TAMANU…ON THE BEACH

IMPRESSIONS…OF LUNCH.

RESORT – One of the early luxury resorts on Efate.  Remote...lost...isolated …secluded. A retreat.  Bypassed by new road…by itself, like an island…coral bungalows on beach – era of natural materials…environmental…naturally reflective and insulated…dark and cool? Escape from burning sun.

            RESTAURANT – See Dutch influence:  Clean…thrifty simple lines...curtainless open view…full of light.  Bright tablecloths - white and pastel…designs by Michoutouchkine and Diana Tam… fresh red hibiscus accents.  Really IS at beach level.  The Beach - Wild…windward…hypnotic restless rolling waves...stark contrasts...gangly long-limbed pandanus. 

CHEF: Good! Shy...modest...ni-Vanuatu…name: Heriaud Malere…9-10 years at Tamanu on the Beach…worked Le Rendez-vous long ago when French run…nice photo of him and compliments in Menu.  Many give high praises about the food.

MENU:  Pas-donnez…not cheap…but meal was high quality… Brochure correct…ingredients were freshest of fresh…distinctive and attractive presentation…well portioned…not stingy.  Blackboard most interesting = what’s available + Chef’s artistry + inspiration + serendipity.  Extensive wine list.

MEAL:  Entrees: Lobster Tail Salad…easily meal for light eater…size of chunks and legs = great beast of a lobster!  Looks like impressionist painting – Pink/white flesh set amongst fluffy, crisp, green and pastel pink-edged lettuce, touch of bright bitter greens, splashes of tomato reds, light green crackling crunchy cucumber, shiny lobster legs make slashes of bright red.  Vinaigrette: just right! light, not overbearing, not over-oily.  Avocado Cocktail:  buttery smooth, filled with brilliantly fresh prawn tails, morsels of popinet (flat-headed lobster, no antennae, tender, sweet.)  Mains: Tuna Steak – flash-seared, herb and peppercorn…love it raw inside!  Very fresh tuna. Wasabi in the mash…weird, but I like it!  Luc’s - Beef fillet slashed and stuffed w/ Lobster Bisque.  Thick! At least 4cm.  Presentation: perfect…tall, like rock cliff, posed on white plain of mash, slashed by fissures flowing with rivulets of salmon-pink lobster and bisque, accents of lacquer red lobster legs…tender, creamy, satisfying, filling.  Grand Marnier Soufflé:  Puffy, perfectly symmetrical and golden, impossibly tall, lighter than air, zest of orange.  Truly beautiful meal…no hype.

OVERALL – Sunny, breezy, balmy day, relaxed lazy atmosphere, warm personable staff, no crowds, wonderful lunch…fresh, picture perfect AND perfectly delicious. Friends were right!

Tamanu…On The Beach. On the old Teoma coastal road. On a beautiful day…a beautiful place to enjoy a beautiful meal. Regular menu – Entrees: 1500-1700vt. Mains: Seafood: 2500-2900vt, Lobster grilled (3200vt) or Mornay (3850vt) Poultry: 2350-2450vt, Meat: 2250-2550vt, Desserts: 700-1050vt.  Our meal in order presented: 1680vt, 1780vt, 2480vt, 2950vt, and 800vt.  Open 7 days/wk.  7:30am-10:00am Breakfast.  11:30am-3:00pm Lunch.  6:30pm-9:00pm Dinner. Phone: 27279/43454