Hook restaurant Villa Nautica is the kind of place where the ocean ends up on the plate — fresh, clean, and full of island flavour.

This is seafood dining with that Villa Nautica polish: crisp linen, cold glasses, bright flavours, and plates designed for slow evenings. The kind of dinner that starts as “let’s just have something nice” and ends with everyone leaning in, pointing, sharing bites, and trying to guess what they should order next time.

Hook does not overcomplicate what the Maldives already does well. The opening pages of the menu lean into classics done properly. A caviar selection served with blinis and crème fraîche. Fresh oysters finished with lemon and mignonette. For something warmer, there is Oysters Rockefeller, baked with creamy spinach, romano cheese, and panko crumbs.

It is a confident start. Clean flavours, sharp citrus, and that quiet luxury of letting seafood taste like itself.

If your ideal dinner begins with something chilled and bright, Hook delivers.

There is the Chilled Seafood Platter, built for sharing. Oysters, mussels, lobster, calamari, greens, lemon, and sauces on the side. For something with a little heat and texture, the Spicy Salmon Tartare with Avocado comes topped with quail egg, sour cream, sesame melba toast, and salmon caviar. The Ceviché uses rainbow runner with coconut milk, citrus, herbs, and crunch.

These are the dishes that slow a table down. One bite and suddenly everyone is paying attention.

Hook understands the power of a single, satisfying seafood dish, especially when it lands hot and generous.

You will find bold options like Tempura Prawns with bonito flakes sauce, spicy mayonnaise, and crispy fried noodles. There are also Dynamite Prawns, tossed in spicy mayo for that addictive, moreish heat. If you want something classic and clean, Grilled Jumbo Prawns come with lemon butter sauce and a bright finish.

This is where Hook’s personality shows. Familiar seafood, threaded with flavours that make sense in the Maldives. Coconut, chilli, lime, curry leaves, and gentle heat that builds without overpowering.

For comfort, Wahoo Fish Stew arrives in Thai green curry with coconut milk and jasmine rice. For something elegant and classic, Seabass is served with green pea mash and confit cherry tomato. For a deeper, richer profile, the Miso Glazed Black Cod comes with bok choy, asparagus, and bright vegetables that keep it balanced.

One of Hook’s best details is how it treats the day’s catch. You choose the style, and the kitchen does the rest.

Four marinades set the tone:

• Tandoori: ginger, yoghurt, coriander seeds, turmeric, lemon

• Maldivian Spice: curry leaves, chilli, garlic, coconut, cumin, shallots

• Asian Style: soy sauce, lime, fish sauce, red chilli

• Thyme, Lemon & Olive Oil: salt, white pepper, lemon butter

It is simple, but it makes the experience feel personal, especially if you return and want to try the same fish in a different mood.

If you want to end the night on a high, Hook makes it easy. The live local lobster is sized for a proper main event and served in styles that match different cravings.

Go Thermidor for that rich, baked comfort. Choose grilled with garlic butter if you want the lobster to stay centre stage. Or lean into spice with Thai style (ginger, soy, lime, brown sugar, garlic) or Tandoori for warmth and depth.

It is the kind of order that turns dinner into a memory, especially when it is shared across the table.