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The extraordinary team at Aziamendi Restaurant continues to impress with their latest innovation, the ‘Ultimate’ Menu for diners who relish prestigious wines and gastronomic delicacies.

The menu was launched to a select gathering of invited travel and culinary journalists, and read like a ‘Cuisine Atlas of the World’. The ultra exclusive dinner boasted the finest seasonal ingredients sourced from around the globe paired with a coveted wine list.
Each time the Ultimate dinner is reserved, the restaurant requires one week to prepare. Chef de Cuisine, Alex Burger will embark on a voyage to source the best products from around the world that are in season whilst award-winning sommelier, Fabien Etienne works to complement each dish with a spectacular vintage wine or champagne.

Sommelier-Presenting-Ultimate-Wine

Alex Burger says, “Aziamendi works under the creative governance of Chef Eneko Atxa, therefore the menu ingredients still remain true to the product wherever possible with a strong Basque influence.” He continues, “These ingredients are a rare addition to any menu in Thailand or South East Asia, and help to unite the prestigious wines to create an explosion of long flavours and, most importantly, a night to remember.”

Mark Weingard, the Founder of Iniala Beach House explains, “The concept of the ‘Ultimate’ wine pairing dinner is to offer something more exclusive to diners at Aziamendi and completely different to what guests would expect to find in Thailand”. He continues, “The price tag reflects the quality of the products but this is also a fantastic way to give back. A percentage of all revenue from Iniala and Aziamendi goes straight to the Inspirasia Foundation.

The-Picnic

Dishes included a line up of dazzling courses beginning with a ‘picnic’ exhibiting Hokkaido Sea Urchin Custard, Liquid Gold Cocktail, and Cantabrian Anchovies. This novel course served out of a basket was accompanied by Aziamendi’s signature Green Thai cocktail, comprising a surprising medley of flavours including truffle oil, pepper, fresh apple juice and whipped egg whites.

Fin-de-Clair-Oyster-Caviar

After a brief interlude with courses served in both the enchanting Iniala garden and the kitchen, the dinner menu continued inside the restaurant and featured Fine de Claire oyster topped with salicornia and tomato water gel, whipped eschire butter on toast served with a sparkling NV Krug Grande Cuvee, Reims from France to start. Joselito Iberico Ham was expertly cut by the Chefs at the table, creating an enormous sense of theatre and perfectly complemented by 2009 Peter Michael Belle Côte Chardonnay from Sonoma Coast, California. Foie Gras in three textures; creamy, seared and grated, was then presented with an impeccable 1961 Domaine Huet Vouvray Le Haut Lieu Demi Sec from the Loire Valley in France, steeped in history and adding a beguiling sense of story to the spectacular culinary experience.

Porcini Carpaccio with Omelet Foam was served with 2010 Michel Bouzereau Meursault “Les Grands Charrons” from the Burgundy region. Kokotxas al Pil Pil (hake chin), an ode to the Chef Enekos’ Basque country roots was then served with a 2011 Weingut Knoll Grüner Veltliner “Smaragd” Ried Loibenberg from Austria. Fatty Tuna Belly with Saku Noodles was also paired with the Austrian wine.

kobe-Beef

A course of Kobe Beef Striploin from Japan and Grilled Aroma was presented with an Italian 2009 Tenuta Dell’ Ornellaia Bolgheri Superiore “Ornellaia” from Tuscany. A selection of world cheeses including Idiazabal, saint maure, epoisse, tomme de savoie and Roquefort was served with 1999 Quinta do Crasto Vintage Port from Portugal, and the finale of the evening was sealed with a decadent chocolate indulgence showcasing Valrhona Chocolates with a 1988 Chateau Gilette, Crème de Tete, Sauternes from France.

The menu will always change as the ingredients are subject to availability. Dinner is priced at THB 50,000 per guest and reservations must be made at least one week in advance, for reservations please email reservations@aziamendi.com or call + 66 (0) 94 005 0654
* (£1,000, USD$1,500 with current exchange rate).
23.Aziamendi_Night_Outside
Located by the shores of Natai Beach, just 20 minutes north of Phuket International Airport, Aziamendi Restaurant is headed up by three-star Michelin Chef Eneko Atxa from Spain and is part of Iniala Beach House. The dining experience at Aziamendi is interactive with signature dishes on two contemporary degustation menus. Dishes include items such as ‘Bonsai Tree of Juicy Cherry Tomatoes’, ‘Truffled Egg’, ‘Foie Gras Ashes’ and ‘Petit Fours of White Chocolate with Mint and Cloud’. Chef de Cuisine Alex Burger of New York and Chef Eneko Atxa have worked together to create an extraordinary menu using Basque technique fused with Thai ingredients, presenting an entirely new roving dining concept. Aziamendi’s team also includes, Head Sommelier, Fabien Etienne, who’s work at Aziamendi was recently received the following accolades; ‘Best Wine List in Thailand’, ‘Best List of Wines by the Glass’, ‘Best List in a Restaurant or Bar’ and ‘Best List in Phuket’. In Aziamendi, you are surrounded by awe-inspiring art from some of Southeast Asia’s most acclaimed artists.

Iniala Beach House has brought a new level of luxury hospitality to the Phuket region with three beautifully appointed villas (each with three suites) and one spectacular penthouse suite. The residence is a masterpiece of design fusing traditional Thai architecture with organic, contemporary forms featuring the work of world-renowned designers. Each villa comes with its own spa and personal therapist, while situated on Natai Beach, Iniala Beach House has unobstructed views of the beach and the Andaman Sea.

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