The setting alone gives Sala a big advantage: nestled on the shore of the splendid Mai Khao Beach with lush tropical surroundings, it is a winner even before any delicacies have been served. Knowing that the occasion is limited, with only two remaining this year on the final Saturday of September and October respectively, only seems to heighten the occasion.
A cool ocean breeze greets my partner and I as we are seated at our shaded table, the four-piece band providing enjoyable live music at an appropriate volume. Knowing head chef Tony Wrigley’s reputation precedes him, we tuck into our starters with great anticipation and are not disappointed. The Fine de Claire oysters, rock lobster, Chilean mussels, poached salmon and Andaman white prawns are a genuine taste sensation.
You are able to order as much as you wish from the menu throughout the day and an array of freshly prepared, delectable dishes are on offer. While tempted to also sample the delicious-sounding cold cut and cheese selection, the mini mezze and the fish finger sliders (a favourite of world heavyweight boxing champion Tyson Fury during his recent stay), we want to ensure we have room in our bellies for mains, so we begrudgingly decline.
The Murray Valley Angus Rib Eye honestly has to be tasted to be believed. Exquisitely cooked and favoured and very, very moreish! The Piri Piri Chicken and Goong Tod Nam Makam are also both fantastic but the Massaman Lamb Benedict is the real show-stopper. Braised lamb ragout, soft poached duck egg on toasted sourdough with massaman hollandaise sounds like it shouldn’t work but believe me, it absolutely does. If you only choose one dish then this is the one. So good I ordered it twice. Truly superb!
For desert we sample a little of everything, meaning a smorgasboard including chocolate éclair, chocolate mousse, New York baked cheesecake, fresh strawberries, mango sticky rice parfait and cappuccino crème brûlée all find their way to our table and eager mouths.
While the food is undoubtedly of the highest standard, it is the overall ambiance created by the venue that makes brunch at Sala a truly memorable experience. The live music is fun and well pitched, the views are fantastic and the staff are as friendly and helpful as you are ever likely to find, with both head chef Tony and General Manager Anthony Van Sleeuwen also cheerfully mingling with guests to further enhance the intimate vibe.
Anything of quality is often limited, and brunch at Sala is exactly that. If you want to indulge in a truly first-class afternoon of dining and entertainment in a tiny corner of paradise then mark Sept 30 or Oct 28 in your diaries, or else you will have to wait another six months. Better grab the chance now – you will not be disappointed.
For more details visit: Salahospitality.com/phuket