PIC launches Sunday brunch at Seaside Grill

If you want a more relaxed and cozier dining experience —away from too many people moving around for food—and at a more natural beachside setting, Seaside Grill Restaurant at the Pacific Islands Club Hotel may just be perfect for you.

To afford this exciting opportunity to guests, PIC food and beverage director Steve Balakrishna said that Seaside Grill offers its own Sunday Brunch special for the whole month of August, which begins this Sunday, August 7.

“We are taking them in for a different dining treat here at Seaside Grill,” he said, noting that Seaside Grill offers a slower pace kind of dining when compared with PIC’s popular Magellan Restaurant.

“Some diners don’t want to rush. They want to stay for some more time and enjoy conversation so we’re giving them that luxury here,” said Balakrishna.

He admits that Seaside Grill is a bit upscale, but is still considerably affordable.

“It’s a bit high, just a bit higher but the experience it brings you is priceless,” he said.

Sunday brunch is open from 11am to 2pm.

It is priced at $32 for adult and $16 each for children.

Seaside Grill also serves a la carte lunch menu daily.

PIC executive chef Steve Sterns said his team has redesigned the restaurant’s menu to suit its guests’ preference.

He said the restaurant continues to offer international cuisine—Asian, Italian, Mexican among others—that appeals to health-conscious individuals.

“At this time, everybody is health conscious. People don’t like a lot of fats, people don’t eat a lot of meat. So we’ve got those preparations here for vegetarians out there,” he said.

He said his team uses readily available herbs and natural ingredients such as fish sauce, sesame oil, banana ketchup, garlic, lemon grass, onion, peppers, and the like.

“We’re using a combination of hot and cold such as in salmon salad. We’re taking a salmon fillet, grill it, flake it, and we’re adding it into greens with roasted tomatoes, some bell peppers, and citrus vinaigrette which means it’s made from fresh juice, lemon juice and it’s emulsified,” he said.

In Thai beef salad, there is lemon grass, lemon juice, and Thai fish sauce as well.

He said Thai fish sauce has a bit more strong and distinctive flavor compared with other Asian fish sauces.

He said the Asian influence comes into play since most Asian diners do not like a lot of cream and butter in their food.

“They like lighter flavor,” he said.

He said the restaurant also serves steak as well as grilled chicken, which appeals to the local taste.

He said meal selections at Seaside can only be found there, and not at Magellan.

“It’s totally different from Magellan. We don’t want to duplicate. We try to make as much variety as possible,” said Stern.

He said while Seaside Grill caters more for the high-end guests, “it’s open to everybody.”

“Seaside is slower pace. Some people don’t like buffet food. Some don’t want to get up. They want more relaxed atmosphere where they can make orders and have it when they are ready,” he said.

Seaside Grill he said also caters to those who want to do some something special while dining.

For instance, guests can request for a more elaborate table setting to suit their occasions.

“Last night, the team set up a table with wedding decoration and everything and served a special menu at the guests request. It’s very successful,” he said.

Seaside Grill manager Oscar Apritado and PIC food and beverage administrative assistant Paul Dujua said diners would surely enjoy their time at the restaurant.

“We’re very excited. We’re ready to serve them and make them feel comfortable while enjoying the magnificent ocean view,” said Dujua.