It's a fact. Many restaurants come and go on the island. Some do
actually manage to last the course, with a tiny few of them becoming
a Samui institution. And one that most definitely has done just that is The Cliff.
Since owner, Bradley Munns, and his general manager, Lionel Helena, launched the restaurant back in 2004 it's been a runaway success with
visitors and locals alike. And after dining once at The Cliff, you will be
back, and that's a fact! As you'd expect, the reasons for this are many.
One of the main attractions of The Cliff is its great location. Not only is
it easy to get to, being on the 'mountain' section of the ring-road between
Chaweng and Lamai, but it's perched in an ideal position on the edge of a
cliff (as its name suggests) looking down upon huge natural boulders with
the waves crashing against them below, and across to an adjacent picturepostcard
bay.
And the attractive restaurant building itself is also rather special. As you
enter the building, the first thing you'll see on your right is a whole wall
dedicated to framed awards and accolades that The Cliff has picked up over
the years – a very reassuring sight for first-time visitors! – and they include
Thailand Tatler's 'Best Restaurant' awards for 2005, 2006, 2007, 2009, 2011,
2013, 2014, 2015 and now for 2017.
Inside, there's a roadside terrace with seating for 12, and an
atmospherically designed 60–seat interior – complete with Mediterraneanstyle
terrazzo flooring and colourful Portuguese prints on the walls. And
then there's the highly sought-after outside terrace (which definitely
has to be reserved) with its sturdy wooden tables and chairs which can
accommodate a further 28 diners. There's also one of the most comfortable
air-conditioned lounge bars on the island, with chic colour-changing
lighting panels here and there illuminating the many bar stools and sofas.
Another reason for The Cliff's huge popularity is that it's an all-day eatery.
The full menu, which has been created by The Cliff's super-talented Italian
Executive Chef, Sergio Martelli (who's been at the restaurant since day
one), is available from midday and is jam-packed with an excellent range of
dishes. For starters, he recommends both the Cozza al Vino Bianco – New
Zealand mussels in creamy white wine sauce; and the Gambas al Pil Pil –
Portuguese piri piri prawns.
"... and another reason for The Cliff's
huge popularity is that it's an all-day eatery"
And for main course, Chef Sergio suggests the Zarzuela De Marisco Seafood Platter for 2 – imported live Atlantic lobster, king scallops, NZ
mussels calamari, prawns and fresh seafood with Spanish rice, salad
or French fries; and the 250g Australian Tenderloin with portabella
mushrooms and fondantes potatoes. Both being amongst The Cliff's most
popular dishes – for very good reasons!
Desserts at The Cliff are very special too, with both the classical dishes
Chocolate Soufflé served with vanilla ice-cream, and Sergio's glorious
Italian Tiramisu definitely worth experiencing. And wine-lovers aren't
forgotten either, with over 130 labels available from both New and Old
World producers.
The latest addition to the culinary team is Chef Lance Williamson. A
former winner of the South African Young Chef of the Year, his passion
for culinary excellence has made him a sought after commodity in kitchens
around the world. And luckily for us, he can now be found adding a touch
of class to the dishes he creates at The Cliff.
Like I said at the beginning, many restaurants come and go on Samui. The Cliff came, however, and the only place that it will be going is even further up! And that's why it comes highly recommended.
Like I said at the beginning, many restaurants come and go on Samui.
The Cliff came, however, and the only place that it will be going is even
further up! And that's why it comes highly recommended.
The Cliff is open from midday until late
with the kitchen closing at 10:00 pm.
For reservations (which are essential)
and further information,
telephone 0 7744 8508. | 
