SETTING
Half open air and only a few steps from the busy Chaweng Beach Road, Sibelius offers comfortable divan/chair seating with soft lighting and music.
FOOD
Chef Mikko Vuori continues to create new taste temptations. Creative presentation and generous portions appease nouveau and
traditional types. Lightly salted, home-smoked fish hors d’oeuvre is presented with opening cocktails. Creamy salmon and shrimp soup, and smoked Norwegian salmon with a side of dill mustard sauce continue to be favoured starters among regulars, but the star appetiser is beef carpaccio accompanied with swirls of flavoured honey and wasabi, which is highly lauded even by other resident chefs on the island. For mains, choose thick, tender slices of fried duck with a wild honey/brandy sauce and crunchy potato croquette; blackened Norwegian salmon complemented with garlic lime yoghurt sauce; or
pepper steak with creamed cognac pepper sauce. Scandinavian fish platter features smoked and grilled salmon, caviar and shrimp. Daily specials introduce new twists on melding local produce with Scandinavian flavours. For dessert, tuck into creme caramel or deep-fried camembert with raspberry coulis.
WINES
A six a-side selection of French and Australian reds and whites and other liquors.
SERVICE
Only two serving staff, but the chef’s ultra-efficiency in the kitchen translates into attentive service.
PRICE
Expect 1,100 baht far two without wine.
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| Tel: 0-7883-0527 |
| Reservations: Recommended |
| Dress code: Smart/casual |
| Open: Information not given |
| Set meals: No |
| Buffets: No |
| Vegetarian dishes: Yes |
| Free drinking water: No |
| Use of MSG: No |
| Mobile phone allowed: Yes |
| Corkage: 200 baht |
| Amenities: Separate bar |
| Private parking: Yes |
| Car valet: No |
| Credit card: |
| Established: 2003 |
| Website: |
| Email: Click Here |
| Previously listed: 2005 |
| Specialities |
Creamy salmon and shrimp soup Beef carpaccio with salsa and wasabi Steak with creamy cognac pepper sauce Duck breast with wild honey and orange-brandy sauce |
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