Dining at the Bay

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We were reminded by Vanjie Lauzon, the Assistant Director of Communications for the Dusit Thani Resort, that it had been some time since we dined and reviewed the Bay restaurant in the Dusit.

This was remiss of us, but in the Dining Out Team’s defense, there is so much movement in the restaurant scene in Pattaya, that it is impossible to cover every one, and look at the newer venues as well.

Interior.

Surely everyone knows where the Dusit Thani Resort is situated, but if you are a newbie, it is reached from the Dolphin Roundabout, being careful as Pattaya traffic can be unpredictable at roundabouts! Once past the Dusit Check Point Charlie, you will find plenty of secure parking areas and then come into the resort building proper.

From amongst the outlets, we had chosen the Bay restaurant, which is nestling next to the free-form swimming pool, which in turn does overlook Pattaya Bay. The best description of the venue is one of an almost Scandinavian simplicity with sandstone and marble, classy clean lines and lack of clutter. The inner area is air-conditioned, while the outer area relies on the cooling sea breezes.

Caesar salad.

While perusing the menu I had a Ricard (B. 165) as an aperitif which I always find to be a wonderful palate cleanser.

Wine can be ordered by the glass (B. 250-430). Bottled wines have their origins from Italy, Argentina, France, New Zealand, Chile, Germany, South Africa and Thailand, with French predominant. Prices range from around B. 1,800 and up. A Graves Borie-Manoux being B. 2,000 for example. We stuck with a very pleasant Robertson red from South Africa.

The menu is slanted towards an Italian cuisine with pasta/risotto (B. 240-320), pizzas (B. 280-400), snow fish saltimbocca (B. 550), and sautéed red snapper (B. 420) being examples of styles and prices.

Osso bucco.

Ekarat Boonsri, the executive sous chef, provided a menu for us, incorporating the signature dishes from the Bay restaurant and included soup, salad, risotto, osso bucco, grilled prawns and a wicked dessert of Sabayone incorporating Amaretto, Grand Marnier and peach!

We began with a novel Caesar salad with grilled Romaine lettuce, bacon, croutons and a Caesar dressing (B. 310). This was a superb opener.

Ekarat followed that with a soup (Vellutata di astice profumata al cognac) which came hot to the table and we both enjoyed this dish very much.

A risotto was up next, being a truffle Prosecco with taleggio cheese (B. 320). This cheese was certainly “more-ish”.

Prawns.

And Ekarat was not finished with us yet! Out came his ‘piece de resistance’, the Wagyu osso bucco, in which the meat just fell off the bone it was so tender. Osso bucco (also spelled osso buco) is actually Italian for “bone with a hole” (osso bone, bucco hole), a reference to the marrow hole at the center of the cross-cut veal shank. This dish first appeared in the late 19th century. It may have been a farmhouse dish or perhaps was an invention of an osteria, a neighborhood restaurant of Milan.

If that wasn’t enough to fill us, out came a grilled prawn dish, with two prawns that were trying hard to be lobsters, they were so big. They were accompanied by grilled vegetables and toasted focaccia. Warm, soft and plump and delicious!

Risotto.

After a breather and a second glass of the red, we attacked our dessert, letting the Amaretto work its way through the double churned vanilla ice cream.

We certainly did enjoy our dinner. It is a venue you can be assured will provide a very pleasant evening, for couples or more. The staff is very obliging, the food excellent and the portion sizes generous, and not over the top in price. The Wagyu beef Osso Bucco with the root vegetables was B. 690 and I considered that to be a bargain. When we finished, we were happy to just sit there and relax. It is that kind of a place. Highly recommended.

The Bay, Dusit Thani Resort Pattaya, 240/2 Pattaya Beach Road, North Pattaya (opposite the Dolphin roundabout), telephone 038 425 611, fax 038 428 239, email [email protected] com, open six days (closed Sundays), 6.30 to 10 p.m.