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Thailand Dinner

Kalim (Phuket), December 10, 2014

Bailliage of Phuket

Alessandro Frau, Chef and owner of the award winning Acqua Restaurant in Kalim (Phuket), fuses the timelessness of tradition with modernity to present what foodies have now come to recognize as his brand of experimental ‘nuova cucina’ (nouvelle cuisine).




His restaurant is both contemporary and chic, perfectly matching the presentation of the food and creating a unique fine dining experience of international quality.

Members and their guests were met with a cocktail and Chef Alessandro circulated amongst the group while keeping an eye on the kitchen. Once at table we were presented with a fine selection of Chef Allessandro’s Italian fare accompanied by some excellent Italian wines.


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Sicilian red prawn and smoked caviar

Champagne Jacquesson ‘Cuvée 737’ Extra Brut

Octopus salad, fennel leaves, celery, Taggiasca olives

Pinot Bianco Sirmian 2013, Cantine Nals Margreid, Alto Adige

Fassona beef tartare
Luce della Vite Lucente 2009, Tuscany

Slow-cooked egg on a Parmesan cheese fondue
Brunello di Montalcino Casanove di Neri 2009, Tuscany

Tagliatelle with wild boar ragout on a Tuscany Pecorino cheese with black truffle

Italian rabbit, Taggiasca olives, rosemary, carrots with Taleggio mash
rabbit-flavoured hunters’ sauce

Brancaia Il Blu 2006, Tuscany

Either
Sardinian Pecorino cheese
Allegrini Amarone della Valpolicella Classico 2005, Veneto
Or
Tiramisu
Ceretto Moscato d’Asti 2011



 
Chef Alessandro has been quoted as saying “Acqua is my inspiration of a modern Italian restaurant, one which does not neglect tradition and regional specialities in order to give a comprehensive choice of all that which is authentically Italian.”

The Bailliage of Phuket dinner was indeed evidence of this.

Based on an illustrated report by Ian Lancaster, Vice-Chargé de Presse

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