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steak&co


peter1950

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Last time I was there it was delicious, just expensive.. but you get what you pay for :D

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Regards, Atlas.

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yeah, you get what you pay for- both in terms of quality of food and also atmosphere.

 

it is a bit "transquilo", so a nice change to Pattaya hectic.

 

so I end up giving myself a treat there once a week.

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I hope you go with Alan

I prefer my company to be female but thanks for thinking of me.

[emoji6]

How's their pasta? [emoji23]

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I was there not long ago and had a burger there ..

 

 

Really enjoyed it..Probably the best burger i have had in Pattaya.

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It's been awhile since I've eaten there, but I walked past a couple of days ago around 9 pm and it was full, both the inside and outside dining areas. And last night, same-same at Beefeater and Patrick's.  It appears a whole lot of steak is getting served in Pattaya.

 

Evil

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  • 1 month later...

Had the 400g sirloin, loaded baked potato and black pepper sauce last week. Fucking brilliant. Believe it was 900 baht, but worth every penny. They also make a pretty good mojito.

 

Big Mike.

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Had the 400g sirloin, loaded baked potato and black pepper sauce last week. Fucking brilliant. Believe it was 900 baht, but worth every penny. They also make a pretty good mojito.

Big Mike.

Good to hear their still serving top notch tucker not been in for a few weeks
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From Facebook: "Chef John who worked for Rick Stein has big shoes to fill but I'm confident there will be no drop in standards, we are looking forward to introducing some daily specials based upon Chef Johns work experience in Cornwall, London & France. I'm sure whatever Gerry does in the future will be exciting and challenging. Good Luck."
 

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  • 2 weeks later...

Dined in, about a month ago.

Had the Beef Wellington. Beef was perfect - moist, juicy, tender and with just a touch of Pink.

The Pate coating was perfect and just the right amount.

BUT, the pastry was too thick and the pastry casing wasn't sealed to the beef - (was loose around the meat)

Suggested to the owner that he try and wrap the beef with Parma Prosciutto, so that it will help it seal and add juiciness.

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Steak & co. Good but too expensive ...I know Australia beef is better that local beef .... I can eat the same quality in BORDEAUX restaurant soi day night

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I prefer BORDEAUX restaurant steak tenderloin rib eyes from Australia

Do you have to name drop on every restaurant thread  :SoWhat1:

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Hes not as good as chef at Bordeaux.

Sorry Gtruch, just figured I would save you the effort.........

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