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
