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Daily 6.30am-11pm

Angel hair pasta with crab meat in besciamella black truffle and salmon caviar. Thin noodles with crab meat sauce and black truffle paired with salmon caviar.

Ingredients

• 80g prawns
• 60g crab meat
• crab shell (decoration)
• 50g besciamella (cream sauce)
• 15g fresh black truffle
• 10g Parmesan cheese
• 5g salmon caviar
• 5g olive oil
• 5g pepper
• 5g salt
• 5g butter
• 2g parsley
• 1g dill

Authentic Mediterranean method Italian style

Put angel hair pasta in hot water for about five minutes and remove when al dente. Cook crab meat with butter, salt and pepper. When the crab meat turns golden, add the besciamella cream sauce. Put the cooked angel hair pasta together with Parmesan cheese, then add fresh black truffle. Lastly, decorate with full crab shell, salmon caviar, dill and parsley.

Ingredients

• 8-10 raw red prawns
• 250g calamari
• 250g cuttlefish
• 1 large onion chopped
• 1 red bell pepper
• 100g Spanish rice
• 1 garlic clove chopped
• Saffron
• 400g grated red tomatoes
• 300g mussels
• 100g green peas
• Extra virgin olive oil
• monkfish, shrimps and crab

Method
Fry the red prawns, chop the cuttlefish and calamari with the extra virgin olive oil; reserve the prawns. Add chopped onions, garlic and bell pepper and cook until soft. Add grated red tomatoes and cook until brown colour. Add rice, salt, saffron and seafood stock. Cook for 12 minutes, and then add the mussels, green peas and red prawns. Finally cook for 5 minutes until the rice is cooked.

Ingredients

• 720 gm Beef flank steak or sirloin steak
• 30 ml Salt & black pepper for seasoning
• Extra virgin olive oil for grilling
• 400 gm Idaho potatoes cut into wedges
• 160 gm Cherry tomatoes cut into halves
• 20 gm Minced & peeled garlic
• 100 gm Spring onions cut in to 2 cm pcs
• 80 gm Shaved parmesan cheese
• Butter
• 60 gm Chopped parsley
• 15 gm Chopped Thai sweet basil
• 15 gm Chopped fresh coriander
• 40 ml Fresh lemon juice
• 1 pc Fresh lemon cut into eight wedges for decoration
• 200 gm Wild rocket salad
• 40 ml Balsamico reduction

The resort’s signature grill and seafood restaurant and bar that offers both delicious food and breathtaking views of the Andaman Sea.

Daily 12pm-11.30pm

An institution among locals and visitors for over 30 years, The Boathouse serves authentically prepared Thai and western favourites, matched only by its collection of over 600 mostly Old World grape-based beverages. Here are some all-time favourites of The Boathouse restaurant…

Gaeng phed kati poo
Another favourite dish is the gaeng phed kati poo. A perfect blend of crab meat in spicy yellow curry, coconut cream and fresh betel leaves. A true local Phuket favourite.

Lamb shank massaman
The restaurant’s bestselling dish on the menu, often described by guests as “world’s best Massaman”. The recipe and preparation is very authentic, its uniquely southern Thai flavours come from a blend of indigenous spices, to which Thai Executive Sous Chef Jimmy Nithan adds a personal twist.

Half shell scallop pomelo citrus hollandaise
Cold water Chilean scallops topped with refreshing hollandaise sauce. Always a winner in Executive Chef Jonathan Bruel’s menu. It was his first ever signature dish back in Sydney, Australia.

Smoked haddock and salmon fish cake in mustard sauce
Made with fresh Scottish smoked haddock and Tasmanian salmon. An original dish taught to chef Jonathan by his mother, prepared with passion and inspiration, bringing back many childhood memories.

Ingredients

• 5 pcs chicken thigh (boneless)
• 1 cup plain yoghurt
• 2 tbsp garlic & ginger paste
• 1 tbsp deggi mirch powder
• 1 tbsp salt
• 1 tbsp garam masala
• 1/2 tbsp ground cumin
• ½ tbsp coriander powder
• ½ tbsp mustard oil

Method

Wash the chicken. Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces. For the marination, combine all the ingredients.

Mix the marinade and the chicken and leave it for an hour in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer. It takes about 15-20 minutes to cook the chicken tikka.

Serve it with sliced onion rings, lemon and chilli with mint sauce on the side.

White snapper fillet
Ingredients:

• 1 white snapper fillet
• spring onions
• cherry
• tomatoes
• citrus crust
• zest of lemon & lime
• chopped parsley
• 5 ml olive oil

Method: Mix the bread crumbs, citrus zest and olive oil. Cut the fillet into three slices, season then roll in breadcrumbs. Place breaded fish on an oiled baking dish and bake @ 360° 5-6 min until golden brown.

Lemongrass cream
Ingredients:

• 1 cup cooking cream
• lemongrass stalk
• 1 shallot
• salt & pepper
• sugar
• 1 cup water

Method: Chop the lemongrass and simmer for 20 min until flavour has infused. Strain into a saucepan and reduce to 1/3 cup. Slice shallot and add to the reduction with the cream until thick. Season with sugar, salt and pepper.

Shiitake polenta
Ingredients:

• 1 tbsp olive oil
• 2 cups water
• ½ tbsp salt
• ½ cup polenta
• 1 tbsp butter
• 10 gm shiitaki mushroom
• 1 small shallot
• 1 garlic clove
• 2 tbsp cream

Method: Mince shallot and garlic and sauté in a saucepan. Add sliced shiitaki mushroom and sauté 30 sec. Add water, salt and cream and bring to boil. Slowly whisk in polenta and stir. Simmer until polenta is thick. Take off the heat and stir in the butter. Transfer to square baking tin and let cool until firm and set. Cut the polenta into three small triangles and sear in a frying pan until crispy on both sides. Sauté green onions, tomato until the onion is soft but still has a bright colour and the tomato just starts to split then add olive oil, salt and pepper to taste.

Breakfast 6.30-10.30 am
Dinner 6-10.30 pm