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
Rock Salt
“…The creative Mediterranean-Thai menu has fun with seasonal, all-organic produce and global influences,
crafting pea-pesto pasta, Rawai-seafood bouillabaisse and fish of the day, served steamed or wood-fired
while the impressive wine list includes Thai rosés…”
–Recommended by the Lonely Planet–
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Dear valued guests,
With this note, we are delighted to share the good news to reopen Rock Salt as of Saturday, 9th May 2020 following the latest relaxation of safety measures issued by the provincial government.
Whilst enthusiastic to resume gradually our services, we are aware that all efforts taken until now must continue to safeguard the health and wellbeing of you and our staff alike.
A number of safety measures were implemented to that effect being consistent with our already high standards around hygiene, sanitization and cleaning. All were supplemented by additional measures based on the guidance of local health authorities and WHO recommendations.
Please note that the opening hours of Rock Salt will be from 12:30 hrs until 21:00 hrs (last order at 20:00 hrs). We will reopen with a slightly reduced menu from the exhaustive menu that you know from before. Further, we wish to inform you that we will not serve any alcohol nor is it allowed to bring your own bottle to be consumed on the premises.
We remain hopeful that by approaching all current circumstances in unison, we can mitigate the impact of this crisis and emerge stronger and more resilient than ever before.
We look forward to welcoming you back too to Rock Salt, your trendy beachside restaurant right on Nai Harn beach.
Thank you,
The Management.
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.
Diners enjoy a selection of freshly caught seafood sourced from nearby Rawai fishermen’s village, delivered once or even twice daily, in line with THE NAI HARN's commitment to sustainable food sourcing. Catch of the Day signatures include juicy white snapper ceviche, an indulgent Andaman seafood platter and an understated yet memorable whole baked fish prepared in a wood fired oven.
To complement the fine flavours of the sea, Rock Salt offers meat lovers a rare choice of exquisite cuts, including pasture raised Angus beef from Argentina and Australia, dry aged for 30 plus days by our skilled team of butchers to add a depth of flavour. Signatures include steaks such as Tomahawk, rib eye, flank and a stunning steak tartare that melts on the tongue.
Adding to the exquisite surf and turf favourites, Rock Salt also serves an irresistible spread of refined global comfort food, including the best of the Mediterranean, North Africa, and of course, Thailand. Magnificent mains are served with fresh, seasonal vegetables and garnishes, with tempting choices all offered for vegan and vegetarian diners.
Rock Salt welcomes hotel guests and discerning diners from around the island with a weekly changing specials board that always features the most flavourful, seasonal, delectable ingredients, used to create causal but exceptional epicurean dining experience
