In the first of our series on the restaurants that make the Constance culinary experience so special, we lift the lid on the beautiful Meeru Barefoot Grill at Constance Halaveli, Maldives.
Situated right on the beach, Meeru is a casual al fresco BBQ restaurant. With just 10 tables set for 2 people at each, this is an intimate spot where you can kick off your shoes, feel the sand between your toes and dine by tiki torchlight.
Our house specialities
Specialities here are the finest quality cuts of Australian meat and fresh seafood cooked to your liking. Other signature dishes include our special homemade chilli tomato jam and the Meeru salsa. We also serve the best garlic bread in the Indian Ocean, made on a baby baguette with homemade garlic butter and a blend of 3 cheeses.
The menu is displayed on boards, where guests get to tick the items they want to build their own dish.
Prepared under the masterful eye of Executive Chef Glen Cooper, Meeru weekly specials include:
The Halaveli Tandoor
Built by our engineering department, the Halaveli tandoor oven is the first of its kind in the Indian Ocean. This cooking method preserves the flavour of the ingredients and ensures a perfect texture – crispy on the outside, juicy on the inside.
Choose from a wide selection of top quality Australian meat including ostrich, lamb, Wagyu beef, Black Angus, venison, corn fed chicken, and for the more adventurous there’s kangaroo and crocodile.
Lobster and fresh whole fish are brought to Halaveli by local fisherman on a traditional Maldivian boat, the dhoni, just 1 hour before dinner service begins. Pick your own lobster and our chef will prepare it to your liking.
Our sommelier Cedric Jacob oversees a wine list that reads like a ‘who’s who’ of the wine world. Constance Halaveli houses one of the largest stocked wine collections in the Maldives, which we are continuously expanding to include some of most exclusive and obscure vineyards in the world. On the menu you’ll find our wine collection totalling 18,000 bottles of wine from 920 different varieties, housed in our 2 cellars at the Jahaz and Jing restaurants.