The ‘Ultimate’ Menu, which must be ordered at least a week in advance, is priced at B50,000, including some pretty special grape juice.
The menu was launched to a select gathering of invited travel and culinary journalists, and read like a ‘Cuisine Atlas of the World’, according to the restaurant’s PR.
Each time the Ultimate dinner is reserved, the restaurant requires one week to prepare. Chef de Cuisine Alex Burger will embark on a voyage to source the best products from around the world that are in season, while sommelier Fabien Etienne works to complement each dish with a spectacular vintage wine or champagne.
Mr Burger says, “Aziamendi works under the creative governance of Chef Eneko Atxa, therefore the menu ingredients still remain true to the product, wherever possible with a strong Basque influence.
“These ingredients are a rare addition to any menu in Thailand or South East Asia, and help to unite the prestigious wines to create an explosion of long flavours and, most importantly, a night to remember.”
Given that it will depend on the freshest ingredients available at the time, the menu will inevitably change as the year rolls around, but the showpiece for the food and travel writers gives some idea of what can be expected.
The line-up of courses began with a ‘picnic’ of Hokkaido Sea Urchin Custard, Liquid Gold Cocktail, and Cantabrian Anchovies.
This novel course, served out of a basket, was accompanied by Aziamendi’s signature Green Thai cocktail, comprising a surprising medley of flavours including truffle oil, pepper, fresh apple juice and whipped egg whites.
After a brief interlude with courses served in both the Iniala garden and the kitchen, the dinner menu continued inside the restaurant: Fine de Claire oyster topped with salicornia and tomato water gel, whipped eschire butter on toast served with a sparkling NV Krug Grande Cuvee from Rheims to start.
Joselito Iberico Ham was carved by the chefs at the table, creating a sense of theatre, washed down with 2009 Peter Michael Belle Côte Chardonnay from California.
Foie Gras in three textures; creamy, seared and grated, was then presented with an impeccable 1961 Domaine Huet Vouvray Le Haut Lieu Demi Sec from the Loire Valley.
Porcini Carpaccio with Omelet Foam was served with 2010 Michel Bouzereau Meursault “Les Grands Charrons” from the Burgundy region.
Kokotxas al Pil Pil (hake chin), a tribute to Chef Eneko's Basque country roots was then served with a 2011 Weingut Knoll Grüner Veltliner “Smaragd” Ried Loibenberg from Austria. Fatty Tuna Belly with Saku Noodles was also paired with the Austrian wine.
A course of Kobe Beef Striploin from Japan and Grilled Aroma was presented with an Italian 2009 Tenuta Dell’ Ornellaia Bolgheri Superiore “Ornellaia” from Tuscany.
A selection of world cheeses including Idiazabal, Saint Maure, Epoisse, Tomme de Savoie and Roquefort was served with 1999 Quinta do Crasto Vintage Port from Portugal, and the finale of the evening was sealed with a chocolate indulgence showcasing Valrhona Chocolates with a 1988 Château Gilette, Crème de Tête, and Sauternes from France.
Mark Weingard, the founder of Iniala Beach House, explained, “The concept of the ‘Ultimate’ wine pairing dinner is to offer something more exclusive to diners at Aziamendi and completely different to what guests would expect to find in Thailand.
“The price tag reflects the quality of the products but this is also a fantastic way to give back. A percentage of all revenue from Iniala and Aziamendi goes straight to the Inspirasia Foundation.”
Is it the most "set" menu expensive in the world?
Britain's Daily Telegraph newspaper recently identified Sublimotion restaurant in Ibiza as possibly the world's most expensive.
That restaurant's highlight is a 20-course meal for a maximum of 12 people and costing €1,500 a head. Aziamendi's charge of B50,000 a head works out at €1,383.
So, close, but no cigar just yet.
For reservations email reservations@aziamendi.com or call 094 005 0654