DINING ON THE ROCKS Welcome to Dining on the Rocks, whereby we trust you will enjoy Chef Christian s creations, which are based around several values that we hold very dear. Our focus is on creating imaginative, yet sensible cuisine stemming from organic and sustainable ingredients, sourced locally and from abroad. Using classic and modern culinary techniques to preserve and exploit the purity of the original flavours and nutritional goodness. We also firmly believe that a good combination of wine and food not only excites the taste buds, yet also serves to compliment one another. You can choose from either the a la carte or various culinary journeys, where we suggest the later for a more encompassing experience.
Extremity AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Taittinger Cuvée Prestige "Brut" Reims champagne, France SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 MUSHROOM TEA Seasonal mushroom fricassée, quail breast, truffle snow and wild mushroom consommé TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto Schloss Vollrads 'Volratz 1573' Riesling Rheingau, Germany 2015 SGROPPINO Champagne, vodka and lemon sorbet emulsion BEEF TENDERLOIN Balsamic glazed Australian beef tenderloin, fermented turnip, potato duo and red wine sauce Château Darzac Bordeaux Superieur, France 2015 COFFEE N CHOCOLATE Chocolate wave, sambuca infused crumble, espresso ice cream, licorice Muscat de Beaumes de Venise, France 2016 COFFEE OR TEA 8 course wine pairing THB 5000++ per person THB 8300++ per person
Sensibility AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Taittinger Cuvée Prestige "Brut" Reims champagne, France SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto Schloss Vollrads 'Volratz 1573' Riesling Rheingau, Germany 2015 OR BEEF TENDERLOIN Balsamic glazed Australian beef tenderloin, fermented turnip, potato duo and red wine sauce Château Darzac Bordeaux Superieur, France 2015 COFFEE N CHOCOLATE Chocolate wave, sambuca infused crumble, espresso ice cream, licorice Muscat de Beaumes de Venise, France 2016 COFFEE OR TEA 5 course wine pairing THB 3800++ per person THB 6600++ per person
Vegan Society AMUSE BOUCHE EDIBLE GARDEN Celeriac mousse, dehydrated roots, baby vegetables and tomato sorbet Chamdeville Blanc de Blancs Brut, France NV VEGAN TWIST Quinoa salad, pickled fennel, ginger jelly, kafir lime and garden herbs Schloss Vollrads 'Volratz 1573' Riesling, Rheingau Germany 2015 MUSHROOM TEA Seasonal mushroom fricassée, truffle snow and wild mushroom consommé GNOCCHI sweet potato gnocchi, kale textures and toasted pine nuts Mud House Pinot Noir Central Otago, New Zealand 2015 SPRING NOTE Lime meringue, beetroot sponge, yoghurt ice cream and wild honeycomb Michele Chiarlo Nivole Moscato d Asti DOCG, Italy 2016 COFFEE OR TEA 5 course vegetarian wine pairing THB 2800++ per person THB 5100++ per person
Indochine AMUSE BOUCHE TUNA SASHIMI Seaweed, daikon radish, sesame seeds and teriyaki caviar Taittinger Cuvée Prestige "Brut" Reims champagne, France LOCAL SOFT SHELL CRAB Yuzu dashi and avocado MUSHROOM RAVIOLI Smoked potato cream and duck consommé Talamonti "Trabocchetto" Pecorino Colline Pescaresi, Italy 2016 SOYA GLAZED TOOTH FISH Bok choi, jasmine rice croquettes Schloss Vollrads 'Volratz 1573' Riesling, Rheingau Germany 2015 OR ROAST PORK BELLY Kale and ginger, shishito pepper, edamame puree and snake fruit pickle Mud House Pinot Noir Central Otago, New Zealand 2015 SAGO PEARLS Passion fruit sorbet, coconut textures Michele Chiarlo Nivole Moscato d Asti DOCG, Italy 2016 coffee or Tea 5 course wine pairing THB 3800++ per person THB 6600++ per person
For your desired taste buds, compose a starter, main course & dessert from our a la carte selection 3 course at THB 2800++ per person 3 course with wine pairing at THB 4600++ per person All set-menu includes coffee and tea
Starter SMOKED EGG Smoked egg white jelly, crispy yolk, dehydrated chicken skin, served with ginger chicken consommé OCTOPUS N CHORIZO Charcoal grilled octopus, bell pepper trilogy, chorizo chips, squid ink crunch, olive pearls VEGAN TWIST Quinoa salad, pickled fennel, ginger jelly, kafir lime and garden herbs TUNA SASHIMI Seaweed, daikon radish, sesame seeds and teriyaki caviar HOKKAIDO SCALLOPS Pan fried Hokkaido scallops, truffle snow and mushroom textures LOCAL SOFT SHELL CRAB Yuzu dashi and avocado TIGER PRAWNS Tiger prawns, daikon carpaccio, ajo blanco, edible flowers GNOCCHI sweet potato gnocchi, kale textures and toasted pine nuts Soup MUSHROOM TEA Seasonal mushroom fricassée, quail breast and wild mushroom tea FROM THE FARM Clear vegetable consommé, seasonal organic vegetables, beet emulsion MUSHROOM RAVIOLI Smoked potato cream and duck consommé
Fish TOOTH FISH Grilled tooth fish, tamarind sauce, crispy betel leaf and green herb pesto LOBSTER Poached lobster, frothy saffron bisque, braised baby leek, brandy butter SOYA GLAZED TOOTH FISH Bok choi, jasmine rice croquettes DOVER SOLE Jerusalem artichoke textures, dashi reduction and pickled sea vegetables SEA BREAM Pan fried sea bream, heirloom tomato, olive explosion, baby vegetables, crispy squid ink and Thai basil froth Meat BEEF TENDERLOIN Balsamic glazed Australian tenderloin of beef, fermented turnip, potato duo and red wine sauce LAMB RACK Herb dusted rack of lamb, warm quinoa and scorched leek salad with sweet peas BABY CHICKEN Roast baby chicken, charred butternut squash, toasted Pine nut, smoked mash potato chips ROAST PORK BELLY Kale and ginger, shishito pepper, edamame puree and snake fruit pickle
Dessert COFFEE N CHOCOLATE Chocolate wave, Sambuca infused crumble, espresso ice cream, licorice SPRING NOTE Lime meringue, beetroot sponge, yoghurt ice cream and wild honeycomb PINEAPPLE CHEESE CAKE Pineapple cheese cake, cardamom sables, passion fruit, coconut crystal ball BERRY GARDEN Deconstructed chocolate brownie, berry garden and radish granite SAGO PEARLS Passion fruit sorbet, coconut textures INTIMATE CULINARY EXPERIENCE Al fresco dining at Dining on the Rocks offers you the panoramic ocean backdrops, an ideal setting for a romantic evening. Surprise your loved one with a private and secluded dinner under the stars that you will both cherish. Choose our exclusive venue at Table 99 or Table 100* 8 course wine pairing THB 13000++ per couple THB 19600++ per couple 8 course with a bottle of Taittinger Cuvée Brut NV at THB 18000++ per couple Note: Should you choose to have a 3 or 4 course menu, the private venue rental fee of THB3,500++ shall apply. *Advance booking is required