Seaside Saturday Indulgence

The was no better way to kick off the year-end festive season than with an indulgent Saturday brunch at Sea.Fire.Salt, a charming venue by the sea that comes with balmy breezes and panoramic views of the South China Sea.

 

Panoramic sea views from Sea.Fire.Salt
at the Anantara Desaru Coast Resort & Villas

The sunny skies bade us a warm welcome on this bright December day as we made our way to the beachfront restaurant at the resort.

 

My eyes were riveted to the bright pink colours that stood out in stark contrast to the lush greenery by the infinity pool and on arrival, I soon discovered that Flamingo Pink was the theme featured here.

 

Guests in the pool were almost outnumbered by large pink flamingo floaties while a mini pink flamingo floatie and festive tinsel decorated each table in Sea.Fire.Salt.

 

Splashes of eye-catching pink spotted at
the infinity pool by Sea.Fire.Salt

The eye-catching pink theme continued in the shirts worn by serving staff that carried a bold print of graceful pink flamingos, matched with pale pantaloons and casual thong slippers. [Later, I also learnt that even those slippers had pink flamingos designed on them.]

 

Our welcome was completed with specially curated cocktails with non-alcoholic and alcoholic versions, in the pink theme: Pink Flamingo (RM38+) and Flamingo Fizz (RM58+).

 

While sipping our cocktails, we took time to study the Brunch menu, giving due consideration to the Appetizers, Soup and Pastries set out in the buffet, the choices of pasta and oysters from the live-stations and selections of main course items in the A La Carte menu, from which we could repeat orders.

 

Pink-themed cocktails next to
mini pink flamingo floaties

I liked the concept of ordering from a small A La Carte menu with the invitation to repeat any order of our choice. It will not only ensure that each dish will be freshly-made but also reduce any food wastage.

 

We may also place orders at the live-stations for freshly shucked oysters and homemade pasta folded in lobster bisque, topped with poached pieces of lobster and plump scallops.

 

So while waiting for our orders of the main course items to be served, we helped ourselves to the Appetizers of Beef Bresaola Salad, Marinated Veal Bacon and fresh greens.

 

Spread on the Cheese board were assorted cheese, mixed cold cuts, dried fruit and nuts to savour with Lavash – a thin flatbread – and cheese crackers.

 

Topping fresh salmon eggs on fresh oysters

A small group had gathered in front of the live-station for fresh oysters while the serving staff worked hard to pry open the oysters one-by-one for diners to top with the sauce or garnish of their choice. I observed that fresh salmon eggs were a popular choice of topping to savour on the opened oysters.

 

As a true fan of lobster bisque, I was – I must confess – first in the queue at the live-station to place my order for a freshly-made serving of pasta in lobster bisque.

 

Chef Hadi presenting my order of pasta in
lobster bisque with poached lobster and scallops

Chef de Cuisine, Azmarhadi Omar, better known as Chef Hadi, responded promptly and wasted no time to prepare my order.

 

At my first bite, I thought that its agreeable creamy-spicy taste clearly meets with the tastes of the Malaysian palate.

 

While its level of spiciness was just right for me, I will advise diners who do not like the taste of too much heat, to let the chef know when their order was being placed. I am sure the chef will accommodate every wish to reduce the heat to the diners’ liking.

 

A serving of tender Braised Wagyu Beef Ribs

Then one after the other, our main course orders were served. The Braised Wagyu Beef Ribs with Truffle Mousseline and Basil Jus was tender and juicy while the Harissa Lamb Cutlet on a bed of Cauliflower puree was gently cut from its bone.

 

In between the servings of main course items, we helped ourselves to the buffet items of soup, fresh fruits and the platter of pie-tee hats stuffed with crab meat and coriander, topped with a dollop of roasted coriander seed mayo.

 

It was good to linger over our meal and end sweetly by nibbling on small pastries like flourless Chocolate cake, Lychee pistachio tart and Mango Monte Carlo served in tiny tumblers.

 

Small portions to savour [Clockwise]
Mango Monte Carlo, Chocolate cake
and Lychee pistachio tart

When we sat back, feeling comfortably full, I was reminded that this indulgent Brunch treat was only served on the first Saturday of each month and that its menu will vary to serve diners innovative dishes each time they dined here.

 

The Brunch & Plunge package at Sea.Fire.Salt is priced at RM298+ per person for food only. Add on RM78+ for zero-alcoholic drinks like juices and soft drinks, RM148+ for Campari cocktails and RM268+ for wine and beer.

 

Exclusively served every first Saturday of the month from 11.30am to 4pm. Reservations are recommended.

 

For information and reservations, email to desaru@anantara.com

Visit webpage: www.anantara.com/en/desaru-coast

The friendly team at Sea.Fire.Salt ready to serve diners the Brunch & Plunge menu

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.

 

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