On the Rocks restaurant is just where you’d expect to find it, beside the sea and with the best view of our famous Phu Quoc sunsets. Breakfast at Mango Bay will be a highlight of your stay. We serve from 6.30 to 10.30 and breakfast covers Eastern and Western styles as well as tropical fruit, signature pancakes and an exotic bread basket. After breakfast the restaurant stays open until the last guest leaves after dinner.
Lunch and dinner are à la Carte, you are sure to find something from typical Vietnamese to more westernized dishes with an asian touch. Besides, we offer delicious fresh daily specials and a fabulous selection of fusion Tapas created by our Chef. Happy Hour is long, stretching from 4 to 7pm, timed for those sunsets. There is an excellent wine list available at all times as well as tropical fruit juices and cocktails from the bar.
For bookings call the On The Rocks Restaurant at this number (+84) 96 9681 821 everyday from 12 pm to 6 pm.
Seasonal vegetables quickly deep fried in a light batter.
Fried potatoes with a spicy smoked paprika and aioli sauce.
Sautéed shrimps in miso cream & sesame seeds.
Marinated in fish sauce & Phu Quoc black pepper.
Seared, marinated and chilled rare fish fillet.
With Phu Quoc green pepper, coriander seeds and ginger, served with crispy bread.
Tempura of squid, shrimp, fish, tomato ketchup and mayonnaise sauce.
Fresh cucumber, carrot, celery, green olives, black olives, baby red radishes, grilled mixed capsicum and cherry tomatoes. Accompanied by chilli and garlic mayonnaise, eggplant sesame dip and a fresh herb sauce. Served with tortillas and crispy bread.
Fresh spring roll, fried duck spring roll, crispy coconut shrimp, beef la lot and banana
1 ban cuon, 1 nem cua, 1 fresh roll, 1 deep fried roll, 1 fresh duck spring roll.
Australian beef, olive oil, capers, dill, lemon juice and fresh salad greens.
Crab cakes, crab with mango, crab mayo and quail egg.
Grilled squid with watermelon, cracker bread, coriander, mint leaves, cashew nuts and passion fruit dressing.
Roasted pork, sesame seeds, rocket, tomato, cucumber, shallot, watercress and sesame dressing.
Grilled beef with red radishes, lotus stems and fresh herbs in a chili dressing.
Sliced green mango, carrot and squid, tossed in a chilli fish sauce with fresh herbs
Grilled Chicken, Romana artichoke, avocado, tomato, black olives & mozzarella.
Chicken with lemongrass, kaffir lime leaves coconut milk, tomato, mushroom, galangal, tamarind and shallots.
Mediterranean style fish soup.
Spicy & Sour prawns with Thai chilli paste, coconut milk and kaffir lime leaves.
Pan fried Butterfish fillet with vegetables and tomato masala sauce. Served with steamed rice.
Grilled with Sichuan sauce. Served with grilled mixed vegetables.
Fried rice noodles with prawns, bean sprouts, chives, tofu, peanuts and tamarind sauce.
Pan-fried fillet with olive & caper sauce. Served with Ratatouille and garlic fried rice.
Grilled local squid marinated with ginger, lemon and hot paprika. Served with grilled mixed vegetables.
Served with steamed rice
Sautéed crab in a spicy red curry sauce. Served with garlic fried rice.
Cobia fillet grilled with olive oil and garlic, topped with a spicy mango salsa. Served with baby potatoes.
Choose a marinade:
Lemongrass and chilli
Garlic and lemon butter
Phu Quoc black pepper and lime
Served with French fries and a side salad.
With curry paste and vegetables in coconut milk. Served with steamed rice.
With a slightly spicy fish sauce and caramelized onions. Served with pak Choy and steamed rice.
Miso morning glory and carrot and celery puree.
Thai-style chargrilled imported rib-eye steak. Served with potato wedges and watercress salad.
Boneless chicken leg marinated in chilli, turmeric, coconut milk and garlic. Served with sticky rice and a spicy papaya salad.
Grilled pork rib with homemade BBQ sauce, dill, star anise and paprika. Served with a mixed salad and French fries.
200 gr. grass fed Australian flank steak served with steamed baby vegetables and a watercress and rocket salad. Sauce of your choice: Mushroom / Phu Quoc green pepper / Shallot and red wine.
Chickpea, butter bean, kidney bean and lotus seeds
Traditional Vietnamese soup with rice noodles and fresh herbs
Rice vermicelli with grilled pork loin and fried spring rolls
Baked boneless chicken leg with curry coconut sauce on top of rice vermicelli with fresh herbs
Grilled caramel-marinated pork belly and pork patties, served with rice vermicelli and fresh herbs.
Spicy minced beef wrapped in La Lot leaves and grilled. Served with rice vermicelli, fresh herbs and rice paper
Seafood and pork crispy pancake served with fresh herbs and peanut sauce.
(Please allow 15 minutes)
Squid stuffed with pork meat in coconut sauce. Served with steamed rice and water spinach.
Caramelized shrimps in steamed rice roll with a bean sprout salad
Pan-fried fish fillet with turmeric, dill and spring onion. Served with rice vermicelli.
Mango, watermelon, dragon fruit and banana.
With chocolate sauce and cinnamon ice cream.
3 jars infused with Asian flavours: Ginger, mango and passion fruit.
Dark chocolate, Pure vanilla, Caramel, Coconut, Mint chocolate, Cinnamon, Lime, Passion fruit, Mango, Strawberry
Served with pineapple sauce.
Lightly fried rolls filled with warm mango and banana coated with honey and chocolate sauce on the side.
Please allow 20 minutes
Accompanied by salted butter caramel ice cream.
With cashew nuts, chocolate sauce and vanilla ice cream.
Served with miso caramel sauce and coconut ice cream.
With tofu, boiled egg and peanut dipping sauce.
Fresh spring roll, tofu La Lot, Crispy Okra and banana blossom salad.
Romana artichoke, avocado, tomato, black olives and Mozzarella
Sliced green mango, carrot and green beans in a spicy soy sauce with fresh herbs
Southern Vietnamese clear soup with pineapple and vegetables.
Spicy and sour soup with tomato, straw mushrooms and shallots.
Vegetables, mushroom, tofu and seaweed
Stir-fried noodles with egg and vegetables
Sautéed linguine with chilli and vegetables
With capers, olives, garlic and tomato sauce
With a slightly spicy Miso sauce and caramelized onions. Served with pak Choy and steamed rice
With mixed vegetables and a little coconut cream served with steamed rice
With cream, artichokes, mushrooms and Parmesan cheese.
Fried rice noodles with bean sprouts, egg, chives, tofu, peanuts and tamarind sauce
Prices in US$ are just indicative, payments will be made according to local currency (VND)