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This is one of Pattaya’s most sophisticated enclaves where exquisite dining and top service combine for an inimitable gastronomic experience. The cuisine of executive chef Walter Tenische pairs wonderfully with possibly the finest wine cellar in the country.
Rating : 17/20
The chef’s iconic cream of tomato soup flambeed with Gordons gin is sensational, while Pacific scallop carpaccio with its innovative salad and flash of beetroot puree is perfect as an elegant starter. As is a dish of luscious snails served in the shell and swimming in a scrumptious herb butter. Also exceeding expectations is parma ham-wrapped snow fish medallion with sauteed spinach and thyme sabayon. Meat lovers will be over-joyed with grilled Canadian angus prime rib-eye which is presented at table on a butcher’s platter (before grilling) for your inspection, instructions and portion preference. For more culinary theatre Australian tenderloin of beef Madagascar is flambeed with brandy and served with a fresh green peppercorn sauce. For dessert, not to be missed is luxurious crepes suzette or try the signature rum-fired bananas with cinnamon ice cream.
Rating : 35/40
The brilliance of the wine cellar has earned it an award for excellence from New York’s Wine Spectator magazine for eight consecutive years—a unique distinction.
Rating : 19/20
Rating : 18/20