Sala Phuket Rooftop Dining

| December 16, 2011 | 0 Comments

While driving to Maikhao beach, we saw an interesting advertisement of a restaurant the “SALA Rooftop”. It looked very appealing. So we made arrangement to try it out the following night.

Arriving at the SALA Phuket Resort and  Spa, very noticeably the environment is very unique, composed of horizontol lines and elegant wall patterns. Walking through the charming landscape led us to the beach where the bar and restaurant are located. We were greeted by the food and beverage manager Khun Tibor Baan. He invited us for some drinks at the bar. After a friendly conversation, about cocktails, he himself made us a variety of refreshing smoothies like the mango and mint lassie. One of there signature drinks was the burnt lemon and vanilla margarita, made of homemade caramelized yellow lemon and Madagascar vanilla infused reposado tequila. A very nice drink and a strong one.

We arrived during the evening when the sun is setting. The continuous breeze was very rewarding. A live band playing chilled jazz compliments the atmosphere. The restaurant and bar is surrounding a pool and looks out to the beach. Dining tables are set on the ground level and the roof top.

After a couple of drinks we moved to our reserved seats at the roof top. The roof top is a deck filled with water, inserted with tables spread out loosely. The sun set, the surrounding, the breeze, the music, light background noise of the ocean provide a very romantic ambiance. We started our meal with something we don’t see much. There isn’t even a name for it just a description. “Fish filet diced, marinated with lime juice tossed with tomatoes, shallots, spring onions and coconut milk” very similar to a tuna tar tar but with the coconut makes it a half breed of western and Thai. Followed by a light cream chowder of sea scallop with white truffle oil.

For the mains, Duck leg slowly braised with crispy skin and on the side sautéed kale in mustard garlic cream and sweet onion jam. The duck was perfectly cooked, it just melts in my mouth. The side was interesting and did go along well together with the duck. And the skin was very crispy which gave this dish a variety of texture and flavors. Next was the Lamb, a very nicely grilled lamb chop with mint plum sauce, toasted cous cous and vegetables. The lamb was juicy red inside with a nice caramelized crusted. It went along well with the 2008 New Zealand, Overstone Pinot nior. For dessert we shared a wonderful cheese cake with blueberries and vanilla ice cream on the side.

The SALA Phuket restaurant offers an elegant dining experience, especially the rooftop which is very unique.

Sala Phuket Resort and Spa  333 Moo 3 Mai Khao Beach, Thalang District Phuket, Thailand 83110 Tel. +66 (0) 76 338 888, Email: info@salaphuket.com
Text/photo: Vasin Srivarathanabul

Sampled menu:
Fish filet diced 300 baht
cream chowder of sea scallop 330 baht
braised Duck leg 620 baht
grilled lamb chop 980 baht
cheese cake

Khun Tibor the Food and beverage manager and the mixologist

A very unique design restroom

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