Review

This unassuming roadside restaurant appeared on the culinary landscape of Phuket in 2019 offering contemporary Australian-style cuisine, utilising the best bounty available from the Andaman Sea. Maintaining an extensive network of local artisan fishermen, the key ingredient depends on the catch of the day, perhaps barramundi or snapper. Or rather, the catch of the day once dry-aged, in-house, to intensify the flavour and tenderise the flesh. Chef Nattaphon Othanawathakij draws inspiration from time spent in Melbourne. Begin with an expertly prepared fish crudo, with fruity and piquant smoked pineapple vinaigrette, pickled fennel, crispy leek and sprinkled with ikura, or choose charcoal-grilled fish head and collars, in limited quantity so get there early. Follow with charcoal-grilled baby snapper with burnt tomato jam, the fish slightly charred, the flesh shining white, almost glistening. Other notable fish dishes include panjaree curry with yuzu beurre blanc. There are multiple equally enjoyable non-fish options: perhaps beer-roasted peri peri chicken, slow-cooked braised oyster blade with confit baby onions, or premium quality Australian wagyu striploin 200-day marble 3, surrounded by a beef sauce with real depth. Desserts are all house-made, sticky date pudding with butterscotch ice cream or stellar Basque burnt cheesecake, are both recommended. The wine list is concise, showcasing lesser-known, low-intervention offerings from across the globe.