Cosmo

ABOUT

Within the glitzy and glamorous THE NAI HARN hotel resides Cosmo restaurant, a culinary gem that delivers fresh, wholesome food matched only by its stunning seaside views. Cosmo seeks to elevate artisanal food, offering guests homemade delicacies that are not only healthy but tasty too. This approa ...More

Within the glitzy and glamorous THE NAI HARN hotel resides Cosmo restaurant, a culinary gem that delivers fresh, wholesome food matched only by its stunning seaside views. Cosmo seeks to elevate artisanal food, offering guests homemade delicacies that are not only healthy but tasty too. This approach to cooking stems from Executive Chef Mark Jones’s belief in creating a menu around local and sustainable produce. For instance, most of the seafood is obtained directly from local fishermen operating small day boats.

An all-day restaurant, Cosmo’s scrumptious yet eclectic menu will make you feel good inside and out. Expect nothing less than organic salads, local seafood, and an extensive vegetarian and vegan selection. We recommend checking out the eatery’s house-made soft cheeses and natural probiotic yoghurts.

Some top picks from the local menu include Phah Goong, a refreshing lemongrass salad featuring local grilled prawns in a lime-chilli dressing. Or opt for the Garden Beetroot Carpaccio, which includes candied walnuts, goat’s cheese, watercress, plus a drizzle of olive oil and balsamic vinegar for some tanginess. The Cutlets of Australian Lamb dish is incredibly popular. This chef signature highlighting juicy pieces of lamb served with babaganoush dip, roasted zucchinis, and a black olive jus.

Go on a refined culinary journey at Cosmo with artisanal dishes and top-notch produce amid Phuket’s finest luxury resort. (Jun 2017)

THE BUZZ

“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.” -Tatler TH

DISHES WE LOVE

Phah Goong, Garden Beetroot Carpaccio, Cutlets of Australian Lamb, Pan Seared Hokkaido Scallop, Glazed Home Cured Kurobuta Pork Steak