A new face for Poseidon
by Miss Terry Diner
The Poseidon restaurant in the Jomtien Complex has been in the hands of Casa
Pascal for just over one year and the Dining Out Team paid a visit to see just
how it had settled down (or in) to the Jomtien dining scene. Never forget that
Jomtien is almost the capital of the Pattaya culinary scene these days. There
was also another reason to visit Poseidon, as the new manager is the Chaine des
Rotisseurs Charge de Mission, Hugh Millar.
On approaching Poseidon, you are immediately aware that this is a restaurant
possessing that almost indefinable character called “class”. The décor, the
napery, the seating, the surroundings all have that welcoming feeling, be it in
the outside under cover section, which seats 16, or the air-conditioned interior
area which seats 28. Poseidon is not an ‘ordinary’ restaurant.
However, when you start going through the menu, you begin to realize that this
is an ‘extra-ordinary’ restaurant. The prices are not in line with the
surroundings at all. For example, if you wish to try the set menu of three
courses it is only B. 580, but even more amazing is the three course set menu
plus unlimited designated wine during the meal, which is offered at B. 950.
Whilst the weekly set menu is obviously a “special”, the other menu selections
are also very reasonably priced, with items such as a 200 gm pork steak only B.
290, served with your choice of rice, noodles, roasted potatoes, mashed
potatoes, boiled potatoes, potato gratin, French fries, polenta or even Swiss
Roschti. Roasted duck breast with orange or pepper sauce is B. 390 or a wiener
schnitzel at B. 290. None of these are going to break the bank.
For Thai companions, there is a Thai menu as well, including some set specials
from B. 250.
Being attached to the Poseidon hotel, the restaurant opens at 8 a.m. and serves
breakfasts all day, with a Continental breakfast at B. 140 and other selections
up to B. 230. There is also a Brunch set at B. 350, which is enormous, including
smoked salmon, smoked fish, honey glazed ham, roasted pork loin and cheese and
much more. This is a bargain in itself.
The wine list is quite extensive, but not expensive, with most bottles falling
into the B. 1,000-2,000 range. Both new and old worlds are represented, with
Hugh Millar saying the 88th Drop Australian red was very drinkable, if you need
some assistance in selection your tipple.
Madame and I chose a lobster bisque as our starters (B. 165), after debating
over the pan-fried mixed mushrooms with onions, bacon and Rosemary (B. 190). The
soup won and arrived piping hot to the table, served in very delicate and good
quality crockery. Foamy and flavorsome with succulent lobster pieces, this was a
great way to start a memorable meal. To go with our selections, we had chosen a
Prosecco, a light Italian sparkler.
For mains, Madame had chosen some grilled prawns which came with “nam chim
jeaw”, a butter sauce with Thai herbs, including coriander, chilli and garlic.
Not for the faint-hearted, but is a special order. In true Thai fashion, the
large juicy grilled prawns were soon reduced to a pile of shells, heads and all!
For me, the Poseidon Special of snow fish, sea bass and salmon with artichokes
and Tarragon butter sauce sounded very enticing, and it was even better in the
eating, with all three fish being moist and tender, including the salmon steak.
I ordered boiled potatoes with this dish and again, these were cooked to
There was no room for desserts, but a coffee afterwards was possible, after the
last of the Prosecco was downed.
It was an excellent meal, taken in pleasant surroundings and served by attentive
service personnel. It would have to be described as ‘fine dining’, but the
prices were certainly not. A very reasonably priced meal that you would pay a
lot more for, in many restaurants not as pleasant as this one. Very highly
Restaurant Poseidon, 413/3-5 M12, Thappraya Road, Jomtien Complex, telephone 038
303 300, fax 038 303 336, open 8 a.m. until 11 p.m. seven days. On-street
Tom Yum Goong - the dish, not the movie
Tom Yum Goong was a Thai movie released last year, but
tom yum goong is a classic Thai dish. It is a simple recipe to make in the
traditional manner. The Thai recipe calls for the heads to be left on the
prawns, but if cooking for predominantly non-Thai friends, remove the heads
(and the shell) before cooking. This recipe also shows you when to intervene
in checking the seasoning. The final taste should be spicy-sour and a little
In a saucepan boil the chicken stock, then add the lemongrass, lime leaves and
mushrooms. Add the prawns and cook for around 5 minutes. Remove from the heat
and add the chillies, coriander, lime juice and fish sauce and allow to stand
for five minutes. Now check the seasoning, adding more lime juice or fish sauce,
or breaking up the green chillies if more spiciness is required. If required,
place over the heat for one minute before serving with steamed rice to eat this
in Thai style.
Mushrooms, halved 150 gms
Kaffir lime leaves
Lemongrass chopped 3 stalks
Chillies, small green
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