The Anam Cam Ranh Introduces New Degustation Menu

The Anam Cam Ranh has introduced a new six-course degustation menu at its fine dining restaurant, The Colonial.

Developed by chefs Duy Anh Nguyen and Banh Thanh Toan, the menu brings together Vietnamese and international ingredients, presented through a structured tasting format with an optional wine pairing. The restaurant features an open kitchen, a grand piano and a courtyard set within established gardens.

The menu at The Anam Ranh opens with an amuse-bouche of giant clam with sausage and daikon jams, miso cauliflower sauce, herbs and salmon roe, alongside Vietnamese beef tartare with caramelised cashew fish sauce, crispy garlic and betel leaf.

The starter includes Hokkaido scallop ceviche with pink pomelo, yellow tangerine, Wakame cracker, kimchi broth and imperial caviar. This is followed by poached buttermilk black cod with ponzu caramelised onion, green chilli kosho and a caviar-based sauce.

A laska lime sorbet is served as a palate cleanser before the main course of 150-day grain-fed Black Angus tenderloin with eggplant purée and beef jus infused with chilli and basil. The dish is accompanied by Vietnamese ST25 rice with corn and green beans.

Dessert features a 75% dark chocolate custard with fermented coffee sauce and coconut ice cream.

An optional wine pairing includes labels from Italy, Australia, Chile, France and Portugal.

The Colonial’s design references the Indochine era and focuses on modern European and French cuisine with Vietnamese influences. Located near the resort’s open-air lobby and adjacent to Saigon Bar, the venue also serves breakfast and operates as a club lounge during the day for guests staying in select suites and villas, before transitioning into a fine dining restaurant in the evening.