 Marvelous location. Fabulous style. Terrific food. With these attractions, you’d think that The Cliff Bar & Grill would be extremely popular. And you’d be right!
But before I go any further, I’d better say that dinner reservations here are definitely advisable. Tables do get snapped up very quickly – for very good reasons...
The setting, as the name suggests, is breathtaking. It’s high up on the mountainous section of the ring-road between Chaweng and Lamai, and looks down upon huge natural boulders next to the water’s edge and across a picturesque bay to a tropical headland. And being open from midday makes The Cliff an ideal spot for stopping for lunch too when you can really appeciate the surrounding natural beauty. Although it only opened in April 2004, it’s already become a favourite meeting place for local business people looking for suitable ‘mutual’ territory to discuss their latest projects over a good meal.
There’re acres of space outside for parking (which has become a problem in Chaweng), and this roominess carries on into the restaurant itself. Choose between the 50-seat marble-floored interior section with its abundant ‘birds of paradise’ plants, hand-painted ceramics and its designer décor, or the 28-seat terrace area outside under the stars. Both spots are equally spacious with heavy wooden tables and chairs giving a very ‘solid’ feel to the place.
And next – the food. It’s Mediterranean, with the accent on Portuguese, Italian and Spanish. And although the menu isn’t large, there’re plenty of choices in many categories. But most importantly, and this is where the magic ingredient comes in, it’s all prepared and presented by owner and master chef – Bradley Munns.
Brad’s a dynamic 32 year-old South African who’s new to the island. But he’s no stranger to Thailand. Far from it! He already has two super-successful restaurants in Bangkok, including one in the world-famous Emporium. And he now feels it’s time to bring his sought-after recipes to Samui.
Especially recommended dishes are: Mediterranean Salad – mature cheddar cheese tossed with cashew nuts and apple; Metillones con Salsa Vino Blanco – New Zealand mussels in a white wine sauce; Gamberoni al Limone E Aglio – lemon and herbs prawns; Fettuccini all’ Gambetti all’ Conjac – prawns served in a cognac and cream sauce; and the house speciality – Portuguese Piri Piri Chicken.
Marinated in a spicy ‘piri piri’ sauce, then cooked on a charcoal grill, this dish is truly magnificent. It incorporates the unique 15th century preparation of chillies marinated in oil which was accidently discovered by Portuguese traders. They used oil as a preservative when bringing chillies back from Africa to Europe – then realised it tasted great. Thank goodness they did!
“...and the wine list includes 5 different champagnes alone,
and that’s definitely worth celebrating!”
And if you’ve got a sweet tooth, you’re taken care of too. Try the Cream Caramel or maybe the Caramelized Banana Pancake topped with Italian ice-cream. Desserts don’t come much better.
Every imaginable drink is on offer here too. The wine list includes 5 different champagnes alone, and that’s definitely worth celebrating! Chile, Italy, South Africa and Australia are all well represented, and the cocktail and spirits list is endless. Which I suppose makes sense seeing as The Cliff is a bar as well as a grill.
The bar, although adjoining, is a seperate entity in itself. It’s air-conditioned, extremely comfortable with various seating areas, and interestingly lit by the latest Japanese slow-strobe lights which are constantly changing colour. Non-diners are also welcome to use the bar, and if you’ve arrived to dine without a reservation, then I can’t think of a better place to wait for a table!
Brad’s fellow South African – Lionel Helena – is the perfect host, which is just as well seeing as he’s the restaurant manager. And if you have any special requirements, he’s sure to make all the necessary arrangements. | 
