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.

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1 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. 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 Culinary journey with Table 99 or Table 100 SWEET CORN Prawn and essence, avocado, cornmeal and coriander oil Gosset Excellence "Brut" Aÿ champagne BEETS, ROOTS AND HERBS Goat s cheese mousse, shallot and roast nuts QUINOA-BARLEY SALAD Avocado carpaccio, sunflower sprouts, dry cherry tomato and balsamic cream Babich Sauvignon Blanc Marlborough New Zealand 2014 HOKKAIDO SCALLOP Mushroom in textures, spicy paprika dust and onion compote CHICKEN AND EGG Chicken roulade, quail egg and fried egg espuma Pascal Jolivet "Attitude" Pinot Noir France 2013 LARDO DI COLONNATA Green asparagus, smoked egg yolk and Parmesan GROUPER Oriental cabbage, creamy black rice and orange sabayon Santa Digna Gewurztraminer Reserva CuricoValley Chile 2012 LAMB RACK VINDALOO Black eye pea-cucumber salad, Goan curry sauce, saffron and honey Mouton Cadet Rouge Bordeaux France 2012 MANGO-YOGHURT ROLL Spiced banana, condensed caramel, nuts crumble and pineapple Michele Chiarlo Nivole Moscato d Asti Italy 2014 COCONUT & CO. or enjoy the setting for just THB 3,500 per couple on the night including ten percent service charge and seven percent government taxes.

3 CHICKEN AND EGG Chicken roulade, quail egg and fried egg espuma Chamdeville Blanc de Blancs "Brut" France NV BEETS, ROOTS, HERBS Honey-vanilla goat s cheese mousse, shallot and roast pine nut RED MULLET Charred young broccoli, cured lemon peels and herbs sauce Santa Digna Gewurztraminer Reserva Curico Valley Chile 2012 TOOTH FISH White bean puree, chorizo marmalade, spring onion and black olive oil SMOKED DUCK BREAST Pickled mustard seeds, pumpkin purée, fennel and caramelized carrots Hugo Casanova Merlot Reserva Maule Valley Chile 2011 BEEF CHEEK Grains ragout and roots vegetables Terrazas de los Andes Altos del Plata Cabernet Sauvignon Mendoza Argentina 2011 MANGO-YOGHURT ROLL Spiced banana, condensed caramel, nuts crumble and pineapple sorbet Pegasus Bay Aria Late Picked Riesling New Zealand 2009 DARK CHOCOLATE CRÈME BRULÉE Raspberry cake and vanilla ice cream

4 PRAWN AND SWEET CORN Avocado, cornmeal and bell pepper reduction Talamonti "Trabocchetto" Pecorino Colline Pescaresi Italy 2013 HOKKAIDO SCALLOPS Mushroom in textures, spicy paprika dust and onion compote Babich Sauvignon Blanc Marlborough New Zealand 2014 TURBOT Lettuce jus, almond mashed potato and crispy milk Terrazas de los Andes Altos del Plata Chardonnay Mendoza Argentina 2014 VIRGIN OLIVE OIL SPONGE Candied orange, peach sauce, walnut soil and vanilla ice cream Michele Chiarlo Nivole Moscato d Asti Italy 2014

5 PRAWN AND SEABASS CEVICHE Sweet potato sheets, corn and red chili and lemongrass Chamdeville Blanc de Blancs "Brut" France NV CHICKEN AND EGG Chicken roulade, quail egg and fried egg espuma Terrazas de los Andes Altos del Plata Chardonnay Mendoza Argentina 2014 SAMUI'S COASTAL CONSOMMÉ Garlic croutons, potato, leek confit and aioli Domaine Houchart Côtes de Provence France 2013 PORK BELLY Pear-juniper jam, duo of red cabbage and pork beignet Ogier"Gentilhomme" Côte du Rhône Rouge France 2011 MANGO-YOGHURT ROLL Spiced banana, condensed caramel, nuts crumble and pineapple sorbet Monsoon Valley Late Harvest Chenin Blanc Thailand 2015

