Beachcomber Hotels logo


The Beachcomber Resorts & Hotels website employs cookies to improve your user experience. We have updated our cookie policy to reflect changes in the law on cookies and tracking technologies used on websites. By clicking “I accept”, you agree to the storing of cookies on your device to enhance site navigation and analyse site usage.

Cookies List

Cookies Settings

Privacy Preference Center

Whenever you use our online services, including our applications, cookies and other tracking technologies can be used in various ways, like making the website work, to analyze traffic, or for advertisement purposes. These technologies are either used by us directly, or by our business partners, including third-party service providers and advertisers we work with.

Because we respect your right to privacy, you can choose not to allow some types of cookies. Click on the different category headings to find out more and change our default settings. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer.

Strictly Necessary Cookies:

We try to give our visitors an advanced, user-friendly website that adapt automatically to their needs and wishes. 

View Details
Functional Cookies:

We use functional cookies to remember your preferences and help you use our website efficiently and effectively. 

View Details
Analytics Cookies:

We use these cookies to gain insight into how our visitors use

View Details
Commercial Cookies:

We use third-party cookies to display personalized advertisements on our websites and on other websites. 

View Details


night(s) : -

Chef chefs recipe

Chef's Recipe

Half-cooked bluefin tuna and octopus tentacle, vegetable mousseline trio. 

  • Chef recipe tuna Chef recipe tuna


  • 150 g bluefin tuna
  • 100 g octopus tentacle
  • 100 g pumpkin
  • 80 g peas
  • Red pepper (2 pcs)
  • Onion (2 pcs)
  • 250 g butter
  • 20 g panko bread crumb
  • 2 tbsp. sherry vinegar
  • thyme/garlic/coriander/salt/pepper/olive oil


Cut into rectangular shaped pieces and sear each side in a very hot frying pan with 1 tablespoon olive oil. Coat two sides of the tuna with a mixture of panko and chopped coriander, and simply trim the other two sides.


Put the octopus in a vacuum sealed bag with thyme, salt and pepper. Place the bag in a 90°c steam oven for 2 hours. After cooking, allow it to cool down before removing impurities and searing each side, then defrost it with sherry vinegar.


Peel off the skin and cut into cubes, add 2 garlic cloves and ½ of an onion. Brown the mixture and then pour a vegetable broth over it. Remove the broth once it has finished cooking and mix everything together. Add the butter. Adjust seasoning.


Blanch the peas in salted water and place in ice-cold water immediately after to allow them to cool down. Then, add in a small amount of cooking water, and mix. Salt and pepper. 


Peel the peppers with a peeler, remove the seeds and cut the peppers into strips. Heat the equivalent of 1 tablespoon olive oil in a saucepan and add the peppers and diced onion (½). After cooking, mix everything carefully.

All that’s left is for you to plate up and treat yourself to a feast.