Marasea, the name itself gives way to knowing what its cuisine is all about, seafood but leaving you to choose what style you would like to have it cooked in. Featuring maritime influences and nautical accents showcased in the interiors , Marasea offers a wide variety of seafood under one roof along with a fresh water tank featuring live lobsters hailing from Canada and New Zealand.
Browsing quickly through the menu, we opted for the tom yam koong soup, though a little too diluted in taste for me, the thai flavors of lemon grass, chill, kaffir leaves and garlic were fairly predominant retaining the spice factor although with a meagre amount of coconut milk.
The thai prawn cakes paired with thai chill sauce made for a perfect combination, the cakes were juicy and chewy in texture at the same time being quite flavorsome with the combination of sweet and sour for my tastebuds.
Maki Rolls were next up on the order and we went with the californian rolls, as they are one of my favorites. Creamy avocado with savory crab meat, had me close to ordering a second just for me and myself. The spicy mayonnaise sauce imparted the right flavor to these rolls, rolled in just the right amount of crispy tempura flakes.
You can opt for a three course menu for a steal of a price at just Aed 128 that consists of soup of the day along with your choice of main course, be it mussels, fish, lobster or crabs along with a rice or noodle dish and the dessert of the day.
Since we wanted to try out different styles of cooking, we opted for the grilled sea bream with a simple olive and lemon sauce that held the simplicity of this dish – the meat is nice and firm and easily falls apart with the touch of the fork.
The sea bass in thai red curry was outstanding with the sauce being the right amount of thick and the fish beautifully cooked along with the sauce, holding the perfect balance between sweet and spice imparted from the coconut milk and thai red chili.
The grilled jumbo prawns had a nice smoky flavor to them, succulent and juicy and full of flavor.The shell itself imparts a whole lot of flavor with the prawn retaining its flavor inside.
The perfect accompaniment to the boiled lobster is that of buttery lemon and garlic sauce. We usually opt for the lobster grilled but the chef recommended we try out the steamed option which is only for a few minutes to get the right texture as the lobster meat tends to be more juicy and flavorful and usually loses its taste when grilled.
With a variety of desserts on display in a tray, we had a tough choice choosing between the chocolate mousse pastry, the cheese cake and the date cake.To be fair to all, we had a bite of each and the mango cheese cake was our favorite ticking all the right flavors and texture for us from being creamy, not too much on the sweet side and the perfect flavor of mango punched in.
Sheraton Sharjah Beach Resort & Spa
Al Muntazah, Next to Ajman Roundabout