| 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
- 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
- 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
- Lobster cream soup
- Fisherman's soup with seafood, garlic bread and "rouille"
Pasta
- Tagliatelle with salmon, ricotta and basil
- Spaghetti with shrimps, lemon, red capsicum, garlic and
rocket
- Lobster Spaghetti
Cold Starters
- Red tuna tartar with mashed fresh herbs
- Aubergine rolls with ricotta & tomato sauce
- Salmon and red snapper carpaccio with pink pepper &
dill
Hot starters
- 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
- Five spices marinated barracuda with roesti and sesame
cream
- Crisp skin white snapper with Szechuan pepper, white wine
sauce and 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
- 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
Thai discovery Meat Menu
Discover the atmosphere of a real Thai dining
through this menu
as all these dishes are served at the same time.
You will discover each flavour one after another,
using the Tom Ka Kai soup to neutralise the flavours.
Zazen cocktail and appetizers
----------------
Yam Neua
Thai spicy beef salad
Tom Ka Kai
Chicken & mushrooms coconut soup
Gai satay Lae Kae
Lamb & chicken skewers served with peanut sauce
Gai pad met namuang
Fried chicken with cashew nuts
Gaeng Phed ped Yang
Duck in red curry sauce
----------------
Chocolate and tropical fruits spring rolls in coconut cream
This menu is served with jasmine rice or vegetable fried rice
Thai Discovery Seafood Menu
Discover the secrets of the South China Sea
through this seafood menu.
All these dishes are served at the same time
enabling you to discover each flavour one after another,
using the Tom Yam Khung soup to neutralise the flavours.
Zazen cocktail and appetizers
----------
Tom Yam Khung
Spicy thai soup with lemongrass and prawnsYam Hua Pli Seafood
Banana Flower salad with seafood and herbs
Neua pla nam deng
Caramelized roasted fish
Keng karee khoung
King prawns yellow curry
---------------
Banana flambé in Mekong whisky
This menu is served with jasmine rice or vegetable
fried rice
Asian Tropical Menu
Discover the senses of Oriental Cuisine through
this Menu presenting dishes from 6 Asian countries.
Zazen aperitif & appetizer
Vietnam: Summer rice paper rolls with Hanoi
chicken salad
China: Hoi jo and crab dim sum
Japan: Asparagus spears with chicken in dashi
broth
Indonesia: Beef Rendang
Thailand: Herbs and cashew nut crusted shrimps
on green mango salad
India: Tandoori white snapper with raita and
pappadoms, basmati rice
Cardamome ice cream and sweet wontons
Zazen Lobster Menu
For the ones who would like to discover Lobster
through Zazen's
Contemporary East to West cuisine.
Zazen cocktail and finger food.
King Prawns coated with Sesame and Wasabi
served with a tomato Tandoori sauce
Half a Phuket Lobster oven baked stuffed with
herbed shrimps on saffron sauce,
served with lemongrass skewered shrimps and grilled shark
steak.
Chocolate mousse pyramid
or
Bergamote créme brulée |