Cam Ranh Beach Club news: A cool beach club in Vietnam’s most-happening destination has introduced a menu brimming with upscale takes on classic staples ranging from pizza and pasta to steaks, tiger prawns and salmon.
Aptly called the Beach Club, the venue is perched on The Anam Cam Ranh’s particular stretch of Long Beach, where traditional sampans and coracles still ply coastal waters and picturesque islands loom just offshore.
The new menu reimagines familiar favourites with premium ingredients and inventive techniques. Starters such as crispy Hyogo oysters paired with angel hair pasta and salmon roe, and charcoal-grilled Hokkaido scallops layered with umami bacon, corn pico de gallo and gochujang butter set the tone. Locally sourced seafood also takes centre stage, including spicy tiger prawns served with Greek yogurt and chilli herb oil, and charcoal-grilled squid enhanced with peri-peri emulsion.
The Beach Club Platter
The menu extends into generous, sharing-style offerings such as the Beach Club Seafood Bowl packed with prawns, scallops, abalone and mussels, and the Beach Club Platter featuring grilled seafood, BBQ pork ribs and roasted beef short ribs. Heartier mains continue the refined comfort theme, from miso-glazed salmon with yuzu beurre blanc to charcoal-grilled Black Angus rib-eye and smoky BBQ pork ribs glazed with orange-infused sauce.
Classic crowd-pleasers such as pizzas, burgers and pastas are given a gourmet touch. Highlights include a black truffle pizza, a Wagyu beef burger with caramelized red onion, and a seafood rigatoni showcasing Cam Ranh’s coastal bounty. Meanwhile, lighter options such as burrata salad with seasonal fruit and a 14-day dry-aged duck salad ensure the menu caters to indulgence and wellness.
“You can’t find a better place to unwind by the water in Vietnam, and now with this new menu, the experience is even more compelling,” said group GM Laurent Myter. “We wanted to create dishes that feel familiar and comforting and yet are also one-of-a-kind through premium ingredients and creative touches.”
The Beach Club dining: Dry Age Duck 14 days salad
Home to live music, an immense outdoor deck, and bright and airy, Beach Club stakes a claim to Cam Ranh’s longest bar counter, measuring 18.5 metres and affording a panoramic vista of the beach’s white sands, turquoise waters and dramatic headland. The venue’s laid-back atmosphere is underscored by its rich and earthy palette, stemming from its timber frame and finishes sourced from sustainable forests, wooden floors, thatched roof and bamboo furniture.
For further information or to make a booking, visit www.theanam.com, email [email protected] or telephone +(84) 258 398 9499.
Aptly called the Beach Club, the venue is perched on The Anam Cam Ranh’s particular stretch of Long Beach, where traditional sampans and coracles still ply coastal waters and picturesque islands loom just offshore.
The Beach Club Platter features grilled seafood, BBQ pork ribs and roasted beef short ribs.
Lighter options such as a 14-day dry-aged duck salad ensure the menu caters to indulgence and wellness.
The venue’s laid-back atmosphere is underscored by its rich and earthy palette, stemming from its timber frame and finishes sourced from sustainable forests, wooden floors, thatched roof and bamboo furniture.
