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An exquisite feast at Boathouse Captain’s Table

by Theguidephuket
Boathouse Captain Table - Teaser

On Tuesday, November 19, The Guide Phuket team was invited to discover the Captain’s Table dinning experience at the legendary Boathouse Phuket, under the helm of Executive Chef Jonathan Bruell and his fantastic culinary team.

Boathouse Phuket has unveiled a new culinary sensation, opening their very own Captain’s Table. Located on the second floor of the restaurant, the exclusive chef’s table comes with a separate kitchen, where Executive Chef Jonathan prepares some jaw-dropping dishes based on your inputs and the availability of fresh ingredients.

Boathouse Captain Table - 001To warm up the palate, the chef introduced us to the Parmesan and truffle brûlée. This simple, yet extraordinary appetizer, is served in an eggshell. The savory crème brûlée blended perfectly with the umami of the truffle. The cheese crumble on top balanced the texture of the whole dish, which was paired with the bubbly Zonin Prosecco DOC Italy.

We continued with a perfect slice of cured salmon with beetroot, fulfilled by the flavors of lemon caviar. The glossy cured salmon was nicely seasoned with a mix of saltiness and sourness. The dish was paired with the pleasing Villa Martina Pinot Grigio Friuli, from Italy.

Boathouse Captain Table - 002The first main course was voted as our favorite, as Chef Jonathan served us with a butter-poached American lobster with saffron risotto. The fresh sea delicacy was naturally sweet and wonderfully seasoned, and the world’s fanciest spice has never let down any dish by adding its unique fragrance. The risotto was cooked to perfection – not too soft, not too tough, and not too soggy. The chef also played with the texture by using a piece of crusty chicken skin to create an interesting combination. This plate was served with The Aldridge Twynham Chardonnay, from South Eastern Australia, which enhanced the flavors of the dish even more!

Another highlight of the night was the tender sous vide pork loin, served with a Brazilian black bean cassoulet. The gorgeous cut of pork was slowly cooked to keep the meat moist and juicy. The seasoning was pleasing in every bite, while the full-flavor cassoulet provided with interesting notes and textures. La Playa Cabernet Sauvignon, Colchagua Valley, Chile was our wine of choice to accompany this creation.

Boathouse Captain Table - 003We finally indulged in a cherries jubilee and raspberry parfait to complete the dinner, which brought a sweet ending to an incredible dining experience, alongside a sweet Moscato d’Asti, Castello del Poggio, from Piedmont, Italy.

This splendid culinary experience suits well for any occasion, whether you are looking to impress your loved one or celebrate with your friends and family. Reserve your seats at Boathouse Phuket by calling +66 76 330 015 or email info@boathouse-phuket.com.

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