Participants to the 2015 Bangkok Post-Black Mountain Charity Golf tournament will also be treated to a gourmet dinner and barbecue buffet prepared by 15 executive chefs from Bangkok's top hotels and Black Mountain's own Swedish executive chef. Accompanying the great food will be fine Australian wines from Jacob's Creek.
PRE-DINNER CANAPÉS
Executive chef Martin Fischl, Centara Grand & Bangkok Convention Centre at CentralWorld
Foie gras Sacher cubes; smoked salmon parcels filled with shrimp and avocado; tuna fish maki with mango, coriander and lime; French baby lamb loin "en croute", truffle vinaigrette; pink roast beef and truffle vinaigrette roasted dumpling; spicy baked manila clam.
SEAFOOD & OYSTERS STATION
- Executive chef Stefan Trepp, Mandarin Oriental, Bangkok
Tartar of prime coral reef snapper, black eye tuna and Atlantic salmon served with golden baked crispy pastry cones; bouquet of poached gamba prawns with brandy mousseline; poached Blue River prawns with tomato-horseradish dipping; Alaskan crab with a variety of dips and sauces; selection of freshly-shucked oysters (Fine de Clair, Belon and Tsarskaya) Western and Asian trimmings; poached Atlantic lobster with tangy passion fruit lemongrass sauce; Thai shellfish salad with exotic fragrant herbs; potted salmon rillette with caraway-oat whole wheat baguettes.
BARBECUE STATION
- Executive chef Erwin Eberharter, Fine Food & Two Chefs Co Executive chef Marten Karlsson, Black Mountain Golf Club, Hua Hin
Wagyu grilled striploin; special home-made lamb sausages; ambassador lamb chops in bush pepper; braised barbecue ribs in Black Mountain smoky barbecue sauce; duck breast in rosemary and dried orange skin; cod fillet with lemon skin and sage, grilled in banana leaf; fresh grilled river lobsters; Swedish potato salad; black pepper sauce, caramelised onion sauce, tartare sauce, river lobster lemon mayonnaise, spicy Thai nam jim, Dijon and sweet mustard.
JAPANESE STATION
- Executive chef Michael Hogan, JW Marriott Hotel Bangkok Executive chef Philippe Keller, Dusit Thani Bangkok
Sashimi — yellowtail tuna, red snapper, octopus, salmon served with fresh wasabi and sashimi soy sauce; temaki sushi roll — spicy salmon roll (wild salmon, spicy mayonnaise, spring onion) and spicy tuna roll (sustainable yellowfin tuna, spicy mayonnaise, spring onion); signature salad from JW Marriott Bangkok's Tsu restaurant — crispy ice fish salad (crispy small ice fish from Japan with various organic vegetables, white sesame dressing, kabayaki sauce).
SALMON & SALAD STATION
- Executive chef Thibault Chiumenti, Plaza Athenee Bangkok, A Royal Meridien Hotel Executive chef Matthew Bennink, Shangri-La Hotel Bangkok
Salmon — tea smoked salmon, beetroot and vodka marinated, tom yum mojito marinated, dressed salmon. Condiments — blini, sour cream, caviar, chives, pickles, diced shallots, horseradish sauce, saffron dill mayonnaise, selection of breads. Salads — Caesar salad action station, plain salad leaves, aged balsamic, extra virgin olive oil, red wine vinaigrette, wasabi vinaigrette, cocktail dressing. Compound salads — octopus salad, Australian angus roast beef salad, Phuket lobster and citrus salad.
PAELLA & TAPAS STATION
- Executive chef Jose Martin Ruiz Borja, Renaissance Bangkok Ratchaprasong Hotel Executive Chef Nicolas Schneller, Four Seasons Hotel Bangkok
Paella Mixta — seafood, pork and chicken paella in the traditional style. Tapas — Iberico ham, marinated whites anchovies, Spanish omelette and chorizo pintxo, cod fish salad with oranges and black olives.
FOIE GRAS STATION
- Executive chef Mark Hagenbach, Grand Hyatt Erawan Bangkok Executive chef Petr Feher, Siam Kempinski Hotel Bangkok
Pan-fried Rougie foie gras served with artisan breads and selected condiments — balsamic beetroot relish, blood orange marmalade, caramelised truffle onions, marinated black figs in port wine.
PASTA STATION
- Executive chef Martin Fischl, Centara Grand & Bangkok Convention Centre at CentralWorld Executive chef Pierre Andre Hauss, Grand Millennium Sukhumvit
Saffron linguine and lobster; pigeon ravioli in truffle sauce; goat cheese tortellini in light garlic and herb sauce; crabmeat mac and cheese pies; spicy ebi roe black spaghetti; Alsatian spaetzle, smoked lardons walnuts and parsley.
CARVING STATION
- Executive chef Leslie Stronach, InterContinental Hotel, Bangkok Executive chef Chefs Philippe Gaudal, The Landmark Bangkok
Australian roasted beef prime rib; roasted lamb rack; rosemary grenaille potato brown butter mayonnaise espuma; cocotte of ratatouille Nicoise.
DESSERT STATION
- Mandarin Oriental, Bangkok
Selection of Oriental macarons; basil-scented strawberry crème brûlée; blueberry tartlet; Mont Blanc tartlets with soft meringue; fruit salad in passion juice; soft macadamia cake; orange torta; individual strawberry baba; raspberry tart; tart Bordalouese; Oriental apple crisp; tart citron; chocolate fountain served with lady fingers marshmallows, vanilla choux, pineapple, watermelon, banana and dragon fruit; assorted cookies — apricot scrumptious, soft centre chocolate flour de sel cookies, pistachio almond nougat, salted caramel nougat.
Leslie Stronach, InterContinental Hotel Bangkok, and Philippe Gaudal, The Landmark Bangkok.
Stefan Trepp, The Mandarin Oriental, Bangkok.
