The Colonial, the fine dining restaurant at The Anam Cam Ranh, has launched a six-course tasting menu with optional wine pairing, developed by chefs Duy Anh Nguyen and Banh Thanh Toan.
The menu is designed to combine contrasting flavors and textures while presenting a contemporary interpretation of Vietnamese cuisine.
The dining experience begins with an amuse-bouche featuring a giant clam with sausage and daikon jams, alongside Vietnamese beef tartare with caramelized cashew fish sauce. Subsequent courses include Hokkaido scallop ceviche with pomelo and kimchi broth, and poached Black Cod with ponzu, caramelized onion, and caviar relish.
A lime sorbet is served as a palate cleanser before the main course of 150-day grain-fed Black Angus tenderloin paired with eggplant puree and ST25 Vietnamese rice. Dessert consists of dark chocolate custard with fermented coffee sauce and coconut ice cream.
Optional wine pairings feature selections from Italy, Australia, Chile, France, and Portugal.
The Colonial, designed in an Indochine-inspired style, serves as a club lounge by day and transforms into a fine dining venue in the evening, underscoring the resort’s focus on elevated culinary experiences.
