My wife and I ate here for her 31st birthday and were not impressed. We chose Sea.Fire.Salt because of its unique concept and great looking online sample menu. When we arrived the first thing that we noticed was that the real menu was about half the size of the online sample menu. As it turns out the portions are about half the size of what you would expect as well:
My wife decided to try to Crab Cakes appetizer--quite tasty (spicy, meaty, fresh), but only one crab cake. She paired this with a bowl of the seafood stew (a signature dish)--the cream base was light, but had flavor of warm milk and the seafood was cut so small that it had no choice but to be chewy.
I decided on the tiger prawns served on a Himalayan Salt Brick--very excited, but very underwhelmed. They were very overcooked, tough and had no seasoning (ironically, they weren't even salty). The presentation was excellent-- four healthy prawns atop a (hot!-yep, I touched it) salt brick and three sides: fries, steamed (menu said wok fried, but they were steamed) vegetables and a salad. We both tried the fries and made the exact same comment--they tasted like McDonald's fries. We do like McDonald's fries but not as a side for an 1100THB entree. In fact, not really as a side for prawns.
We decided to push the Visa card even further and try dessert-Mango Sticky rice. Unfortunately, the rice was salty (cooked on a salt brick?) and the coconut cream flavorless. Mango was great...
The wine list was remarkable--even the by-the-glass selections were good. This isn't something that you expect for Thailand, as wine duties are exorbitant.
Service was good but a bit aloof--they seated us next to the kitchen service window when the indoor dining room was almost empty. It is always weird to us when we can eat at a local Thai shack and the owner (check out JJ's) asks four times how the food was, but when you eat at a high end resort, they rarely (or in this case, never) ask.
The table sitting behind us sent their fish back-so I know we weren't the only ones being critical. The steaks (tenderloin) looked great.
Bottom Line: Maybe it was Sunday night and they put in their b-string kitchen team, but that's not acceptable when you are the premier restaurant at a ~700USD a night resort. Cooking/serving meat on a hot skillet is extraordinarily difficult, but when it's your unique concept, you can't bomb it. The concept is attractive and unique but the execution is poor. Maybe drop in for a glass of wine and a crab cake...
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