We tend to forget just how lucky we are in Pattaya, with
several world class restaurants available. One of those is the Acqua Italian
restaurant which is in the Centara Grand Mirage Beach Resort (one of the
longest names in Pattaya resorts).
Everybody in Pattaya must be aware of just where the Centara Grand Mirage
Beach Resort is situated, but for the ‘newbies’ this huge property is
accessed by going down Soi 18 from the Pattaya-Naklua Road. Go right to the
bottom of the soi and turn right and the Centara Grand Mirage Beach Resort
is on your left (watch out for the speed hump). The entrance is a little
hard to spot, but once there you will find plenty of secure parking. Go in
the main lobby and Acqua is on your right, complete with welcoming staff.
Now, Acqua is not only well known for its food and ambience, but is notable
for the fact that it is under the apron of Chef Alberto Bruni, a man who
enjoys life and living it, complete with red shoes. He also says that he is
not related to Carla Bruni.
The venue is certainly up-market with high quality napery and fine wine
glasses. The efficient service staff is also decked out in uniform.
Chef Alberto
The wine that Chef Alberto suggested we have to accompany
our meal was a Collavini Sauvignon Blanc 2012, with Alberto saying, “I
walked this vineyard many times. It is the best white wine in Italy today.”
At B. 2,300 a bottle, it was certainly not overly expensive, for a wine
which we all agreed was quite exceptional.
Our first dish was an Alberto Tuna composition incorporating a broiled tuna
carpaccio, tuna tartar, yellow mango and Pachino tomatoes, served on a slab
of salt. And did you know that ‘carpaccio’ came from Vittore Carpaccio c.
1465 - 1525/1526 who was an Italian painter of the Venetian school. I
didn’t, but Alberto soon appraised me of the fact. In addition, Pomodoro di
Pachino (Tomato of Pachino) is an IGP/PGI classification for tomatoes from
the southeast coast of Sicily, for whom the EU granted IGP protection in
2003. Education aside, this was an excellent starter/palate pleaser.
Acqua tuna on salt.
Next up were some pan-seared king prawns on crisp bread,
similar to a bruschetta. The tender prawns contrasting well with the
crispness of the base. The sauce was excellent and this was almost a meal on
its own.
A “simple” pasta dish had a sauce with Italian sausage, N’Duia, porcini
mushrooms, pachino tomato, mascarpone and mozzarella. Italians know sauces,
like nobody else. “My mother could make the best ones,” said Alberto.
Another of the dishes we sampled was the signature dish of Spaghetti
Lobster. The presentation of the pasta was between a lobster head at one end
and a lobster tail at the other. Another great dish with artichoke with the
pasta.
Acqua dessert.
The menu in this restaurant is not really necessary -
just ask Alberto for his recommendations. He knows his menu, he knows his
kitchen and he knows every ingredient in it (most of which come from Italy
anyway)! A fine example of this is Chef Alberto’s use of Verrigni: Pasta
Trafilata in Oro, reputedly the finest pasta in the world, extruded through
a gold sieve, complete with cooking times worked out to the exact minute.
Another interesting and historical menu item was Insalata di Cesare Cardini
which was a Caesar salad as per the original Cesare Cardini’s recipe created
in 1924 in Tijuana Mexico. Crisp romaine lettuce with creamy roasted garlic
dressing, croutons, bacon and Parmigiano reggiano.
During five minutes with Chef Alberto you will learn more about Italian
cuisine than you will by reading several textbooks.
How do you rate a restaurant which is undoubtedly one of the best in
Pattaya, with a ‘larger than life’ chef in charge? Alberto is Acqua and
Acqua is Alberto. Not a cheap evening, but the finest things in life never
are. Do go, you will not be disappointed. Highest recommendation possible.
Acqua Italian Restaurant, Centara Grand Mirage Beach Resort Pattaya, 277 M5,
open daily, 6.30 p.m. until 10.30 p.m., telephone 038 301 234,
www.centarahotelsresorts.com, secure parking in the resort car parks.
