Dive into a world of gourmet food, beachside grills and cocktails this March as we take to some of the best destinations in the world that will definitely satisfy all your food cravings.
RING OF FIRE
Returning from a break fresh off a three-month renovation, Sands Banyan Tree Koh Samui has brought back with it with a delicious new menu to match its reinvented look. Located on the beachfront of Koh Samui, the Sands Restaurant is where Head Chef Rainer Roersch has rolled out his latest gastronomic idea, the 8-Fires cuisine. The updated menu brings with it eight different methods of cooking with fire from international cultures represented by their identifying workstations from the Asian wok fire to a traditional charcoal grill, all the way to a heated flambé. Gourmands will be able to dig into a fine selection of meats and seafood, created just for the 8-Fire techniques. Perhaps try out the Australian Wagyu beef or BBQ pork ribs as a starter and end your night on local jumbo prawns, lobster or maybe even imported Norwegian salmon. There is also a menu ideal for those following a vegetarian diet from risottos and casseroles to pizzas and pasta. This 60-seated restaurant atop an open terrace is truly a dining experience for all the senses.
SIPPING THE SEVEN SEAS
The world’s leading luxury ocean cruise lines latest collection of signature inhouse tipples is making waves! The new cocktail menu features premium spirits and fresh ingredients crafted to celebrate the debut of the latest cruise line under Seven Seas, the Seven Seas Splendour. With routes created along Barcelona, Miami, New York, San Diego and Rome, the new range of cocktails is as exotic as the lands set to be embarked upon along the ship’s passage. For guests searching for a spicy kick to start off their journey, perhaps Virgo with its Monkey Shoulder whiskey, chilli, pineapple reduction and cinnamon bitters served in a fizz rock glass might be your ideal. There’s also a bourbon cocktail, Something Borrowed, made with Maker’s Mark, amaretto, fresh lemon juice and fig jam. Be it a sweet treat like Summer Solstice made with Peach Schnapps and Hendrick’s Midsummer Solstice gin or the Unlucky Irish done up with Irish Gunpowder and black peppercorns, there is a concoction for everyone on the Seven Seas Splendor.
AYUTTHAYA’S ALLURE
Sala Ayutthaya’s new Rooftop Lounge & Bar is a sight to behold, the hotel is itself distinctive with its Scandinavian focused simplicity promising respite from the bustling roads of Thailand. Located adjacent to the UNESCO World Heritage-listed site of Wat Phutthaisawan with the city’s main river, the Chao Phraya, meandering below, guests are privy to a wonderful feast to end their day. The menu for the Rooftop Lounge offers appetisers and snacks but its diverse options will have guests and visitors returning for more. Perhaps Parma ham wrapped in melon topped with green olives and avocado sauce might be a favourite. Nam tok neua tacos filled with thin slivers of Australian beef sirloin with spicy Thai red sauce is what you need to end your day on. Guests are also offered a chance to create their own charcuterie and cheese platter that pair excellently with the extensive wine and spirits list offered at the lounge. Meanwhile, drinks include aged whisky on the rocks or a Chao Phraya cocktail with Phaya Thai rum, citrus liqueur, lime juice and vanilla syrup.
FOR THE LOVE OF VERONIKA
With a name drawing its origins from the patron saint of photography and located in the Swedish photography centre and museum in the Flatiron district of New York, it is no wonder this eatery has been in the limelight. A second-floor gourmet find within the museum, Veronika is hit restaurateur, Stephen Starr’s latest launch with Chef Robert Aikens of Rainbow Room, collating the menu for the dinneronly restaurant. Gaining gastronomic inspiration from France, Vienna and eastern Europe, gourmands can settle into a hearty meal of veal schnitzel, Foie Gras Poché and Chicken Paprikash, with a gorgeous dollop of fresh desserts such as Russian layer cake, Medovik and a traditional Baumkuchen to end the evening on.
