Four metres below the lagoon — eight courses, two hours, one view.
A glass-walled restaurant submerged beneath the lagoon floor. Guests descend a spiral staircase into a circular dining room where reef fish drift past at eye level. Eight courses — each tied to a single seasonal ingredient — are paired with rare wines selected by our on-island sommelier.
Seats are limited to twenty guests per sitting, and the kitchen changes the menu every fourteen days to follow what the ocean provides.
Wood-fired, open-air, under the stars of Lakshadweep.
On the resort's uppermost deck, the Skyline Grill turns each evening meal into theatre. Two open-fire pits produce the char and smoke that define its menu — a nightly changing selection built around that morning's catch, served at long communal tables beneath the tropical sky.
The atmosphere is informal, the food is serious, and the view — 360 degrees of Indian Ocean horizon — is impossible to replicate.
Champagne, rare spirits, and caviar, overwater.
Suspended on a glass-decked platform above the lagoon, The Gold Bar is an intimate space for late evenings and unhurried conversation. Our bar programme centres on rare rums from across the Indian Ocean region, alongside a curated champagne list and Beluga caviar service.
Cocktails are built slowly, using house-made infusions and local botanicals gathered the same morning.
Your own table, your own chef, wherever you wish.
We set a table wherever you ask — the edge of the reef, a deserted sandbank, or your villa terrace at midnight. A dedicated chef and server are yours for the evening. The menu is written around you.
Sand dining is Marinox's most requested experience, and no two evenings are ever the same. We recommend booking at least four days in advance to allow the kitchen to prepare properly.
Each menu changes fortnightly. The selections below represent our current Tasting Menu at The Depths.
Coconut water, green mango, island chilli, micro herbs, toasted sesame
Traditional reef fish broth, Lakshadweep lime, island chilli, steamed rice
Saffron cream, Gruyère, cognac, heritage tomato, tarragon oil
Quail egg, truffle aioli, caperberries, brioche croûtons, chive oil
Kaffir lime gel, pandan, dark chocolate soil, jasmine cream
Curated by our sommelier — old & new world, emphasis on coastal terroir
Coconut water, green mango, island chilli, micro herbs, toasted sesame
Traditional reef fish broth, Lakshadweep lime, island chilli, steamed rice
Saffron cream, Gruyère, cognac, heritage tomato, tarragon oil
Quail egg, truffle aioli, caperberries, brioche croûtons, chive oil
Kaffir lime gel, pandan, dark chocolate soil, jasmine cream
Curated by our sommelier — old & new world, emphasis on coastal terroir
Coconut water, green mango, island chilli, micro herbs, toasted sesame
Traditional reef fish broth, Lakshadweep lime, island chilli, steamed rice
Saffron cream, Gruyère, cognac, heritage tomato, tarragon oil
Quail egg, truffle aioli, caperberries, brioche croûtons, chive oil
Kaffir lime gel, pandan, dark chocolate soil, jasmine cream
Curated by our sommelier — old & new world, emphasis on coastal terroir
Coconut water, green mango, island chilli, micro herbs, toasted sesame
Traditional reef fish broth, Lakshadweep lime, island chilli, steamed rice
Saffron cream, Gruyère, cognac, heritage tomato, tarragon oil
Quail egg, truffle aioli, caperberries, brioche croûtons, chive oil
Kaffir lime gel, pandan, dark chocolate soil, jasmine cream
Curated by our sommelier — old & new world, emphasis on coastal terroir
"An island kitchen should taste of the water around it. Everything else is just a conversation starter."
Born in Goa and trained in Lyon, Amara Solis arrived at Marinox in 2010 with a single obsession: understanding what the Indian Ocean actually tastes like when you cook without compromise.
She sources her menu daily, walking the jetty as the fishing boats return and choosing before the catch is sorted. Every dish on every menu in every venue is her decision — from the tasting menu at The Depths to the bread baked fresh each morning for in-villa breakfast.
Marinox is the only place I have ever visited where I actively resented the flight home. The underwater restaurant alone is worth crossing an ocean for.
Our anniversary stay was everything we could not have planned ourselves. The staff anticipated our every need — sometimes before we had thought of it ourselves.
I have stayed at many five-star properties across Asia. Marinox is in a different category. The silence, the light, the food — each felt like a deliberate gift.
I have stayed at many five-star properties across Asia. Marinox is in a different category. The silence, the light, the food — each felt like a deliberate gift.
All four dining venues are open to hotel guests and, subject to availability, to visitors arriving by seaplane. We recommend booking at least 48 hours in advance for The Depths.
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