Mangosteen

SETTING

Set atop a hill commanding a 360-degree view of southern Phuket, this boutique resort’s restaurant has an immediate impact on the diner in that the under-lit banisters, saffroncoloured tablecloths and the well-lit but not garish restaurant make a bold ascetic statement.

FOOD

All very healthy and well presented, Mangosteen’s fare in many ways reflects owner Hajo von Keller’s determination to get things right. Vegetarian ravioli is a solid dish with the correct mix of spices while carpaccio lemongrass served with red onion, capers, lashes of extra virgin olive oil and lemongrass is quite simply outstanding, especially with a slice of Mangosteen’s home-made whole wheat bread. Mangosteen salad is a pleasant surprise, served with cashew nuts inside a red salad shell, with prawns and segments of deliciously tart mangosteen complementing the balsamic vinegar to the maximum. The generous portion of rack of lamb comes on a bed of fresh spinach with fried potatoes and rosemary-flavoured gravy. As for beef tenderloin it is robust and a hearty enough dish in itself and is served with Swiss rostis.

WINES

There are some 54 choices ranging from 990 baht to 7,600 baht coming from the new world, Europe and even Morocco. There is enough to satisfy the most discerning palate.

SERVICE

Friendly, unpretentious, attentive and discreet. Mangosteen has been open for just going on three years and one feels sure that the wait staff will stay and mature with the resort.

PRICE

A meal for two, no wine, is 1,400 baht.

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