Kata Rocks’ Executive Chef Laia, originally from Spain, created six courses of wonderment that went handin-hand with the selection of Rose, whites and reds from the cellars of Salomon Wines.
To showcase how private dining was meant to be, Kata Rocks General Manager Scot Toon and his team had one of the outstanding Penthouse Villas set to accommodate 12 for the special culinary event.
We arrived a little late (you got to love rain in the Phuket dry season) but just in time for dinner to begin.
Imported Fine de Claire Oysters with black pepper and olive oil were so good I wanted to ask for more. Luckily I resisted the temptation as the next course, Crab Tartare, avocado, green apple and celery arrived without hesitation and was simply mouth-watering and my pick of the night. The next three courses – steamed Foie Gras wrapped in cabbage and ginger, grilled Australian Wagyu Rib Eye and the selection of imported cheese – brought our tongues to the point of exploding in
anticipation of the final course.
The end (or a new beginning) brought desert to a whole new level: the vanilla ice cream sitting on warm brioche with passion fruit blew every diners taste bud’s clear out the room and left us wanting more! Truly a desert to have again and again.
Kata Rocks, you sure know how to do private dining.
Jason Beavan
gm@classactmedia.co.th