Naul Shelton, a specialist chef spent two months on North Island foraging the land and sea for unique flavours of the Seychelles. Coupled with fresh, seasonal produce from our vegetable and herb garden, Naul worked with Executive Chef Farrell Hirsch to design daily dishes for our guests that aimed to heal from the inside out.

Here are some of our guests’ favourite wellness dishes.

From left to right:

  • Breakfast superfood smoothie bowl, with homemade coconut yoghurt, hemp seeds, fresh berries and tropical fruit
  • Beetroot and baby spinach salad, served with homegrown sprouts and toasted coconut shavings with a coconut, vanilla and lime dressing
  • Middle Eastern bowl, with sesame falafel, chickpeas, avocado, carrots, palm heart, homegrown sprouts, served with a turmeric tahini sauce, mint and lime

Dishes paired beautifully with homemade health drinks crafted by Naul and the North Island team.

From left to right:

  • Kombucha, a refreshing fermented drink made from green tea, that is rich in nourishing probiotics
  • Jamu, an authentic and powerful Indonesian elixir made from turmeric, ginger, lemongrass, honey and tamarind
  • Fresh health juices, such as dragon fruit, celery, pineapple and ginger juice

While wellness month has come to an end, our focus on fresh, wholesome ingredients will always remain. North Island’s cuisine is deeply connected to the spirit of the island and menus are inspired by our chefs’ latest harvest from the garden and their latest catch from the sea.

Learn more about dining on North Island.

Images courtesy of Naul Shelton