Regatta

SETTING

The restaurant has an impressive view of rugged, white-tipped incoming waves from April to November, and of tropical balminess for the rest of the year. Terracotta floors, fresh exotic flowers and opulent touches characterise Regatta.

FOOD

With Phuket’s upper-end local and expatriate population growing, things are getting decidedly busier for Regatta’s uber-talented Swiss-born chef Peter Hatt. Still, with just 30 covers maximum, the offerings will always stay personal in this flagship restaurant. For entrees, steamed garoupa and Australian lamb loin with couscous and black olive jus are two unbeatable dishes. Chilled tomato consomme with osietra caviar, artichoke mousse and crab meat is as visually delightful as it is to taste. Tuna with blue crab roulade is equally stunning. Home-made cannelloni with aubergine, trofi pasta with crystal prawns and stuffed cuttlefish agnolotti pasta with pesto are all top-of-the-line and totally representative of the excellent cuisine that Regatta offers. Desserts are equally impressive. To sum up, this restaurant deserves a place on the must visit list of high-end dining on Phuket. The choice and quality of its cuisine, albeit with a delicate modern Italian touch, are among the best.

WINES

A comprehensive selection of classic vintages from old and new world vineyards complements this marvellous dining experience.

SERVICE

Friendly and chatty. With only a few tables to cover the staff is never too rushed.

PRICE

Dinner for two will cost about 1,800 baht without wine.

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