Review

The legendary Nai Harn beachside restaurant sits on a rocky promontory with panoramic views across the Andaman Sea. Jovial hotel general manager Frank Grassmann and executive chef Mark Jones have made Rock Salt one of the island’s most successful restaurants. Its reputation for premium cuts of beef and fresh seafood is renowned. A blackboard of daily specials supports the a la carte menu. Signature dishes include organic Port Philip mussels steamed and served in classic marinière white wine sauce, shallots, garlic, and finished with a dash of cream or with a local twist of yellow curry, arriving with pita bread from the wood-fired oven. Chef Jones is a meat lover, and his research continues to uncover the occasional gem; his current recommendation is Australian Kilcoy 150-day grain-fed Angus ribeye chargrilled with Café de Paris butter sauce and accompanied by a salad of peppery rocket in honey, Pommery mustard, black truffle, and oak-aged Chardonnay vinegar dressing. Regarding pizzas, inspired by the Napoletana style and adhering to the strictest Associazione Verace Pizza Napoletana, they are authentic, using San Marzano tomatoes, 28-month aged Parmigiano Reggiano, and extra fine olive oil from Liguria. Desserts include a contemporary take on traditional rice condi of chilled Madagascan vanilla and white chocolate rice pudding. Otherwise, try the truly decadent Rock Salt Reese’s peanut butter cup.