VERANDA RESORT PATTAYA

Contemporary Chic Abounds on the shores of Na Jomtien

Mick-Di13
by Mick & Di, The Food Lovers
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Executive-Chef-Sompong-and-Khun-Natthawiroj,-F&B-managerVeranda Resort Pattaya is the newest hotel (and deluxe condo) to grace the shores of Na Jomtien. Contemporary chic abounds with sea-inspired details such as the recycled wood ceiling in the reception area created to imitate the form of ocean waves. Where possible, transparent materials are used so as not to hide any elements of the stunning location with the backdrop of Jomtien’s finest stretch of beach. Walkways lead here and there and the restaurants and bars are placed strategically to optimize on the striking location. Mick and I were visiting for a night of exquisite food provided by Executive Chef Sompong and his brigade, paired with the wines from the well-known Stonefish company.

The award-winning wine company Stonefish International from the Hunter Valley in Australia presented six of their most successful labels to accompany the four-course gourmet menu. Founded in 2000 by Peter Papanikitas, the winery strives to produce wine that exhibits all the attributes that make viniculture in Australia a global phenomenon.    

The vinous event set sail with canapés and a glass of bubbling Stonefish Brut Cuvee NV in the resort’s I Sea Sky restaurant resplendent with its dazzling terrace looking directly out on to the beach of Na Jomtien. The pouring of this crisp, clean sparkler launched Veranda’s wine evening perfectly and the passing around of the moreish canapés coaxed the appetite into expecting exciting epicurean courses to come. Amongst the gourmet nibbles, we particularly enjoyed the scallop tartar with truffle oil and lettuce and the smoked salmon roses on a bed of horseradish cream sauce.

It was then time to move into the restaurant for the dinner to be set in motion. The starter was described on the menu as Mediterranean seared ahi tuna with a feta cheese salad. It sounded first-rate but the presentation took it to another gastro-stratosphere. From across the room swirls of white fog were emerging towards the tables and it was ooing and aahing all the way until our appetizers were laid before us. This presentation was absolute gourmet drama. Flat white soup plates had been filled with an aquamarine liquid where the dry ice was playing its tricks, swirling and whirling around under a glass holding half a scooped out orange which held a layer of chopped bell peppers, cherry tomatoes, olives and feta cheese doused in an olive oil drizzle. The black sesame encrusted tuna languished on top of this gourmet extravaganza. It absolutely tasted as good as it looked. With this course we were drinking a Stonefish Sauvignon Blanc which displayed all the appeal expected with its mix of tropical fruit and its clean dry finish.

Ahi-tuna-and-orange-glazed-ham-steakThe next course promised oven-roasted glazed ham steak together with an orange sauce. The chosen wine pairing was a Sydney Harbour Shiraz, McLaren Vale SA. The oven varnished puck of ham was soft, moistly tender and accompanied by the toothsome orange sauce garnished with tiny orange segments and a maraschino cherry mounted on a juicy black grape. The Shiraz bravely escorted the vibrant flavours of the dish with its spicy, peppery aromas and full-on berry palate.

The main course offered options of beef tenderloin or duo of lamb which was our choice. The pour to accompany the meat was a gutsy Cabernet Sauvignon which we enjoyed with its fragrant bouquet and plumy elegance which married well. A lemongrass herb crust to the lamb chop was a delightful fusion to escort the blackened lamb loin, asparagus and garlic mashed potatoes encircled with a truffled lamb jus. Luscious lamb cooked two ways and creamy mashed potatoes served with a truffle infused jus, it fulfilled all expectations.

A yummy house-made strawberry cheesecake with chocolate fancies, Chantilly cream and a big luscious strawberry accompanied by a Garfish Moscato dessert wine sweetly brought down the curtain on this spectacular wine dinner courtesy of the Veranda Resort.

Chef Sompong and his team had cooked and created some memorable dishes and the Stonefish wines had paired brilliantly chosen and supplied by the Wine Dee Dee Pattaya Company.

Veranda Resort Pattaya
Na Jomtien Soi 4, Pattaya (from Sukhumvit, follow the road through to the beach and look out for signs)
Tel: 038 111 899
www.verandaresort.com/verandapattaya

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