Dining

Dinner 6.30-11pm
Sunday Brunch 11.30am-3.30pm

Begin the morning with a welcome drink at the Cooking Studio, followed by a morning visit to the vibrant local fresh food market to learn about local ingredients, herbs and spices. Head back to the Cooking Studio where you will be guided by the chef to whip up Thai specialities through a step-by-step demonstration. Pick up useful tips and learn the best-kept secrets of Thai kitchen as you prepare a 4-course meal.Savour your creations for lunch.

Programme
9:30 am - Welcome Drink
10:00 am - Depart from hotel for local fresh market tour
11:00 am - Cooking session
2:00 pm - Savour your creations for lunch

1 day course: 2,200++ Baht per person
2 day course: 3,800++ Baht per person
Additional wine tasting: 600++ Baht per person (tasting of 4 wines)

Price is subject to 10% service charge and 7% VAT.
Prior reservation is required as the classes are kept small.

The menu that you will be learning

The Boathouse, Phuket
182 Koktanode Road,
Kata Beach, Phuket 83100, Thailand
Tel: +66 76 330 015-7
Fax: +66 76 330 561
[email protected]

The Boathouse Classics
Executive Chef Jonathan Bruell will re-create three of the most iconic dishes of The Boathouse Phuket – dishes that have been enjoyed by its patrons for over three decades; they are the Lobster Thermidor, Tournedos Rossini (Australian beef tenderloin with foie gras in truffle sauce) and The Boathouse’s Classic Massaman Lamb Shank.

Steak and Wine
As The Boathouse is well known for its extensive wine cellar with over 600 unique labels, we offer a valuable deal featuring selected red wine paired with an Australian Wagyu Tenderloin crafted by Executive Chef Jonathan Bruell.

Weekly Friday Wine Lunch
The Boathouse’s signature weekly Friday wine lunch has made its break and has become the one and only iconic weekly wine lunch event in Phuket.

It seems they’ve taken that on board at The Nai Harn, where breakfast is a serious thing.

It starts with the bakery – all home made (even the jams) and including some gluten-free items. Then it starts to get special with the ‘Vitality drinks’. In the cold room, expect to find such delights(?) as kale & apple, carrot, watermelon & mint – and more. All cold pressed so high in healthy nutrients.

The yogurt – all home made, of course – at The Nai Harn is special, too. Apart from the set yogurt and the pouring variety, there’s a Greek yogurt introduced by a visiting Greek chef in 2016. Those very cultures have been kept alive, creating generations of thick, creamy and healthy Greek yogurt – perfect with fresh fruit and Phuket honey.
It won’t surprise anyone who knows The Nai Harn team to learn that they make their own cheeses, too. There are three types of soft cheese to sample, which include Tom Yum – for which all the herbs are gathered in the resort’s seventh floor herb garden.
Breakfast means pork – or at least for the western breakfast traditionalists among us – and The Nai Harn doesn’t disappoint. All the charcuterie is made in-house using free range, cruelty-free meat sourced from a farm in the north of Thailand. Sausages include Nurnberger and Cumberland, which you’ll find maturing in the cold room. Worried about gluten? Don’t be; the sausages are all gluten-free.

Eggs are at least as much a breakfast essential as pork, and the live cooking station will happily whip up Egg Benedict, Egg Florentine or just a perfectly cooked scrambled egg – whatever takes your fancy. Catering for the Asian breakfast taste, they also make a fresh broth here every day, served with egg vermicelli or rice noodles and a whole host of condiments.

Forget keen-wah (yes, that IS how you pronounce quinoa) – it’s oh so 2018. Today’s superfood is the humble avocado – idolised by vegans and Millennials – and responsible for so many injuries that the UK medical profession has coined the term ‘Avocado Hand’.
If you want to benefit from avocado’s superfood qualities while keeping your hand in one piece, take a moment to listen to advice from Jamie Oliver on how to come through unscathed.

So, now we know how to manage the interaction between knife and fruit, while avoiding a visit to our local ER, what to do with this super-fruit – and why?

Let’s put all the nutritional stuff aside just for now and look first at the practical reasons for getting to grips with avocados.

If you’re vegan or a Millennial – or both – you probably need read no further; you’ll already know the avocado from top to bottom. But if, like me, you were ignorant of the raw power of the avocado as a stand-in for… well almost everything, then read on.

It serves as a sweet or savoury dairy alternative, a mayonnaise substitute, a creamy-textured ingredient in almost anything – such as smoothies, puddings, mashed spuds, mousses, pastas, dips of course and… and… and... Even avocado brownies (yes, really!) and other baked delights could be in your future.

And, of course, we should not forget that old favourite, guacamole, not to mention today’s trendy breakfast item, avocado toast, which (sorry Millennials) was actually popularised 60+ years ago in California.

Seared foie gras served with fresh berries, caramelised cherries, veal jus and doughnut

Ingredients

• 1 45g slice of duck foie gras
• Garlic
• 4pcs fresh pitted cherries
• 30g butter
• 60ml veal demi glaze
• Brioche doughnut
• Rosemary
• Red wine (Merlot)

To serve
Heat pan to sear foie gras for 1 min each side, adding butter and rosemary.
Drain off excess butter.

