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.
TABLE 99 S SIGNATURE MENU 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 Snow Fish, avocado, apple gel, mustard aioli, masago caviar and crispy spinach 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
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
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 vodka martini & canapés Hit the Sack crab fritters, soft shell crab, chicken quesadilla, five spice scallops Forty Winks sorbet trio Turn Down veal tenderloin, sea bass, lamb somtam, snow fish Pillow Finale English trifle, tiramisu breakdown campfire, lemon curd & blackberries coffee/tea Priced at THB 10,000++ for two persons, including transfer for Samui s residents
5 ON THE ROCKS soft shell crab parsnip puree, shimiji mushroom and lemon-truffle emulsion wairau river riesling new zealand salmon green pea gel, red pepper puree miso dressing and orange ginger foam shell bay sauvignon-semillon australia pan seared scallop coriander potato puree, five spice powder and tomato plum chutney echeverria chardonnay chile teriyaki duck breast sweet potato, glazed baby turnips, macadamia nut and lychee gel carpineto sangiovese-cabernet italy making a reference to an English trifle poached pineapple, orange jelly, cherrysoaked sponge cake, sliced almonds and vanilla custard moscato d asti italy THB 2,600 THB 2,200
5 MORE ON THE ROCKS smoked snowfish avocado, apple gel, mustard aioli masago caviar and crispy spinach la celia torrontes argentina curry crusted scallops cauliflower puree, caper-raisin emulsion anchovy foam louis girard chablis france crab fritter black bean puree, honeydew melon salsa tomato vinaigrette lageder gewürztraminer italy veal tenderloin eggplant cous cous, mushroom gel eringi mushroom, red beet puree parmesan and saffron wild rock merlot-malbec new zealand lemon curd, ginger biscuit crumb cinnamon yoghurt, blackberry sorbet coconut water monsoon valley late harvest chenin blanc thailand THB 2,700 THB 2,500
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 genesis sauvignon blanc chile 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 and yuzu coconut chive sauce, potato gaufrette domaine houchart rosé côtes de provence france making a reference to breakfast toasted brioche and maple syrup bacon and eggs nivole moscato d asti italy THB 2,900 THB 2,950
SIMPLICITY A reference to oyster rockefeller: deep fried oyster with rocket, bacon follador cuvee sparkling rose italy seared hamachi sea vegetable, rice, wasabi and lime air salmon teriyaki, simply paella prawn, squid, clam, chorizo and saffron wairau river sauvignon blanc new zealand think of a hot dog onion, ketchup caviar and mustard hugo casanova merlot reserve chile duck and coke root vegetables, polenta and spicy popcorn pomelo CO2 wagyu beef rib eye in adobo garlic and potatoes stonefish shiraz reserve australia 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 THB 3,200 THB 2,900
PURITY Dining on the Rocks greek salad capsicum, shallot, feta cheese, sun-dried tomato, pine nut, cucumber and olive La celia torrontes argentina a focus on carrot crispy garlic, extra virgin olive oil, saffron foam apple coriander soup with frozen apple sauce almonds and balsamic vinegar wairau river sauvignon blanc 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 sycamore lane zinfandel rosé california charred eggplant sesame and couscous pomelo CO2 smoked root vegetables, emulsion and pickled milk curd, risotto and bbq sauce pearls sensi collezione pinot noir italy 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 5 courses for THB 2,200 10 courses for THB 2,900 THB 2,400 for both 5 & 10 courses
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 2,100 Thai Baht for meat dishes and 1,800 Thai Baht for veggies.
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 venison tataki black bean fritter, coconut essence, ginger dressing 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
STARTERS & MAINS chicken quesadilla liquid tortilla, orange marmalade, bell pepper, tapenade and parmesan foam sautéed scallops in apple coriander water, almond powder pumpkin and bacon paella tiger prawns, clams, squid, pork chorizo and saffron salmon green pea gel, red pepper puree miso dressing and orange ginger foam 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
MAINS pan fried seabass potato confit, orange cardamom gel, glazed baby beetroot cucumber pico snowfish carrot puree, black sesame and yuzu, coconut chive sauce potato gaufrette veal tenderloin 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
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