Samui Phangan Real Estate Magazine October-November

Diablo, Sparkling Chardonnay from Chile – it was a
perfect beginning to any meal.
Followed by plump seared sea scallops accompanied
by cauliflower purée, garden peas and red wine
reduction, Chef Tommy understands that the
introductory offerings should be light yet balanced
in their flavour profiles. Moving forward Chef Tommy
prepared a Duck Consommé with confit of duck
gateaux, pearl barley, roasted duck and finished off
with truffle cream which showed a depth of flavour
and the intense richness of the duck playing off
against the Cassillero Del Diablo, Pinot Noir 2010.
A light break of a sweet yet tart lemongrass sorbet
to refresh the palate, the main of Grilled Veal Chop
quickly followed and brought the meal to its pinnacle.
Served with glazed onions, scallion mash and apple
purée, the combination proved successful and was
a delightful pairing to the 2009 MacGuigan Shortlist
Shiraz from Australia.
With no meal complete without a sweet finish,
Tommy's Dark Chocolate Parfait with hot apple
compote, crispy crumble and black pepper
strawberry gave guests an impeccable end to an
amazing night of culinary delights.
Chef Tommy Garrett exquisite creations can be
enjoyed at Impiana's Sabai restaurant 7 days a
week, and for those of you lucky enough to attend
any of his special dinner nights – you are in for a treat
beyond words!
samui phangan real estate 91