Private Beach Dinner, The Danna, Langkawi
Our private butler fills our flutes with sparkling FossMarai, as the sun drops behind Langkawi’s second tallest peak, Mount Mat Cincang. Our table for two is settled in the sand. The border is twinkling with tea lights and the private bay is calm with silvery-blue water tenderly lapping the shore. We hear an occasional bird chirp and the faint thud thud of a boat in the distance. A zephyr drafting in from the sea caresses our skin, and the heat of the day steadily withdraws. This is our private dining experience at The Danna, Langkawi, and we’re off to a stupendous opening.
|The Danna, Langkawi - Private Beach Dinner|
|The Danna Langkawi Beachside|
A tray of warm breads arrive: grissini; crisp sesame; onion herb bread; French baguette; and a whole grain bun. They’re served with butter, olive oil and dukkah. Hubby’s too engrossed with the birds eyeing our plates and offering them crumbs from the basket to propose any tasting notes, so the selection is mine. Not that it matters too much though as I predictably nibble on the wholemeal bun, leaving half, satisfied with the taste but not wanting to fill too quickly.
An amuse bouche of Pan Seared Tuna with Green Tea Noodles opens our meal. Half an olive, a quartered red grape, and salad leaf topped with a drop of salad dressing accompany the bite. Smooshing all ingredients together onto the end of our forks, we whet our appetites for what’s to come.
The first plate is a pretty composition of Grilled Tuna Salad. The fish is encrusted with black and white sesame seeds, and neighboured with a tower of hummus and salsa made with mango, olive, capsicum and given a zip with balsamic dressing. Mixed layers of green leaves complete the dish mimicking the freshness of the whole plate. As we scrape up the last traces hubby sums up the dish, “Simple. Good,” my thoughts exactly.
|Grilled Tuna Salad|
A Spinach and Lentil Soup comes before our main course. A dribbling of cream, yoghurt and coriander stipple the surface. The lentils give it thickness, the spinach a green hue, and the adornments a creamy texture. I like it best with a spot of ground black pepper.
|Spinach and Lentil Soup|
I can’t continue too much further without mentioning our butler. Hans is from the Philippines and clearly has not only the benefit of some exceptional training, but too the heart and spirit to do well. He’s friendly, yet professional. His warm character and answers to our quizzing about his home country have truly made our evening delightful. Hubby and I have been together for too many years to count and appreciate the cheerful diversion of Hans’ company. He’s quick to retreat though, leaving us to tuck into our courses when the food is delivered. I see his intuitiveness in knowing when to sustain conversation and when to draw back. He has been just as important as the location and menu in making this a memorable night.
A platter of magnificent crustacean is placed on the table. We’re thinking it’s a sharing dish and has been set in front of me solely so that I can take a photograph. But no! Hubby too is presented with the same salver. Our eyes are bulging. Wow! This is an impressive dish. Chemoula Cheesy Lobster is baked with cream and cheese and spiced up with a green peppercorn sauce. It’s both rich and buttery, but broken with the lively kick of the pepper. Sautéed potato and sundried tomato come in a side bowl, and a few steamed veggies make a feeble attempt at balancing out the decadence. We’re so stuffed, but eat it all so request just one portion of dessert to share.
|Chemoula Cheesy Lobster|
Orange sorbet and fresh tropical fruit are a clean fresh contrast to the prior course and round the programme off adeptly. Hubby ends with a green tea, a bit more conversation with our charming butler, and we call it a night. The pool behind us is quiet, the beach deserted. It feels as though we own the bay. Pleasantly satiated we stroll back to the hotel, grateful for the opportunity to experience such an agreeable evening.
|Fresh Fruit with Orange Sorbet|
There are three different set dinners for private dining on the beach. The menu above is the Western dinner option and is priced at RM547+ per couple. A beach barbecue is an alternative, where guests see their meal cooked in front of them and too has a trio of choices: meat; seafood; or vegetarian. Reservations must be made a day in advance.
|The Danna, Langkawi|
Reasons to visit: stunning location; awesome private butler; Chermoula Cheesy Lobster.
547, Private Dinner on the Beach
The Danna, Langkawi
Telaga Harbour Park Pantai Kok
+6 04 959 3288