Menu
Rooted in Nature. Refined by Fire. Inspired by the Coast.
At The Surf & Turf, our culinary philosophy is built on contrast and connection, land and sea, fire and freshness, tradition and innovation.
We showcase the bounty of Vietnam’s waters through live seafood tanks featuring daily catch and premium imported delicacies. Each selection can be prepared in a variety of ways: choose bold, authentic Vietnamese flavours that honour the region’s seafood culture, or opt for Mediterranean-style preparations if that’s more to your taste. Our chefs use mango wood grilling, steaming, baking, and flash frying to bring each ingredient to life.
Our steak program is crafted in a classic steakhouse style, with premium Australian beef, lamb, and pork, dry-aged in-house in a custom dry ageing fridge. Guests can choose their preferred cut, cooking temperature, and sides, building a meal that’s tailored and timeless.
Every steak can stand alone, or be turned into a Surf & Turf by pairing it with lobster, prawns, or the seafood of your choice, served from tank to table for an immersive dining experience.
The broader menu blends modern Pan-Asian beach club flair with coastal Mediterranean and Australian influences, all brought to life with seasonal produce sourced from local farmers across Central Vietnam and the Highlands.
Whether you’re here for a shared platter, a chilled bucket of prawns, or a wood-grilled tomahawk, every dish at The Surf & Turf is designed to satisfy.
Rooted in Nature. Refined by Fire. Inspired by the Coast.
At The Surf & Turf, our culinary philosophy is built on contrast and connection, land and sea, fire and freshness, tradition and innovation.
We showcase the bounty of Vietnam’s waters through live seafood tanks featuring daily catch and premium imported delicacies. Each selection can be prepared in a variety of ways: choose bold, authentic Vietnamese flavours that honour the region’s seafood culture, or opt for Mediterranean-style preparations if that’s more to your taste. Our chefs use mango wood grilling, steaming, baking, and flash frying to bring each ingredient to life.
Our steak program is crafted in a classic steakhouse style, with premium Australian beef, lamb, and pork, dry-aged in-house in a custom dry ageing fridge. Guests can choose their preferred cut, cooking temperature, and sides, building a meal that’s tailored and timeless.
Every steak can stand alone, or be turned into a Surf & Turf by pairing it with lobster, prawns, or the seafood of your choice, served from tank to table for an immersive dining experience.
The broader menu blends modern Pan-Asian beach club flair with coastal Mediterranean and Australian influences, all brought to life with seasonal produce sourced from local farmers across Central Vietnam and the Highlands.
Whether you’re here for a shared platter, a chilled bucket of prawns, or a wood-grilled tomahawk, every dish at The Surf & Turf is designed to satisfy.