Symphony Brasserie

SETTING

Symphony Brasserie took over these premises in 2005, previously used by Mata Hari restaurant. Whilst much of the original setting and decor remain, this restaurant has aready established its own identity. Small, so reservations are recommended.

FOOD

Hugh Millar is the restaurateur behind this new venture and is a long-time Chaine des Rotisseurs professional in the hospitality industry. The items on offer are from a European-based cuisine, but there is a Thai menu as well. Seafood cream soup is excellent, rich and creamy as the name would suggest. The saucier in the kitchen has an excellent hand, preparing complementing sauces which do not overpower the food, with grilled wild salmon steak with caper sauce being an excellent example. Grilled meats come from Argentina or Australia and reflect the costs involved in importing. The choices have been deliberately limited to 60, a move that will keep the standards high, and Hugh Millar is always on hand to assist diners.

WINES

An eclectic mix of old and new world, and interestingly, one of the few restaurants in Pattaya to allow diners the choice of six house wines (three reds, three whites) coming from Australia, Italy or Chile. Mainly inexpensive with some great bargains such as the Stepping Stone Padthaway shiraz 2001 at 2,200 baht.

SERVICE

Dressed in European long aprons, the staff is attentive without being overbearing.

PRICE

A dinner for two will be enjoyed for well under 2,000 baht, without wine.

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