1. Dining on the Rocks
6 Chef’s 6 Courses Charity Dinner
September 3rd, 2011
sense of touch – Chef Cyrille
Zazen Resort
Siam Trilogy 2006 ARETI WHITE, Biblia Chora
“Som Tam” fresh summer roll, tomato and “tom yam” white Estate, Mount Pangeon, Greece
asparagus gelee and “Aurora” lamb tenderloin skewer with
massaman espuma
sense of smell – Chef Aziz
Rock’s Boutique Resort 2010 Sauvignon Blanc, Salomon &
Andrew, Marlborough, New Zealand
Degustation of Scallops
Hazelnut, tarragon and black truffle butter, cured with
citrus and guacamole, sauce Nantua, and cauliflower puree
sense of taste – Chef Nick 2009 GABA DO XIL Godello
SALA Samui Resort and Spa Valdeorras, Galicia, Telmo Rodriguez,
Spain
Roasted butternut squash veloute &
With wild mushroom and truffle tortellini, parmesan crisp 2009 Gaba Do Xil Mencia, Valdeorras,
and Boundary Bend olive Galicia, Telmo Rodriguez, Spain
sense of sound – Chef Rainer
The Banyan Tree Samui
Symphony of Saku Tuna, Black Mussel and
2009 FRED Zweigelt, Fred Loimer,
Serrano Ham Kamptal, Austria
Seared tuna with scallion crisp, crushy black mussel and
Serrano ham chips, baby kalian, red capsicum, miso
viaigrette
sense of sight – Chef Stephen
Hansar Samui 2007 Carbernet Sauvignon Armador
DOUBLE MAGNUM Valle del Maipo,
Slow cooked Australian beef short ribs Odfjell, Chile
With porcini mushroom puree, baby root vegetables, and
pink pepper jus
sense of beyond- Chef Nickolas
Six Senses Samui 2008 Massaya Classic Red, Bekaa
Valley, Lebanon
Middle East on ice
With water melon and Rose water