Seaside romance at Sea.Fire.Salt

 

As the setting sun cast long shadows across the landscaped garden, I arrived at Sea.Fire.Salt, the beachfront restaurant at Anantara Desaru Coast Resort & Villas, ready to chill out with a taste of a new menu that uses low-carbon footprint ingredients.

 

The infinity pool with the South China Sea
beyond, at Anantara Desaru Coast Resort & Villas

Located next to the infinity pool, the restaurant commands a panoramic view of the South China Sea, for guests to enjoy the resort’s pristine 17-kilometer private beach.

 

In the distance I spot people walking along the water’s edge and my eyes could not help following a couple who were walking with linked hands.

 

My imagination simply took flight as I watched the pair strolling on. Later, when I spotted them again in the restaurant, I thought the romantic setting was just right to make their evening more special.

 

My place at the table in Sea.Fire.Salt

When I was welcomed into the restaurant, it was easy to find the place (with my name!) prepared for me at the table.

 

On the table was a list of selected items from the new menu recommended by Executive Chef Fahdrul Abd Malek that included a choice of gourmet pickings for appetizers, main course and dessert items.

 

Our gracious host pointed out that the tasting menu showcased items that featured local produce that complement the restaurant’s signature dishes.

 

At food reviews such as this, I liked that the menu was provided so that I may refer to the items on the list as I tasted each dish.

 

A serving of Tuna & Caviar

For drinks, there was Red and White wines as well as choices of cocktails, mojitos, martinis, beers and ciders while non-alcoholic drinks included homemade coolers like Lemon Squash, Iced-Lemon Tea, chilled juices and sodas.

 

While waiting for the appetizers to be served – there were two for tasting – I watched as the culinary team busied themselves in seating and serving diners who had just arrived in the restaurant.

 

Serving a portion of Seafood Bouillabaisse

I looked at the restaurant menu and read their statement which said:

 

“In an effort to be more sustainable in the food that we serve, we have partnered with a hydroponic farm and a local fish farm who practice sustainable farming methods.

 

Our organic herbs and vegetables are always fresh and pesticide-free, while the hydroponic farm is in Desaru Coast, which decreases the carbon-footprint considerably.

 

A serving of tender Beef Wellington

The fish farm is also located in Johor where there is a constant flow of ocean water to ensure the fish are healthy and are not fed with any chemicals or additives.”

 

It was both reassuring and encouraging to read such a statement which declared the restaurant’s commitment to a more sustainable menu that enriched the culinary experience in Desaru Coast.

 

A serving of Barramundi in Ginger Soy Brine
[Don't miss the sweet onion crumbles!]

Our tasting menu from the Hot & Cold Kitchen kicked off with two appetizers; a serving of Tuna & Caviar followed by a dish of Apple Wood Smoke Beef Carpaccio.

 

The Beef Carpaccio was served in a platter covered by a glass dome filled with the smoke from Apple Wood and presented in style as the glass dome was removed with a flourish.

 

The 300gm of Angus Striploin comes
with a choice of three sauces

Next the Seafood Bouillabaisse was served with rich seafood chowder being gently poured into a bowl lined by a whole Tiger Prawn, scallop, curl of calamari, mussel, clam and a chunk of seabass.

 

This was followed by From The Sea & The Land, main course items of Roasted Tiger Prawns, Beef Wellington, Barramundi in Ginger Soy Brine, and Angus Striploin.

 

The roasted Tiger Prawns were savoured with a dip of Romesco Sauce and a side of Mesclun Mixed Salad drizzled with a slightly spicy Pomegranate dressing.

 

New Way of Tart Nenas

The tender Beef Wellington was served on a bed of whipped potatoes and drizzled with its own Jus, with a side Honey Root Vegetables.

 

The portion of Barramundi, prepared by an oil-free sous vide method, was served on a bed of leek fondue topped with slivers of ginger soy brine, and a side of sweet onion crumbles and green sauce.

 

The 300gm of grilled Angus Striploin came with three choices of sauces: Bearnaise, Sarawak Black Pepper and Chimichurri, with a side of mixed salad.

 

A creative presentation of Anantara Reef

To end the meal sweetly, the three items specially selected from the Sweet Pantry were Anantara Reef, Mille Feuille and New Way of Tart Nenas.

 

The serving of Mille Feuille comes with a scoop of Mango Ice-cream, while the New Way of Tart Nenas served with a scoop of Coconut Ice-cream, honours the state of Johor where pineapples are grown in abundance.

 

I thought the Dessert Chefs deserve a special mention for their creativity in presenting the platter of Anantara Reef.

 

The kitchen serving freshly-made dishes,
ready to be served at our tables

While the artistic arrangement of deconstructed pieces of pavlova, ginger sponge cake, passion fruit cream, very berries salad and black soil did resemble a reef, the blend of hard, crunchy and creamy textures in sweet and tangy tastes, turned out to be a rather agreeable dessert.

 

By this time, the sun had fully set and the subtle lighting within the restaurant created an air of romance that comfortably cocooned us in a blanket of darkness.

 

In a slow walk along the lighted pathway, I found my way from Sea.Fire.Salt. to the carpark and a smooth and comfortable drive back.

 

A slow walk from Sea.Fire.Salt
along this lighted path

Sea.Fire.Salt is located next to the infinity pool by the beach at Anantara Desaru Coast Resort & Villas in Desaru Coast, Johor. No pork or lard is used.

 

Open daily from 12pm to 10.30pm. Reservations are recommended.

 

For enquiries and table reservations, Tel: +607 8280 888 or email to desaru@anantara.com

 

Anantara Desaru Coast Resort & Villas is at Persiaran Pantai, Desaru Coast, 81930 Bandar Penawar, Johor. Visit website www.anantara.com for more information.