Dining

Phuket Pineapple Fried Rice

Open daily 6-10pm

Ingredients

• 120 gm red snapper
• 30 gm onions
• 10 gm sliced chili
• 3 gm kaffir lime leaves
• 40 gm vegetable oil
• 20 gm fish sauce
• 80 gm fresh milk
• 50 gm corn flour
• 50 gm mushrooms
• 20 gm lemon grass
• 10 gm galangal
• 2 gm coriander root
• 50 gm seasoned chili
• 20 gm lemon
• 2 gm coriander
• palm oil

Method: Coat the whole red snapper with cornflour and fry in a skillet with palm oil.

Take prepared vegetable oil, onions, lemon grass, galangal, coriander root, kaffir lime leaves and chili and mix together into a pot. Set on low heat and let the mix simmer.

Put seasoned chili, mushrooms, fresh milk, fish sauce, and lemon sauce into the simmering pot and mix all ingredients together.

When the red snapper is fully cooked, place the fish on a serving plate. Take the sauce mix and slowly it pour over the red snapper.

Avocado / Tomato / Pickled Onion / Avruga / Tendrils

Open daily from 6-10.30pm

Cooked 4 hours in wood-fired oven with fresh rosemary, served with roast potatoes.

Phuket Lobster Thermidor with mushrooms, whipping cream, white wine, served with saffron rice and flower beans with mashed potatoes

Ingredients

• 350 gm Phuket lobster
• 50 gm wild mushrooms
• 10 gm chopped onions
• VSOP cognac
• white wine
• Dijon mustard
• cooking butter

Method
Cut half of Phuket lobster. Keep head. Extract the meat from the shell. Bake the lobster meat with chopped onions, mushrooms and Dijon mustard. Season with salt and pepper. Cook medium flambé with VSOP cognac.

Add whipping cream and finish with warm butter sauce topped with parmesan cheese in lobster shell.

Served with mashed potatoes with mozzarella cheese.

Sea bass with yellow bean curry sauce and sautéed morning glory.

Ingredients:

• 5/600 gm sea bass gutted & scaled
• 20 gm julienne ginger
• 10 gm chopped spring onion
• 5 gm julienne red chilli

Yellow bean curry paste:

• 3 tbsp vegetable oil
• 1 tsp red curry paste
• 1 tbsp chopped garlic
• 1 tsp chopped coriander root
• 2 tbsp chopped ginger
• 2 tbsp yellow bean paste
• 1 tsp sugar
• 1 tbsp spring onion
• 1 tsp oyster sauce
• 100 gm morning glory
• 1 tsp chopped garlic
• 1 tsp yellow bean paste
• 1 tbsp sliced red chilli
• 0.5 tsp soya sauce
• 0.5 tsp oyster sauce
• 1 tbsp vegetable oil
• 3 tbsp chicken stock

Method: Cut down the backbone of the sea bass and over the rib cage, but not cutting through to tail. Remove rib cage. You’ll be left with a whole boneless sea bass with its head and tail intact. Season sea bass and place on a tray with banana leaf or greaseproof paper. Spoon the yellow bean curry paste inside the sea bass between the 2 fillets and on top. Bake in an oven at 180°C/350°F for 15 minutes. Place the julienne ginger, chopped spring onion and chilli on top of the sea bass. Place in oven for five more minutes. Sauté morning glory with garlic, yellow bean paste and chilli for 30 seconds. Add chicken stock, soya and oyster sauce; reduce for one minute.

Kim Chi / Yuzu / Bonito / Hibiscus / Turnip

Lunch: 12 noon - 3pm
Dinner: 7-11pm

White snapper fillet
Ingredients:

• 1 white snapper fillet
• spring onions
• cherry
• tomatoes
• citrus crust
• zest of lemon & lime
• chopped parsley
• 5 ml olive oil

Method: Mix the bread crumbs, citrus zest and olive oil. Cut the fillet into three slices, season then roll in breadcrumbs. Place breaded fish on an oiled baking dish and bake @ 360° 5-6 min until golden brown.

Lemongrass cream
Ingredients:

• 1 cup cooking cream
• lemongrass stalk
• 1 shallot
• salt & pepper
• sugar
• 1 cup water

Method: Chop the lemongrass and simmer for 20 min until flavour has infused. Strain into a saucepan and reduce to 1/3 cup. Slice shallot and add to the reduction with the cream until thick. Season with sugar, salt and pepper.

Shiitake polenta
Ingredients:

• 1 tbsp olive oil
• 2 cups water
• ½ tbsp salt
• ½ cup polenta
• 1 tbsp butter
• 10 gm shiitaki mushroom
• 1 small shallot
• 1 garlic clove
• 2 tbsp cream

Method: Mince shallot and garlic and sauté in a saucepan. Add sliced shiitaki mushroom and sauté 30 sec. Add water, salt and cream and bring to boil. Slowly whisk in polenta and stir. Simmer until polenta is thick. Take off the heat and stir in the butter. Transfer to square baking tin and let cool until firm and set. Cut the polenta into three small triangles and sear in a frying pan until crispy on both sides. Sauté green onions, tomato until the onion is soft but still has a bright colour and the tomato just starts to split then add olive oil, salt and pepper to taste.

Southern Thai traditional rice salad with miso dressing & fermented fish dressing.

Open daily 06.30am-10pm.

Ingredients

• 880 gm boneless short loin lamb
• 600 gm carrots
• 60 gm cooking
• butter
• 40 gm spring onions
• 160 gm snow peas
• 60 gm onions
• 20 gm olive oil
• 120 gm shitake mushrooms
• 120 gm abalone
• mushrooms
• 4 gm black pepper
• 4 gm salt
• 60 gm anchovies
• 160 ml red wine sauce
• 40 ml port wine

Method: Marinate lamb with salt, pepper, red wine, port wine, chopped garlic, and rosemary. Set aside in olive oil. Sauté the snow peas, mushrooms, tomatoes, spring onions, and carrots with butter; season with salt and pepper. Preheat a frying pan and sear the lamb's surface then bake lamb in the oven for three minutes. Place vegetables in serving plate then arrange the lamb on top; garnish with mint.