TABLE 99 S SIGNATURE MENU

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Arlene Lindsey
6 years ago
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1 DINING ON THE ROCKS Be prepared for a unique dining experience. The concept at Dining on the Rocks is to create new experiences combining top quality ingredients sourced locally and from abroad with classic and modern cooking techniques to preserve and exploit the purity of the original flavours to the maximum. The result of emphasizing dynamic textures, aromas, spices and temperature combinations is a more intimate and engaging experience than just simply eating. Some menu descriptions should not be taken literally as many dishes are deconstructed evoking memories of eating a particular dish. We firmly believe that a good combination of wine and food not only excites the taste buds but can also serve to compliment one another. Seated at one of the five undercover or five outdoor dining platforms our team at Dining on the Rocks has created unique dining experiences that continue to set the benchmark for fine dining, not only on Samui, but throughout Thailand. The set dinners allow for a comprehensive sampling, making it possible to experience the restaurant s concept in a single sitting.

2 TABLE 99 S SIGNATURE MENU seared hamachi sea vegetable, rice, wasabi and ginger powder domaine vacheron sancerre france soft gnocchi from zucchini and rocket pesto, mushroom water and rosemary croutons canned tuna fish sandwich brioche, potato puree, olive oil powder montes classic chardonnay chile smoked snow fish avocado, apple gel, mustard aioli, masago caviar and crispy spinach chicken quesadilla liquid tortilla, orange marmalade, bell pepper and tapenade mud house pinot noir new Zealand duck and coke root vegetables and spicy popcorn frozen prawn satay lamb som tam 24-hour lamb shoulder, papaya salad and green bean foam peanut butter and jelly buttery bread and crispy milk, semi dried grapes marques de la concordia rioja reserve spain chateau ladonne sauternes france tiramisu breakdown coffee cigarette, chocolate ash, amaretto, oatmeal cappuccino and almond biscotti The Signature Set Menu with Champagne Gosset Brut - THB 18,000++ for two persons The Signature Set Menu with Wine Pairing - THB 21,000++ for two persons

3 TABLE 99 S THE SURPRISE MENU (48 hours advanced reservation is required) Chef Stefano and his team are excited to create the special set menu for you. Just advise him your dietary requirement/allergy you may have and he will take care of the rest. This will not only surprise you and your partner, but will keep you wanting for more! And the best part is you will never know what is to be served next!! 10-course The Surprise Menu with Champagne Gosset Brut - THB 22,000++ for two persons 10-course The Surprise Menu with Wine Pairing THB 25,000++ for two persons

4 TABLE 100 S HORIZONTAL DINING Enjoy a selection of Dining on the Rocks popular dishes in a private yet relaxing seating arrangement with a panoramic view of the Gulf of Siam! Chill Out liquid love martini & canapés Hit the Sack grilled tiger prawns, soft shell crab, chicken quesadilla, five spice scallops Forty Winks sorbet trio Turn Down wagyu beef, sea bass, lamb somtam, snow fish Pillow Finale english trifle, tiramisu breakdown & campfire coffee/tea Priced at THB 12,000++ for two persons, including transfer for Samui s residents

5 5 ON THE ROCKS soft shell crab parsnip puree, shimiji mushroom and lemon-truffle emulsion wairau river riesling new zealand salmon green pea gel, green pea powder red pepper puree and miso dressing stonefish chardonnay australia pan seared scallop truffle potato puree five spice powder and tomato plum chutney alois lageder gewurztraminer italy teriyaki duck breast sweet potato, glazed baby turnips, macadamia nut and lychee gel bodegas selentein portillo malbec argentina making a reference to an english trifle poached pineapple, orange jelly cherry-soaked sponge cake sliced almonds and vanilla custard monsoon valley muscat thailand THB 3,000 THB 2,200

6 5 FROM STEFANO hokkaido scallop fennel, potato, green apple, soup montes chardonnay chile buffalo mozzarella campana cherry tomato on the vine, tuscan olives, artichoke hearts, poached in virgin olive oil, rocket leaves babich sauvignon blanc new zealand turbot filet vongole verace, egg tagliatelle pasta, baked in parchment paper planeta la segreta bianco italy fillet of lamb in fennel mustard seed crust olive -tomato marmalade, wilted greens black Truffle, fork smashed baked potato, lamb jus on the side marques de la concordia rioja spain dark chocolate crème brûle almond cantucci, passion fruit sorbet sogrape offley ruby port portugal THB 3,200 THB 2,500

