Archives: Dining

The Nai Harn

PRIME @Rock Salt

December 13, 2018
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An exclusive eatery with just 14 seats, PRIME @Rock Salt offers a collection of roasted, smoked and chargrilled creations from custom-built kitchens. The alfresco dining experience is completed with panoramic ocean views across Nai Harn Beach and fine wines handpicked by global wine critic James Suckling.   ---- As PRIME @Rock Salt is an open-air restaurant we may not be able to open in rainy weather conditions. Please call ahead on the day of your booking to inquire

The Nai Harn

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May 23, 2017
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Likewise, dining in your room at The Nai Harn is an exercise in luxury. Full white-linen service in the comfort of your guestroom will make you feel like you've taken a seat in your own private restaurant. Alternatively, enjoy an al fresco affair from the highflying perch of your terrace. With the indulgent 'Press for Champagne' button ever in reach, even a light afternoon snack can quickly turn into a grand, celebratory occasion.

The Nai Harn

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May 14, 2017
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With sailing boats bobbing in the distance against the curved panorama of sky and sea, you won't find a better place to enjoy a few moments' reprieve, a chilled cocktail or casual conversation with friends.

The Nai Harn

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May 14, 2017
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The selection includes everything you'd expect from a world-class island resort: tropical cocktails, rare single-malt Scotches, boutique rum distilled from locally grown sugarcane and wines from the world's most-esteemed vineyards.

The Nai Harn

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May 14, 2017
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Begin the day with a bountiful breakfast buffet featuring a cooked-to-order egg station, imported and homemade cheeses, charcuterie and smoked fish. On the sweeter side, enjoy fresh, tropical fruits, pastries still warm from the oven and a generous spread of homemade jams.

The Nai Harn

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July 9, 2018
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Rock Salt is the popular beachside restaurant at THE NAI HARN with an idyllic position overlooking the Andaman Sea. The location inspires lazy breakfasts, long lunches, extended sunset happy hours, and indulgent evening dining affairs, all enjoyed as time slows to the rhythm of the rolling waves

The Nai Harn

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May 14, 2017
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Reflections also offers the perfect ambiance for a breezy event or function with a view. Wedding receptions, cocktail parties and mixers can all be staged here to spectacular effect.

The Nai Harn

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May 14, 2017
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Our experienced mixologists understand the art of the cocktail. They're master mixers with a passion for creating drinks worthy of Cosmo's stunning location. In addition to working from an extensive library of classics – from the perfect Manhattan to the beach-bound mai tai – Cosmo's mixologists are also innovators. Choose your drink from a selection of special creations you won't find anywhere else in the world.

The Nai Harn

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May 14, 2017
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Lunch and dinner are an international affair, with everything from classic Mediterranean dishes to Thai cuisine. Choose from a variety of crisp, organic salads, melt-in-your-mouth sushi and sashimi and healthy grilled fish. A selection of artisanal ice creams and sorbets rounds out the dining experience. Prepared in house, these feature classic flavours along with a few delightful surprises, such as honeycomb and rosemary and chocolate-lemongrass.

The Nai Harn

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July 9, 2018
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The experienced culinary team is led by Executive Chef Mark Jones whose experience includes numerous Michelin-starred kitchens from London to Bangkok, and Chef de Cuisine David Attwater whose culinary career spans some of the top restaurants and five-star hotels in the UK and the Middle East. The chefs’ uncompromising approach to farm to fork dishes at Rock Salt extends far beyond the island’s shores. Australian mussels are imported once a week and offered on the menu for four days to guarantee connoisseurs the freshest mollusks on Phuket. Fine de Claire oysters are delivered as often as three times a week to guarantee the most succulent appetizers. And either delicacy can be enjoyed with a glass of chilled rosé wine chosen from a list of the world’s best pinks specially selected for THE NAI HARN by global wine critic James Suckling.