In preperation to opening The Cliff, we travelled 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 possible.
Keeping in line with our dedication to satisfy our customers, all of our vegetables are organically grown, including our herbs which are hand picked from our herb garden. Our seafood is caught and supplied on a daily basis and directly delivered 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 which is aged 21 days is 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.