7 SIMPLICITY a reference to oyster rockefeller: deep fried oyster with rocket, bacon stonefish cuvee brut australia seared hamachi sea vegetable, rice, wasabi and ginger powder salmon teriyaki, simply paella prawn, squid, clam, chorizo and red bell alois lageder gewurztraminer italy think of a hot dog onion, ketchup caviar and mustard michel lynch bordeaux france duck and coke root vegetables, polenta and spicy popcorn pomelo CO2 wagyu beef rib eye in adobo garlic and potatoes stonefish reserva shiraz australia peanut butter and jelly: buttery bread and crispy milk and semi dried grapes château ladonne sauternes france making a reference to a campfire graham wafer and chocolate, charred marshmallow and smoked vanilla contrasted with passion fruit THB 3,600 THB 2,900

8 PURITY dining on the rocks greek salad capsicum, shallot, feta cheese, sun-dried tomato, pine nut, cucumber and olive swartland chenin blanc south africa a focus on carrot crispy garlic, extra virgin olive oil apple coriander soup with frozen apple sauce almonds and balsamic vinegar wairau river riesling new zealand gnocchi from zucchini and rocket pesto mushroom water and rosemary contrasting croutons carpaccio of beetroot, watermelon vinaigrette sea vegetable salad and citrus skin planeta la segreta bianco Italy charred eggplant sesame and couscous pomelo CO2 smoked root vegetables, emulsion and pickled milk curd, risotto and bbq sauce pearls pascal jolivet attitude pinot noir france hot banana and chocolate nutella and pineapple nivole moscato d asti italy vegetables repeated for dessert pure sorbets of capsicum, carrot and beetroot 5 courses for THB 2, courses for THB 3,000 THB 2,400 5 wines for both 5 & 10 courses

9 If you do not see your favorite, our Chef will be happy to customize one to your liking. Make your own choice for the breakdown of 3-course set menu (one starter, one main course and one dessert) with only THB 2,600 for meat dishes and THB 2,200 for veggies.

10 STARTERS soft shell crab parsnip puree, honshimiji mushroom, lemon truffle aioli chive oil smoked snowfish avocado mousse, apple gel, mustard aioli, masago caviar crispy spinach canned tuna fish sandwich brioche, potato puree, olive oil powder V charred eggplant couscous and sesame a reference to oyster rockefeller: deep fried oysters with rocket and bacon V dining on the rocks greek salad capsicum, shallot, goats and feta cheese sun-dried tomato, pine nut, cucumber and olive

11 STARTERS & MAINS chicken quesadilla liquid tortilla, orange marmalade, bell pepper and tapenade sautéed scallops in apple coriander water, almond powder and pumpkin paella tiger prawns, clams, squid, pork chorizo and red bell salmon green pea gel, green pea powder red pepper puree and miso dressing V gnocchi from zucchini and rocket pesto mushroom water, rosemary and contrasting croutons V smoked root vegetable mousse, dill emulsion, pickled milk curd and risotto

12 MAINS pan fried seabass potato confit, orange cardamom gel glazed baby beetroot and cucumber pico snowfish carrot puree, black sesame and yuzu coconut chive sauce and potato gaufrette pork loin eggplant cous cous, eringi mushroom, red beetroot puree mushroom gel, parmesan cheese and saffron teriyaki duck sweet potato, baby turnips, macadamia nut and lychee gel lamb som tam 24 hr. lamb shoulder & roast lamb loin inspired by the flavours of Thailand wagyu beef rib eye adobo sauce, baby vegetables, spring roll poached egg, garlic and potatoes

13 DESSERTS tiramisu breakdown chocolate, biscuits, mascarpone and tiramisu ice cream making a reference to breakfast toasted brioche and maple syrup bacon and eggs peanut butter and jelly buttery bread and crispy milk semi dried grapes campfire graham wafer and chocolate charred marshmallow and smoked vanilla contrasted with passion fruit vegetables: repeated for dessert pure sorbets of capsicum, carrot and beetroot reference to an English trifle: poached pineapple, cherry soaked sponge cake orange jelly and vanilla cream lemon curd, ginger biscuit crumb, cinnamon yoghurt, blackberry sorbet and coconut water

TABLE 99 S SIGNATURE MENU

TABLE 99 S SIGNATURE MENU DINING ON THE ROCKS Be prepared for a unique dining experience. The concept at Dining on the Rocks is to create new experiences combining top quality ingredients sourced locally and from abroad with classic