Food & drinksThe menu

Jack's Creek 100% Black Angus ribeye 250 g, grain-fed 180 days, with grilled Samui tiger prawns, peppercorn sauce and butter-roasted baby potatoes.

Black Angus tenderloin 220 g with seasonal Samui slipper lobster, red wine sauce and butter-roasted baby potatoes.

Grain-fed Black Angus striploin 300 g with 200 g grilled reef squid from Samui's local catch, mushroom, chimichurri and chef's sauce.

Acorn-raised Spanish Ibérica pork with charred peach, chimichurri and pineapple chili jam.

Rosemary herb crust, silky mashed potatoes and red wine rosemary sauce.

120-day grain-fed ribeye smoked two hours over Thai longan wood in our Komodo kamado, with a whole local slipper lobster, Samui Smoke Rub and grilled Pattavia pineapple.

Beef City Black ribeye 250 g with Samui tiger prawns, roasted marrow bone, chimichurri and peppercorn sauce. Built for sharing.

Carrara Wagyu D-rump MB 6-7 with sea cobia from the Bang Rak boats, Panang curry sauce and red wine reduction. Includes a glass of Kaiken Estate.

Ebony striploin and ACC tenderloin with char-grilled Dollfus' octopus and our Samui Mangosteen Red Wine Sauce.

300 g Wagyu chuck eye roll MB 4–5 with a fresh slipper lobster, only on days the local boats bring it in. Seasonal vegetables and a delicate fish jus.

Angus tenderloin 220 g with Bang Rak banana shrimp and Pattavia pineapple garlic butter.

Jack's Creek Black Angus bone-in ribeye MBS 3+, grain-fed 180 days, charcoal-grilled and flambéed tableside. Four homemade sauces and seasonal sides.

A curated trio of freshly shucked premium oysters. The lineup is shuffled every week.

Thinly sliced local catch with yuzu, fresh chili and premium olive oil.

Firm, sweet fish from Samui fishermen with avocado, pineapple and mint in a thin crispy shell.

Dollfus' octopus, simmered then charred, with cherry tomatoes, sweet peppers, paradise sauce and Old Bay.

Oven-roasted marrow bones with grilled bread and herb sauce.

Local shrimp with tropical fruit and a bold cocktail sauce.

Fresh salmon poke in creamy mayo and spices on crunchy seaweed crisps.

Baked in parsley-garlic butter, served bubbling with crusty bread.

Painted sweetlips, a rare Samui catch, Old Bay breaded and golden.

Golden croquettes with house spicy sriracha mayo.

Crispy outside, soft inside, with Pattavia pineapple chili jam and sweet soy.

Mozzarella, cheddar and spinach with salsa and sour cream.

Truffle sauce, truffle oil and Grana Padano.

Sweet corn mashed with butter and olive oil.

Rice noodles in tamarind sauce with local banana shrimp, prawn fat, tofu, navel orange and crushed peanuts.

Banana shrimp from local fishermen, crispy squid and cashews, served in the pineapple.

Creamy tom yum with tiger prawns, cuttlefish and fresh Samui fish.

Lined silver grunt caught around Koh Samui, crisp-skinned, in a slow-simmered dill-turmeric sauce.

Wagyu patty, tiger prawns, cheddar, caramelised onion and JZ burger sauce on brioche.

Local fish in golden beer batter with wedges, tartar and pickles.

Whole bigfin reef squid from the local catch with grilled pineapple and Greek dressing.

Salmon, squid, prawn and chuck eye roll with chimichurri and citrus cream.

Crispy-skin salmon on mash with broccolini and herb cream.

Crispy-skin salmon in Cajun sauce over garlic spinach.

Wagyu chuck eye roll MB 4–5, egg yolk and red wine sauce.

New Orleans-inspired, with fish and prawns from local fishermen.

Grilled salmon, garlic rice and OBX pesto.

Grilled prawns, squid and locally caught Samui fish.

Tomato herb sauce with salmon, prawns and squid.

Truffle cream with grilled Wagyu chuck eye roll.

Homemade meatballs with arrabbiata or creamy white sauce.

Italian burrata in pistachio crust with ripe mango salsa.

Mandarin, burrata, dill and edible flowers with citrus dressing.

Serrano ham, parmesan and cantaloupe mint sauce.

Grilled shrimp, romaine, croutons and Grana Padano.

Seared salmon, mango, feta and mango-habanero dressing.

Add a homemade bagel set for 265.

Locally caught whitebait, golden-fried.

Beer-battered with Tropical Tartare Sauce.

Bay scallops under bubbling mozzarella and cheddar.

Beer-battered coconut strips.

Bacon, parmesan and Fire Island spice.

Cajun lemon rub, lemon zest and house dip.

Pattavia pineapple caramelised with local coconut sugar, served warm with chocolate, vanilla or caramel ice cream.