Hua Hin – 9 June 2025: Avani+ Hua Hin Resort introduces a brand-new menu concept at Brezza Beach Bar & Restaurant, offering a seaside Casual Fine Dining experience that is both luxurious and approachable. The new menu proudly features 90% locally sourced ingredients from Phetchaburi and Prachuap Khiri Khan provinces, reflecting a deep connection to the region.
Embracing a Minimal Waste Philosophy, each dish is crafted through a creative culinary process that maximizes the use of every ingredient—from root to leaf, and peel to bone—ensuring sustainability without compromising on flavour or finesse.
Led by Chef Gibb – Adtavorn Charoonponthiti, a highly experienced Executive Chef whose impressive background includes working in world-renowned kitchens and Michelin-starred restaurants in France. Chef Gibb brings his creative vision to life through a newly curated set menu inspired by the richness of locally sourced ingredients. His approach pays homage to the natural abundance of the region’s agricultural and coastal landscapes.
Every ingredient is thoughtfully selected—from indigenous herbs and seasonal vegetables to freshly caught seafood and artisanal food products. Each element is prepared using advanced culinary techniques to highlight its natural essence.
“Our goal is to create a dining experience that is both refined and approachable," says Chef Gibb, Executive Chef at Brezza. “We’ve blended the sophistication of fine dining with the laid-back charm of Hua Hin’s seaside atmosphere. The result is a menu that reflects careful craftsmanship, fresh seasonal flavors, and a distinct identity in every dish."
Chef’s Recommendations
Banana Prawns – Spiced Banana Prawns / Pickled Root / Mussel Emulsion
A wild-caught delicacy that cannot be farmed, the dish is accompanied by a pickle root medley of turnip, carrot, and radish, alongside a flavorful mussel emulsion made from mussel juice and dill oil. In line with our sustainable approach, prawn shells are used to make a rich stock, while the heads are fried until crispy. A bold finishing touch comes from the prawn head sauce, enriched with mango for a sweet-savory balance.
Black Garoupa – Banana leaf baked grouper / Knife clam / Lime and roasted cauliflower / Smoked bone and thyme reduction
The Black Grouper is a standout dish, grilled in banana leaf to lock in its delicate flavor and served with local surf clams from Ban Laem, Phetchaburi.
A side of lime and roasted cauliflower, sautéed with clams, butter, and a splash of lime juice, adds brightness and texture. The dish is finished with a smoked bone and thyme reduction, made from the grouper’s bones and subtly infused with citrus for a rich, balanced depth.
Phetchaburi Bowl – Pandan Crème / Cheesecake / Smoked Coconut Ice Cream
The Phetchaburi Bowl showcases the region’s finest ingredients—toddy palm, pandan, palm sugar, coconut, and pineapple—artfully reimagined to celebrate the rich flavors of Phetchaburi in every bite.
For guests seeking a truly unique and elevated dining experience, Avani+ Hua Hin Resort also offers an exclusive private dinner by Chef Gibb, allowing diners to curate their evening with a choice of four distinct culinary themes. These include French & Nordic fusion, Thai Progressive cuisine, Innovative Asian, and Contemporary Indian, each thoughtfully designed to showcase bold flavors and refined techniques.
This intimate dining experience is available for groups of 2 to 12 guests, starting from THB 2,999 net per person, with a minimum 48-hour advance reservation required.
For more information, please contact Avani+ Hua Hin Resort at 032 898 989, Email [email protected] or website www.avanihotels.com/en/hua-hin/
