La Veranda, with its ice-white palette of French-colonial villa style beachside, is a haven of calm on the sands of Phu Quoc island. Fronted by golden sands, it’s easy to patter from beach to garden restaurant, to pool, to spa and to the coffee lounge with its comfortable seats overlooking the garden.
Chef Benjamin Thomalia, a South African native, is at the helm at the Pepper Tree restaurant. He’s worked his culinary magic to produce a menu that is far too rich in choices; several return trips to the dining table are needed. The signature seafood dish of pan-fried Angel fish rubbed with roasted mixed nuts and seeds set on tossed spinach in feta cheese and mustard dill sauce was a savoury sensation. There wasn’t much room left for dessert but the enticing organic fig and ‘Dalat’ walnut moussaka with a Sambuca cream was delectable and surprisingly light.
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