Set in a wooden converted, open-sided house on three levels, with panoramic views overlooking Kamala Bay and its mountainous surrounds, the restaurant serves modern fusion cooking, combining international flavors with the delicacy of local ingredients..

The menu serves up International cuisine with a hint of Thai and as the name suggests, the specialty is seafood. Prior to ordering food we selected a bottle of the house wine, a cabernet merlot, to start the evening off. Appetizers include tuna and salmon cerviche and an equally delicious warm goat cheese salad with blackberry vinaigrette dressing. Another great way to start off the evening is seafood wonton wrapped in rice crepe.

Main dishes offer generous fillet of salmon that is doused with a tangy orange and saffron sauce. Tuna lovers will enjoy the tuna marinated in chilli paste with a Thai herb salad with fresh coconut vinaigrette accompanied by a dipping sauce or the Grilled Fillet of Tama Fish on a bed of jasmine rice with tomato cucumber, pineapple, apple, mango, cashew, sultana, baked coconut & sweet chili served with a red curry sauce while a creative course is the king fish wrapped in spinach with green papaya massamum sauce. If there is a carnivore in your group, you may like to try the Aged grain fed Australian beef tenderloin for 550 Baht with choice of french fries, mash potato or baked potato and choice of garden salad or steamed vegetables with choice of red wine jus, spicy red curry or b?arnaise sauce.

The wine list offers a varied selection of varietals to suit the menu. Staff is friendly and doesn't linger over you but is quickly available when summoned.