Vegetable Croquette with Cauliflower Puree/ Slow Cook Salmon with Lemon Peach
Heirloom Beetroot with Cashew Yoghurt, Figs & Orange with Apple Balsamic/ Wild Caught Spanner Crab with Mango & Chives, Avocado Mousse, Yuzu Mascarpone & Rice Crisp
Truffle Hinted Artichoke Puree bake & Pickles with Artichoke Crisp/Sashimi Tuna, Marinated Sushi Rice, Roasted Garlic Dressing
Asparagus with Parmesan Emulsion/ Sustainable Foie Grass, Brioche Crumble, Apricot Marmalade, Vanilla Beurre Blanc
Vanilla Infused Parsnip Soup, Confit Tomato & Caramelized Parsnips/ Tandoori Chicken Consommé with Butter Chicken Tortellini
Potato Spaghetti with Butter Truffle & Onion/ Truffle Taglierini
Confit Pumpkin, Pumpkin Ragout, Wild Mushrooms & Roquette/Loin of lamb, Muhammara, Garlic with Goat Cheese & Red Wine Juz
Sweetcorn Panna Cotta with Caramelized Popcorn & Coco Cookie Crumble

Chef Derrick Walles, Chef De Cuisine at Soneva Fushi, who hails from Sri Lanka, began his culinary career when he completed the Hilton Colombo Kitchen Apprentice Programme, where he got his first job after his internship ended. He then went on to work at Huvafen Fushi and Finolhu, during which he was promoted up the ranks from Commis III to Junior Sous Chef.
He then went on to be LUX* South Ari Atoll’s Sous Chef, where he managed a kitchen team and was responsible for the creating of new menus and was in charge of Beach Rouge, a Mediterranean restaurant. Before joining Soneva he was the Sous Chef at Velaa Private Island, where he oversaw the main kitchen and took over the responsibilities of the Senior Chef De Cuisine and the Executive Sous Chef in their absence.
Throughout his career, he has competed in culinary competitions and come away with a number of medals. In 2018 he won two silver medals for individual challenges at the Food Hospitality Asia Culinary Challenge in Singapore. At Hotel Asia he won a gold medal, a silver and two bronze medals in 2015, two silver and two bronze medals in 2014, and two gold medals in 2013. In 2011 he won two gold medals in a Culinary Challenge organised by the Chefs Guild of Sri Lanka.