Drink and Dine
Laying the table.
On the sand, for seafood
Rock Salt
Restaurant · Daily
The kitchen runs on 2 fires: a wood-fired oven and a char grill, and between them they cook most of what leaves it.
A separate line runs cold, an ice table built for oysters and chilled seafood, meant to be eaten slowly with a glass of rosé rather than rushed through.
The seafood on the ice and off the grill comes from a small group of fishermen out of the Rawai sea-gypsy village, working small day boats rather than trawlers to keep the impact on the bay low. What lands on any given day decides what is on the ice — there is no fixed oyster or catch list here, only what came in that morning.
Kismet Recommends
- Rock Salt Signature Seafood Platter
- Rock Salt Salmon Laab
- Grilled Lamb Kofta
- Pan Fried Spanish Sea Bream Fillet
- Penne Bel-Laban
A separate line runs cold, an ice table built for oysters and chilled seafood, meant to be eaten slowly with a glass of rosé rather than rushed through.
