Offering a fantastic view of the pool through a large glass frontage with a simple minimalist atmosphere. A creative menu offers diners numerous choices starting with fresh oysters and seafood to fresh chilled imported meats.

We started from the "River, fields and forest" section of the menu sampling a creative dish that pairs seafood with meat. Fresh water Australian crayfish and duck confit with French figs and radicchio provided a superb experience of not only contrasting flavors and textures, but also temperatures with the cool figs balancing beautifully with the warmth of the crayfish.

All meals start with a complimentary starter, in our case a small portion of a smooth chilled pea soup with shaved foie gras and mint that had a strong, clean flavor.

We also tried the parmesan crusted rock lobster with pine nuts and raisins; plus seared tuna slices with tender celery hearts, roast shallots and red wine sauce that rested on a bed of mashed celery that was irresistable; and Barossa spring lamb, cooked and served with crispy polenta cake and a sharp tasting ratatouille made from olives, tomatoes and cucumber. Each of these dishes had specific flavors based on the perfectly chosen ingredients.

To end our Mediterranean dining experience, we treated ourselves to a variety of desserts. Melon salad with clove granita in lemongrass syrup was especially refreshing while blood orange souffle with chocolate sorbet (360 baht) was a heavenly dessert. Note that it needs 20-minutes cooking time before it can be served. The strawberry and rhubarb shortcake was pleasantly sweet as the rhubarb had been poached with sugar.

NOT A MEMBER OF THE VIP CLUB.