Scallop, spicy orange crust, chestnut cappuccino Follador Prosecco-Moscato Rose, Italy. Salmon tartare, leek puree, pumpkin foam, juniper vinaigrette

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Kevin Townsend
5 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 CHRISTMAS Scallop, spicy orange crust, chestnut cappuccino Follador Prosecco-Moscato Rose, Italy Salmon tartare, leek puree, pumpkin foam, juniper vinaigrette Soft shell crab, pickled cabbage salad, beetroot, mustard aioli Backhouse Pinto Grigio, USA Lamb loin, chanterelles, roquefort, pine nut, red grape and celery juice OR Turkey & truffle, sweet potato, cranberry gel, broccoli puree & bacon foam Lavau Chateauneuf Du Pape, France Stewed winter fruit terrine, lemon mascarpone, bitter chocolate sorbet OR Poached quince carpaccio, apple & golden raisin crumble, cinnamon ice cream Max Ferdinand Richter Riesling, Germany 3- Course Set Menu with 3 Wine Pairing THB 8,800++ per couple 3- Course Set Menu with a bottle of Champagne Gosset Excellent Brut THB 9,700++ per couple 5- Course Set Menu with 4 Wine Pairing THB 10,200++ per couple 5- Course Set Menu with a bottle of Champagne Gosset Excellent Brut THB 10,300++ per couple

3 NEW YEAR S EVE Ahi tuna, asparagus, citrus, coconut mussel jus Domaine Vacheron Sancerre, France Scallop carpaccio, slow cooked quail egg, watermelon and black olive powder Veal loin, potato gel, carrot, saffron foam, mushroom essence Swartland Chardonnay, South Africa Lobster, parsnip puree, lemon truffle emulsion, chive oil Teriyaki duck breast, sweet potato, lychee gel, macadamia nut Mud House Pinot Noir, New Zealand Sea bass, potato confit, cioppino broth, fennel salad Grapefruit and champagne sorbet Smoked lamb loin, eringi mushroom, eggplant cous cous, sweet corn lemongrass jus & lemongrass powder Fonterutoli Chianti Classico, Italy Lemon curd terrine, ginger biscuit, cinnamon yoghurt, blackberry sorbet, coconut water Chateau Les Justices Sauternes, France 7- Course Set Menu with Wine Pairing THB 13,200++ per couple 7- Course Set Menu with a bottle of Champagne Gosset Excellent Brut THB 11,700++ per couple 9- Course Set Menu with Wine Pairing THB 14,000++ per couple 9- Course Set Menu with a bottle of Champagne Gosset Excellent Brut THB 12,500++ per couple

4 TABLE 99 S SIGNATURE Hamachi Zushi - destroyed and redone sea vegetable rice, wasabi and lime air Domaine Vacheron Sancerre, France Soft Gnocchi from zucchini and rocket pesto, mushroom water and rosemary croutons Duck and Coke, root vegetables and spicy popcorn Enate Rose, Spain Smoked Salmon, dill, mustard and chestnut wood Chicken Quesadilla liquid tortilla, orange marmalade, bell pepper, tapenade and parmesan foam Wente Vineyards Zinfandel, USA Canned tuna fish sandwich, brioche, potato puree, olive oil powder Lamb Som Tam 24-hour lamb shoulder, papaya salad and green bean foam Fonterutoli Chianti Classico, Italy Frozen Prawn Satay Peanut Butter and Jelly buttery bread and crispy milk, semi dried grapes Chateau Les Justices 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

5 TABLE 99 S THE SURPRISE MENU (48 hours advanced reservation is required) Chef Simon 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

