On Friday 22nd July 2011 IndoChine Kalim invited the media to the launch of its New Mediterranean Menu which is available at IndoChine’s elegant Waterfront Restaurant, a restaurant which provides diners with probably the best view of Patong Bay.
Head Chef Stuart Hickman, who has worked in some of the top kitchens in Europe and Asia, has created a mouthwatering selection of Mediterranean dishes, adding a new dimension to Waterfront’s distinct menu which previously offered diners IndoChine’s renown cuisine derived from Laos, Vietnam and Cambodia.
Here’s what Chef Stuart has created for you:
Coconut Wok seared King Prawns
Coconut crusted wok seared prawns served with a mango and asparagus salsa and a sesame seed brittle.
Pepper Beef Tartlet
Peppered rump of beef slow braised in a red wine jus and trio of mushrooms served in a shortcrust tartlet.
Vodka Cured Salmon
House cured gravlax, a vodka sugar cured salmon accompanied with chive blinis, pickled beetroot salad and lemon infused yoghurt dressing.
Goat’s Cheese Salad
Mixed leaf salad with grilled goat’s cheese, pepper glazed green apple & toasted hazelnuts, finished with Dijon vinaigrette.
Feta & Beetroot Salad
Slow roasted beetroot and feta tossed with seasonal salad leaves dressed in a balsamic & honey vinaigrette.
Cajun Salmon Cutlet
Pan seared Cajun salmon cutlet served on a bed of roasted Mediterranean vegetables accompanied with a basil infused polenta wedge and finished with a white wine Napoli sauce.
Red Snapper Fillet
Crispy skinned red snapper fillet served on a potato and olive cake accompanied with steamed asparagus & finished with mushroom beurre blanc sauce.
Chicken thigh mignon centred with semi-dried tomato set on a roasted beetroot & pumpkin feta salad drizzled in pesto.
Stuffed Pork Loin
Tender pork loin stuffed with apricot walnuts served with pickled red cabbage & crisp apple wafers finished with a calvados jus.
Aged Australian Rib fillet chargrilled to your perfection served with grilled asparagus and sauté potatoes & a choice of peppercorn, béarnaise or red wine jus.
There are some very common Mediterranean dishes on this menu which Chef Stuart has added his own personal touches to makings them very unique. My personal favourites were the Chicken Supreme and Pepper Beef Tartlet.