Kata Rocks 186/22, Kok Tanode Road, Karon
Located right on the oceanfront, featuring authentic Mediterranean and Thai delicacies amidst spectacular views over the Andaman Sea.
Open now
Open time: Daily 7am-10pm
Resevation: Tel: 0 7637 0777
www.katarocks.com4 servings
Main ingredients
Main ingredients
Cooking the octopus
1. Take a large pot, fill with enough water and toss in the onion, celery, carrot, peppercorns, juniper berries and bay leaves and bring to the boil. Holding the octopus by the head, dip the tentacles in the boiling water for a few seconds, remove and repeat to get the tentacles to curl up. 4-5 dips should work. Finally drop in the entire octopus and let simmer for about 70-90 minutes until tender and cooked.
2. Drain the octopus, and cut into 4-5 roughly even pieces.
3. Grab an empty plastic bottle, cut it in half leaving both the base and about 20cm of the bottle height intact. Using the tip of a sharp knife, punch 5-6 small holes in the base which will serve to drain excess liquid.
4. Place one octopus piece in the base of the bottle, and continue layering the pieces one after the other so that they are nice and snug.
5. Using a flat object, like the lid of a jar or a hamburger press, push down to tightly compress the octopus pieces and to remove excess liquid.
6. Cut down the sides of the bottle so that it is in line with the height of the contents. Wrap the entire thing tightly with plastic and store in the fridge for at least 24 hours.
7. When ready to serve, unwrap and cut open the plastic. The octopus should have become one tight block so that you can cut thin slices out of it as if you were slicing ham. Arrange them fanned out on a large platter.
Making the pickled pineapple
1. Place the vinegar, sugar, salt and lime juice in a small sauce pot. Bring to a simmer stir until sugar dissolves, remove from heat and let cool to room temperature.
2. Place the pineapple and cilantro into a large jar.
3. Pour the vinegar mixture over the pineapple, it should just cover the top.
4. Seal and refrigerate at least 1 hour day before eating.
5. Store in the refrigerator for up to 2 weeks. Pineapple will become tangier with time.
Garnish
Cut the cherry tomato into ¼ pcs and mix with pickled pineapple and fresh coriander. Season the sliced carpaccio with a little olive oil and pickling juice, salt and pepper. On top spread the mixed pineapple tomato around the sliced octopus, and season with salt and pepper.
About the Executive Chef Andrew Dickie
At Kata Rocks, Executive Chef Andrew Dickie is known for his expertise in both regional and international cuisines. His journey in the culinary world has taken him through prestigious kitchens from the Four Seasons to Hyatt Hotels. At Kata Rocks, he infuses his extensive experience from large-scale operations into the boutique luxury setting, focusing on mentoring young chefs to achieve their best. Preferring to stay out of the spotlight, Chef Dickie celebrates the collective achievements of his team, whom he considers the true heroes behind the scenes.
Away from the kitchen, Chef Dickie unwinds by exploring wines and enjoys trying out Phuket’s local eateries. He believes that exceptional dining experiences can be found anywhere, often sparking inspiration for his own creations at the resort. His approach to cooking is grounded in simplicity, emphasising the selection of top-quality ingredients to craft dishes that delight with their flavour, texture and visual appeal. He lives by the mantra, “The best food is simple food, made with the finest ingredients.”
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