The Anam Cam Ranh’s Hilltop Pool Villas Sizzle with Private Gourmet Barbeques

 The Anam Cam Ranh has launched two remarkable gourmet barbeque feasts, replete with a private chef and waiter, in its premium Hilltop Pool Villas.

Only available in the 12-hectare beachfront resort’s Two-Bedroom and Three-Bedroom Hilltop Pool Villas, the pair of in-villa barbeque menus are packed with appetizers, barbequed seafood, meats and vegetables, along with condiments and sauces, and dessert.

The Asian BBQ starts with Sautéed Vietnamese Beef and local seafood, followed by Seafood Tom Yum with mushroom and herbs. The selection of meats and seafood from the BBQ include Grilled Tiger Prawn with spicy chili marinade and sweet corn, Grilled Lemongrass Cobia with broccolini chili salsa; Grilled Cuttlefish with Turmeric Sauce, served with pickled papaya and laksa leaf; Chicken Satay with peanuts and scallion oil; Grilled King Oyster Mushroom with oyster sauce and roasted sesame; Grilled Rolled Beef Striploin with green asparagus; Ocean Giant Clam of the Day with peanut chili scallion sauce; and Grilled Pork Rib with Shrimp Paste served with crispy lemongrass.

Condiment options for the Asian BBQ include green chili sauce; passion fruit fish sauce; and salt, black pepper and lime. Dessert is highlighted by a delectable chocolate brownie, yogurt mousse, raspberry compote, and passion fruit entremet cake.

The Western BBQ starts with Iberico Pulled Pork Tacos with avocado guacamole, grilled lime and coriander, along with Charcoal-Grilled Romaine with sundried tomato, padano cheese and confit garlic honey yogurt sauce, followed by a Green Abalone and Spinach Soup. Premium meats and seafood include Ocean Oyster with marmalade shallot and pistachio; New Zealand Green Mussel with tomato cheese sauce; Smoked Beef Short Rib with baby potato and onion jam; Grilled Half Lobster Tail with Jack Daniel’s cheese sauce, Grilled Sea Bass with salt and lime; Black Angus Striploin with roasted asparagus and abalone mushroom; Iberico Pork Jowl with chimichurri sauce; Marinated Lamb Rack with garlic butter bread; and German Mixed Sausages with pomme purée.

Condiment options for the Western BBQ include button cream mushroom sauce; green pepper sauce; red wine sauce; and smoked BBQ sauce. Dessert features white wine mousse with yuzu compote, and mango curd and coconut dacquoise.

“These menus may be inspired by the humble barbeque, but the fare they afford is anything but your typical sausages or burger patties,” said The Anam Group’s group general manager Laurent Myter.  “The spacious Hilltop Pool Villa kitchens are especially equipped to cater to such a feast, best enjoyed by your private pool.”

Ideal for families, groups of multi-generations, and parties of friends, the expansive double-story Two- and Three-Bedroom Hilltop Pool Villas are 232sqm and 267sqm and each offers light and airy bedrooms with an en-suite bathroom, kitchen, large living room and private pool with sweeping views across the sea. Traditional sampans and coracles still ply these waters and picturesque islands loom just offshore. A dramatic headland named “Song Lo”, meaning the ‘wave next to the mountain’, rises up to the immediate north and west, highlighting the setting’s natural appeal.

Each Saturday night, the resort’s Indochine Restaurant hosts a seafood barbeque night from 6.30-9pm, with unlimited soft drinks, local beer and mango juice, to a backdrop of a live Filipino band and a spectacular fire show.

For more information or to make a booking at The Anam Cam Ranh, visit www.theanam.com, email info.cr@theanam.com, or telephone +84 258 398 9499.

The Asian BBQ Menu and Western BBQ Menu, priced at 2,730,000 VND per person and 3,100,000 VND per person respectively, are for Hilltop Pool Villas guests only and must be reserved at least 24 hours in advance. Meanwhile, the Seafood BBQ held each Saturday at The Indochine from 6.30-9pm is open to all guests and is priced at 1,250,000 VND per adult and 570,000 VND per child.