Framed by the wide horizon of Non Nuoc Beach, Beach House begins a new culinary chapter shaped by Vietnam’s central coast. Executive Sous Chef Sahrul Anwar brings together local seafood, premium Australian produce and open-fire cooking in a menu that moves naturally between freshness, comfort and generous seaside conviviality.
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Some restaurants borrow atmosphere from their surroundings. Beach House appears to take its entire rhythm from them. Facing Non Nuoc Beach, the restaurant sits within a landscape of open water, tropical greenery and an ever-changing coastal light. Its refreshed menu takes that setting as more than visual theatre, using the meeting of land and sea as a loose culinary thread rather than an overt theme.
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Executive Sous Chef Sahrul Anwar begins with dishes that feel appropriately bright. Herbed Barramundi Skewers carry the clean sweetness of fish with aromatic lift, while Soft Shell Crab Summer Rolls bring crisp texture and freshness to the table. They are uncomplicated introductions, designed less to impress through complexity than to sharpen the appetite.
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The menu grows richer without losing that sense of ease. Mud Crab Linguine folds the delicate sweetness of crab through al dente pasta, while Beef Spaghetti offers a familiar, comforting register. Italian references sit beside Vietnamese seafood and grilled meats without feeling overly prescribed, reflecting the relaxed vocabulary of a contemporary resort restaurant.
At the heart of Beach House is fire. The Grand Grilled Seafood platter celebrates the coast in its most abundant form, while the Grand Butcher’s Platter shifts the focus inland with premium Australian meats. Both are intended for sharing, and that generosity matters. Here, the most memorable moments are likely to happen between plates rather than around a single composed dish.
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Two ingredients give the menu particular definition. Australian Black Angus tenderloin provides depth and tenderness, while Nha Trang lobster introduces a distinctly regional expression of the sea. Sourced from Vietnam’s central coastline, the lobster is handled with restraint, allowing its natural sweetness and texture to remain the point.
Even more evocative is the Catch Fish of the Day. Its identity changes according to what the sea provides, then the kitchen responds with grilling, steaming or wok-frying. In a resort setting, such simplicity can feel unusually persuasive. The dish connects the dining room to the coastline just beyond it.
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Dessert turns towards the gardens. Nearly 100 mango trees grow across the resort, giving the final course a tropical sense of place. Tropical Coconut Jelly closes the meal with freshness, while Tarte Bourdaloue introduces a quieter European classicism.
Beach House’s new chapter ultimately succeeds through balance. Local and international ingredients, seafood and meat, familiarity and discovery all meet without competing for attention. The result is coastal dining with an unhurried confidence, best experienced as daylight fades and the sea slowly becomes part of the evening.