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Cosmo sits on the seaside edge of newly opened The Nai Harn resort. Executive chef Mark Jones is passionate about sourcing original ingredients for his wonderful menu that offers all the popular tastes from Europe and around Thailand.
Rating : 18/20
Much of the Thai menu features produce from local organic farms and artisan producers in Thailand. Start a dinner with a few Thai salads such as fresh pomelo with shallots, dried coconut, spring onion and dried shrimp or a local poached salad of local seafood brightened by fresh lime juice. The menu has pizzas and burgers but go for the wonderful flavours of Phuket white snapper either sauteed or condensed into a croquette and presented with pressed Iberico ham. Chef Jones carefully chooses his Australian beef for his Ashes to Ashes menu. He recommends the Great Southern pasture-raised Hereford beef rib-eye offered with a variety of sauces. His signature dishes include Australian lamb cutlets with baba ganoush, roasted zucchini, verdi sauce and black olive jus and a succulent serving of pan-fried Hokkaido scallops with apple, ginger and coppa ham to elevate the taste.
Rating : 36/40
The wine offerings have been curated by wine guru James Suckling. He has chosen some of his favourites while he was a senior editor at Wine Spectator magazine.
Rating : 18/20
Rating : 14/20