The Anam Cam Ranh’s fine dining restaurant, The Colonial, has launched an elaborate six-course degustation menu that marries French culinary technique with bold Vietnamese flavors, spotlighting local ingredients in an elegant new gastronomic offering.
Crafted by Executive Chef Duy Anh Nguyen, the new menu is served in a refined setting complete with an open kitchen, live piano music, and garden views. The experience includes an optional wine pairing featuring selections from Australia, France, and Italy.
The culinary journey begins with amuse-bouches, including giant clam with sausage, daikon jams, and salmon roe, alongside Vietnamese beef tartare enhanced with caramelized cashew, fish sauce, and betel leaf. Courses that follow include salted mackerel with fermented star fruit and 14-day dry-aged duck breast paired with black apple amazake and fermented tofu sauce.
After a tropical sorbet palate cleanser, the second main course features grain-fed 150-day Black Angus tenderloin with Vietnamese ST25 rice, before concluding with a dessert of tahini ice cream and Nha Trang tofu pudding.
Located near The Anam’s open-air lobby, The Colonial transitions from a daytime club lounge for premium guests into a fine dining venue by night. The Anam Cam Ranh was recently named one of the world’s 100 best hotels by Fodor’s for 2025.
