A cool beach club in Vietnam’s most-happening destination has introduced a menu brimming with upscale takes on classic staples ranging from pizza and pasta to steaks, tiger prawns and salmon.
Aptly called the Beach Club, the venue is perched on The Anam Cam Ranh’s particular stretch of Long Beach, where traditional sampans and coracles still ply coastal waters and picturesque islands loom just offshore.
The new menu reimagines familiar favourites with premium ingredients and inventive techniques. Starters such as crispy Hyogo oysters paired with angel hair pasta and salmon roe and charcoal-grilled Hokkaido scallops layered with umami bacon, corn pico de gallo and gochujang butter set the tone. Locally sourced seafood also takes centre stage, including spicy tiger prawns served with Greek yogurt and chilli herb oil and charcoal-grilled squid enhanced with peri-peri emulsion.
The menu extends into generous, sharing-style offerings such as the Beach Club Seafood Bowl packed with prawns, scallops, abalone and mussels and the Beach Club Platter featuring grilled seafood, BBQ pork ribs and roasted beef short ribs. Heartier mains continue the refined comfort theme, from miso-glazed salmon with yuzu beurre blanc to charcoal-grilled Black Angus rib-eye and smoky BBQ pork ribs glazed with orange-infused sauce.
Classic crowd-pleasers such as pizzas, burgers and pastas are given a gourmet touch. Highlights include a black truffle pizza, a Wagyu beef burger with caramelised red onion and a seafood rigatoni showcasing Cam Ranh’s coastal bounty. Meanwhile, lighter options such as burrata salad with seasonal fruit and a 14-day dry-aged duck salad ensure the menu caters to indulgence and wellness.
