Established over 20 years’ ago The Boathouse, sitting on the southern end of Kata Beach, was one of the earliest of the fine dining restaurants in Phuket. The Chaîne has dined there on many occasions.

We couldn’t have had better weather. A great sunset was the prelude to a typical balmy night with a light breeze. Our dress code of “tropical resort wear worked well and ensured that everyone was relaxed and enjoying the night.

General Manager Max Chin had arranged a special cocktail bar to be set up to help fast track the relaxed mood. As an aside, we were able to watch the suckling pig (imported from France) being gently turned on the spit - a real reminder of the origins of the Chaîne way back to 1248.

The main course highlight of the dinner was themed “pork - head to tail and everything in between”.

RECEPTION

Amuse bouche with Freixenet Cava
Beef tendons’ puff, burnt onion cream
Pressed Tasmanian salmon head, flesh and skin puff

DINNER

Small plates with Chablis
“To tease and awaken the palate for what’s to come”
Spiced monkfish cheek and tail, grilled sweetcorn and beetroot

Coconut-smoked crayfish tails with Yuzu hollandaise

A degustation of pork with two wines - Pinot noir and Syrah
“Prepared over the open coals to experience and explore”
Spit-roast suckling pig
Braised pork cheeks in dry cider
Stuffed pig’s trotters
Deep fried pig’s head croquettes, apple chutney
Celeriac puree
Roasted root vegetables
Hasselback potatoes with aioli
Pickles, relish & jus

To finish with Port wine
“A twist on the norm”
Apple compote, rosemary and vanilla bean ice cream

There were lots of positive remarks, especially regarding the lengths to which The Boathouse had gone to set the mood for the evening. It was great to see staff energized and learning at a Chaîne dinner. Another comment was that some of the best events are the smaller ones which enable members to really get to know each other.

Executive Chef Brian Burger had excelled himself and was thanked accordingly. A final special thank you was due to Max Chin for hosting a nightcap by opening the Single Malt whisky.

Ian Lancaster
Bailli