Danzil Bar & Lounge
Cocktails and fine rums in a grand colonial bar On the open-sided terrace of Danzil Bar & Lounge, serene summer…
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.
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.
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.
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