8. Seafood Dinner at Rock Salt, Naiharn Beach

Description

The evening kicks off with a Seafood Dinner at Rock Salt, Naiharn Beach, exclusive for a maximum

of 60 guests.

The menu includes a delightful selection, starting with hors d’oeuvres and sparkling wine, followed by a variety of seafood, Tuna Tartar, Planked Salmon Pastrami, Chargrilled Whole Andaman Tiger Prawns, and more. The dinner concludes with a Coconut Sgroppino dessert.

Venue:              Rock Salt Restaurant

Date:               Wednesday, 27th March 2024

Time:                6 pm Reception

6.30 pm Welcome Speech and Dinner starts

Style:                Family sharing plates

Guests:             Maximum 60 guests, an exclusive event for Rock Salt

Theme:             Creative Mediterranean-Thai Seafood Dinner

Fresh, regional ingredients drive Rock Salt’s simple, modern approach in the kitchen where the focus is on purity, authenticity, and the reinterpretation of iconic recipes. Rock Salt embraces the Mediterranean diet not just as a culinary mode but as a lifestyle. It’s the food. It’s the rituals. It’s getting fresh air and the right amount of sunshine. Food nourishes more than just the body. It sustains us, transforming us energetically and filling a deep human need for connection, comfort, indulgence and delight. Here on the Naiharn shoreline, food is a ritual of its own. Much like the music rituals, art and design, and of course the guests themselves, Rock Salt’s food loosely embraces an eclectic mix of different cultures. As the culinary iteration of the cultural exploration and Bohemian spirit that characterizes Rock Salt, the menu seeks to meld the bounty of the surrounding Phuket islands with cooking techniques from afar.

Menu:

À l’arrivée

Hors d’oeuvres

pass-around

Sparkling wine ideally from a magnum or double magnum

to welcoming guests

À la table

Freshly Baked Pita Bread

With the chef’s selection of dips

***

Plateaux of Seafood On Ice

Marennes Oléron Fine de Claire oysters

Poached local prawns, poached squid

Marinated blue swimmer crab with Crème Fraiche and tomato gazpacho

Chef ‘s fine selection of condiments and sauces

(Tartar, Marie Rose, Mignonette, seafood sauce, lemon mayonnaise)

Tuna Tartar

Classic yellow fin tuna tartar in a Sauce Gribiche

Shallot, rocket and tarragon leaves with crispy crostini

Crisp and refreshing white wine ideally from a magnum (such as Petit Chablis, etc)

***

Planked Salmon Pastrami

Wet brined Atlantic salmon fillet rubbed with our own special rub blend

Pine plank smoked in the wood fired oven served in the center of the table

Chargrilled Whole Andaman Tiger Prawns

Cooked over coal and finished with garlic butter and Chimichurri sauce

Baby Potatoes

With sea salt, lemon parsley and olive oil

Buttered Kenyan Fine Beans

Classic Green Garden Salad

Salad of baby gem, green garden heirloom tomatoes, shaved red onion

And Japanese cucumber with a lemon vinaigrette

Rosé wine ideally from a magnum (such as Chateau Routas, By OTT, etc)

***

Coconut Sgroppino

Our own take on the classic: freshly churned coconut and lemon sorbet

Limoncello, vodka, topped with Prosecco and fresh lemon zest