Join us at The Cliff Bar & Grill to celebrate the coming of a new year in style and sophistication.
We present to you a hand crafted, unique 4 course meal composed by our legendary Italian chef Sergio Martelli.
It will be an unforgettable evening of fine dining, exceptional service and sophisticated celebration!
For enquires and reservations please contact Cheyna: firstname.lastname@example.org +66994341529
- 31 December
- (~6 hours)
This is the recommended time for the event. You can arrive at any opening hours.
Location: Lamai (4169, Tambon Bo Put, Amphoe Ko Samui, Chang Wat Surat Thani 84310, Таиланд)
Phone: 099 434 1529
In preparation to opening The Cliff, we traveled to Portugal, Spain and Italy to find the right combination of herbs, spices, olive oils and recipes to create something that would be truly unforgettable and unparalleled on Samui. We finally opened on April 15th, 2004 and set the bench mark for Samui restaurants. After opening we have enjoyed steady growth, keeping in mind we have continued to improve our quality and service to the highest level.
Keeping in line with our dedication to satisfy our customers, all of our vegetables are organically grown. Our seafood is caught and supplied on a daily basis, directly to The Cliff by local fishermen.
Australia is known for having some of the best meats in the world, so keeping this in mind when opening The Cliff we have selected some of the best they have to offer. Coming in from King Island, our beef is 21 day aged, never frozen, only chilled and flown in on a weekly basis.
Last but not least, one of the most important parts of The Cliff is our kitchen team headed by Chef Sergio Martelli. Originally from Italy, he has worked at some of the top restaurants around the world. He now graces us with his magic. You will find the pasta dishes to be traditional Italian. with a hint of Sophistication.
We warmly welcome and invite you to come and experience our little slice of paradise for yourself.
The Cliff Bar & Grill.
"The only place to spend your afternoon."