6 5 ON THE ROCKS 1 second scallop blast lemon oil, basil and meuniere shell bay sauvignon blanc-semillon bubble gum mozzarella cubes, mix berries, yogurt and beet carpet chicken quesadilla liquid tortilla, orange marmalade, tapenade, bell pepper and tomato sensi collezione pinot noir lamb chermoulah corn porridge, goatcheese, sauerkraut, hummus and anise salsa chateau bel air bordeaux reserve france tiramisu breakdown coffee cigarette, chocolate ash, amaretto, oatmeal cappuccino, and almond biscotti recioto della valpolicella 2,400 2,000

7 5 FROM SIMON tempura soft shell crab parsnip puree, shimiji mushroom and lemon-truffle emulsion wairau river riesling new zealand miso salmon green pea, fried daikon goujons and red bell pepper foam shell bay sauvignon-semillon single seared scallop, coriander potato, tomato plum chutney, lotus root chips, five spice powder echeverria chardonnay chile teriyaki duck breast sweet potato, glazed baby turnips, macadamia nut and lychee gel carpineto dogajolo making a reference to an English trifle: poached pineapple, orange jelly, cherry soaked sponge cake, sliced almonds, vanilla custard, sweet whipping cream moscato d asti 2,600 2,200

8 7 ON THE ROCKS scallop and oyster carpaccio watermelon and slow cooked egg black olive powder gosset excellence brut champagne smoked salmon dill, mustard and chestnut wood callaway sauvignon blanc california canned tuna fish sandwich brioche, potato puree, olive oil powder cioppino soup seabass, mussel, prawn, whole wheat, potato wairau river riesling new zealand frozen prawn satay snowfish carrot puree, black sesame & yuzu coconut chive jus, potato gaufrette stonefish chardonnay making a reference to breakfast toasted brioche and maple syrup bacon and eggs moscato d asti 2,900 2,950

9 EXPERIENCE oyster rock efella non traditional with rocket and bacon gosset excellence brut champagne hamachi zushi destroyed and redone sea vegetable, rice, wasabi and lime air salmon teriyaki, simply callaway sauvignon blanc california paella prawn, squid, clam, chorizo and saffron hot dog onion, ketchup and grain mustard hugo casanova merlot reserve chile duck and coke root vegetables and spicy popcorn pomelo CO2 wagyu beef rib eye in adobo garlic and potatoes stonefish shiraz reserve peanut butter and jelly buttery bread and crispy milk and semi dried grapes muscat de beaumes de venise france making a reference to a campfire graham wafer and chocolate, charred marshmallow and smoked vanilla contrasted with passion fruit 3,200 2,900

10 NATURAL making a reference to a greek salad capsicum, shallot, goat s and feta cheese sun-dried tomato, pine nut, cucumber and olive echeverria chardonnay chile soft gnocchi from zucchini and rocket pesto mushroom water and rosemary contrasting croutons shell bay sauvignon blanc-semillon charred eggplant couscous and sesame sycamore lane zinfandel rose california a fire in the garden smoked root vegetables mousse, emulsion and pickle milk curd and bbq sauce pearls george duboeuf beaujolais france vegetables repeated for dessert pure sorbets of capsicum, carrot and beetroot moscato d asti 2,200 2,200

11 PURE making a reference to a greek salad capsicum, shallot, feta cheese, sun-dried tomato, pine nut, cucumber and olive stonefish chardonnay condensed carrot crispy garlic, extra virgin olive oil, saffron rice apple coriander soup with frozen apple sauce almonds and balsamic vinegar wairau river sauvignon blanc new zealand soft gnocchi from zucchini and rocket pesto mushroom water and rosemary contrasting croutons carpaccio of beetroot, watermelon vinaigrette sea vegetable salad and citrus skin sycamore lane zinfandel rose california charred eggplant sesame and couscous pomelo CO2 a fire in the garden smoked root vegetables, emulsion and pickle milk curd and bbq sauce pearls george duboeuf beaujolais france hot banana and chocolate nutella and pineapple monsoon valley late harvest chenin blanc thailand vegetables repeated for dessert pure sorbets of capsicum, carrot and beetroot 2,900 2,400

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