Samui Wining & Dining
Moonstruck!

Anantara's Full Moon restaurant shines with its char-grilled fusion menu.

 

6-7From the minute you turn off the ring-road in Bophut, cross the wooden bridge lined with fire poles and drive over the long lily pond, you feel like you’re entering a jungle oasis. After parking, you walk up a path lined with lanterns, and in the distance you can hear the charming, gentle sound of a traditional Thai instrument. Anantara Resort in Bophut offers its guests unquestionable luxury, coupled with world renowned hospitality. The gardens have been specially designed and the southern Thai architecture reflects the local cultural heritage.

      Once you’ve marvelled at the grand reception area with its high ceilings and open, spacious interior, you can take a slow walk towards the sea on the meandering path over small streams and through more lush greenery. All paths lead to Full Moon, the resort’s main restaurant that offers contemporary char-grill fusion cuisine on an elegant, multi-level, al fresco deck overlooking their beautiful pool.

      All this is overseen by Executive Chef, Bernhard Koll. Originally from Germany, Chef Bernhard has worked in Munich and Switzerland, as well as the Mandarin Oriental Elbow Beach in Bermuda. His journey then brought him to Asia, where he

worked as sous chef in the Mandarin Oriental in Bangkok for four years. He arrived on Samui in 2007, where he worked for an

      independent hotel before moving to the Anantara Group but this time in Si Kao, an hour away from Krabi airport in Trang. He was there for four years before returning to Koh Samui’s Anantara in Bophut, after their recent refurbishment last August. His style of cooking is focussed on simplicity and flavour, with quality ingredients rather than flamboyant decorations. And tasty is something the food definitely is!

     Select from the a la carte menu which offers tantalising items such as seared ahi tuna loin, truffle saffron fettuccini, ragout of slow braised lamb shank, whole grilled Boston lobster, char-grilled cherry duck breast, wasabi chicken thighs, a mouth-watering selection of Australian grain-fed beef dishes, grilled salmon, or the ‘Samui seafood connection’. They also have a set menu called ‘Travelling Gourmets’ which features six delicacies from the sea, land and air. Scallops, foie gras, and lamb are just some of the things you can expect to find. Items change with the seasons and are dependent on availability.

      Each dish is served with a choice of wine, specially selected by their wine guru, Santi Thongrit. One dish that deserves a special mention is dish ‘Five’ on the set menu - ‘Grilled Australian Lamb Loin’. Their main supplier of lamb is Australian, and Chef Bernhard finds this lamb to be of a very high quality, something that he can put on his menu knowing that guests will appreciate the taste and texture of the meat. Loin is a premium cut so he doesn’t want to disappoint. It is topped with a crust made from a selection of herbs and breadcrumbs, and served with grilled tomato and zucchini disks and duchess potato. The lamb is cooked to perfection - tender and juicy, just how lamb should be. The simple crusty topping does nothing to interfere with the taste of the lamb, but adds an additional texture to enjoy along with the meat. They have three lamb dishes in total on the menu: the grilled lamb loin, ragout of slow braised lamb shank and lamb rack, all from the same supplier so you can be sure of all-round quality.

       Another dish worth mentioning is the ‘Char-grilled tiger prawns’. These prawns are wrapped in aged Parma ham and served on a bed of tender green local vegetables with pesto mayonnaise. It’s one of their appetiser dishes and is absolutely delicious. The prawns work together exceptionally well with the wonderful smoky, salty Parma ham.

         As well as offering some world class food, Full Moon also has some pleasant tricks up its sleeve. A few dishes on the menu are prepared table-side. The signature dish ‘Classic Caesar salad’ is one example, as well as the ‘Classic spaghetti carbonara’ - a lightly sautéed pancetta, with Italian parsley and parmesan cheese in a cream sauce.

         They also have wagyu beef steak on the menu (beef which is renowned for its intense marbling and resulting tenderness) and finish it off at your table too. This table-side preparation creates a personalised and innovative dining experience. And along with that, an expert salt guru will offer you a selection of specialised salts for a flavour enhancing experience. Would you like some red lava salt, hickory salt or perhaps black lava salt to go with your steak?

         As if all this wasn’t enough, they have theme nights too, so make sure you come along on a Saturday night to enjoy their ‘Steak and Lobster’ night, or their ‘Thai Night’ on Wednesdays.

         If you’re after good quality food cooked with outstanding ingredients, served in a magical beachside location, visit Full Moon for your next unforgettable holiday meal.

         

Colleen Setchell


 


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