In
today’s troubled world, if you stand still in any business, just maintaining the
status quo, then you are really going backwards. If you’ve got the product, then
you have to find new ways of promoting it if you want to stay alive. Dave Bowers
and Steve Manning from Manhattans understand that principle, and as part of
their promotional push, they have introduced a Sunday lunch for the
discriminating diners on the Eastern Seaboard.
Manhattans is on the top of the Thappraya Road, in the ground floor of Nirvana
Place. There has been much road widening activity in the area, but don’t
despair, the Manhattans valet parking operates on Sunday lunch as well as the
evenings.
The venue itself is ‘classy’ without being over the top, and I would describe
the ambience as being ‘comfortable’, made even more so by the welcome given to
the guests by the well-trained staff. And whilst in the evenings, the staff are
outfitted rather formally, for Sunday lunch the uniform is more casual.
The concept is quite simple. Starters/appetizers are presented buffet style, but
the main courses are a la carte. Desserts return to a buffet presentation, but
at the table. You choose two or three courses (B. 650 or B. 795) and sit back
and enjoy. Manhattans Sunday lunch commences at 12.30 p.m. and continues until
5.30 p.m., after which there is an evening a la carte dinner.
We arrived around 2 p.m. and it was obvious that the concept was popular, with
many tables already being occupied. I should mention that the positioning of the
tables is not at all cramped, and we chose our table next to one of the two huge
aquaria. The lazy movement of the tropical fish enhances relaxation, (and the
fish are pleased to know they are décor, not dinner!).
Before we began, we selected a pre-lunch wine from the goodly number available
by the glass. This includes four whites, five reds and three sparklers. You are
also invited to taste your selection before the glass is finally poured - a nice
touch.
The starters and appetizers are in a buffet area of their own and the
presentation is superb. Each item is in a mini dish and includes such appetizers
as seared tuna quail egg and wasabi, Parma ham and melon and salami potato and
dill pickle along with another 20 or so (I lost count, sorry). We went up more
than once to sample these delights.
The main courses, of which there are 11, plus another four Thai dishes and rice,
includes roast sirloin of beef, with all the usual trimmings, for those who want
a traditional Sunday lunch, to roast chicken breast with bacon-wrapped stuffing,
rosemary gravy and vegetable medley, a lasagne, a pizza Manhattans with tomato
basil sauce, four cheeses, ham, tomatoes, mixed peppers and olives and even a
lamb and mint burger with steak fries and sauces!
Madame chose a pork chop which had been grilled in rosemary oil with ratatouille
and gratin potatoes, which was very tastefully presented, whilst I had the
pan-fried salmon on a Nicoise salad and basil oil dressing. Both of our choices
were excellent and incidentally, my salmon was not dried out and flaked very
easily.
We then relaxed a little and chose another two wines by the glass, including the
very nice Australian Cackleberry chardonnay.
At this stage our service staff brought over some desserts to tempt us, and
tempt they certainly did! Could you resist apple crumble, mango and sticky rice,
lemon soufflé, tiramisu or profiterole and chocolate sauce? We could. But we
succumbed to the crème brule with orange and the chocolate mousse instead!
Manhattan’s Sunday lunch is a good concept. It is not expensive for the quality
of the food and the surroundings. The choices, both in starters and main
courses, are also far more than just adequate. This is a welcome addition to the
venues for Sundays, and is very well worth visiting. I do suggest you book.
Manhattans, Thappraya Road, Jomtien, telephone 038 259 790, open seven days,
Sunday lunch 12.30 p.m. until 5.30 p.m. Secure parking and valet service.
Complimentary pick-up in Naklua/Pattaya/Jomtien area. Website
www.manhattans-pattaya .com
Salmon, Broccoli and Potato Bake
This recipe was inspired by the Yorkies Global Recipe
Book (B. 500 and available at Yorkies in Jomtien, proceeds to the Yasothon
School charity) and is really a family favorite, and does not take long to
cook. It came from Tony Coghlan in England.
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Cooking Method:
Place potato wedges in shallow microwave dish, cover and cook for 10 minutes on
high (turn after 5 minutes).
Now add broccoli, cover and cook for three minutes.
Mix the cream and mustard, with a brief sprinkle of ground pepper.
Place the salmon pieces between the broccoli and potatoes and then pour the
cream/mustard over, making sure most of the broccoli is covered.
Now sprinkle with the cheese and place under the grill for five minutes, or
until the sauce is bubbling, the tips of the potatoes are golden and the salmon
is just cooked. |
Ingredients Serves 4
Potato cut in wedges 750 gm
Broccoli 1 head broken into florets
Fresh cream
200 ml
Wholegrain mustard 2 tbspns
Salmon fillets 4
(cut in large pieces)
Parmesan, grated ¼ cup
