Renowned German executive chef Thomas Jakobi and rising star American chef de cuisine Ryan Dadufalza have created an incomparable menu of French cuisine with subtle Asian fusions that seems to transcend earthly expectations. Many courses are presented on square black slabs and take on the form of modern art in their own right. This is not posturing, pretentious cuisine; rather inspired, orchestrated composition. Four set menus comprise either five or 10 sensationally conjured combinations of flavour, temperature and texture, with the option of having individual wine selections that arrive to partner selected courses. An alternative a la carte menu allows dishes to be ordered as a starter or main course. Start with scallops in almond oil and then perhaps chicken cooked sous vide. The restaurant has raised the bar to the considerable benefit of the island’s gourmets.
Separate bar, cocktail lounge
Sila Evason, 9/10 Moo 5, Baan Plai Leam, Samui, Surat Thani 84320
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