The newly opened LAVA restaurant within the InterContinental® Phu Quoc Long Beach Resort, Vietnam is the resort’s signature seafood and grill restaurant, serving the freshest seafood sourced from local fishermen each day, and ultra-premium cuts of Australian meat. The restaurant’s namesake derives from the electric blue fossilized coral bar, located in the heart of the restaurant.
Following the opening of INK 360 sky bar late last year, designed by the award-winning Australian architect Ashley Sutton, InterContinental Phu Quoc Long Beach Resort has continued to reveal architecturally stunning venues. LAVA has been designed by multi-award-winning Vietnamese architect, Mr. Vo Trong Nghia, known for his highly sustainable yet memorable creations. The restaurant is meticulously designed using natural materials such as lava, fossilized coral, and bamboo in its decorations, creating a vibrant and sophisticated, yet moody atmosphere overlooking the magnificent Long Beach and the azure ocean horizon.
At LAVA, diners are invited to peruse the array of seafood on offer, and discuss with the restaurant’s culinary team and wait staff, how they would like their meal to be prepared, using various Vietnamese cooking styles and hot lava stones. Dishes may be steamed with soy sauce, baked with green chilli sauce, baked and wrapped in banana leaf, wok-fried with tamarind sauce or deep fried with Thai sauce.
The seasonal selection of seafood showcases the best in local produce, while upscale imported seafood including Alaska king crab, Hokkaido scallop are just a couple must-try options besides other favourites of grouper, red snapper, squid, lobster, tiger prawns, and periwinkle snails.
Also featured on the menu are Australian grain fed rib eye and wagyu. Guests can delight in chargrilled perfection of beef tenderloin – paired with One De Napa Valley or Imperial Reserva wine – served with pepper and mustard, a ceramic glass of mushroom sauce, and a dazzling selection of five different salts including seaweed salt, pepper berry salt, and Himalayan pink salt, Tay Giang pepper, red pepper, smoked chilli pommery mustard, and miso mustard. Further choices include house-smoked duck breast, Vietnamese style pork belly, and melt-in-the-mouth ravioli with eggplant, forest mushrooms and parmigiano cream.
Each dish at LAVA is presented with elegance, flair and local touches, as guests can enjoy wok-fried razor clams with tamarind sauce in a rustic clay pot. Whole fishes are served on a large seashell, upon a white cloth table decorated with roses, scented candles, crystal glassware, and silver cutlery to bring the dining experience to a level of lavish banquets found in fairy tale scenes.
LAVA is also famous for its extensive wine list of over 300 fine wines, showcasing the very best in local and international varietals. On this menu, guests can indulge in both new world pours and old world classics. Innovative craft cocktails by the resort’s resident mixologist are perfect to get parties started.
Desserts are equally tantalising, featuring a Roasted Apricot Phu Quoc Pepper Duo Parfait with frozen hazelnut praline, honey crème, white chocolate crunch, and raspberry puree or a Chocolate Dome made of 72% bitter sweet chocolate mousse, ginger bread crumbs, and orange sauce, paired with a sweet wine.
LAVA’s beachside setting on the west coast of Phu Quoc Island is a perfect vantage point for enjoying romantic sunsets and the cool ocean breeze whilst sipping on an aperitif or a glass of champagne, or hosting intimate events or celebrations in the private room downstairs. The restaurant held its first wine tasting event in February, organised by Taittinger.