EVERY CHIC DESTINATION HAS ONE ICONIC EATERY. A RESTAURANT THAT HAS STOOD THE TEST OF TIME. L’AUBERGE DES MAURES IN ST. TROPEZ OR CA N’ALFREDO IN IBIZA FOR EXAMPLE SPRING TO MIND. IN PHUKET THE LEGENDARY RESTAURANT HAS TO BE THE BOATHOUSE IN KATA
By: Sandrine Martin
The Boathouse first opened its doors in 1994. It has the distinction of being one of only a handful of restaurants on Phuket which have an absolute beachfront location. Originally launched as a stand-alone restaurant in the early nineties, a 39 bedroomed boutique hotel has since been added.
Set against the golden sands of Kata Beach, The Boathouse exudes understated elegance with its chic, nautical-inspired decor. Whether dining indoors or on the terrace, you’re treated to panoramic ocean views, particularly breathtaking at sunset when the sky is painted in hues of orange and pink.
The menu is a fusion of contemporary European and Thai flavours, curated with a focus on fresh, locally sourced ingredients. Signature dishes often include expertly prepared seafood such as Phuket lobster, Andaman prawns, and delicate fish dishes paired with innovative sauces and accompaniments. The restaurant also offers a robust selection of traditional Thai dishes, crafted with finesse and authentic flavours.
I recently had the opportunity to sit down with Executive Chef Jonathan Bruell to discuss his approach to cooking and to try some of his favourite dishes on the menu.
He started by highlighting what was not on the menu! With over 70 plates listed, he goes out of his way to explain to guests that the kitchen is very happy to cook according to their personal preferences, whether this be adaptations of dishes on the menu or dishes which are not even featuring on the list at all. This approach to hospitality is one reason why the Boathouse has an extremely loyal customer base with regulars returning to the resort year after year.
We began with an ‘amuse bouche’ dish, of Goong Phom Nang Fah or prawns in sarongs. Crispy on the outside and succulent on the inside. This was followed by a bowl of chilled Andalusian Gazpacho, a perfect appetiser: refreshing, slightly spicy and extremely palatable in this tropical beach oasis setting.
Other stand-out starters are the Beetroot Cured Salmon, with pickled cucumber and dill, and the Vietnamese Vegetable Rolls, each with a sliver of sweetcorn providing additional crunch.
For mains a particular favourite of Chef Jonathan’s is the Braised Beef Cheek Green Curry. Here he uses Thai beef, highlighting his policy to go local wherever possible, which in this case makes total sense because Chef explains you get a less ‘gamey’ flavour of meat, better complimenting the aromatic qualities of the green curry.
Another signature main dish on the menu is the Lamb Shank Massaman Curry, with a garnish of sweet potato, braised baby onions and carrots lying within the rich cardamom and nutmeg flavoured Massaman curry sauce.
In addition to these fusion style main dishes, which combine western ingredients within classic Thai recipes, the Boathouse offers international grill restaurant staples, such as Grilled Salmon Fillet with Mash and Asparagus and Angus Grain Fed Beef Tenderloin.
For dessert, you’ll find a creative selection of sweets. I particularly liked the light Orange Almond Cake perfectly accompanied with a Blood Orange Sorbet, and the Boathouse’s take on Banoffee, with a ball of banana and toffee ice cream contained within a chocolate casing.
No visit to Kata is complete without a meal at the legendary Boathouse Restaurant, where you will undoubtedly get to meet Chef Jonathan, when he does one of his regular rounds, visiting every occupied table in the restaurant.