FANTASTIC FOOD PRESENTATION
This month we are treated to visiting pebbles restaurant located within the Marriott Renaissance in Na Jomtien, a bit passed the Ambassador. It is a beautiful setting beachside with both indoor and outdoor seating. The outdoor bar is very inviting. One cannot help but notice the daily specials on the board, this evening included Canadian Lobster as well.
Throughout the meal one could not help but notice the exceptional plating and presentation of the food. Every course came with complimenting colors in contrast and each with a unique flavor suited to the dish. Truly works of art. One dish included mint caviar. I said who knew there were mint fish? Nobody laughed.
We met with the staff who were exceptionally accommodating to plan our meal. We insured there were vegetarian entrees as well as an assortment of fish and meats. My never ending swordfish search continues but they assured me they would come close.
I had a glass of Chardonnay and they brought me a nice cocktail as well to get started, it was called Marvelous, and it was.
First up was a delightful tuna tar tare, set in seashells. It was easy to eat two.
Next came Salmon Trout. Candidly I enjoyed it more than normal salmon, nice texture and not so fishy.
One more appetizer of course and this time it was seared crusted tuna on a bed of assorted veggies. Even the cucumbers were artfully carved into bite sized flowers.
At this point one can’t help but notice everything is lightly seasoned, while every dish offers a variety of tastes nothing is ever bland nor too spicy.
Nils our Vegan gourmet ordered simply a mixed green salad and Gnocchi. The gnocchi portion was large and looked good.
Two main courses arrived, one was medallions of lamb and the other a combination of kingfish and scallops. The kingfish came close to my desired swordfish so it was a pleasant surprise. It was a nice sized filet so some made it home with me. Again the presentation was stunning with assorted vegetables and sauces plated on the side.
It was Nils’s birthday and the desert chef came out to greet us. I advised him I am big on deserts and occasionally eat up to 5 at buffets.
So as we relaxed they began moving all our plates and utensils from the table to “make room”.
Two service people show up with what looked to be about a meter square pieces of ½ inch Plexiglas and place it covering the entire table.
The desert chef arrives and begins “painting” the Plexiglas, first with a dark chocolate sauce and then with a white chocolate sauce. Dollops of strawberry sauce arrive as well as dried fruits places around on the Plexiglas. Next came an assortment of scoops of ice creams and fudges, topped with chocolate chips. Never in all my travels have I seen such an intimidating desert. It was too late before I realized it needed a banana and blueberries. I am sure they would have accommodated me.
An exceptionally pleasant meal, well serviced and delightful to the senses.
By Nick Athens