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Elegant and understated, this iconic restaurant has been serving Pattaya’s discerning diners for over 40 years. The cuisine is modern but classically driven utilising deluxe ingredients. Oenophiles can taste wines in the wine cellar before dining.
Rating : 17/20
Items on the new menu include pacific scallop carpaccio, which is excellent accompanied by a frise salad, fava beans and beetroot puree. The chef’s signature poached duck liver terrine is a delight presented on pineapple and complemented by guava and a ginger confit. The iconic creme of tomato soup Gordon’s Gin flambeed at table-side is still a perennial best seller. Parma ham wrapped snow fish medallion on a bed of spinach and thyme sabayon is an admirable combination, while dover sole lovers will enjoy a baked version served with a nut butter potato mash and chorizo foam. Surf and turf doesn’t get any better than the grill room’s Australian beef tenderloin and succulent lobster tail harmonised with a zingy five colour coleslaw salad. Chateaubriand for two uses Australian prime dry-aged beef presented with a full-bodied wine sauce. End your meal with traditional crepes suzette for a perfect flaming finale.
Rating : 36/40
The magnificent wine cellar has earned Royal Cliff the unique distinction of being the only hotel in the world to have received a Best Of award from New York’s Wine Spectator magazine for nine consecutive years.
Rating : 20/20
Rating : 18/20