Wine Pairing -Veal Fillet with Squid

A dependable standby on many menus this Satay Gai Chicken Satay with Peanut Sauce-proves there’s no substitute for traditional, heart-warming cuisine, especially when prepared in the hands of a dedicated master. Chef Sanea Sripeaw prepares thin strips of boneless chicken breasts in a marinade of coconut milk turmeric powder, curry powder, soy sauce, sugar and seasoning for up to two hours. The wooden skewers are also soaked before the chicken strips are placed on them for grilling. And basted with leftover marinade. The Peanut Sauce contains massaman paste and tamarind for a regional kick.

Thailand is known for it’s fresh and delicious street food, but fine dining in Patong takes Thai food to a whole new level.

At The 9th Floor our food is distinctly Mediterranean, but this doesn’t stop us enjoying Thai food. Here are a couple of our current favorites:

 A new surf and turf menu - Veal fillet at the 9th Floor

A new surf and turf…..

We’re all familiar with steak and lobster, but experimental chefs are trying out some new exciting combinations.  Have you ever thought of veal fillet and squid?

The veal is sealed in a hot as you dare pan and then rolled in parma ham and cooked sous vide style. This is where the meat is sealed in a bag and then cooked in hot water. It’s a great way to achieve even cooking through the whole piece of meat or fish and takes some practice to get the timing right.

The squid is cooked the same way and then both the meat and the squid are put on skewers and cooked over charcoal. This is a rich dish so keep the side dishes simple with grilled vegetables and rice.

Wine Pairing

Veal and squid are normally paired with a white wine, but when there are the strong flavors of curry, soy sauce and peanut then you need a firmer wine.


Try the Spanish Altos Ibericos Crianza from Bodegas Torres with this. The 2011 drinks very nicely at the moment featuring rich fruit aromas with spicy, smoky notes and an intense palate with firm tannins and subtle fruit acidity. The wine is an elegant, opaque cherry red.

This wine is named after Alto Otero, home to the winery in the town of Labastida, north of the Iberian Peninsula and as with all Rioja wine is produced from the Temperanillo grape.  The wine won the 90 point award in 2018.
The Crianza 2011 is excellent with all types of traditional tapas especially those with red meat, oily fish and cheeses. It is best served between 14-16ºC.

Vineyard Location – An area called Alto Otero, near to the town Labastida, north of the Iberian Peninsula.

Varietal Composition – 100% Tempranillo.

Cooperage – 12 months in French and American oak, partially in new barrels. Bottle-aged 12 months minimum on a wine rack with controlled temperature and humidity.

Alcohol – 13.5%

Bart has been a hotelier and restauranteur all his life. With extensive wine experience and a level 2 qualification in the WSET his experience qualifies him uniquely to judge food and wine pairings.
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Address: 47 Rat-U-Thid Rd., Sky Inn Condotel, Patong, 83150 Phuket | +66 76 344311 

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The 9th Floor Bar & Restaurant
47 Rat-U-Thid Rd., Sky Inn Condotel
Patong Phuket 83150
+66 (0) 76 344 311 Start Price ฿60
The 9th Floor Bar & Restaurant
47 Rat-U-Thid Rd., Sky Inn Condotel
Patong Phuket 83150
+66 (0) 76 344 311