At Lémuria our chefs use herbs from the kitchen garden or grown wild around the hotel grounds to create delicious fine-dining dishes for our restaurants.Fine Dining at the Seahorse, Constance Lémuria
Christian Pedersen, executive sous chef at Lémuria, is proud of the fresh thyme, parsley, coriander, basil and mint grown in the hotel’s pretty herb garden but he is just as excited by the lemon grass, spinach and cinnamon leaves which grow wild around the hotel grounds. Christian uses the fresh herbs and spices to give his dishes an authentic Seychellois Creole flavour.
Dishes at Seahorse inspired by fresh-picked herbs
At Lémuria’s refined fine-dining restaurant set in the hotel’s beautiful gardens with views out across the stunning golf course herbs and spices picked from around the hotel are used in the contemporary cuisine to add a little island flare to the European-inspired dishes.
- Poached local spinach from the garden, with ricotta, Parmesan and a light saffron sauce
- Scallop carpaccio with almond crumble, seafood powder and local basil oil
- Sea water poached Job fish (marinated in thyme), with local spinach and poached egg
Dishes at Beach Bar & Gill inspired by fresh-picked herbs
The fresh local seafood served at our laid back Beach Bar & Grill overlooking the beautiful Petite Anse Kerlan are given an authentic Creole flavour thanks to the locally picked herbs and spices and, of course, all our curries are flavoured by local cinnamon leaves.
- Malgache crab meat roll with coriander, lemon grass oil, mango salsa and bilimbi compot
- Traditional Creole Rougaille with thyme and parsley
- Lemon grass creme brulee
- Find out more about spices in Seychellois cuisine
- Take a foodie journey to the Indian Ocean
- Discover more about Constance Lémuria
- Read real-life tales and tips about growing-your-own on realmensow.co.uk