DINING OUT - KHUN OCHA'S COOKBOOK & ENTERTAINMENT

Over the moon at La Luna

   by Miss Terry Dinerner

The Dining Out Team went to do the review of Brasseria La Luna, not quite sure of what to expect. After all, it had only opened two months ago. Would this be too early?
Brasseria La Luna may have just opened, yet when we walked in through the enormous wooden door, we got the feeling that it had been open for years. Nothing appeared left to chance, to be fixed later. This was a restaurant that already had direction and had found its feet. That was the first (and very striking) impression.

The restaurant is in three sections - there is the air-conditioned section, off the foyer of the Sugar Home boutique hotel, then behind that there is a cocktail bar area, and then further out there is an open plan alfresco section around the pool and under the stars (or rather, under the moon).
The restaurant was given its name by owner Tiziana Carta’s eight year old daughter, who has always been fascinated by our moon. And the moon features strongly in the wall art and decor, all done by Tiziana herself who has spent six years as an interior designer (as well as 14 years as a restaurateur in Europe). Starched linen, quality glassware and superb cutlery that is as pleasant to use as it is to look at, combined with service staff in long black continental aprons shows this is really no ‘brasserie’, but rather an upscale restaurant.

The menu again shows attention to detail, there being separate menus for cocktails, pizzas and the main menu. Pizzas range in price between B. 180-290, with all the usual varieties and then some interesting combinations! Hot and cold starters are generally in the B. 220-250 range, such as mixed grilled mushrooms, zucchini and eggplant with truffle oil, though the minestrone soup is only B. 120.
Mains are divided into fish (B. 320-480) including an interesting baked fresh salmon with watercress sauce and asparagus, meats (B. 300-580) with the pork escalope with a tomato and caper sauce at the lower end and a selection of pastas (B. 220-290).
The wine list is small, is Italian and features an inexpensive selection (B. 1,100-2,000) and I can recommend the Batasiolo dolcetto d’alba, dispensed through a very neat aerator. Amongst the diners that evening was one of my favorite local Italian chefs, who assured me that the cuisine was authentic and Sardinian.
We began with an ‘amuse bouche’ which was an excellent palate reviver, and this was followed by an enormous, hot to the table, plate of minestrone for me, and it was as good as any I have tasted, with the parmesan on top adding but not overpowering the flavor. Madam had the Catalan crab, one of those dishes you delve into with your fingers, and yes, she enjoyed it and yes, of course there was a finger bowl supplied.
For mains, Madame had selected the duckling breast with mushroom and sage sauce (B. 350), whilst I went for the steamed red snapper with leeks and a mustard sauce (B. 320). Both of these dishes were very well presented and carefully cooked. The (very large) snapper fillet being moist all the way through and the sauce from the grainy mustard imparting a lovely mild flavor.
We begged off desserts, being more than replete, but enjoyed a coffee which came with delightful sugar confectionary ‘men in the moon’.
There are many restaurants in Pattaya, plus several new ones over the past couple of years. Brasseria La Luna is the most recent, and in my view, one of the most professionally run restaurants in Pattaya. Tiziana and Adriano Carta’s family and personal backgrounds as restaurateurs really does shine through. It was a pleasure to be there, and this restaurant will become one of the top venues as more people hear about it. It is a quality restaurant offering excellent Italian food and extremely reasonable in price. Very highly recommended.
Brasseria La Luna, 3/333 M6, Third Road (about 100 meters from North Pattaya Road, same side as Driving Range), telephone 038 489 329, fax 038 371 322, open six days 8 a.m. until 11 p.m. (closed Tuesdays). Street parking, or in vacant allotment adjoining Sugar Home.


Mustard Tuna

Tuna is plentiful and one of the cheapest fish dishes you can make. This week’s recipe is just so simple and you use one tin of tuna (about 35 baht), even sandwich tuna in brine is fine. All other ingredients are freely available and you probably have them already in your own kitchen. It is a nice way to “dress-up” the humble tuna and makes a filling and savory dish. Dijon mustard in the recipe, but you can substitute a smaller quantity of Colmans if you wish.

Cooking Method:
In a pan, over a medium heat, melt the butter or margarine, and then blend in the flour slowly, adding the salt and pepper. Mix until smooth. Gradually stir in the milk and heat while stirring constantly. Continue to heat until the mixture boils and thickens, but do not over-boil. Now add the mustard and to this white sauce, add the drained tuna fish and stir until well mixed and thoroughly heated. You can add more mustard at this point if you wish. Serve over mashed potatoes, rice, or even toast along with vegetables if desired.

Ingredients                Serves 2
Tuna Fish (drained)                  1 can
Butter or margarine                  ¼ cup
Flour                                       ¼ cup
Salt                                        ½ tspn
Pepper                                   ¼ tspn
Milk                                       2 cups
Dijon mustard                         1 tbspn
(Colmans)                              1 tspn