After catching your breath upon arrival at the 27th floor, be prepared to gasp at the spectacular and panoramic 360° views over Hua Hin and the surrounds; venture out onto the Sky Deck if you dare. Once ready, you are promptly shown to your table in true Vana Nava Sky style, with a welcome Sangria popped in front of you. The first course arrived and it was a plate of mixed hors d’oeuvres, including Local Mahor Squid, Betel Leaf with Prawns and Fresh Spring Rolls with Fish. This was followed by a Scallop Ceviche; local scallops flavoured with lemongrass, cucumber, dill, mint and kaffir lime.
A refreshing palate cleanser of Rosella Juice and Foam Sorbet sets you up for the main course; your choice of either beef or fish. We opted for both between us, so as to taste all that was on offer. The fish was the highlight of the day; Prachuap Khiri Khan Sea Bass with the skin pan-fried until crisp and served with a ginger puree and mixed leaf salad. This dish was elegant and simply delightful. As for beef, there is nothing better than Wagyu Beef and this melt in your mouth tenderloin was cooked to perfection and served with pearl onions, a new potato along with mustard and a red wine and red onion reduction. Trying both mains was the right thing, as it really did give us some perspective.
We must also give a tip of our hat to Vana Nava Sky's resident mixologist on the day, Khun Tor, former cocktail barman at Bangkok's Nahm Restaurant, who mixed up an outstanding chilli Margarita and a zingy, lime-packed Mojito!
We will definitely be back!
We would like to extend our sincere thanks to Ronald Ramirez, General Manager of Vana Nava Sky, for making the afternoon a delight. His staff were ever-smiling, attentive and only too happy to pose for a picture or two. Cheers Ronald!
Whilst we were guests of Vana Nava Sky and worked closely with the founders of the Hua Hin Chef's Table concept, all opinions are our own. We only write and comment on what we truly see, feel and experience based on what we like to taste. This review is based on our taste levels and our experiences of eating at these levels.