Travel and Lifestyle Press Releases Monday June 26, 2017 13:08
Bangkok--26 Jun--Delivering Asia Communications
The freshest seafood is served with specially grilled cuts of imported meat to a soundtrack of lapping waves with a side order of island-peppered views.

Koh Samui's original luxury choice for an indulgent beachfront villa or suite stay, Santiburi Beach Resort & Spa, has created the island's first gourmet beachfront surf & turf dining experience with a choice of tantalizing seafood and meat combinations.

The Beach House restaurant has launched a new menu of imported melt-in-the-mouth cuts of beef, lamb and pork, which the chefs pair with fresh seafood to offer the absolute best flavours and textures from the land and the sea.

The perfectly grilled, expertly cooked a la carte menu of creative Surf & Turf dishes fit wonderfully with the restaurant's glorious beachside location. A state-of-the-art scented charcoal grill and wood fired oven has also 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 a sumptuous array of steaks including 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.

The curated land and sea pairings at The Beach House are hard to resist, with rich combinations such as a moreish salmon, tuna and beef tartar, a special Beach House Sashimi featuring raw Black Angus tenderloin, Saku tuna, Norwegian salmon and Samui shrimps, a delicate fresh pasta dish with pan-fried rock lobster tails, and the signature tournedos of beef and tiger prawns. The appetizing menu also features appealing vegetarian options including a mushroom Stroganoff and an innovative warm pumpkin soup served with ginger ice cream.

Seasoned Thai culinary expert, Chef Tangkuay Kwangkaew is the mind behind The Beach House dining concept. He honed his craft in five star resort kitchens all 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 compliment the fresh meat and seafood feast.

"We designed the menu at The Beach House 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," explains Chef Tankuay.

"We also serve up daily specials with private dining experiences on the beach and themed dinners each evening, including an all-you-can eat wok night and a musically inspired highlight called Prawns Cha Cha Cha," he adds.

These flavourful combinations make The Beach House a unique island restaurant experience. The Thai sala style, al fresco terrace and on-the-sand dining perfectly complements the fine ingredients and pristine beachside setting.

To make a reservation, please call +66 77 425 040 or email:

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