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Dicey Reilly’s Pub and Eatery:
by Miss Terry Diner
Dicey Reilly’s Pub and Eatery must be the newest venue in
town, having opened with a flurry of the green on December 19. It was a
wonderful head wetting, with plenty of beer (Irish Magners cider as well as
Heineken), wines and vodka. Finger food for those who were needing a nibble or
two, but it was not the time for a full-blown Dining Out review.
We left Dicey Reilly’s pub manager Cathel (Cat) Brett have a couple of weeks to
get the kitchen and staff to settle in and then made our arrangements for the
full-scale review.
Dicey Reilly’s is in the area underneath the Marriott’s Garden Café, which was
previously used by the More Bar. In that guise, it will be remembered for its
modern minimalism, with bare concrete pillars and similar benches. However,
Dicey Reilly’s décor and ambience is quite different. The bare pillars have been
clad with warm wood and the benches covered with bright emerald green. Walls
have been moved, new pool tables brought in and all this has given the pub and
eatery a much more traditional look, as befits an Irish pub.
The central oval sit-up bar has been retained, and likewise the kitchen behind
the glass wall. Many tables with comfortable chairs are dotted around the floor
space, and the napery is of good quality. More TV screens as well, so you are
bound to find the sporting event you are looking for. The pub kitchen is along
one wall and behind glass.
Pub manager Cat Brett told us that the menu was a “starting” menu, and more
dishes would be added after he was satisfied with the item. The main chef worked
in the UK for six years before taking up residence behind his glass wall.
The menu begins with Pub Snacks which includes wings with a blue cheese dressing
(B. 140 for six pieces), chicken tenders, nachos and satays and even traditional
pies including beef and Guinness (B. 160).
Soups and Stews follow (B. 130-380) then Salads (around B. 170) and then
Sandwiches (around B. 200) and includes favorites such as BLT or a grilled ham
and cheddar.
Burgers are B. 215-260 and there are also pizzas (B. 199-240) followed by pub
mains around B. 300, but a premium on imported Australian rib-eye. There are
some Thai favorites, puddings and a children’s menu, so it has a comprehensive
range of pub grub.
A large number of beers on offer with Fosters Draft and VB bottles for the
Aussie-Irish as well as all the usual choices, and then some.
After settling in with a small Magners cider for both of us - and what a
wonderful palate cleanser it is, by the way, we made our choices. The Caesar
salad (B. 170) with additional salmon (B. 50) for Madame and I let Cat talk me
into a beef stew (B. 280), working on the principle that there was no way he was
going to steer me towards something that was not excellent.
Both dishes arrived with full plates, which Cat assured me were standard
portions. Both dishes were very good, but by the time we had finished them we
had no room to tackle the promised desserts, but we did stay to listen to the A
and B Band, which plays Wednesdays, Thursdays and Fridays. It had been a great
evening which we enjoyed thoroughly, and we are sure you will too. (Lee Shamrock
will also play twice a month.)
As the new kid on the block, Dicey Reilly’s has got some formidable tasks ahead
of it, but if the standard of food and service remains as good as we experienced
on our review night, Dicey Reilly’s will be able to carve a niche for itself in
the very competitive marketplace. Definitely a place where it is worth spending
an evening. And do try the Magners cider.
Dicey Reilly’s Pub and Eatery (beneath the Marriott’s Garden Café and close to
the Royal Garden Plaza), Second Road, Pattaya. Secure parking in the Royal
Garden Plaza car park (but remember to get your parking ticket validated before
leaving the pub), otherwise some limited parking on the pub forecourt, telephone
038 411 755, email [email protected].
Cajun Chicken Sandwich
This is certainly not your average sandwich, and one that
does take 25 minutes from idea to plate (10 mins preparation and 15 mins
cooking), so perhaps double the quantities so you have a second one to enjoy
as well.
Chinese Five Spice is more easily obtained that Cajun seasoning.
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Ingredients
Serves one
Skinless, boneless, chicken breast ˝
Cajun seasoning 1 tspn
or Chinese five-spice powder
˝ tspn
Salt and ground pepper to taste
Juice of
˝ lemon
Mild blue cheese ˝ cup
Mayonnaise 1 tbspn
Cherry tomatoes, halved 4
Salad onion, sliced 1
Handful of salad greens
Bread 2 slices |
Cooking Method
Season the chicken with salt, your choice of spices, and pepper.
Cook chicken in a nonstick frying pan for five minutes, then turn and cook
for about another four minutes until cooked through but still moist and
juicy. Now squeeze a little lemon juice over it.
While the chicken is cooking blend together the blue cheese and mayonnaise.
Layer the salad ingredients on top of the slice of bread and slice the
chicken thinly and place on top, followed by the blue cheese mayo.
Sandwich together with the remaining bread and eat warm.
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