Samui Wining & Dining
Contemporary and atmospheric dining at Full Moon restaurant is within your grasp.

Contemporary and atmospheric dining at Full Moon restaurant is within your grasp.

Looking for a dining venue that has risen above the crowd? Full Moon at Anantara Bophut Koh Samui Resort is quiet, serene and romantic. It has amazing sea views with delightfully cool breezes, and offers value-added dining experiences with high-end cuisine and beverages at competitive prices. All team members are friendly, approachable and knowledgeable, and it is located centrally and well away from the busy road.


Full Moon is Anantara Bophut’s award-winning signature restaurant, and is located at the west end of the charming Fisherman’s Village, with easy access from both the ring road and the beach. This contemporary, classy yet casual restaurant is set in lush landscaped tropical gardens on an alfresco deck overlooking an infinity pool and the sultry Gulf of Thailand.


With the sunset and dusk, Full Moon transforms. Subtle lighting gives the restaurant an intimate feel, and the sounds of nature are enhanced, creating a venue of irresistibly exotic and romantic charm. The ambience is relaxed, yet stylish. The service impeccable. The food divine.


If you arrive by 6.30 pm you will witness the nightly sunset ceremony. Anantara team members, wearing traditional Thai clothes, meet near the reception end of the huge lily pond that leads towards the beach. There they perform a ceremony of music and singing to celebrate the day and welcome the coming evening. Flame torches are set alight around the lily pond, towards and past the restaurant and down towards the sea. The finale occurs with the lighting of two huge torches in front of the pool, where the resort meets the beach. By now the sky has darkened and the torches emit an ambient glow. The transformation from day to night is now complete. Anantara and Full Moon emerge as a romantic paradise, a calm and serene location to reach for the moon!


The team at Full Moon is headed by Kim Kinnear, Director of Food & Beverage, and David Eldridge, the Executive Chef, both originally from South Africa. They are modest in their achievements, but the loyal team of kitchen and restaurant team members have developed their skillsetswith fantastic leadership from above.


Full Moon’s speciality is char-grilled fusion cuisine, its international à la carte menu harbouring a diverse choice of local flavours. Sustainable seafood specials include fresh native-caught Phuket lobster and prawns from Surat Thani. Blending Western and Asian influences, Full Moon is definitely one-of-a-kind, specialising in genuinely original, casually exquisite, sea-view dining.


David is passionate about his menu, flavour combinations and presentation. Focusing on mouth-watering flavours that respect and honour Mother Nature, he uses only the best quality sustainable ingredients, creating unique, contemporary cuisine with Asian influences. All ingredients are sourced from certified purveyors, with a priority focus on local farming where possible. Working closely with producers on Koh Samui and throughout Thailand, they manage to source amazing ingredients; the freshest vegetables and the KU Beef T-Bone, a premium beef dry-aged over 50 days.images/stories/2019/october/32-2.jpgThe on-site herb garden gives further bold and natural flavours to the dishes. Ingredients that are common for food allergies are indicated on the menu and there is a great selection of vegetarian dishes.


Look out for Lao Inspired Beef Tatar starter, it’s a visual and taste extravaganza. It arrives in a glass smoke-filled dome, allowing the raw chopped beef tenderloin to take on a wood-smoked taste. Add the sawtooth coriander, avocado, quail egg, crispy garlic, dehydrated black olive and kewpie sriracha mayonnaise and you have a dish of epic flavours. For a vegetarian starter, the Beetroot and Avocado, served tartare style with toasted sesame, goat’s cheese, watercress and Asian gazpacho gel is amazing.


Main dishes include Seared Andaman Tuna Loin, Bangrak Market Snapper fillet and 120-day Grain Fed Tenderloin. The tuna loin is cooked to perfection and served with a seriously tasty papaya, mint and basil salad, Chiang Mai pepper and lime aioli, sriracha and toasted peanut. Taste the tuna on its own, with each of the other ingredients separately or with everything together. The tantalising flavours compete with each other on your taste buds! The snapper is served with bok choi, coconut milk foam, black pepper and oyster sauce infused demi-glace and betel leaf. This local fish gets a whole new make-over and the results will definitely be remembered! The tenderloin is lean and juicy and cooked perfectly. Served with sweet potato fondant,


charcoal braised shallot, baby carrots and slow-roasted garlic jus. If you like your steak, this is heaven. A great vegetarian choice is Homemade Wild Mushroom Ravioli, with goat’s cheese, toasted almonds, parmesan and parsley. From the dessert menu: Kaffir Lime Meringue Tartlet, perfectly accompanied by young coconut sorbet, lime leaf powder, crisp pineapple and a berry sauce, it’s the perfect finale for your culinary journey!


But the food and atmosphere are not the only great memories you will take away from your dining experience at Full Moon. Expert gurus definitely add to your experience! The salt guru will offer and recommend six different types of salt with which to refine, flavour and enhance your dining experience, including Black Volcanic, Tom Yum and Red Wine. Having steak? Choose from a selection of steak knives. The wine guru will enlighten you on wine pairings and promotions from the fully stocked, climate-controlled cellar. Gin is still in vogue, with a number of boutique craft gins, a variety of different tonics to choose from and an array of seasonal herbs and spices with which to garnish your drink. Butterfly pea flowers will turn your drink a beautiful blue colour or try fresh coriander, Thai sweet basil, star anise, cinnamon sticks or lemongrass. If desired, the waiter will glide the gin trolley over to your table and prepare your personalised gin and tonic tableside. It’s certainly both an education and a memorable event.



Karan Ladd


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