News / The World’s First Underwater Music Club

Accessible only by boat, 500 metres offshore and appearing to float on the surface of the ocean, Edge the overwater restaurant and Subsix, the world’s first underwater music club at NIYAMA, are now open.

Access to Subsix is via a staircase from Edge taking guests six metres below the surface of the Indian Ocean to a breath-taking underwater world. Guests will find themselves in an intimate music club with floor to ceiling windows surrounding three sides of the structure; seating is spaced throughout allowing unobstructed views of clown fish, manta rays, parrot fish and other exotic marine life.

Sub Six

At Subsix guests sip on cocktails and Champagne whilst appreciating the sounds of NIYAMA Live's Resident DJs, all of whom have been recognised for their work internationally. Some through legendary clubs such as Zouk in Singapore, others host their own radio shows in the United States or at red carpet events such as London Fashion Week. The NIYAMA Live program rotates its DJs regularly to ensure a constant movement of music and styles.

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To celebrate the opening of Subsix, Per AQUUM has teamed up with global superstars, Tinie Tempah and Poet Name Life to host two exclusive performances this October 2012

The underwater structure of Subsix was constructed on land and then submerged in place after thorough environmental surveys and impact assessments had been carried out. Continuing on from Per AQUUM's successful coral regeneration initiative at sister property, Huvafen Fushi, a similar program has been implemented at NIYAMA to establish a long term aim of promoting coral growth and re-colonisation, as well as to enhance and preserve the reef around Subsix for future generations. Headed by Resident Marine Biologist, Luke Gordon, guests can also participate in the program which offers them the opportunity to adopt a coral and to gain a better understanding about these 'rainforests of the sea'.

Not to be overshadowed by Subsix, Edge, the over water restaurant is helmed by Chef de Cuisine Arron Rhodes who brings modern day cuisine to our shores. By experimenting with flavours, textures and memory, it is an educational experience. Inspired by his travels around the Indian Ocean, Southern India and South East Asia, each dish at Edge will feed the curiosity of even the most trained foodie. Signature dishes that guests can look forward to include, the slowly cooked Indian Ocean Cuttlefish with avocado, piccalilli, apple and ink krupuk, a succulent dish infused with sensational flavours from around the region or the thinly sliced Maldivian reef fish gravalax, mouth-wateringly updated with an accompaniment of tamarind cream, bulgur wheat, curry bubbles and mung sprouts.

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