Drink and Dine
Laying the table.
Above Rock Salt, small plates over fire
PRIME
Restaurant
Sourcing runs as far as France, for a dry-aged rib of beef and a beluga caviar service, and as close as Phuket's own water for the rest of it, cooked the same way once it reaches the fire.
For a table that wants the kitchen's own order rather than choosing plate by plate, PRIME also runs a longer tasting menu, paired course by course with wine chosen by the resident sommelier.
The wine list runs deep enough to pour rarities by the glass through a Coravin, which draws a taste without pulling the cork. A Slovenian sparkling wine on it opens with its own ritual — stored upside down and submerged in water to clear its sediment before the cap comes off.
Kismet Recommends
- Okinawa Scallops
- Angus Flank Steak Tartar
- Gambero Rosso
- Iberico Pluma (the Wagyu of Pork)
- Rock Salt Reese's™
The kitchen
Mark Jones
Mark Jones is the executive chef, and PRIME is built around the way he cooks with fire.
For a table that wants the kitchen's own order rather than choosing plate by plate, PRIME also runs a longer tasting menu, paired course by course with wine chosen by the resident sommelier.
