Prime restaurant is perched from an elevated position overlooking over the bay of the Nai Harn Beach, the restaurant offering sky lit dining under the stars whilst listening to the waves lap the shore of this beach side setting whilst enjoy dinner is in the small and intimate restaurant where chef prepares your course right in front of you the restaurant is part of the 1 key Michelin listed Nai Harn Phuket Hotel and is perched on the second floor of their Rock salt restaurant .

OVERVIEW
Nestled along a breathtaking beachfront, at the foot of the Michelin 1 key listed Nai Harn Phuket this alfresco dining experience offers a culinary escape like no other. As the sun sets and boats anchor peacefully for the night, guests are treated to an intimate setting where the soothing sound of waves meets the art of exceptional cooking.

The menu is a symphony of Michelin-quality dishes, each prepared with passion and precision around a wood-fired oven and Santa Maria BBQ. Drawing on classic techniques with a hint of modern influence, the chefs create dishes that are as stunning as the view.

Only the finest imported ingredients and the best locally sourced produce are used, ensuring each bite is a celebration of flavor. Paired with an award-winning wine list, each meal is elevated to perfection. Whether it’s a special occasion or a quiet evening by the sea, this restaurant offers a unique and unforgettable dining experience.

AMBIENCE
Imagine stepping into a restaurant where nature itself is the centerpiece, and every detail of the design draws from the earth’s raw beauty. The space feels open & airy, and deeply connected to its surroundings. Surrounded by a natural natural wood, rich and textured, giving a sense of rustic elegance. The minimal amount of manmade offers a sweeping view of the outdoors, the scenic coastline, the landscape complements the intimate dining experience.

Instead of heavy fabrics, the seating is simple yet comfortable—crafted from natural materials like leather, woven fibers, or light wood. The tables are bare, made from reclaimed wood with visible grains and knots, providing a grounded, organic feel. Each table has a low-profile, with a single lamp with its focus only enhancing the plate being enjoyed reinforcing the connection to nature without overwhelming the dining space.

The plates are simple yet luxurious—handcrafted ceramic pieces with a matte finish, featuring subtle, natural tones like soft greys, whites, or earthy browns. The Silvano Collini cutlery is finely polished stainless steel, is sleek and contemporary, yet robust, making it both functional and beautiful. The award winning Riedel glasses for wine are finely crafted, delicate but sturdy, allowing the light to catch their curves, enhancing the visual experience of each pour.

The overall ambiance is understated but refined, with a minimalistic approach that encourages focus on the sensory experience—the flavors of the food, the depth of the wine, and the stunning location. It’s a place where each bite feels like a celebration of nature’s bounty, with the design elements softly enhancing the moment rather than competing with it. The focus is fully on the food, with every detail—like the sound of soft music or the clinking of glasses—subtly enhancing the feeling of luxury and immersion in the momen

MUST TRY
Okinawa scallop with apple, roasted hazelnut, brown butter with lemon, capers and parsley

FOOD
The signature dishes feature the Rangers Valley Black Market Black Angus sirloin steak, with a marble score of 5. It is paired with a delicate caramelized cauliflower, black truffle and aged parmesan puree, and roasted Romanesco, all finished with a rich red wine jus.

Alternatively, guests can indulge in the house-cured, cold-smoked Red Label Scottish salmon, served with a refreshing Japanese cucumber, fennel, and green apple vinaigrette. Another standout is the exceptional Brittany turbot, expertly cooked in the wood-fired oven, accompanied by a leek fondue with smoked provolone and pecorino, then finished with a velvety soubise sauce and aromatic green onion oil.

PRICING
THB 4,000++

ABOUT CHEF
Mark Jones has served as the Executive Chef at The Nai Harn Phuket for the past eight years, where his culinary expertise has played a pivotal role in elevating the resort’s gastronomic offerings. A native of the UK, Mark has called Thailand home for the last twelve years, applying his vast experience to some of the country’s most prestigious establishments. Before joining The Nai Harn, he held prominent positions at Soneva Kiri on the idyllic island of Koh Kood and at The Athénée in the heart of Bangkok.

Mark’s culinary journey began in the UK, where he spent nearly 15 years honing his skills in Michelin-starred kitchens. Under the mentorship of renowned chefs, he perfected the fundamentals of classic French cuisine, shaping the foundation of his culinary style. While his approach is rooted in these time-honored techniques, it has since evolved into a modern interpretation that emphasizes the use of fresh, seasonal, and high-quality ingredients. His dishes are defined by their clean, minimalist presentation, with contemporary elements that enhance both flavor and balance.

Growing up surrounded by a culture that deeply valued quality produce, livestock, and the art of fine eating, Mark developed a lifelong passion for the culinary arts. This passion drives him to inspire his team at The Nai Harn, motivating them to strive for excellence in every dish they prepare, ensuring each guest enjoys a truly exceptional dining experience.