Job Search Tips: Inside the world’s largest all-glass, underwater restaurant

I dined at the biggest all-glass underwater restaurant in September.
The $280 meal was a three-hour extravaganza.
The space seats 20 people max, and everyone needs to take their shoes off prior to getting in.
Check out Business Insider’s homepage for more stories.

I have actually also dined at Ithaa, the other all-glass undersea restaurant in the Maldives.

Here’s what it’s like to dine at 5.8 Undersea Dining Establishment at Hurawalhi, which costs $280 per person.

To access the dining establishment, you cross an overwater bridge about 200 feet into the sea.

5.8 Undersea Restaurant becomes part of a structure with an overwater bar and restaurant, however it’s stashed with a separate entryway.

If you arrive early for a beverage, you can browse the menu for the night, which is shown at the entrance. 5.8 mostly serves seafood, and a meal costs $280 per person, so it’s certainly a splurge.

The glass-floor pathway wows visitors even prior to they step within.

Along the method, you can search photos of the undersea dining establishment’s construction. The dining establishment weighs 400 metric lots.

As you walk down the spiral stairs, the glass panel on the wall offers a look of what’s in store. Before supper begins, scuba divers make sure the coral surrounding the restaurant is in great condition.

The undersea dining establishment is an all-glass, dome-shaped structure with a wood flooring; there is virtually no obstruction between restaurants and the sea. It is classy and minimalistic, and it seats 20 people max.

The manager let me in early to take pictures prior to the nighttime seating at 6 p.m.

The dining establishment is relaxing, intimate, and romantic, and with the 6 p.m. seating, you can see the marine life through sundown.

When all the diners showed up (it was a full house), they couldn’t stop taking images. The whole dining establishment is Instagram-friendly, and nearly all the restaurants were honeymooners.

The restaurant supplies a guide to the fish you’ll see surrounding you. Throughout the night, we didn’t see turtles or rays, but we did see nearly every fish on the list, in addition to a moray eel, a good surprise because it is not on the list.

I’m not generally a fan of scallops, but the seared scallop ceviche meal with marinaded zucchini, prawn coconut bisque, and pea mousse might have transformed me. It was served on a stunning shell and had various flavor profiles and textures.

I was impressed by the smoked lobster and sea urchin mousse, which is a dish suitable for a fine dining restaurant. It was abundant and thoughtful, with touches of Beluga caviar and squid ink fragile versus a poached langoustine tail.

The prize for most visually engaging meal was the red mullet in a lobster bisque foam, boosted with fennel and vanilla.

It’s intriguing to experience an underwater sundown because you never ever see the sun, however you see the change of the sea. The coral was illuminated so diners could still keep an eye on marine life, and bigger fish came out to play.

About 2 hours into the dinner, we were served poached lobster, embellished with truffle caviar and lobster claw emulsion beurre blanc. The smoked trout beet ravioli was an ideal accompaniment, as was the cucumber yuzu and galangal foam.

While the meal itself is $280, you can add a wine coupling with hand-selected red wines and Champagnes for $99 per person.

I observed that almost every table in the dining establishment had actually opted for the pairing, which included a Taittinger Rose, Brut, Pet Point Sauvignon Blanc from New Zealand 2018 and Brolettino Ca Dei Frati Lugana Italy 2016.

It was too dark to take a picture of the Wagyu tenderloin with Wagyu cheek confit (the main course), but the mango cheesecake had brilliant, pleasant colors.

After the three-hour dinner, the bridge back to the main island is perfectly lit up.

Note: If you can’t splurge on a $280 per individual dinner, the restaurant also offers directed afternoon meditation for a $60 cost, which is an excellent method to hang around inside 5.8.

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Tuesday, 11 February 2020

Inside the world’s largest all-glass, underwater restaurant

To access the dining establishment, you cross an overwater bridge about 200 feet into the sea.

5.8 Undersea Restaurant becomes part of a structure with an overwater bar and restaurant, however it’s stashed with a separate entryway.

The glass-floor pathway wows visitors even prior to they step within.

Along the method, you can search photos of the undersea dining establishment’s construction. The dining establishment weighs 400 metric lots.

As you walk down the spiral stairs, the glass panel on the wall offers a look of what’s in store. Before supper begins, scuba divers make sure the coral surrounding the restaurant is in great condition.

The undersea dining establishment is an all-glass, dome-shaped structure with a wood flooring; there is virtually no obstruction between restaurants and the sea. It is classy and minimalistic, and it seats 20 people max.

The manager let me in early to take pictures prior to the nighttime seating at 6 p.m.

When all the diners showed up (it was a full house), they couldn’t stop taking images. The whole dining establishment is Instagram-friendly, and nearly all the restaurants were honeymooners.

