S O U P S

TOM YUM GOONG 700Lemongrass-galangal broth, poached prawnand chilli

TOM KHA TALAY 570Rawai seafood, coconut broth, simmered local seafood, galangal-lemongrass

GAENG JUED PAK 430Clear vegetable broth with tofu, garden vegetablesseasonal mushrooms, coriander and chilli

N O O D L E

PHAD THAI GOONG 720Fried rice noodles, prawns, seasonal vegetables with condiment

GOONG OB WOON SEN 820Clay pot baked fragrant noodles, Koh Phuket tiger prawns, pork, lardons, spring onion and fresh ginger

KUAY TIEW RAD NA 510Crispy rice noodle topped with stir fried beef, pork, chicken or seafood in soy bean gravy

J A S M I N E R I C E D I S H E S

KAOW PHAD 325Fried rice, vegetable and your choiceof beef, pork, chicken or seafood

KAOW PHAD SAPPAROS 420Stir fried jasmine rice, yellow curry, Koh Phuket pineapple

KAOW PHAD KEAW WARN 430Fried rice with green curry paste, chicken or local seafood

KAOW PHAD PRIK KLUE 430Rawai Sea Gypsy �shing village seafood fried rice, sea salt and fresh red chilli

STEAMED JASMINE RICE 90STEAMED BERRY RICE 140

HUMBLE GREEN SALAD 430Avocado, peppers, olives, asparagus, cucumber, olive oil and lemon dressing

LINE CAUGHT YELLOW FIN TUNA 670Seared yellow �n tuna, garden greens, avocado, watermelon with ponzu citrus dressing

C U R R Y D I S H E S

CHU CHEE GOONG 830Tiger prawn dry red curry, coconut emulsion

GAENG KIEW WARN TALAY 590Rawai sea gypsy �shing village seafood,green coconut curry with sweet basil

GAENG PHED PED YANG 450Red curry of roasted duck, grapes and small eggplants

GAENG SOM PLA 430Sour tamarind broth with Rawai, �sh, raw papaya organic vegetables, dried chilli

W O K F I R E D D I S H E S

PRIEW WARN GOONG 630Wok fried Rawai sea gypsy �shing village prawns, pineapple, sweet and sour glaze

GAI PHAD MED MA MUANG 430Wok fried chicken, Koh Phuket cashew nuts and dried chilli

S H A R I N G P L A T T E R S

PLA NUENG MANOW 970Steamed whole Rawai sea bass, lime, chilli, garlic, spicy seafood sauce (for 2 people)

POO PHAD PONG KAREE 1,050Stir fried Rawai sea blue swimmer crab in curry powder with celery (for 2 people)

S A L A D S A N D A P P E T I Z E R S

PHAH GOONG 570Lemongrass salad with local grilled prawn and lime chilli dressing

PLA KAPHONG YUM MA MUNG 800Salad of chilled green mango with deep-fried sea bass

SOM TAM 360Chilli and garlic crushed papaya, fresh lime juice, crispy shrimp and peanut

YUM TALAY 700Salad of chilled poached local seafood, fresh lime juice

LARB MOO 380Spicy minced pork salad, shallots, coriander, betel leaves

YUM SOM-O 390Pomelo salad with shallots, dried coconut, spring onion and dried shrimp

CHICKEN, PORK, BEEF SATAY 320Served with cucumber pickles and peanut sauce

POH PIA PAK THORD 320Deep-fried vegetable spring rolls, sticky plum sauce

Your chef is happy to prepare any items that you may not �nd on this menu The prices include 10% service charge and applicable government tax

Spicy.......................................................................... Vegetarian cuisine....................................................................... SLOW dish (sustainable from local organic farms and Artisan producers in Thailand) .......................................................................... Raw food cuisine .......................................................................... Contains nuts.......................................................................... Vegan

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“Perhaps I should not have been a fisherman, he thought. But that was the thing that I was born for.”

O C E A N B I S T R O

Thai dishes from Chef Ann’s Phuket Heritage Kitchen.............................................................................

THE NAI HARN SALAD 530Organic leaves, Kalamata olives, shaved Manchego cheese, Koh Phuket cashew nuts with Spanish sherry vinegar dressing

MARINATED RAW SEA BASS 410With pomelo fruit, coriander, chilli, lemon ginger and lotus root

SELECTION OF DIPS 500Tzatziki, hummus, baba ganoush and Aioli served with warm pita bread and Kalamata olives SMOKED JACK CREEK ANGUS BEEF CARPACCIO 750 With anchovy & thyme dressing, baby vine tomatoesshaved parmesan, wild rocket

ESCABECHE OF WAHOO 300With carrots, fennel, shallots, sa�ron, capers and extra virgin Spanish olive oil

S A N D W I C H S E L E C T I O N

CAJUN CHICKEN WITH BACON 375Cajon chicken, lime and coriander mayonnaise, bacon & lettuce served in warm pita bread

