Summer Menu at L’Arome by the Sea the French Fine Dining Restaurant with Sea Views

On June 21^st 2023, L’ARÔME BY THE SEA, led by Executive Chef Yannick Hollenstein, is delighted to present the new summer menu. Coinciding with the Summer Solstice and the official first day of summer, Chef Yannick has created a menu which celebrates seasonality, champions local and features the most luxurious imported ingredients.

Upon sitting down in the dining room, inspired by the Andaman coastline with light and dark blues, guests are served their first bite, an exciting taster of things to come. Served in an oyster shell, a nage of imported French oyster and local clams is topped with a potato crisp painted to imitate the oyster shell. Further canapes including a black rice and caviar tart are served and one can savour the first taste of Chef Yannick’s Swiss heritage – a butter pretzel served alongside cauliflower royale, topped with locally caught Phuket lobster.

The Prestige Menu, which is priced at 4,500 THB ++ per person, takes diners on a gastronomic journey which is delightfully supported by the oenological selections of Head Sommelier, Mario Sirignano. Mario offers his wine pairing in two formats: four glasses (3,000 thb++ or six (4,000 thb ++). The menu offers a choice for three of the seven courses and features the best seasonal ingredients served in the contemporary French style which has become a signature of Chef Yannick.

The first choice for diners is either the Yellow-fin tuna which is home-smoked with coconut husk or the wild Carabineros shrimps served with Chiang Mai leaves and sourdough croutons. Next up guests can enjoy the Octopus from Racha Yai Island served with Chaing Mai heirloom tomatoes or could opt for a French classic of pan-seared foie gras served alongside Phuket pineapple.

To follow diners are treated to imported specialities such as Brittany Cod enhanced by the addition of market fresh local clams. Another nod to Switzerland comes in the form of the Spätzle, a small dumpling pasta with a roasted onion puree which is topped with a fondue of Le Doi Pao, a Thai-made Swiss-style cheese – here the option of fresh Australian Summer Truffle makes for an exciting supplement.

For the main course there are two options: either the main-stay of the L’Arôme menu – Aged Rayong duck, served this season alongside beetroot and Thai cherries, or melt-in-your-mouth A3 Wagyu from Saithama prefecture in Japan accompanied by different textures of sweetcorn.

To complete their journey, guests refresh their palate with iced Thai basil before delighting in the Phuket Dark Chocolate composition with candied nuts and textures of ganache. Here Chef Yannick has sourced an 75% dark chocolate from Muang Mai Plantation, served as a sponge, mousse, granite, sorbet and disk – providing a mouthwatering finale to a menu bursting with summer treats.

This menu will be served from June 21^st until the 19^th September.

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L’ARÔME BY THE SEA

Contemporary Cuisine Inspired By The Sea