Is it right on target?
The Bulls Eye Pub and Restaurant has been open on Third Road
for a few months now, and the Dining Out Team decided to let it settle in before
we descended to sample its wares.
The Bulls Eye is closer to North Pattaya Road and is on the left coming from
North Pattaya, about 300 meters down and almost opposite the Pattaya Driving
Range, or exactly opposite Ursula’s Antiques (if you are not a golfer).
Incidentally, the term “bulls eye” was first used to designate the center of a
target in 1833, so it is a game with some heritage.
The venue consists of a double shophouse frontage with a small seating area
outside for the smokers, then inside, which is air-conditioned, there are alcove
style tables along one side wall and then a sit-up bar along the other. At the
rear there is a dedicated darts playing area. Then there is a second floor with
six competition style dart boards which are used by the various darts leagues in
Pattaya. For those who would like to try, the darts area downstairs is free of
charge and darts are supplied. For those with a reasonable degree of skill, then
there are some vacancies for the Monday night league.
When we arrived we were only moderately hungry, so we decided to try the dart
board before we ate. With a couple of beers (draft Heineken B. 80 for a pint),
we approached the pig bristle board, with our three darts each supplied by the
happy ladies behind the bar. To keep score for us was the resident darts
manager, Somsak, an ex-Thailand champion. I am not sure he was quite ready for
players of our caliber, as Madame managed to transfix his foot with her first
dart. However, like a true professional, he kept on smiling and kept our score.
Our one singles event, best of 501, took half an hour - (it is difficult to hit
the double-1), and we were well into our second cold beers before sitting down
and perusing the menu.
The menu is predominantly English pub food, although there is an all-night kow
tom at B. 75-90, and some Thai favorites at around B. 85-120, including the
famous sai uea.
British soups are B. 110-120, salads include Greek, Caesar, tuna and salmon (B.
150-250), pies are B. 110-240, and most mains are in the B. 150-350 range, and
include steak sandwiches (B. 280) and a mixed London grill (B. 350).
The following page has some steaks, including imported NZ beef and lamb chops
(B. 350-480) for large 250 gm steaks. There are also blackboard specials, and on
our night, the imported steak was only B. 350. Desserts include the archetypal
English bread and butter pudding.
The Bulls Eye is a pub-style restaurant, with many TV screens around the walls
showing both current and historic sporting events, and even a Frank Sinatra
concert while we were there. The meals were in goodly portions and were cooked
properly. In fact, I could not completely finish my hamburger which had arrived
with fried egg, bacon, cheese and lettuce accompanied by a large serving of
chips, coleslaw and tomato (B.180). Madame, as usual, rose to the occasion and
scoffed her plate of cod and chips with tartar sauce and vinegar and salt (B.
260), but was unable to make the desserts section.
For anyone who enjoys a game of darts, this is certainly the venue for you,
having been set up with darts as the ‘raison d’etre’. You do not have to be of
championship skill, but practice does make perfect. Madame managed to avoid
Somsak’s foot for the rest of the evening.
By the way, there is a promotion on Penfolds Bin 407 Cabernet Shiraz for the
next week, making the price only B. 2,800 - but you have to drink it on the
premises (no taking it down to Carrefour to re-sell it)!
Bulls Eye Pub and Restaurant, 3/110-111 Moo 6, Third Road (opposite Ursula’s
Antiques, about 300 meters from North Pattaya Road), telephone 038 370 701, fax
038 370 702, email bullseye@thoss. co.th. Open seven days from 4 p.m. until
late, on-street parking.
Elephant and onion stew
This recipe is one I bring out every couple of years or
so, and it still makes me smile. It was given to me by David Levine, a chef
who had been in Thailand for some time, so was au fait with the ingredients.
The principal constituent is freely available in Thailand, and in fact, you
would probably be in line for a City Administration grant if you took a
couple from the streets any night. The rabbits are harder to find, but I
believe you can get them on special order at supermarkets. It is not a quick
stir-fry in the wok on the street behind the kitchen, but apparently is
worth the effort.
Cooking Method:
Cut elephant into bite sized pieces - preferably put aside around four
months for this part. Cook over a kerosene fire for three months, or until
tender. Now add onions, salt, pepper and flour and cook until done,
generally around two days. If more people arrive than expected then add the
rabbits at this final stage (do this only if necessary, as most people don’t
like hares in their soup).
Ingredients Serves
3000
Elephant
1 large
Pepper
½ pail
Salt
2 pails
Onions
4 bushels
Water
93 gallons
Flour
6 pails
Rabbits (optional)
2
