For a totally superb experience
by Miss Terry Diner
After settling in to our chairs in the Mez restaurant in
the Sheraton, I had to ask Executive Chef Olivier Belliard just how should
we pronounce the name! Was it “Metz”, “Maize” or “Mez” (like fez)? Olivier
opined that since the restaurant was on a mezzanine floor, it was just
“Mez”. So now you know.
But I have jumped ahead of myself a little. After the fabulous Chaine des
Rotisseurs dinner a couple of weeks ago, we decided it would be good to
experience this new restaurant, in this new five star property. We rolled up
to the front of the resort to enquire where was the parking lot. I still do
not know, as the Sheraton’s valet parking man relieved me of all my worries,
and we were left in the charge of one of the Sheraton ladies who took us
personally to the Mez.
This was a good idea, as firstly it is some way from the hotel lobby, and we
would have got lost, but secondly we were given a guided tour of the
property, which is just sensational. The architect who managed to plan the
buildings cascading down the steep topography was definitely worth his fee,
said Madame, as we followed our gracious guide.
Eventually you reach the Mez, entering through a very large glass door, to
be met by the vivacious hostesses, dressed a la mode, Madame immediately
said she was jealous!
The venue is spectacular. A glass wall at the front, allowing uninterrupted
views of the sea and neighboring islands, a glass wall at the back
overlooking a waterfall and tropical vegetation and a bar on one side,
leading through to the kitchen. Wood predominates, the tables are large and
the chairs are comfortable. After five minutes you do not want to leave.
After an Amuse Bouche of prawn on a bed of spicy guacamole and some garlic
bread we were presented with our starter, a pumpkin coconut soup served with
cauliflower cappuccino, with a selection of beans filling the soup spoon (B.
320). My heart fell when our waitress told me, as I do not like pumpkin! To
humor chef Olivier, I tried it. The only word to use was ‘sensational’!
Incredibly smooth with a melding of tastes and flavors. I still hate
pumpkin, but I love the Mez pumpkin soup.
From there we went on a culinary extravaganza with a crispy tuna and green
chilli sauce (B. 450), and a pepper crusted sea bass, served in a deep soup
bowl with baby potatoes and crunchy greens (B. 640). Both of these seafood
dishes were unique and superb examples of what a creative chef can do, when
given a free hand.
We finished with a lacquered duck breast with caramelized daikon combined
with honey and a mixed spice jus (B. 680), with Madame managing to extract
from Olivier that cinnamon was one of the spices. This dish was notable in
that even with all the accompaniments, the duck meat retained its true duck
flavor. Another tour de force!
We drank the house white (which came in chilled glasses), a Chilean Noble
Vintages, but there were many reasonably priced wines on offer generally
between B. 1,500-2,000 with a mixture of both old and new worlds. There were
also some premium wines such as the Chateau Lafite Rothschild Pauillac
Bordeaux 1990 for B. 26,000.
It was certainly a superb evening. The setting, the food and the service
puts the Mez right amongst the very best restaurants that Pattaya has to
offer. Executive chef Olivier Belliard makes up much of the restaurant’s
appeal with his innovative cuisine, but the service personnel should not be
forgotten either. Personality plus, just heightening the experience. And the
venue? Almost second to none.
Not a cheap evening, but it is not designed that way. The Sheraton is
offering the diner something ‘better’ than you could ever imagine. Highest
recommendation possible. Do try it, you will not be disappointed, and even
if you don’t like pumpkin, order Olivier’s pumpkin soup!
The Mez restaurant, Sheraton Pattaya Resort, 437 Pratamnak Road, telephone
038 259 888, fax 038 259 899, email [email protected],
www.sheraton.com/pattaya. Open from 6 p.m. till 10.30 p.m., closed Sundays.
