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Cosmo Restaurant

  Nai Harn

+66 7638 0020

Fresh and contemporary dining concepts combine with a stunning seaside location to inspiring effect at The Nai Harn.

Cosmo Restaurant
GPS coordinate: 7.778477, 98.30281

Fresh and contemporary dining concepts combine with a stunning seaside location to inspiring effect at The Nai Harn.

Price range 800 - 1,200 BahtBest to book a table Car park on site Major credit cards OK Has smoking area

From the restaurant:

“Open throughout the day, Cosmo takes guests on a refined journey through diverse culinary traditions from around the world. The menu reflects the chef’s passion for travel and new cultural experiences, while an underpinning of Southern Thai flavours pays homage to The Nai Harn’s rich Phuket heritage.”

Cosmo offers a unique gastronomic experience in a paradisal setting. The flagship restaurant of the iconic Nai Harn, it occupies one of Phuket’s most coveted locations, a promontory flanking Nai Harn Bay. Featuring grey furnishings and geometric white décor, the dining area exudes space and airiness. Immediately below us, the sandy beach is framed by jagged rocks.

Executive Chef Mark Jones carefully explains the new menu. Mark has been with the Nai Harn for three years. He comes with an impressive CV in high-end restaurants and resorts and is rightly enthusiastic about a cuisine which reflects his passion both for global travel and culinary innovation.

We begin in Northern Japan. Mark’s choice of appetiser is pan-fried Hokkaido scallops with roasted cauliflower and yellow curry. The juicy shellfish are lightly seared, their succulence complemented by delicate yellow curry aromatics and nutty cauliflower complemented by a zesty coriander oil. The main course, again ocean inspired, is a fantastic ‘Triple-A’ graded tuna loin, seared to perfection and complemented by a jalapeno and caper potato salad with wild rocket and lemon.

Other chef’s recommendations reveal a capacity for adventurous combinations. Pan fried red snapper with a ragout of smokey chorizo sausage, tomato and chick peas; luxurious platters of Marennes Oleron oysters served over ice,while middle eastern falafel provides an inventive vegetarian option. For carnivores, stunning Rangers Valley Wagyu Sirloin steak marble score 6 with asparagus and organic hens eggs with Béarnaise sauce admirably fits the bill. There are artisanal ice creams inspired by local fruits and crisp organic salads.

The attention to detail is exceptional. Nothing is too much trouble. Every dish is accompanied by exquisitely chosen vegetables and herbs with matching sauces and dips. Ingredients are ultra-fresh. Most of the seafood is purchased twice daily from Rawai fish market, and there is a stress on local, organic produce. The wide-ranging meats are created in the resort’s own charcuterie, even down to regional sausages.

Raw Garden Pumpkin Ravioli

Raw Garden Pumpkin Ravioli at Cosmo Restaurant


    • 150g pumpkin
    • 90g almond cheese
    • 20g shitake mushroom
    • 40g enoki mushroom
    • 40g shimeji mushroom
    • 40g king rice bran oil
    • 40g pumace olive oil
    • 40g fresh lemon juice
    • a pinch of salt & pepper
    • 10g Thai watercress
    • 10g of rocket salad
    • 40g dried cherry tomatoes
    • 10g local leaf Buabok
    • 500g whole blanched almonds
    • 380g drinking water
    • 100ml fresh lemon juice
    • 14g garlic


Soak almonds overnight in drinking water and next day place in blender. After blending, strain then transfer to kilner jar and seal, storing in refrigerator

If not using organic, soak all vegetables in drinking water with a teaspoon of baking soda 10 minutes then rinse in drinking water to remove pesticides. Cut tomatoes in half, season and then sprinkle with thyme and leave to dry in oven 70-degrees for four hours. Trim mushrooms and place in bowl with lemon juice and oils. Season with salt and freshly-ground black pepper then cut a thick slice of the side of the pumpkin with skin on and with a Japanese slicer, cut thin pieces off. Place a tablespoon of almond cheese inside and bring the pumpkin around so it makes a flower design. Spread the mushrooms attractively around the bowl and place the dried tomatoes. Place the raviolis on top of the mushrooms. Take the leaves and dress with the remaining juices from the mushrooms.

Set attractively around the bowl.

chef Mark

Press release for Chef Mark

Originally from England, from the Gourmet capital market town Ludlow in Shropshire I have been working the past 20 years in leading hotels and Michelin star kitchens in England and Thailand alike, spending more than a decade in 1 & 2 Michelin star restaurants my passion for excellence and to create fantastic dining experiences is a priority.

I have spent the last 5 years working in Thailand, firstly at Soneva Kiri and then as chef de cuisine at the award winning Reflexions restaurant at the Plaza Athenee Bangkok and being awarded customers choice best French fine dining restaurant at the Thailand best restaurant awards 2015,

My cooking style focuses on the product, extracting the best from the ingredients, focusing mainly on locally sourced products as much possible and if something cannot be sources to our high standards here at the Nai Harn we then make it from scratch ourselves

I would describe my food as focusing on flavour extraction using classic as well as modern cooking techniques serving high quality, athletically pleasing food

At the Nai Harn we have 3 signature restaurants, Cosmo our all day dining restaurant where you expect to find European and Thai dishes, highlights including Phah goong, plas todd yum Mamuang, grilled Andaman prawns with pita bread, cucumber and mint salad, Hokkaido scallops with home cured coppa ham and apple and ginger puree, cured in house Kurobuta pork loin, slow cooked duck egg and crushed peas.

Rock salt our stunning signature restaurant right on the ocean front with stunning views across the Andaman sea, serving a menu focusing mainly on locally caught seafood, wood fire oven pizzas, tandoor signatures, our very own catch of the day black board, and wonderful selection of Thai dishes

New to the Nai Harn we have a new restaurant opening on the 26th of May 2017 named Han-Sha our sushi and sashimi restaurant at our reflections roof top, serving authentic Maki, sushi, Nigiri and grade A sashimi, signatures including spicy tuna roll, salmon and Jalapeno salad, Hamachi and Saku tuna and some stunning Japanese inspired desserts one in particular is our Soy milk flan with Sake Kasu ice cream

Click on any file to download document. All downloads will be in PDF file format.

 Contact info:

At Nai Harn Beach

Daily 6.30am-11pm
Tel: 0 7638 0200

116 G1

Book now



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