6 QUINOA-BARLEY SALAD Avocado carpaccio, sunflower sprouts, dry cherry tomato and balsamic Santa Digna Gewurztraminer Reserva CuricoValley Chile 2012 MUSHROOMS & LILY FLOWERS Mini bok choy, bean curd and scallion oil Pascal Jolivet "Attitude" Pinot Noir France 2013 CHARRED EGGPLANT PURÈE Spiced cous cous, red paprika reduction, dried apricot and almond CEREAL RAGOUT Vegetable jus and hazelnut-maple crumble Ogier "Gentilhomme" Côte du Rhône Rouge France 2011 THAI MANGO SOUP Chilli tamarind sorbet Michele Chiarlo Nivole Moscato d Asti Italy 2014

7 BEETS, ROOTS & HERBS Honey-vanilla goat s cheese mousse, shallot and roast pine nut Chamdeville Blanc de Blancs "Brut" France NV YOUNG CARROT Greek yoghurt, mint, coriander, cured lemon peels and pickled mustard seeds Talamonti "Trabocchetto" Pecorino Colline Pescaresi Italy 2013 QUINOA-BARLEY SALAD Avocado carpaccio, sunflower sprouts and balsamic cream Schloss Vollrads 'SV Sommer' Riesling Trocken Rheingau Germany 2011 MOZZARELLA & EGG PLANT Rocket salad and tomato sauce Babich Sauvignon Blanc Marlborough New Zealand 2014 MANGO-YOGHURT ROLL Spiced banana, condensed caramel, nuts crumble and pineapple sorbet Monsoon Valley Late Harvest Chenin Blanc Thailand 2015 CHARRED MARSHMALLOW Duo of chocolate, vanilla cream and red berries sauce

8 If you do not see your favourite, 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 THB 2,800 per person 3-course vegetarian set menu (one starter, one main course and one dessert) with THB 2,600 per person 4-course set menu (two starter, one main course and one dessert) with THB 3,400 per person 5-course set menu (two starter, two main course and one dessert) with THB 3,800 per person We aim to offer a variety selection of wines The wine sommelier will advise the selecting 3-glass wine paring THB 1,800 per person 4-glass wine paring THB 2,300 per person 5-glass wine paring THB 2,500 per person

9 BEETS, ROOTS AND HERBS Honey-vanilla goat s cheese mousse, shallot and roast pine nut CHICKEN AND EGG Chicken roulade, quail egg and fried egg espuma PRAWN AND SWEET CORN Avocado, cornmeal and bell pepper reduction RED MULLET Charred young broccoli, cured lemon peels and herbs sauce PRAWN AND SCALLOP CEVICHE Sweet potato sheets, red chilli and lemongrass LARDO DI COLONNATA Green asparagus, smoked egg yolk, Parmesan MUSHROOMS AND LILY FLOWERS Mini bok choy, yellow bean curd and scallion oil SAMUI'S COASTAL CONSOMMÉ Garlic croutons, potato, leek confit and aioli

10 TURBOT Lettuce jus, almond mashed potato and crispy milk HOKKAIDO SCALLOPS Mushroom in textures, spicy paprika dust, onion compote and shallot SEA BASS Clams, octopus, saffron, dry tomato broth and cured ham crisps TOOTH FISH White bean purée, chorizo marmalade, spring onion and black olive oil GROUPER Oriental cabbage, creamy black rice and orange sabayon SMOKED DUCK BREAST Pickled mustard seeds, pumpkin purée, fennel and caramelized carrots PORK BELLY Pear-juniper jam, duo of red cabbage and pork beignet LAMB RACK VINDALOO Black eye pea-cucumber salad, Goan curry sauce, saffron and honey BLACK ANGUS RIB EYE Pommes Boulangère, shallot-coffee glaze and choy Sum BEEF CHEEK Grains ragout and roots vegetables

11 YOUNG CARROT Greek yoghurt, mint, coriander, cured lemon peels and pickled mustard seeds QUINOA-BARLEY SALAD Avocado carpaccio, sunflower sprouts, dry cherry tomato and balsamic cream CEREAL RISOTTO Vegetable jus, hazelnut crumble and egg yolk MOZZARELLA & EGG PLANT Rocket salad and tomato sauce CARAMELIZED PINEAPPLE Chocolate dome, coconut ice cream and mascarpone sauce CHARRED MARSHMALLOW Duo of chocolate, vanilla cream and red berries sauce MANGO-YOGHURT ROLL Spiced banana, condensed caramel, nuts crumble and pineapple sorbet VIRGIN OLIVE OIL SPONGE Candied orange, peach sauce, walnut soil and vanilla ice cream DARK CHOCOLATE CRÈME BRULÉE Raspberry cake and passion fruit sorbet COCONUT & CO.