 Shall it be Thai food tonight, yet again? Or should we have something international that we’re familiar with, that we could eat any day of the week back home? These are usually the two questions that pop up here when picking a restaurant for the evening. But there is a third alternative that covers all bases. And that’s to go someplace where there’s a subtle blend of the two. Somewhere that serves the very best of Mediterranean cuisine, for instance, but with an Asian accent.
And at Green Olive restaurant, not only do you get exactly that, but you get it in a beautiful environment, prepared by a much-sought-after international chef, and at extremely reasonable prices. So let me tell you about it …
Buri Rasa Village is one of Chaweng’s loveliest small resorts. It’s conveniently situated in the middle of Chaweng Beach. It’s tastefully designed as a leafy lane leading through a quiet hamlet of attractive cottages down to the sea. And it has a deserved reputation for being one of the island’s friendliest places (and with so many trendly places on Samui, this is a real accolade). But, most importantly, it’s the home of Green Olive beachside restaurant.
It’s completely open on two sides, allowing the cooling sea breezes to waft through aided by swirling overhead fans. And the other two sides have attractive hanging louvred shutters, giving a Mediterranean touch to the whole affair. Hanging lanterns and discreet spotlights gently illuminate everything, whilst spacious seating and attentive uniformed staff add the final touches of elegance and style.
And at this moment I must introduce the chef. Because 39 year-old
Ian Sherlock is not only one of the finest currently practicing his trade on Samui, he’s also renowned to be one of the best in the whole South-east Asian region. And, surprisingly for a man at the top of this profession that’s full of the French and Swiss, he’s English!
Ian’s working life has taken him all around the Mediterranean, the Middle East and South-east Asia, and during his travels he’s built up a considerable wealth of knowledge of the various cuisines he’s encountered – which shows. And, not only is his cooking brilliant (and I say that without exaggeration), but he’s a larger-than-life character, too. Chefs don’t come more colourful than Ian Sherlock, and I mean than literally as well as metaphorically. When he visits you at your table to enquire how everything is (he makes a point of speaking to all diners) you’ll see him in one of his many vividly coloured, self-designed chef’s jackets; shocking-pink one day, bright blue the next, etc. And his current mode of transport is a black chopper with five-foot long extended front forks. Yes, he certainly is hard to miss, wherever he is!
“… and you get it in a beautiful environment, prepared by
a much-sought-after international chef.”
And you certainly wouldn’t want to miss his cooking. Here are a few recommendations from his brand-new menu. In the appetisers’ section there’s an amazing Mussel Carpaccio with Thai roasted coriander seed pesto and rocket salad in a rosemary chili dressing, and an outstanding Smoked Tomato Consommé with crunchy vegetables that has half a crispy snapper (red or white) in it.
The main courses reflect the ‘Mediterranean with an Asian accent’ cuisine too, particularly in both the Seared Salmon in a Tom Yam Reduction with stir-fried vegetables, and the Beef Tenderloin with a vegetable cake crunchy salad and tofu essence. And both are delicious. I can’t possibly describe them adequately without writing a paragraph on each. But I will say that it’s not just about flavours with Ian’s cooking, it’s also about healthiness and freshness (everything is bought the same day as he cooks it), and interesting textures, too.
And I can’t finish the review without quickly mentioning my favourite course – dessert. I’ll just say, try the Zambucca Tiramisu with espresso – you’ll thank me after.
Whether you’re here on holiday, or are living here full-time, do try to visit Green Olive. It’s not only the food that you’ll remember for a long time after. You’ll find the chef unforgettable, too. | 
