Treasures of land and sea

A state-of-the-art scented charcoal grill and wood fired oven has been installed to give premium meats from Australia and New Zealand an extra smoky flavour boost, further fanning the flames of foodie passion. 
Choices from the scented grill include steaks of T-bone, rib-eye and tenderloin, as well as a tempting rack of tender New Zealand lamb, grilled Kurobuta pork chops and a juicy roasted half spring chicken. 
There is also a range of salmon, tuna and beef tartar, a special Beach House Sashimi featuring raw Black Angus tenderloin, Saku tuna, Norwegian salmon and Samui shrimps, plus a delicate fresh pasta dish with pan-fried rock lobster tails, and the signature tournedos of beef and tiger prawns. 
The appetising menu also features appealing vegetarian options including a mushroom Stroganoff and an innovative warm pumpkin soup served with ginger ice cream. 
Chef Tangkuay Kwangkaew is behind the Beach House-dining concept. He honed his craft in five star resorts around Thailand and has developed his cooking skills on training courses in Singapore, Prague and Oxford, England. For The Beach House he sources many of the ingredients locally and also creates his own special sauces and foams to complement the fresh meat and seafood feast. 
“We designed the menu to reflect the vacation lifestyle with guests breezing in for light seafood dishes during the day, or relaxing with a dinner full of indulgences like our Surf & Turf platters for two,” Tankuay says. “We also serve up daily specials with private dining experiences on the beach and theme dinners each evening, including an all-you-can-eat wok night and a musically inspired highlight called Prawns Cha Cha Cha.” 
Book your table at (077) 425 040 or email [email protected].