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Zazen Boutique Resort and Spa has rooms available on Latestays
with special bargains for the next 28 days, starting at
4,590 THB. |
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 Koh Samui didn't receive the name of a Tropical Paradise just because of its beautiful beaches. The diversity of cooking styles and the quality of the fare itself makes
the island a veritable "gourmet's paradise" too.
Our eating habits have changed over the years and we
all try to eat smarter and healthier in this day and age. With this in mind, we have tried to create a menu using organic vegetables, organic flours, wheat free and gluten free products and light oils where possible. A selection of vegetarian and spa options are available through out the menu but if you wish for something different please let
us know and we will try our up-most to create a dish to suit your needs.
(V)- Vegetarian dishes, there are well balanced dishes fusing the myriad of modern and local ingredients that are available to us here in Samui.
(S)- Spa cuisine, we have worked closely with Chef Wally, spa manager and yoga teacher, to bring the Asian love for food and attention to well being together in each of our spa dishes.
A word from the chef:
Contemporary East to West Cuisine. The delight of Senses in
Modern Simplicity
Evolution and New Rules
The Best Products in the Best Balance
For a Dining Experience and Great MemoriesLe Plaisir des Sens dans une Simplicité Moderne
Evolution et Nouveaux Procédés
Les Meilleurs Produits dans le Meilleur Equilibre
Pour une Expérience Culinaire et de Beaux Souvenirs
Chef Wally.
| Asian Tapas |
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• Green tea noodle shrimp tempura, sundried tomato dip
• Peking duck rolls with hoisin sauce
• King crab keftedes with dill tsatsiki
• Honey glazed stuffed Chicken wings with 5 spices
• Asparagus king crab salad with ginger cream |
| Salads |
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• Five spices and coriander leaves marinated shrimps salad
• Crispy calamari rocket salad with parmesan shaves
• Smoky duck with walnuts and pine nuts, kalamata olives & xérés vinegar salad
• Lobster cocktail salad |
| Soups |
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• Lobster cream soup
• Fisherman's soup with seafood, garlic bread and "rouille |
| Pasta |
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• Tagliatelle with salmon, ricotta and basil
• Spaghetti with shrimps, lemon, red capsicum, garlic and rocket
• Lobster Spaghetti |
| Cold Starters |
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• Red tuna tartar with mashed fresh herbs
• Aubergine rolls with ricotta & tomato sauce
• Salmon and red snapper carpaccio with pink pepper & dill |
| Hot starters |
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• Chipirones a la plancha
• Baby squids " a la plancha" red capsicum & garlic
• Macadamia crusted chicken skewers scented with cumin served with yoghurt kaffir sauce
• Sesame and wasabi crusted King Prawns with tandoori sauce |
| Fish |
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• Five spices marinated barracuda with roesti and sesame cream
• Crisp skin white snapper with Szechuan pepper, white wine sauce & extra virgin olive oil mash
• Saffron infused King Prawns with steamed patato
• Grilled mixed seafood
• Crab, king prawns, squid, barracuda steak & sword fish served with lime, tartar, mint, cocktail vodka sauce & a jacket potato |
| Meat |
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• Breast of duck with acacia honey & balsamic reduction white wine caramelized apples &
pumpkin mash
• Stuffed chicken with king prawns and pistachios with greek fried rice
• Olive & rosemary lamb chops, shallot sauce, aubergin tian with mozarella
• Argentinean beef tenderloin with Belgian fries or baked potatoes:
• Béarnaise, green pepper cream, Roquefort cheese or wild mushrooms sauce |
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