|
Since its inception in 2008, Nammos Beach Club has emerged as one of the most talked about beachfront venues in the Pacific Rim. It’s not difficult to see why – sugary white sand, a pellucid lagoon, a funicular ride down 80 metres of limestone cliff and Karma’s signature style and service has got to be a winning combination. So how could we possibly improve on all that...?
Fans of Nammos will have noted that a distinct change of look has taken place in the last month. With a view to creating the ultimate harmonious aesthetic, our design team has brought in all new furnishings in rich chocolate shades that provide a placid counterpoint to the light bamboo pavilion and the golden sand. Little ottomans face a snaking sill that’s perfect for cocktails and snacks while gazing out at the tropical tableau; step down a level and there’s a verandah set with tables and chairs for more substantial dining or for groups. Made of synthetic rattan, the new furniture is resilient to the elements, but with an organic look.
And while change was afoot, our executive chef Simon Blaby felt inspired enough to come up with a new menu. Intriguingly entitled the “Evening Spices Market Menu,” it features such delectable dishes as the Salad of tofu, bean sprouts, cucumber, green beans, boiled quail eggs, peanut sauce and fried shallots and the Rare grilled Wagyu beef salad with sesame seeds, ginger, shredded cabbage and bean sprouts.
Add to this the brand new Beach Stairs access for those wishing to combine fitness with some spectacular viewing opportunities (there are resting points, health tips and interesting information about flora, fauna and geography along the way) and we can safely say that the Nammos experience just got even better.
|
