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Serai, which means lemongrass in Malay, offers authentic Italian cuisine. The creative menu features fridays menu light, classic Italian specialties, using the freshest local ingredients with a touch of Malay herbs and spices. The restaurant s elegant design, accentuated with stone and timber, wicker chandeliers, copper pots and wind chimes, perfectly complements the magnificent backdrop of lush greenery and the emerald waters of the Andaman Sea.
Warm Scallop Salad (MYR 68) with sauteed mushrooms, tomato confit, basil pesto and balsamic reduction. The scallops were not very large in size, all four scallops were nicely seared with a crispy outerlayer and sashimi texture in the center. The taste was not bad except one of them were over-salted.
Move on to the mains, fridays menu the Seafood Agnolotti (MYR 95) with mixed seafood and zucchini was much more pleasant than the appetizers. The pasta was cooked al dante, fridays menu inside was minced seafood which was bouncy and umami. The saucing was creamy but not very heavy.
We also ordered the Roasted golden snapper (MYR 120) with lemon flavored feneel risstoto, fava beans and mixed green salad. I was kind of disappointed when it comes to the table: this item was from the ‘main/seafood’ menu but not ‘pasta’ menu, however, it comes with amazingly large portion of risotto, which was not suppose to happen to a seafood dish.
Despite of the breathtaking view and the beachfront setting, the food serves at Serai was disappointing comapre to the Malay restaurant in the resort, Ikan-Ikan . The staffs do not know the menu well and even cannot tell the ingredients of some of the dishes. We waited for almost half an hour for our mains, and my snapper was a shame. Not only the salads fridays menu were not really fresh nor worth the money, the seafood fridays menu were not in premium quality. Compare to the western restaurants in other Four Seasons Resorts we have been to, Serai probably the least impressive one.
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