Finely chopped fresh shrimp mixed with fresh herbs, mint and lime. Served with edible fern salad and caviar trim.
275 β
Spicy Crab Salad in Ice
Fresh crab meat with mixed fruit and flower salad, served with honey & lemon dressing and beetroot foam.
150 β
Red Snapper
Lightly curried red snapper enhanced by coconut smoke and served with spiced garlic sauce, celery mousse and Wakami salad.
220 β
Starting Elements – Lightly Cooked
Sautéed Scallops
Sautéed scallops wrapped in Parma ham, served with mango salsa, salsify mousse, black olive oil and flowers.
350 β
Ginger Shrimps
Grilled shrimps in ginger, served with chili coated watermelon, cucumber jelly and green papaya salad.
220 β
Clear Soup & Stuffed Squid
Fresh calamari stuffed with minced pork, young bok-choy served in clear Thai style soup.
160 β
Recommended Liquid Element
Barth Rene Alsace Riesling
2006 France
2,200 β
Fabiano Valdidage Pinot Grigio
2007 Chile
2,100 β
Tierra Del Sol Chardonnay
2000 Chile
3,500 β
Purisima Sauvignon Blanc
2004 Chile
1,500 β
Jean Pierre Brut
1,650 β
Mapu Sauvignon Blanc
2008 Chile
1,400 β
Main Elements
Griddled & Baked Samui Sea Bass
Grilled sea bass stuffed with carrot and celery, wrapped in pandan leaves and served with champagne and lemongrass sauce.
600 β
Poached Samui Sole and Tiger Prawn Roll
Poached sole stuffed with boiled prawns, served on leeks with spinach and cream and topped with green grape and white wine
sauce. Finished with a bit of salmon roe.
440 β
Trio of Gung Lobsters
Local lobster with garlic & pepper, green curry and creamy thermidor sauces.
780 β
Steamed Fillet of Grouper
Steamed grouper fillet with ginger and spring onions on potato celery mash. Topped with soya sauce with Japanese onion.
450 β
Spicy Chicken and Prawns
Chicken and prawns flamed with chili and herbs. Served with baked polenta, guacamole and crispy leeks.
500 β
Rack of Lamb
Oven baked caper and cilantro coated lamb served with hot vegetable salad, red wine sauce and raisin salsa.
700 β
Beef Steak with Blue Cheese
Australian beef fillet stuffed with blue cheese served on hot mushroom salsa. Topped with port wine sauce and mango & onion
jam, baked red onions and curry oil.
700 β
Beef Steak
Australian beef fillet topped with either pepper, garlic butter, port wine or mushroom sauce. Served with roast potatoes.
700 β
Mushroom Lasagna
Baked Lasagna roll with mushrooms served with mango ketchup, parmesan cheese foam, lemon garlic and shallots.
400 β
Recommended Liquid Element
Penfolds Private Release Chardonnay
2007 Australia
2,000 β
Twin Oaks Sauvignon Blanc
2006 USA
2,900 β
Willowglen Chardonnay
2006 Australia
1,990 β
Mapu Reserva Chardonnay
2008 Chile
2,100 β
Sacred Hill Traminer Riesling
2008 Australia
1,800 β
Sacred Hill Cabernet Merlot
2007 Australia
1,800 β
Lindemans Reserve Padthaway Shiraz
2005 Australia
4,000 β
Penfolds Private Release Shiraz/Cabs
2007 Australia
2,000 β
Bellingham Cabernet Sauvignon
2003 South Africa
2,900 β
Sweet Elements
Trio of Crème Brulee
Trio of Crème Brulee with galangal root flavor, green tea and white chocolate flavor and carrot, cardamom and mango flavor.
230 β
Chocolate Brownie
Brandy-infused chocolate brownie, served with vanilla ice cream, fresh fruits, blueberry sauce and white chocolate.
220 β
Summer Pudding
Traditional British summer pudding made from assorted berries and bread. Served with nut coated vanilla ice cream, orange
sky and fresh mint sauce.
220 β
Poached Banana
Fresh banana poached in mint liqueur-infused coconut milk. Served with rhubarb sorbet
250 β
Yoghurt Panna Cotta
Yoghurt Panna Cotta with pistachios, and strawberry heart. Served with mango sorbet and wasabi jelly.
240 β
Tropical Fruits
Selection of fresh island fruits served with salt, sugar, chili and honey.
230 β
Recommended Liquid Element
Deen De Bartoli Late Harvest
1997 Australia
3,400 β
Cape Gold Chenin Blanc
2008 South Africa
1,150 β
Finco El Portillo Rose
2008 Argentina
1,800 β
La Griveliere Rose
2007 France
1,600 β
Thai Elements
Por Pia Goong
Prawns, glass noodles, cabbage and shitake mushrooms wrapped in deep fried rice paper, served with basil and chili.
185 β
Som Tum Neua
Spicy papaya salad with grilled beef, roasted peanut and sticky rice.
130 β
Tom Yam Goong
Spicy and sour Thai style soup with prawns and mushrooms. A classic Thai favorite.
450 β
Kai Kor Lae
Roasted half spring chicken in coconut and local herb essence served with steamed sticky rice.
250 β
Pla Jaramed Raad Prik
Deep-fried black Pomflet fish topped with sautéed red cabbage, oyster sauce and crispy shallots and basil.
290 β
Gaeng Kiew Warn Nuea
Sliced Beef fillet cooked in Green Curry sauce with pea eggplant, basil and kaffir lime leaves. Served with jasmine rice.
250 β
Gaeng Ped Phed Yang
Sliced duck breast cooked in red curry sauce with grapes, pineapple, cherry tomato and basil. Served with jasmine rice.
215 β
Pad Thai Goong
Fried rice noodles with tiger prawns, bean sprouts, Chinese chives in tamarind sauce served with banana blossom.
