Seaham Hall’s Ozone restaurant has Asian cuisine all Thai-ed up with the launch of a new dining concept and menu.
The restaurant at the five star hotel’s award-winning Serenity Spa has introduced a Chef’s Table so diners can not only taste authentic Thai dishes but see for themselves how they are cooked and prepared.
Executive chef Simon Bolsover, who also manages the hotel’s two AA rosettes Byron’s Bar and Grill, oversees a team of five Thai chefs, led by Orawan Price from Chantaburi near Bangkok, who has 15 years’ experience in five star resorts.
Along with their regular menu of dishes, such as waterfall beef with chopped mint and spring onion and steamed sea bass fillet with nam jim and pak choi, the team has launched a tasting menu of seven Thai dishes, which will be cooked and served at the Chef’s Table.
Among the dishes on offer are scallops with Thai vierge and a tapioca crisp, flamed salmon with tamarind and asparagus and coconut cream with roast pineapple, all of which are prepared and cooked on an authentic teriyaki hot plate.
Simon says: “Diners often ask us about the ingredients and how we cook them – so we thought the Chef’s Table would give them the chance to find out for themselves.
“As we prepare and cook each dish we explain its origins and the ingredients and techniques we use to create the truly authentic Thai taste.”
As well as those spending time at the Serenity Spa, the Chef’s Table is aimed at bridal parties wanting an informal pre-wedding meal as well as corporate clients looking for an alternative to a formal lunch or buffet.
Places at the Chef’s Table cost £55 per person for parties of six or more and must be pre-booked by calling 0191 516 1400.