MINUTE STEAK WITH CARAMELISED ONION AND ROCKET 500Pan fried minute steal caramelized onion, rocket & Dijonmustard mayonnaise on sour dough baguette TIGER PRAWN ROLL 575Poached tiger prawn with Thousand Island dressing,avocado and cucumber in brioche roll

B U R G E R S THE NAI HARN BUTCHER’S BURGER 660Pasture-raised Angus beef, crisp lettuce, tomato chutney, pickled cucumber, tru�e mayonnaise

RAWAI SNAPPER GOUJONS 475With tartar sauce and iceberg lettuce and cherry tomato

THE ULTIMATE VEGGIE BURGER 480Tofu, garden beets, carrot, kidney beans and smoked paprika

B O W L S O F C O M F O R T SUMMER PEA AND WATERCRESS SOUP 280Finished with minted crème fraiche and crispy ham crumble

RAWAI FISHING VILLAGE SOUP 450 With fresh lemon and coriander

CHILLED GAZPACHO SOUP 280With basil and spanish olive oil

.......................................................................

Global Cuisine from ourChef ’s travel’s

S N A C K S A N D B I S T R O - S T Y L E L I G H T B I T E S

— Ernest Hemingway, The Old Man and The Sea

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*All sandwiches served with salad garnish and French fries

*All burgers served with salad garnish and French fries

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M A I N C O U R S E S ANDAMAN JUMBO TIGER SHRIMPS 1,110Rocket, cherry tomatoes, cucumber,Tzatziki vinaigrette, grilled pita bread

MIXED GRILL OF ANDAMAN SEAFOOD 1,400Rawai markets catch of the day, Hokkaido scallop and jumbo tiger prawns, baby potato, bok choy, sugar snap peas, with lemon, caper, and parsley butter

DUO OF KOH PHUKET WHITE SNAPPER 620White snapper Croquette, sautéed white snapper �llet,pea & ham veloute and pressed Iberico ham

ANDALUSIAN FREE-RANGE HALF CHICKEN 610Roasted with thyme, olive oil, lemon, garlic,accompanied with rissole potatoes and a freshly picked garden salad

POISSON FRITES 430Cobia �sh �llet in Beer Chang batter, triple cooked chips, garden pea and mint salsa, tartare sauce, tomato chutney and fresh lemon

N A I H A R N T R A T T O R I A

PASTA 530

Penne / Linguine / Spaghetti / Rigatoni

Choose your favourite sauce Seafood arrabiata Marinara with Italian basil Bolognaise ragout Carbonara with smoked bacon Seasonal mushroom with garlic, thyme and fresh cream Thai hot basil pesto Aglio e olio Phad kee mow with local Rawai seafood

ANGUS BEEF LASAGNE 750Accompanied by an Italian salad with balsamic dressing

HANDMADE POTATO GNOCCHI 600With chorizo, chargrilled asparagus, sun dried tomatoroasted capsicum, ripped Italian basil, rocket and shaved parmesan

KHAO SOK FARM MUSHROOM RISOTTO 660Arborio rice, parmesan cheese, farm seasonal mushroom, French butter, white tru�e oil and thyme

PIZZA

MARGARITA 360Garden tomato passata, mozzarella, picked basil

MARINARA 590Garden tomato passata, Rawai sea gypsy �shing village seafood, garlic and dill, pinch of chili, oregano

CAPRICCIOSA 590Artichokes, mushrooms, ham, olives, chopped tomatoes, hen’s egg mozzarella, oregano

WOOD FIRED NAAN TANDOORI 390Marinated Phuket white snapper or chicken, coriander chutney, garden cucumber raita

GARDEN PIZZA 430Ripe tomato passata, chargrilled Mediterranean style vegetables, Mozzarella and �nished with pesto sauce

ALSATIAN TARTE FLAMBÉE 380Crème fraiche, white onion, smoked bacon and nutmeg

BUTCHER’S FIRE HOUSE 550Spicy salami, chorizo, jalapeno, tomato, mozzarella, oregano

..............................................................................*All pizza served with pepperoncini oil and freshly ground black pepper

F O R A L I G H T A P P E T I T E

CHAR-GRILLED CAULIFLOWER 370Pommegranate, kale, �ax seeds with smoked eggplant and romesco sauce

RAW SEAWEED SALAD 510Raw Hokkaido seaweed, whole grain mustard & wild honey vinaigrette and fresh lemon

BEACH TOMATO TARTARE 380Beach tomatoes, Thai basil, Tabasco, Worcestershire sauce, Dijon mustard, shallots with mango and sea salt

GARDEN BEETROOT CARPACCIO 480Carpaccio of beetroot, candied walnut, Chiang Rai goat’s cheese, balsamic, watercress and olive oil

A L I T T L E B I T M O R E

SLOW ROASTED MEDITERANEAN VEGETABLES 490Eggplant, zucchini, bell pepper, red onion, olives,fennel, vine tomatoes, cous cous, red wine caramel sauce

RAW GARDEN PUMPKIN RAVIOLI 510Fermented almond cheese, marinated organic mushrooms and rocket salad

GRATIN DE LEGUMES PROVENCIAL 590Layered provincial vegetables, tomato passata, pesto and parmesan cream

C H E E S E S E L E C T I O N

A selection of artisan European and Thai cheeses served with rye bread crackers and accompaniments 3 pc ............................................ 880 5 pc ............................................ 1,190

*Please ask your waiter for the Cosmo cheese selection

S I D E D I S H E S

GARLIC CREAM MUSHROOMS 190GRATIN POTATOES GARDEN SALADWOK FIRED SEASONAL VEGETABLESCARAMELISED BABY ONIONTRIPLE COOKED CHIPSFRENCH FRIES

Vitalité from the small Artisan farmersof Phuket and Phang Nga provinces ................................................................................

