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For stunning seafront views. Diners sit on the edge of the infinity pool and relax as the sun dips into the Andaman Sea. Chef Laia Pons from Barcelona has created a menu that shares Thai and Mediterranean influenced cuisine.
Begin with appetisers inspired by the Spanish Mediterranean. Thinly sliced sea bass tiradito is lightly spiced with coriander and served with guacamole, passion fruit, shallots, chilli and lime, while Mediterranean tuna is scented with mango, sesame, salmon roe and lime. For mains, chef Pons offers a beautifully presented salt crusted branzino, or sea bass with white egg crust, coriander, lemon, tomato and extra virgin olive oil. Special mention should go to the chef’s native barceloneta spanish rice with shrimps, calamari, mussels and saffron. The menu has superb cuts of both Australian and American beef. Succulent wagyu tenderloin beef rossini is enhanced with foie gras. Char-grilled steaks include irresistible options such as double entrecote de boeuf wagyu for two served with a choice of custom sauces. Half the offerings are classic Thai dishes. Best choice is to mix from both sides of the menu.
Rating : 36/40
There is a wine cellar with over 300 labels and 24 available by the glass. Signature cocktails that evoke the luxury resort lifestyle are also on offer.
Rating : 17/20
Rating : 16/20