And what better place to go than a steakhouse to satisfy that longing. Churrasco is one of Samui’s few ‘dedicated’ steakhouses, so a visit seemed appropriate to see if they were capable of ‘delivering the goods’.

Situated on Chaweng Beach Road itself, opposite Chaweng Regent Beach Resort, the restaurant is in a prime spot. Easy to find, and an ideal place for people-watching the daily catwalk of passers-by. Churrasco is attractively decorated, complete with old cartwheels and buffalo skulls, which gives the restaurant a distinct western flavour. It’s open air, but kept cool by many swirling fans. There’s seating for 78 and although the tables are close together, it isn’t cramped.

And what about the steaks? Well, before anyone starts worrying that they might be eating infected livestock, let me assure you that all the imported meats for Churrasco come from Australia where they have stringent tests and controls. And not just from any old place ‘down under’, but from the famous Harvey Farm (see the restaurant’s import certificate if you’d like to make doubly sure). Anyway, the steaks are mouth-wateringly tender - even if, like me, you like them well done (a sacrilege for true steak connoisseurs!). They are served in sizes varying from 150 to 600 grams, but how anyone could manage anything over 400 is beyond me. Especially since all meals are served with ample portions of vegetables, and so attractively presented too.

But the biggest surprise for me at Churrasco was the enormous choice of other dishes on the menu. This is not only a steakhouse! There’s Thai food, pasta, pork, lamb, and even a large salad selection.

The seafood deserves a special mention too. Pan-fried Salmon on Asparagus served with a Bearnaise sauce comes highly recommended, as does the Grilled Swordfish Slices on a Couched Salad with balsamic sauce. Both these fish are imported from Tasmania, but are as fresh as the day they were landed. The rest of the restaurant’s seafood is caught locally.
An interesting list of starters included my personal favourite - Moules Mariniere - steamed mussels with white wine and herbs - so I had to give it a try. And I was very glad I did. Cooked to perfection, with full marks for the presentation too.

Even the kids have been considered here. There’s a special sandwich and snack section - including The Churrasco Burger, a cheeseburger with bacon, topped with fried eggs. Should keep the little darlings quiet for a while! And when they’ve finished that, the desserts will finish them off. All manner of ice-cream variations, including the ever-popular Tiramisu, and other equally tempting treats are on the menu. Go native by trying the Samui Kiss with its 2 scoops of coconut ice-cream topped with a shot of coconut rum - you won’t regret it!
With wines from France, Italy, Australia and South Africa included in the large drinks list, you can be assured that your favourite tipple will be available to help the meal go down.
The service was polite and friendly, and perhaps the biggest compliment I could give the staff would be to say that I hardly noticed them. They were there when I needed them, and not if I didn’t!

And if you think the food here will be expensive - think again. Visiting Australians inform me that the Harvey Farm steaks sold here are half the price of those back home! So when you get those meaty cravings now, you’ll know where to head for.
And with the recent opening of another Churrasco in Bo Phut (on the ring-road next to Anantara Resort), there are now two places to go!

Source: www.siamdiningguide.com

Churrasco is open from 3:00 pm with last food
orders at 11:00 pm. Telephone 0 862 747 662
for further details.

Read more:    Captain Kirk  The Cliff  L’Ananas  Sea Wrap  Bura Restaurant  Koh Samui Restaurants

 

1. 

   Hallo,

   vielleicht erinnerst Du Dich an uns, wir 3 (Kim(Tochter), Nicole(Frau groß blond),Edgar(ich) werde Dich dieses Jahr wieder jeden Abend besuchen. Wir lernten die 2 Jungen noch kennen und assen dann jeden Abend zusammen bei Dir.
   Wir freuen unsauf Dich.:):):):)

   Comment by Edgar Schuldt — March 2, 2010 @ 3:47 pm

 

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