mood for appetisers, an array of Raffles specialties await, from coconut prawns by Raffles Seychelles to chicken satay by Raffles Singapore.

Danzil Drinks Menu

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+248 4296000

Sushi prepared live with locally caught seafood

Step through the doors of The Sushi Room and into the exotic intimacy of a traditional Japanese dining room, where shades of rich red and deep black provide a backdrop for glowing lanterns and glistening tableware.

Behind the bar, our master chef creates exquisite sushi and sashimi from the best of the Seychelles’ world-class seafood. Snapper and jackfish, tuna and jobfish – all species you can target yourself on our angling excursions – expertly transformed into mouthwatering nigiri, maki and sashimi.

For dessert, delicately flavoured matcha mousse, and to drink, a curated selection of Japanese specialties, including five different types of sake and excellent rice wines.

The Sushi Room Menu

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+248 4296000
About the Chef

Chef Birendra Sunwar may be relatively new to Raffles Seychelles, but with an impressive career history that includes tenures at Ritz-Carlton, Conrad and St. Regis, he is sure to take the dining experience at Curieuse to even greater heights. Trained especially in the art of Pan-Asian cooking, Birendra is passionate about developing new culinary skills, which he uses to create dishes defined by their elegant simplicity. His favourite dish? Peking duck, a true classic.
As for the specific ingredient that is closest to his heart, he praises Sichuan peppers for their unique flavour and ability to add heat to any dish, quickly. For Birendra, the highest praise is a guest who returns time and time again to sample his cuisine.

Global light bites and cocktails served poolside

During the languid, sun-soaked hours of the Praslin midday, the Pool Restaurant & Bar becomes the most popular spot at the resort. Come for a laid-back lunch beside the curving, greenery-lined infinity pool, pausing to take a dip whenever the call of the sparkling waters becomes too irresistible.

The menu is a celebration of international culinary traditions, featuring healthful salads, sandwiches and seafood. Sample calamari fritti or a Seychellois chicken curry, accompanied by your selection from a long list of cocktails.

We particularly recommend the Praslin Sling, a resort special crafted with coconut milk, vanilla, kaffir lime and Raffles’ own Sipsmith gin.

Contact us

+248 4296000

At ocean-inspired Losean Restaurant, sweeping views of Curieuse Island take centre stage while fregate birds wheel lazily overhead. Dine al fresco beneath colonial-style cream umbrellas, or inside the glass dining room, where pristine white tablecloths and an open kitchen channel the relaxed elegance of the Mediterranean. In the morning,

Losean serves a resplendent breakfast buffet complete with a live noodle station and eggs made to order. Come dinnertime, it becomes a candlelit enclave for Indian Ocean delicacies: think Creole seafood soup and traditional Seychellois octopus curry – or the chef’s speciality, tiger shrimps poached in Takamaka rum.

Losean Dinner Menu

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+248 4296000
About the Chef
A flair for fusion creativity

A highly valued Raffles Seychelles veteran of more than 10 years, Chef Sandiren Kalleeperumal trained in food production in his home country of Mauritius before gaining experience on cruise ships and with other resorts and hotels. He trained under inspirational, Michelin-awarded chefs and honed his developing passion for creating entirely unique fusion recipes that bring together culinary traditions from all over the world. When asked about his favourite ingredients, Sandiren reveals his diverse tastes, citing everything from local tomatoes and coriander to more exotic choices such as lemongrass and bilimbi. Above all, Sandiren is committed to ensuring the satisfaction of his guests through uncompromising food quality.

Flavours from across Asia beneath candlelit palms

When dusk falls cloak-like across the island, the sconces are lit at Curieuse Restaurant – an outdoor locale imbued with impossible romance and set beneath the garden’s gracious palms. In the flickering candlelight, inhale the scent of night-blooming flowers before casting your eyes over the menu.

Dishes reflect the very best of authentic Asian cuisine, with specialities hailing from India, China, Japan and Southeast Asia. A fragrant Thai duck curry, perhaps? Or traditional corn crab soup, followed by Mongolian chicken noodles drenched in exotic spices. Vegetarians are well catered for, and on some evenings the restaurant hosts special themed buffets.

Curieuse Dinner Menu

Contact us

+248 4296000
About the Chef

Chef Birendra Sunwar may be relatively new to Raffles Seychelles, but with an impressive career history that includes tenures at Ritz-Carlton, Conrad and St. Regis, he is sure to take the dining experience at Curieuse to even greater heights. Trained especially in the art of Pan-Asian cooking, Birendra is passionate about developing new culinary skills, which he uses to create dishes defined by their elegant simplicity. His favourite dish? Peking duck, a true classic. As for the specific ingredient that is closest to his heart, he praises Sichuan peppers for their unique flavour and ability to add heat to any dish, quickly. For Birendra, the highest praise is a guest who returns time and time again to sample his cuisine.