Dining

Young spinach leaves, potato purée, shaved garlic cream, white truffle oil

Open from 6pm-1am

Ingredients for two people

Béchamel

• 100 gm milk
• 20 gm butter
• 20 gm flour
• 5 gm ginger
• 10 gm coriander
• 10 gm soy sauce

Pan-fried shitake

• 150 gm shitake
• 10 gm shallots
• 5 gm ginger
• 10 gm coriander
• 10 gm soy sauce

Thai-style barbecue sauce

• 2 fresh juiced limes
• 1 red chili finely chopped
• 5 gm plum sauce
• 2 gm fish sauce
• 2 gm chopped garlic

Method
1. Cut lobster into two and pre-cook 'a la plancha', half cooked but well-seasoned (salt and pepper)
2. Make the béchamel combining melted butter with finely chopped ginger. Add flour for colouring and add milk.
3. Season with soy sauce.
4. Pan-fry shitake with shallots and ginger then glaze with soy sauce and add the chopped coriander.
5. After this, place the béchamel on the lobster and the shitake on the top as illustrated above. Place lobsters on a tray then cook in the oven at 180°C for five minutes.
6. Serve with Thai barbecue sauce and a garnish of your choice.

Ingredients

• 100 gm Norwegian salmon
• 10 ml Lemon juice
• 20 gm Rocket salad
• 100 gm Tomato concasse
• 100 gm Avocado
• 20 ml Extra Virgin Olive Oil
• 10 gm Pink sweet pepper
• 1/5 pc Italian lemon slice
• 10 gm Salt
• 2 gm Black pepper

Ingredients

• 5 gm shallots
• 5 gm chopped garlic
• ½ tbs tarragon leaves
• 1 tbs cognac
• ½ cup fish stock
• 1 tbs mustard powder
• ½ cup hollandaise sauce
• Phuket lobster
• 2 tbs butter
• 10 gm mushrooms
• 50 ml whipping cream

Chef Nuttanun says this is a favourite dish at Palm Seaside. His secret in making this dish so popular is that he uses live Phuket lobster and chooses only the best quality ingredients.

Ingredients for serving four portions

• 880 gm beef tenderloin, trimmed
• 280 gm potato gnocchi, boiled (available at most large supermarkets)
• 12 small tomatoes
• 240 gm spinach leaves, boiled and chopped
• 100 cc whipping cream
• 120 gm blue cheese, crumbled
• 60 gm parmesan cheese, grated
• 6 tbsp veal jus
• 10 gm garlic, chopped
• 20 gm chopped onions
• Salt and white pepper to taste
• A splash of wine

Potato gnocchi in blue cheese sauce

1. In a medium skillet, add whipping cream, cheese, garlic, wine over a low heat
2. Stir frequently until cheese melts.
3. Add potato and gnocchi. Stir well, finish with parmesan grated seasoning to taste with salt and pepper.
4. Remove from heat and keep warm

Ingredients

• 200 gm Grouper fish fillet
• 5 gm Salt
• 5 gm Pepper
• 10 gm Olive oil
• 10 gm Baby carrot
• 30 gm Onion cut 1 inch
• 40 gm Asparagus
• 20 gm Zucchini
• 20 gm Black quinoa
• 10gm Dried apricot
• 10 gm Onion
• 30 gm Apricot halves
• 5 gm Spring onion

Chicken liver parfait to serve 10
Ingredients

• ½ a green apple
• 20 gm butter
• Orange zest
• Thyme
• Rosemary
• 100 ml red wine
• Ginger
• 200 gm chicken liver
• 150 gm goose liver
• 250 ml cream
• 300 gm butter, melted
• 2 eggs
• Nutmeg

*Sauté the ginger, apples in a hot pan with butter. Add thyme, rosemary, orange zest. Deglaze with red wine and reduce.

Mixed into the livers and put in the food processor. While processing, add melted butter, eggs, cream and nutmeg. Pass through a fine strainer and place into dariole mold. Bake in the oven 100 degrees for 50 minutes. Refrigerate and let it set.

Ingredients

• 720 gm Beef flank steak or sirloin steak
• 30 ml Salt & black pepper for seasoning
• Extra virgin olive oil for grilling
• 400 gm Idaho potatoes cut into wedges
• 160 gm Cherry tomatoes cut into halves
• 20 gm Minced & peeled garlic
• 100 gm Spring onions cut in to 2 cm pcs
• 80 gm Shaved parmesan cheese
• Butter
• 60 gm Chopped parsley
• 15 gm Chopped Thai sweet basil
• 15 gm Chopped fresh coriander
• 40 ml Fresh lemon juice
• 1 pc Fresh lemon cut into eight wedges for decoration
• 200 gm Wild rocket salad
• 40 ml Balsamico reduction

Ingredients

• 4 or 5 pieces fresh deboned sardines
• 1 tbsp salsa verdi
• 1 thick slice ciabatta bread
• 1 tsp roast garlic aioli
• 1 tbsp red wine vinaigrette
• 2 tbsp good extra virgin olive oil
• 1 tbsp butter
• 1 good pinch sea salt
• 1 pinch black ground pepper
• 1 tsp flour for dusting the sardines
• 2 sprigs watercress, Italian parsley or micro greens
• 1 good squeeze fresh lime juice
• 1 lemon wedge

Method

• Clean as many bones as possible from the sardines and remove the heads
• Season the skin side only of the sardines with sea salt pepper and dust with the flour
• Pan fry on the skin side only for about 1 minute only so they are still soft in texture. Do not turn them over in the pan. Remove and reserve.
• Chargrill or toast the ciabatta and spread with the salsa Verdi
• Place the sardines on top of the grilled bread then one teaspoon of aioli on top with micro greens and a squeeze of fresh lime
• Dress the plate with the red wine vinaigrette

Ingredients

• 700-1000 gm diced lobster
• 50 gm butter
• 30 gm chopped garlic
• 30 gm chopped onion
• 30 gm chopped shallot
• 1 oz Pernod
• 1 oz white wine
• 5 gm oregano
• 50 gm coconut milk
• 50 gm condensed milk
• 20 gm chives
• 1 tsp Lea & Perrins sauce
• 1 tsp lemon juice
• 1/2 tsp Tabasco