In the same pan drain the butter and heat pan until hot and add cherries and caramelise with sugar, add butter and deglaze with red wine, reduce then add veal glaze. Simmer until a thick consistency.

Deep fry the doughnuts until both sides are golden brown.

To plate
Place the foie gras in middle of the plate. Add the cherries around the sauce, add mulberries and place the doughnut on top. Grate pistachios and add microgreens.

Daily 3pm-1am
Last Order 11.30pm

February marks 30 years since The Boathouse Phuket opened its doors, quickly establishing itself as one of the island’s top dining choices. Indeed, living in Bangkok in the mid 90s, it was the only ‘happening’ Phuket place. Now in its “3rd generation” of ownership, we talked to the trio who now pull The Boathouse strings.

Max Chin, GM: Starting out as a chef, Max has 27 years experience in hospitality across Asia, including six years as chef-owner of his own restaurant in KL. He joined The Boathouse under the ‘Gen2’ owners and stayed on after the acquisition by current owners, HPL (a Singapore plc). Max has managed the renovation, rebranding and re-launch.

“It’s going to be massive,” he says about the 30-year benchmark, adding that many of the staff have been in place for most of those 30 years!

“It will be a strong call for the brand.” he says, “With one of the largest wine lists in south Phuket, a location to die for and a very good chef, it’s up to us to make the most of the opportunity.”

Poached Breakfast Café

Phuket’s first dedicated breakfast and brunch café features some great creative choices, and claims to advocate “good taste, good times and good manners” in equal measure. Poached serves up heaping plates of comfort foods – with a twist. We recommend the Pulled Pork Eggs Benny – slow cooked pulled pork shoulder piled atop sourdough and served with poached eggs, apple cider hollandaise, green apple, pomegranate and mint. Worth mentioning for coffee lovers, this place has Nitro Brew on tap.

Where & when:
Chalong, daily 6.30am - 3.30pm

Project Artisan

Project Artisan is a trendy place featuring a Garden Eatery and a Tipsy Bar. Promoting healthy food and inspiring design, as well as a love of arts and crafts, their unique approach and eclectic design are matched by the food. A recommended breakfast is the Belgian waffles with fresh fruit, granola and organic yoghurt. The coffee here is smooth and artisanal teas are available too.

Where & when:
On the way to Layan Beach, daily 8.30am - 11.00pm

Unni’s Restaurant

Unni’s offers a hand-crafted breakfast menu of high quality on Nai Harn Beach, with a range of healthy options to fuel up on before heading to the beach. Recommendations include the Homemade granola served with tropical fruits and natural yoghurt and the filling Avocado toast (beetroot hummus with smashed avocado on wholemeal toast and pumpkin seeds).

Where & when:
Nai Harn Beach, daily 8.00am - 9.30pm

Flip Side

Flip Side is a beach diner that offers enough variety to please everyone. The breakfast menu is a mix of smoothie bowls, avocado toast combinations, classic egg favourites and breakfast burgers. Portions lean on the large side and the ingredients are really top quality. Flip Side is laid back and casual. It’s a pleasant place to enjoy a leisurely breakfast or just your morning coffee. Highly recommended is the Breakfast Burger, stacked high and topped with a sunny-side up egg.

Where & when:
Right across from the beach in the heart of Rawai, daily 8.30am - 10.30pm

Atsumi Raw Café

A spin-off from Rawai’s Atsumi Detox centre, The Raw Café serves raw vegan and vegetarian breakfasts. Chill out in their ‘secret’ garden with covered seating, free Wifi and complimentary tea while you kick off your day with one of these ultra-healthy options: Apple Breakfast Muffin, Tropicana Granola or the ubiquitous Breakfast Bowl.

Where & when:
Viset Rd, corner of Soi Mangosteen, daily 9am - 8.30pm

All Phuket’s foodies know that Michelin has been and gone – leaving one unsurprised champion, several moderately satisfied folk and a few downright disappointed, even angry, restaurateurs and chefs in its wake.

For the record, the Phuket ‘body count’ was: One 1-star, 12 Bibs & 25 ‘Plates’, making a total of 38 Phuket restaurants recognised by those famed inspectors.
But let’s backtrack and look at what Michelin means to restaurants and – more importantly(?) – to those who eat in them.

Born in 1900 as a travel guide (created by a tyre company), The Michelin Guide’s raison d’être was encouraging France’s car owners to travel more and, therefore, buy more tyres.

It was about where to go and where to eat; chefs didn’t figure.

Fast forward to today and Michelin will tell you it’s still all about the restaurant. Whatever chefs would have you believe, there’s no such thing as a Michelin-starred chef. Restaurants may promote themselves using the enticement of having a ‘Michelin-starred chef’ at the helm. But the reality is that they don’t exist. Stars are awarded to the restaurant, not the chef.