Burnt Ends' Dave Pynt Takes His Modern Barbecue Concept To The Maldives

Located at The Waldorf Astoria Maldives Ithaafushi, the contemporary grill restaurant will also champion local seafood

While collaborations between leading global hospitality companies and the world’s best chefs are not uncommon, the fact that Australian chef Dave Pynt of modern barbecue restaurant Burnt Ends is taking his winning style of cooking to the Maldives—specifically The Waldorf Astoria Maldives Ithaafushi resort—is news that we at T.Dining can easily appreciate, for a number of reasons.

Dubbed The Ledge By Dave Pynt, which is slated to open on July 1, it is Burnt Ends’ first overseas outpost, and it’s in just the sort of place you’d want to find such a concept. “It makes perfect sense,” Pynt affirms with a laugh, adding that while there’ll always be a time and place for fancy fine dining on beach, The Ledge’s location by the pool is an ideal spot and opportunity to showcase his cuisine style and brand of precision grilling and roasting, whether it’s a leisurely lunch of fish tacos in the shade or a dinner of the finest wood-fired meats and seafood you crave.

Above Grilled king crab legs

“Proper barbecue is what I think visitors to the island want,” he posits. “Imagine walking up in your beach shorts for a lobster roll.”

Above Steak frites and 'fish & chips'

Many of the dishes at the 56-seat restaurant are new, but signature favourites such as the aforementioned lobster roll (a brioche bun stuffed with freshly grilled lobster and lobster aioli) and grissini topped with taramasalata and ikura, will feature on the menu, with a few twists, alongside classics such as king crab legs in brown butter sauce and steak frites.

These will be prepared using Pynt’s custom-built four-ton dual-cavity oven and elevation grills fired by sustainably-sourced Jarrah wood. The new oven, he adds, is also slightly bigger as they are considering roasting some items whole.

Above Grissini topped with taramasalata and ikura

The biggest difference, though, would be the restaurant’s focus on seafood—local and sustainably sourced. Besides dishes such as grilled whole grouper served with a fresh cucumber and yuzu salad and a green sauce, there will be a variety of reef fish, Pynt shares, adding that even the lobsters are locally caught.

“And while we’ve never served tuna on the menu at Burnt Ends, there will definitely be some on the menu at The Ledge,” Pynt reveals, pointing out how the Maldivians love their tuna and the fact that the restaurant has managed to find sustainable fisheries to supply the fish. “I’m thinking of marinating it in a za'atar spice blend and gently smoking it around 40 degrees Celsius until it’s just cooked.”

Above The lobster roll featuring locally caught Maldivian lobster

Above The 45-day dry-aged beef rib

Other distinctly Burnt Ends highlights include the 45-day dry-aged beef rib, and its freshly baked sourdough. There are also a couple of familiar faces in the kitchen, which will be headed by his sous chef Deborah Yeo.

The Ledge By Dave Pynt is one of 11 speciality-dining venues at the 122 all-villa resort that includes a treetop-dining concept at Terra; exquisite food and wine pairings nestled among boulders at The Rock; authentic Middle Eastern cuisine at Yasmeen and traditional wood-fired Peking duck.

It’s worth noting that this variety is a first in the Maldives—and few things say laidback luxury better than a world-class barbecue against a stunning Maldivian backdrop.

Credits

Images

Waldorf Astoria Maldives Ithaafushi, Burnt Ends

Topics

burnt ends the ledge waldorf astoria maldives michelin star barbecue

Tatler Asia

Burnt Ends' Dave Pynt Takes His Modern Barbecue Concept To The Maldives