Santiburi Koh Samui creates unique experiences to celebrate Christmas and New Year’s Eve

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Santiburi Koh Samui, the Leading Hotels of the World member overlooking the island’s north shore, invites guests, visitors and local residents to an exclusive Christmas Eve dinner by the pool, followed one week later by a Mystic Jungle New Year’s Eve Gala Dinner at The Beach House restaurant overlooking the waters of the Gulf of Siam.

On 24 December, Christmas Eve at Santiburi will begin with a “Cocktail with Santa Claus” on the beach before guests move to the poolside to enjoy a menu that features dishes like salmon and Hokkaido scallop variation, grilled lobster tail with angled seabass fillet and tiger prawn tempura, rounded off by pineapple tarte tartin, coconut panna cotta and white rum parfait. The delights on the plate will be complemented by Santiburi’s tropical garden surroundings and a soundtrack of live music.

On 31 December, guests and diners at Santiburi Koh Samui can join a rainforest-themed extravaganza with more live music performances and an al fresco dance floor by the beach. The sumptuous New Year’s Eve spread of gourmet delights will feature four live cooking stations, including a traditional festive roast meat carvery and a special kids’ corner.

With just 80 reservation-only seats available for the oceanside event, guests will be able to celebrate the start of 2018 in exclusive, memorable style. The Beach House sits right next to 300 metres of pristine beach and offers the ideal location to savour the menu specially prepared by the resort’s Swiss-born executive chef, Adrian Hauenstein, before watching fireworks light up the entire north shore of Koh Samui as the clock strikes midnight

The rainforest dinner will begin with a cocktail accompanied by choices from a specially created appetiser buffet featuring freshly prepared Nordic gravlax and carved black Iberian ham. Fresh salads and an innovative pumpkin soup with ginger ice cream will add to the culinary surprises, while a kids’ corner will tempt young diners with gingerbread decorations.

For the main course, live cooking stations will serve up succulent imported meats including marinated French duck breast and Australian black angus tenderloin, as well as Thai and Asian delights, including seared Hokkaido scallops, and grilled rock lobster, tiger prawns, red snapper and squid. In keeping with festive tradition, the carvery will serve roast turkey with stuffing, honey-glazed ham, herb-crusted rack of lamb and English roast beef. Sides, desserts and an international cheeseboard will round off a meal to remember.


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