Perched on top of Rock Salt, the hotel’s beachfront restaurant, Prime is an exclusive eatery with just 20 seats. This intimate size allows the chefs to create highly personalised dining experiences, including serene sunset dinners and private events for small groups.
Diners will enjoy dramatic live cooking experiences, with an open kitchen that features a custom-built wood-fired oven and Santa Maria-style barbecue grill. This allows executive chef Mark Jones and his team to roast, smoke or chargrill at temperatures of up to 700 degrees Celsius.
“Prime @ Rock Salt is a new dining destination for Phuket and you could not ask for a better setting. The rooftop at Rock Salt affords spectacular sea views, especially at sunset and later when the stars fill the night sky,” said Frank Grassmann, general manager of The Nai Harn. “Combining this stunning setting with an exceptional menu, Prime is set to become the ultimate setting for unforgettable evenings, including romantic dinners and exclusive events.”
The appetisers feature some of the finest imported ingredients from around the world, including Spanish octopus, French goat’s cheese, Scottish salmon and Cornish mackerel, all expertly prepared in innovative ways that showcase the flavours. Diners can also indulge in an assortment of house-cured signature cold cuts presented with a choice of pickles, condiments and freshly-baked breads.
For the main course, outstanding cuts of meat and fresh seafood take centre stage, all cooked to perfection on Prime’s custom-built grills or baked in ovens to seal in the flavour.
Highlights include homemade smoked chorizo sausage fired in a furnace, succulent Klong Phai chicken, masala marinated monk fish tails from Brittany, and yoghurt-marinated Bultarra lamb cooked sous-vide and finished in a wood-fired oven.
Prime also serves a selection of prime steaks from Australia’s Rangers Valley, which is famous for producing the most incredible marbled Black Angus and wagyu beef from grain-fed cattle in New South Wales. Diners can choose from 400-day grain-fed Diamantina wagyu flank steak or 360-day wagyu rib-eye steak, perfectly chargrilled and served with a bone marrow and confit onion bread pudding, asparagus and red wine jus.
For an intimate feast, couples can share a 270-day Black Onyx Angus cote de boeuf, cooked over flames and oak chips, or indulge in barbecued glazed short ribs, slow-cooked for 48 hours then finished in the wood-fired oven. An extensive selection of fine wines – all of them hand-picked by global wine critic James Suckling – provides the ideal accompaniment to every meal.
The new bar will begin welcoming diners from the end of November.
For details, visit www.TheNaiHarn.com/dinings.
Published : October 24, 2018
By : The Nation