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The Regatta restaurant at Le
Royal Meridien Phuket Yacht Club always seems to bring new culinary
surprises to the island. Last year, Chef Andrea Accordi, named Chef
of the Year in his native Italy, was brought to direct kitchen operations.
During his tenure, the Regatta has produced one gourmet menu after
another.
"We attract very experienced, sophisticated guests who stay
for a couple of weeks at the resort and we want to give them an
unforgettable dining experience which Chef Andrea does every day,"
comments Guillaume Varnery, Food and Beverage Director at the upscale
Nai Harn Beach resort.
The latest promotion at the Regatta are several special seafood
and wine events this month featuring Bill Marinelli who travels
the world expanding the market for fresh American seafood. Last
month he presided over a promotion at the Regatta in co-operation
with Ambrose Wine Limited which featured California sturgeon, Maine
sea scallops and Alaska halibut.
"American seafood is the best in the world as the colder water
means the shellfish have more flavor. This is enhanced by quickly
freezing each catch which also retains better taste and texture,"
Bill explains. "I've been developing and distributing the Pacific
half-shell oyster, the New Zealand Greenlip mussel, Pink scallop,
as well as caviar, seaweed and finfish."
Bill will preside over a Seafood Extravaganza at the Regatta opening
on 13 November with a Wine Maker's Dinner which will feature four
courses of Bill's select American seafood paired with Ambrose Wines
chosen for the menu.
Monday, 15 November, Bill will present "Lunch and Learn"
at 12.30hrs where guests are invited to share in his passion for
fresh shellfish and other seafood.
The USA Seafood Promotion will continue until the 22 November with
a menu designed by Chef Andrea featuring risotto "Mantecato"
with Queen crab meat and Hog Island clams, pan fried prawns and
Maine sea scallops and Alaska halibut smothered with porcini and
goose liver.
"The Regatta is set directing over Nai Harn Bay, south Phuket.
There is no more romantic place or no better time to enjoy our world
class menu than during November," smiles Guillaume
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