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Kata Rocks Oceanfront Clubhouse

 

www.katarocks.com/

Located right on the oceanfront, featuring authentic Mediterranean & Thai delicacies & spectacular views over the Andaman Sea.

Kata Rocks
GPS coordinate: 7.813325,98.297059

Located right on the oceanfront, featuring authentic Mediterranean & Thai delicacies & spectacular views over the Andaman Sea.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area
THB400++
THB600++
THB700++
THB900++

From the restaurant:

“The Clubhouse is known as the best sunset & romantic restaurant in Phuket, recognised by prestigious publications such as ‘Thailand Tatler Best Restaurant Guide’ & ‘Wine Spectator Awards’. Stunning oceanfront location & a beach club ambiance during lunch, the Clubhouse delivers a gastronomic experience with its tantalising Mediterranean & Thai cuisine.”

We arrive in the midst of a wild tropical storm. But nothing fazes Kata Rocks; this establishment rightly prides itself on a scrupulous attention to detail. Whisked away by buggy to the serene calm of the oceanfront bar, we are instantly in another world: lights twinkle beyond the azure infinity pool as we relax in luxurious armchairs and a guitarist strikes up with ‘Pretty Woman’. The gold-award winning house gin, complete with Chiang Mai strawberries and tonic, is just the first of many special touches. Within minutes, delectable tapas arrive – Italian Bruschetta, smoked salmon with guacamole, Spanish Manchego cheese.

Charming chef, Laia Pons, trained at Michelin starred restaurants in Barcelona – an education which may explain a genuflection to high-end Mediterranean cuisine and opulent ingredients. But the reader-friendly menu, with clearly described dishes, is an international treasure-trove of culinary delights with an exciting selection of seafood-based dishes, as well as a range of eleven Thai classics. Something for every conceivable taste. From the wine list – quite remarkable for its breadth and range – I choose two glasses: a fruity Beringer Californian Chardonnay and a well-balanced Zinfandel. All wines are kept in state of-the-art controlled conditions in an Enomatic dispenser. It shows…

We begin with two starters. My partner enjoyed the tapas so much that she opts for a full serving of smoked salmon with guacamole, which is accompanied by sour cream, pickled caper berries, sprouts and lime dressing. I venture into uncharted territory with an artistically presented salad of creamy Burrata cheese and cherry tomatoes with seeds, pesto dressing and extra virgin olive oil. Another memorable starter is Foie gras au torchon with fig and caramelized hazelnuts.

Before our main course arrives, there’s another surprise: a house ‘extra’ of cold, buttery leek soup with salmon roe. From the principal offerings, my friend selects a spicy and authentic Panaeng nuea (red beef curry with coconut milk, sweet basil and palm sugar). My choice is Grilled turbot with potato, carrot framed by an exotic purple beetroot sauce. Two generous fillets of succulent fish make this a memorable experience. Among other dishes especially recommended are Butter poached lobster with tagliatelle pasta, bisque emulsion salmon roe and dill, Pan seared scallops and calamari, and Waygu beef tenderloin Rossini. Desserts include Baroffee and Pineapple carpaccio with Cointreau.

‘Perfection without compromise’ says the brochure. In the case of Kata Rocks, it is no idle exaggeration.

Barceloneta Seafood Rice

Sen Mee Neua Poo

Ingredients

  • 8-10 raw red prawns
  • 250g calamari
  • 250g cuttlefish
  • 1 large onion chopped
  • 1 red bell pepper
  • 100g Spanish rice
  • 1 garlic clove chopped
  • Saffron
  • 400g grated red tomatoes
  • 300g mussels
  • 100g green peas
  • Extra virgin olive oil
  • Monkfish, shrimps and crab

Method
Fry the red prawns, chop the cuttlefish and calamari with the extra virgin olive oil; reserve the prawns. Add chopped onions, garlic and bell pepper till soft. Add grated red tomatoes and cook till brown colour. Add rice, salt, saffron and seafood stock. Cook for 12 minutes and then add the mussels, green peas and red prawns. Finally, cook for 5 minutes until the rice is cooked.

Chef Laia Pons

About Chef Laia Pons

Executive Chef, Laia Pons, brings her wealth of knowledge and international perspective while leading the talented culinary team at Kata Rocks. With an impressive career history spread across many fine establishments, Chef Laia provides a wealth of inspiration and enthusiasm in the culinary department.

Originally from Spain, Chef Laia developed her knowledge and experience in iconic restaurants, including the two-star Michelin restaurant Abac and one-star Michelin restaurant Caelis, both in Barcelona. After working in acclaimed Michelin-starred restaurants, Chef Laia felt that the time had come for a new challenge and moved to Asia. She initially worked with Raffles Hotels and The Opposite House in Beijing, where she further fine-tuned her true passion for the culinary arts. Since the beginning of her role at Kata Rocks, Phuket, Chef Laia Pons has infused the team with a sense of creativity, passion and originality in her approach to fine dining.

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 Contact info:

Kata Rocks 186/22, Kok Tanode Road, Karon

Daily 6.30am-10pm
Tel: 0 7637 0777
www.katarocks.com

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