Review

This beachside open-air restaurant at the Four Seasons Resort, exudes a tranquil calm. The menu differs at lunch, serving a lighter selection, whilst in the evening, the emphasis shifts to more elaborate dishes. For lunch, begin with an appetizer of lobster hummus, decadently sumptuous pepper lobster with hummus bin tahini and olive oil or a seafood basket of fried calamari, prawns and sea bass with a piquant lemon mayonnaise, perfect for sharing. Classic Thai dishes sit alongside caesar salad, an aromatic lemongrass scented chicken satay, a winning start.

A wide range of sandwiches include a traditional well executed club sandwich and an on-trend wagyu katsu sando or choose a pizza. For the evening, move up a level with Spanish style local prawns or a cannellini of lardo bruschetta and olives, simply divine. A homemade rigatoni cacio e pepe is as good as it gets, and for main, choose a 220g grass­ fed ribeye, charcoal grilled and accompanied by a choice of buttery mashed potatoes or parmesan and herb French fries, with baby carrots and a stellar chimichurri. Finish with a memorable coconut, brownie and vanilla ice cream, a house signature, or profiteroles with an ethereal mascarpone Chantilly. The wine list is truly impressive with a global selection, many available by glass and several Thai gems.