TRAVEL NEWS

Plum Fine Dining at Cape Sienna Hotel & Villas

9 September 2009, DINING at Plum at Cape Sienna hotel & Villas with its tantalising oriental dishes can only be described as a heavenly experience.

The decor is sleek and the fusion cuisine, based on local and imported ingredients, is delicious. A place to enjoy food whether it be on your own, with your friends or with the one you love.

This special sunday brunch offers everything that you would expect plus a beautiful panoramic view of the Andaman Sea. “Our sunday brunch is very unique and different from others,” F&B Sales & Marketing Manager, Jorger De La Torre Koch said.

“We do not have the usual mountain of different types of food. We offer a carefully chosen selection of food which is expertly prepared.”

The Director of Kitchen & Service Operation, Indrajit Saha, gained his experience in India where he worked for 7 years in a variety of different restaurants ranging from Italian to French Rotisserie. He previously toured Italy learning about Italian food and then studied Thai cuisine at Baan Thai in New Delhi.

“After I left India, I went to the Maldives to the Anantara resort as Chef de Cuisine and then moved to the Caribbean as head chef of Jalousie plantation which had four outlets starting from French fine dining to Asian Creole fusion,” he said.

“Then I moved to Africa to work in the Kempinski hotels and resorts as Executive Sous Chef working with cuisines like Indian, Thai, Japanese, Mediterranean, Arabic and African. I then came and joined Cape Sienna as Director of Culinary and Service.” He added, “I believe in quality of food than quantity so here in Plum where we do our Sunday brunch you will find caviar, lobster, prawns and salmon.”

Plum at cape Sienna offer a choice of main course which are all freshly cooked. The starters include shrimp pot au crème, shallot and beetroot soup with fresh cream. They also have cured fish and cold cut section which is always a favourite. The main courses are changed every month. This month’s selection is

• Involtini of veal and shitake included aubergine parmigianino, rosemary potato, sauce of hoisin with grape
• Braised lamp shoulder included croute of almonds, marrow, spatzle, and crème of baked garlic
• Grilled kingfish included curried octopus, cannelloni of radish and smoked king fish
• Broiled lobster included Asparagus with quail’s egg, pink grape fruit hollandaise, avocado tartare, crisp oyster
• Artichoke risotto, bamboo shoot ragout, basit puree, parmesan crisp
There is also Japanese sushi available or how about a fresh salad with a choice of three toppings.

I tried the broiled lobster with asparagus and quail’s egg. The lobster is half poached and then grilled and served with hollandaise sauce made with lobster butter and pink grapefruit reduction, avocado tartar with roughly chopped Guacamole topped with crispy local oyster. This was perfectly cooked and thoroughly enjoyable.

Click here to Check Out Special Package at Cape Sienna Hotel & Villas.

Source: Phuket Post

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