It is easy to assume that fine dining in a resort restaurant will cost you an arm and a leg, compared to an independent restaurant, but this is not always the case. It is certainly not the case at the Full Moon, the showpiece al fresco Italian restaurant at the stunning Anantara resort on the edge of Bophut Fisherman’s village. The Full Moon is actually more reasonably priced than some local restaurants and has a local recognition program where residents of the island can enjoy a twenty percent discount.

 The Full Moon Restaurant hovers over a sapphire pool that looks over the sea in a breathtaking Bill Bensley designed tropical garden. The restaurant is the perfect place to savor the taste of classic Italian dishes, fine international and fusion cuisine and Anantara signature dishes inspired by an acclaimed chef. At the Full Moon tableside cooking and dedicated salt and wine sommeliers transform passive dining into an active sensory experience.

While soaking up the atmosphere, view, and, on selected nights, the heartfelt acoustic soulful sounds of the live entertainment, you will enjoy a superb selection of breads with dips of a fresh and tangy Sun Dried Tomato, rich and aromatic Avocado, fresh and light Egg Plant and tasty Roast Garlic before being served mouthwatering tapas such as Duck with Mango Chutney that provocatively suggests the delights to come. 

The menu is bursting with inspirational dishes that promise to tantalize the senses as well as the taste buds. From the starter menu the Italian Caprese with vine ripened tomatoes, basil leaves and fresh buffalo mozzarella drizzled with extra virgin olive oil and aged vinegar décor makes an excellent choice and is especially popular with vegetarians. The Full Moon signature dish of Sautéed Prosciutto wrapped Alaskan Scallops with hazelnut, coriander butter, tomato and seaweed salsa, wild rocket leaves with snow puff mushroom salad will leave you speechless. The scallops, cooked to perfection, melt in the mouth with their delicate flavors that are delectably enhanced by the salsa. The wild rocket leaves are presented in a flavorsome Parmesan cheese basket that perfectly complements the nutty flavor of the leaves.

 The main course menu is equally as temping and preceded by a presentation of a selection of salts each with their own unique elements that lend themselves to specific foods. Smoked French Sea Salt is a delicious addition to salads and barbequed dishes while the Hawaiian Crazy Red Sea Salt, enriched with iron, has health benefits for women and goes particularly well with pork and chicken. Pink Mulligan Sea Salt comes from the foothills of the Himalayan mountains, has eight four trace elements and lends itself perfectly to creamy pastas and risotto such as the Simple White Risotto with roasted pumpkin, grilled eggplant and asparagus that could not fail to delight vegetarians and non vegetarians alike, it is beautifully light while, at the same time ,delivering a delicate explosion of flavors. Hawaiian black sea salt that bonds activated volcanic charcoal to a core of pure sea salt makes an excellent choice for red meats such as the gastronomically tender Char grilled 150 day grain- fed Angus Beef Tenderloin with porcini crust, fricassee of thyme vegetables and topped with whipped gorgonzola butter, natural jus.

 The dessert menu packs as much wow factor as the starter and main course menus. Particularly noteworthy are the Cinnamon Twist Crème Brulee, spiced with dark rum, warm lavender honey, raspberry thumbprints and whipped double cream that, without a doubt, wipes the floor with any of its rivals and the another Full Moon Signature dish Tiramisu of Kahlua flavoured sponge, layered mascarpone mousse and chocolate pepper with a spoon of Tiramisu semi freido and Tiramisu chocolate truffle that is wickedly delicious and utterly divine. 

The extraordinarily comprehensive wine menu is amazing. Should you find yourself spoilt for choice then the Sauvignon Blanc Sileni from New Zealand is the solution. If you are a fan of cocktails then you would be well advised to indulge yourself with a Blue Samui which is a delicious combination of Bacardi, Vodka, Blue Curacao, Lime Juice and 7-up.

It comes as no surprise that the Full Moon is enjoying immense success. Executive Chef, Donald Lawson, and his loyal team, work tirelessly to ensure expectations are exceeded. Donald has watched Koh Samui evolve since he joined the Anantara team in 2004 and has noticed that these days the island is attracting a different breed of chefs who are setting new standards in the field. Donald is confident that he can stay ahead of the game with right hand man Khun Toy, a talented, and dedicated Executive Sous Chef, who has worked beside him for over seven years and Khun Apichai his Sous Chef who Donald thinks of as his left hand!

The Full Moon Restaurant really does take some beating in terms of location, surroundings, attentive, and informed staff, service, menu, food quality and inspirational signature dishes and has to be one of the very best restaurants in Koh Samui.

For more information visit Anantara Samui