BREAKA’S BEACH RESORT

          Making it a point to also explore dining possibilities beyond the waterfront and main tourist center, we especially like places that offer world travelers like us, more than just a good meal.  We chose Breaka’s Beach Resort as our first feature because it fits the bill perfectly.  Located 10 minutes by bus out of town, near Pango, on the road to Pango Point, this mid-sized, hideaway resort features bungalows of natural materials blended with modern interspersed on sandy paths among tropical vegetation. At high tide, the infinity swimming pool leads the eye in an unbroken line to the sea and crashing waves at the edge of the reef.  It also leads one to the swim-up bar and tropical cocktails.

          Diners at Breaka’s are welcome to use the pool and beach, giving travelers an opportunity to stretch out and enjoy a swim, beachcombing, or snorkeling as well as a fine meal.

          Sean, Chef de Cuisine, a casual, friendly young Australian, looking more like he stepped out of a backpacking trek, than the kitchen, prepared us an incredibly delightful and refreshing lunch at the patio beachside dining area.  Sean’s travels through exotic lands has made him an artist at what I call “Nouvelle Eclectic Gourmet” cuisine—a no-holds-barred approach of using the freshest ingredients and unabashedly blending different classic ethnic flavors to create something entirely new and unique. The two most intriguing selections were perfect examples. Twice-cooked Pork and Calamari salad was a scintillating yin and yang of hot and cold temperatures, crisp and smooth textures, piquant and mild tastes, hardy and light foods…Oriental qualities in a non-oriental dish.  The Local Smoked Marlin, a cold dish, was a surprising delight to the taste buds.  The melding of flavors is incredible.  Sean “dresses” the marlin with a black olive, olive oil, and herb tappenade that cannot be adequately described.  We are not “gourmets”, nor pretentious about food, but we must say that these dishes were some of the most flavorful and unique that we have tasted.

          While we enjoyed blended specialty cocktails, we were entertained by the Chef de Animation, “Deco”, an endemic Vanuatu lorikeet, a living cartoon character. Brilliant red, green, purple, and yellow colors and crazy antics make him the perfect clown.  Nick, the Food and Bev. Mgr, confided that Deco’s a closet alcoholic!

          Restaurant prices reflect the target clientele: not youth hostel backpackers, or 5-star rich and famous; rather, those who appreciate a nice ambiance, high quality food with a flair, and pleasing presentation. Lunch selections average 1200vt, and most are also offered as dinner entrees.  Dinner mains run from 1500vt-2100vt to 9800vt for the Platter of 6 different kinds of Sea Foods for 2 persons. Nick is upgrading the wine list and future plans include a Wine of the Week, and periodic Chef’s seven-course Degustation Soirees with wine selections for each course.

          We found Breaka’s Beach Resort a wonderful “break” from the tourist hustle of the city, and ho-hum restaurant food. Look for more innovations from the young, enthusiastic team at Breaka’s.   More info: www.breakas.com, phone: 23670.