SIGNATURE DISHES

French goose liver terrine with sweet wine Pan-seared US scallops Pan-fried Chilean snowfishin saffron sauce Australian lamb rack variations

SETTING: The Chateau Dale complex has become one of the culinary jewels of Pattaya, with Bruno's being the cornerstone.

FOOD: For many years the kitchen has been under the control of Swiss chef Fredi Schaub (ex-Royal Cliff Beach Resort's Royal Wing), but over the last few years he has brought in visiting chefs and retained their most popular dishes for the regular menu. In 2006, this was Peter Marty previously from the three-star Michelin Fredy Girardet restaurant. Marty's tiger prawns flavoured with ginger and served with lemon noodles is a good example of the current European direction. Served on a green-glazed dish, the egg noodles are really something to enjoy, with a lemon-flavoured sauce sprinkled with paprika, giving little explosions of taste. Pan-fried Chilean snowfish in saffron sauce served on a base of Thai wild rice is justifiably one of the menu favourites. There is also a good range of Thai dishes.

WINE: The walk-in cellar stocks more than 190 labels priced between 1,000 and 2,500 baht.

SERVICE: Deferential service in the European manner. Knowledgeable yet unobtrusive.

PRICE: Expect to pay about 2,000 baht for a dinner for two, excluding wines.