J U S T D E S S E R T S

CASHEW NUT AND PISTACHIO SEMIFREDDO 375With a raspberry sorbet

PINA COLADA CRÈME BRULEE 375With macerated pineapple with Chalong bay rum

SAVARIN OF APPLES, PEARS AND HAZELNUTS 375With a jasmine tea and peach ice cream ASSIETTE OF COCONUT DESSERT TO SHARE 475Young coconut with milk chocolate parfait, coconut sorbet, crunchy tuile

MANGO STICKY RICE (SEASONAL AVAILABILITY APPLIES) 200With coconut and mango sorbet

THE NAI HARN COOKIE SELECTION BAKED TO ORDER 375(Please allow 20 minute for chef to bake your cookies)Chocolate crinkle, coconut or chocolate chip served 9 pieces

THE NAI HARN PETIT FOURS SELECTION 410Selection of daily homemade petit fours

SELECTION OF OUR HOMEMADE ICE CREAM AND SORBET 380Please ask your waiter for today’s �avors available

HAND CUT SEASONAL FRUIT PLATTER 300

*Please allow 20-30 minutes for your chicken to be cooked

ASHES TO ASHES(Today’s chargrilled options)

AUSTRALIAN ANGUS PASTURE RAISED 1,350BEEF TENDERLOIN

AUSTRALIAN ANGUS PASTURE RAISED 900BEEF SIRLOIN

GREAT SOUTHERN PASTURE RAISED HEREFORD 950BEEF RIBEYE

*All steaks are served with slow roast tomato, sauté garlic mushrooms and tripple cooked chips

Please select a sauce to accompany your steak from the list below

PeppercornRed wineBéarnaise

GLAZED HOME CURED KUROBUTA PORK STEAK 550 Chargrilled pineapple, triple cooked chips and free range duck egg

CHEF SIGNATURES FIN DE CLAIRE OYSTER 1,130Per half dozen

YELLOW FIN TUNA TARTARE 670 670

With a crusted hens egg yolk

PAN SEARED HOKKAIDO SCALLOP 750Apple, ginger and coppa ham

PAN FRIED COBIA LOIN 650 Pine nut and chorizo crumble, roast capsicum pipper-ade basil oil and roasted artichoke

CUTLETS OF AUSTRALIAN LAMB 1,250 Baba ganoush, con�t tomato, roasted zucchini, Verdi sauce and black olive jus

AUSTRALIAN GRAIN FED RIB EYE STEAK 1,200Rissole potatoes, sundried tomato, charred asparagus, wilted rocket, oyster mushroom, garlic and béarnaise sauce

C H A M P A G N E

S E R I O U S , E V O C A T I V E A N D O P U L E N T : W I N E S T H A T G R A B O U R A T T E N T I O N

A N D S A T I S F Y I N E V E R Y W A Y

Champagne Dom Pérignon 2004Moët & Chandon, France, 96 points 11,720

W H I T E W I N E

Château Smith-Haut-Lafitte Blanc Pessac-Léognan 2011 France, 96 points 9,400

D E S S E R T W I N E

Monsoon Valley Chenin Blanc Late Harvest 2015Siam Winery, Thailand, 91 points

1,800

Château Climens Barsac 2011France, 96 points

11,500

R E D W I N E

Damilano Barolo Cannubi 2012Italy, 95 points 4,800

Amarone della Valpolicella Classico 2011Zenato, Italy, 92 points 5,150

Oreno 2011Tenuta Sette Ponti, Italy, 96 points 5,900

Château du Tertre Margaux 2010France, 92 points 6,500

Echo de Lynch-Bages Pauillac 2010France, 92 points 7,100

Château Canon St.-Emilion 2010France, 93 points 7,700

Château Giscours Margaux 2009France, 95 points 7,700

Toscana Testamatta 2010Bibi Graetz, Italy, 98 points 7,850

Knights Valley Les Pavots 2011Peter Michael, 97 points 9,000

Barolo Ornato 2010Pio Cesare, Italy, 96 points 10,150

Château Péby-Faugeres St.-Emilion 2012France, 95 points 10,150

Chateau Trotte Vieille, St. Emilion 2005 France, 95 points 12,200

Château Smith-Haut-Lafitte Pessac-Léognan 2010 France, 95 points 12,500

Roberto Voerzio Barlo Fossati Case Nere Reserve 10 Anni 2006 Italy, 96 points 14,500