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Sea Thai Bistro Restaurant Review: A cinnabar-red, L-shaped room with drawn, dark, Roman shades, white tablecloths and candles sets a subdued, romantic mood. Sea-tide-themed debris decorates the walls: driftwood, palm fronds, moss, seed pods. The flotsam and jetsam evidently ties into a grand theme of naturalness, as embodied by the menu. It highlights organic, sustainable, local ingredients and, ever-conscious of the sea, sanctioned choices from Monterey Bay Aquarium’s Seafood Watch. "Old standby" dishes get artful treatment by the kitchen. Begin with four fat skewers of chicken and lamb satay---or “mummy chicken”---bacon-wrapped, secured with a banana leaf belt for tender grilling, and served with a tumbler of cucumber relish. Red pumpkin coconut milk curry in a deep-as-the-ocean square bowl features garden crookneck squash and peas. Farmer’s market produce finds its way into most dishes. Seafood includes grilled filets and curries in green (Dover sole), yellow (prawns) and red (panko-crusted monkfish tail with butter beans).