The restaurant supplies a guide to the fish you’ll see surrounding you. Throughout the night, we didn’t see turtles or rays, but we did see nearly every fish on the list, in addition to a moray eel, a good surprise because it is not on the list.

And now for the food itself: Tuna tartare with wakame, wasabi sorbet, and avocado puree was the very first meal on the menu. It was served in a clear plate over another clear plate full of sand, an enjoyable method to include depth and design.

I’m not generally a fan of scallops, but the seared scallop ceviche meal with marinaded zucchini, prawn coconut bisque, and pea mousse might have transformed me. It was served on a stunning shell and had various flavor profiles and textures.

I was impressed by the smoked lobster and sea urchin mousse, which is a dish suitable for a fine dining restaurant. It was abundant and thoughtful, with touches of Beluga caviar and squid ink fragile versus a poached langoustine tail.

The prize for most visually engaging meal was the red mullet in a lobster bisque foam, boosted with fennel and vanilla.

It’s intriguing to experience an underwater sundown because you never ever see the sun, however you see the change of the sea. The coral was illuminated so diners could still keep an eye on marine life, and bigger fish came out to play.

About 2 hours into the dinner, we were served poached lobster, embellished with truffle caviar and lobster claw emulsion beurre blanc. The smoked trout beet ravioli was an ideal accompaniment, as was the cucumber yuzu and galangal foam.

While the meal itself is $280, you can add a wine coupling with hand-selected red wines and Champagnes for $99 per person.

It was too dark to take a picture of the Wagyu tenderloin with Wagyu cheek confit (the main course), but the mango cheesecake had brilliant, pleasant colors.

After the three-hour dinner, the bridge back to the main island is perfectly lit up.

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Tuesday, 11 February 2020

Inside the world’s largest all-glass, underwater restaurant

To access the dining establishment, you cross an overwater bridge about 200 feet into the sea.

5.8 Undersea Restaurant becomes part of a structure with an overwater bar and restaurant, however it’s stashed with a separate entryway.

The glass-floor pathway wows visitors even prior to they step within.

Along the method, you can search photos of the undersea dining establishment’s construction. The dining establishment weighs 400 metric lots.

As you walk down the spiral stairs, the glass panel on the wall offers a look of what’s in store. Before supper begins, scuba divers make sure the coral surrounding the restaurant is in great condition.

The undersea dining establishment is an all-glass, dome-shaped structure with a wood flooring; there is virtually no obstruction between restaurants and the sea. It is classy and minimalistic, and it seats 20 people max.

The manager let me in early to take pictures prior to the nighttime seating at 6 p.m.

When all the diners showed up (it was a full house), they couldn’t stop taking images. The whole dining establishment is Instagram-friendly, and nearly all the restaurants were honeymooners.

The restaurant supplies a guide to the fish you’ll see surrounding you. Throughout the night, we didn’t see turtles or rays, but we did see nearly every fish on the list, in addition to a moray eel, a good surprise because it is not on the list.

And now for the food itself: Tuna tartare with wakame, wasabi sorbet, and avocado puree was the very first meal on the menu. It was served in a clear plate over another clear plate full of sand, an enjoyable method to include depth and design.

I’m not generally a fan of scallops, but the seared scallop ceviche meal with marinaded zucchini, prawn coconut bisque, and pea mousse might have transformed me. It was served on a stunning shell and had various flavor profiles and textures.

I was impressed by the smoked lobster and sea urchin mousse, which is a dish suitable for a fine dining restaurant. It was abundant and thoughtful, with touches of Beluga caviar and squid ink fragile versus a poached langoustine tail.

The prize for most visually engaging meal was the red mullet in a lobster bisque foam, boosted with fennel and vanilla.

It’s intriguing to experience an underwater sundown because you never ever see the sun, however you see the change of the sea. The coral was illuminated so diners could still keep an eye on marine life, and bigger fish came out to play.

About 2 hours into the dinner, we were served poached lobster, embellished with truffle caviar and lobster claw emulsion beurre blanc. The smoked trout beet ravioli was an ideal accompaniment, as was the cucumber yuzu and galangal foam.

While the meal itself is $280, you can add a wine coupling with hand-selected red wines and Champagnes for $99 per person.

It was too dark to take a picture of the Wagyu tenderloin with Wagyu cheek confit (the main course), but the mango cheesecake had brilliant, pleasant colors.

If you’re planning to dine here, I recommend taking breaks like we did to come up for fresh air– and to capture the last of the sundown. Otherwise, you’ll never ever see how stunning (and futuristic) 5.8 Undersea Dining establishment looks at night.

After the three-hour dinner, the bridge back to the main island is perfectly lit up.

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