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THE PAVILIONS PHUKET BRITISH INTERNATIONAL SCHOOL, PHUKET Kata Rocks
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Phuket Pavilions menu given a facelift

PHUKET: The dining experience at The Pavilions resort has been upgraded and expanded with revised menus at both 360° Bar & Grill and The Plantation Club.


By Claire Connell

Monday 21 April 2014, 12:41PM


The Pavilions Executive Chef Belinda Tuckwell, originally from Sydney, has been at the resort for a around one year. She was previously head chef at Cudos in Cherng Talay and the Paradise Koh Yao, on Koh Yao Noi island off Phuket.

Belinda spent her adult life on the Sunshine Coast in Noosa, where she was the chef and owner of her own Mediterranean seafood restaurant, Squid Ink.

She explains that the redesign of both menus at The Pavilions has involved retaining the signature favourites as well as introducing some newbies into the mix. For instance, at 360°, there are now 14 tapas plates on offer, plus one or two daily specials.

“The concept up there, says Belinda referring to 360°’s treetop location, “is small plates, sunset cocktails, chill out, and stay for some dinner if you’d like.”

New on the menu at 360° are the seared scallops, which are imported from the United States and priced at B380. They’re large – certainly the biggest I’ve ever seen – and served on four spoons with apple and pistachio puree, and sprinkled with dukkah.

“Everyone loves scallops; these are a play on pistachio and apple,” Belinda says.

Other signature dishes include the revamped Thai marinated chicken wings, which come with a coconut, lime and chilli dipping sauce – resembling the popular soup tom ka gai.

Laguna Golf Phuket

However, Belinda explains the murtabak (B240) is the bestseller – crispy roti pancake and lamb shank massaman.

Over at The Plantation Club, the prawn tortellini – made with Andaman prawns, saffron and lobster cream – comes highly recommended. This dish contains tortellini handmade by Sous Chef Sank, who trained with an Italian chef. “He makes the best pasta,” Belinda says.

One of the newly introduced dishes is the organic chicken from Pura Organic, which is cooked two ways with truffle, mushrooms, sauteed spinach and crispy skin, priced at B820, while Belinda also rates the signature tuna tartar; a generous portion priced at B350.

“This is a best seller, and it’s been given a facelift with a different presentation, and a new addition of basil jelly and a sesame biscuit,” she says.

360° Bar & Grill is open from 5.30pm, while The Plantation Club is open for lunch and dinner.For reservations or enquiries phone 076 317 600, or visit thepavilionsresorts.com

 

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