Set against a pristine beachfront, where the gentle rhythm of waves caresses the shore, Rock Salt Restaurant, an award-winning alfresco restaurant has earned its place as Phuket’s favourite dining destination in the south of the island.

OVERVIEW

Rock Salt Restaurant in Phuket offers a sophisticated yet relaxed beachfront dining experience. Set along the island’s scenic coastline, it features stunning views of the Andaman Sea, making it perfect for romantic dinners or casual meals. With contemporary décor and inviting outdoor seating, Rock Salt promises a memorable culinary experience by the sea.

AMBIENCE

Set against a pristine beachfront, where the gentle rhythm of waves caresses the shore, this award-winning alfresco restaurant has earned its place as Phuket’s favourite dining destination in the south of the island. Here, every detail—from the breathtaking coastal views to the masterfully curated cuisine—harmonises to create an experience as captivating as its setting.

MUST TRY

Lebanese Style Marinated Lamb Rump
Roasted in the wood fire oven and served with tomato, red onion and sumac salad, pita bread Tzatziki sauce, spicy Harissa sauce and fries

FOOD

There are so many dishes on the menu that should not be missed, Port Phillip mussels are a delight, the finest selection of oysters in Phuket by David Hervé, Premium Australian beef, Erythraean Sea Bream one of our latest additions bring the Mediterranean straight to Thailand and also favorites like our Piri Piri Chicken and Lamb Kofta all should not be missed

PRICING

THB 1,000++ to THB 3,000++

ABOUT Chef Mark Jones

Mark Jones has been the Executive Chef at The Nai Harn Phuket for the past eight years, where his culinary leadership has helped elevate the resort to new heights of gastronomic excellence. Originally hailing from the UK, Mark has spent the last twelve years in Thailand, bringing his extensive experience to some of the country's most prestigious properties. Prior to his tenure at The Nai Harn, he held key positions at Soneva Kiri on the idyllic island of Koh Kood and The Athénée in the vibrant heart of Bangkok.

Before making Thailand his home, Mark spent nearly 15 years working in Michelin-starred kitchens across the UK. During this time, he refined his craft under the mentorship of renowned chefs, mastering the fundamentals of classic French cuisine. His culinary philosophy, while rooted in these traditional techniques, has evolved into a modern approach that emphasizes the freshness, seasonality, and exceptional quality of ingredients. His dishes are characterized by a clean, fuss-free presentation, with contemporary touches that enhance flavor and balance.

Mark's deep passion for food stems from his upbringing, where he was surrounded by a culture that celebrated produce, livestock, and the art of quality eating. This early exposure instilled in him a lifelong dedication to the culinary arts, a passion he brings to his role at The Nai Harn. He takes pride in inspiring his team, encouraging them to pursue excellence in every dish they create, ensuring that each guest enjoys an extraordinary dining experience.