We serve food from the terrace above Aow Leuk Bay, every morning, noon and evening. Breakfast runs until eleven — smoothie bowls, fresh bread baked that morning, Thai eggs.
Lunch and dinner are shaped by whatever came from the market. Southern Thai recipes, cooked carefully. Nothing reheated, nothing pretended otherwise.
Single-origin pour-overs brewed to order, iced coffee, homemade cakes that change daily, and fresh juice from the market that morning.
Single origin, freshly ground, brewed to order. Chumphon Highland beans.
Espresso, latte, flat white. Made with the same care as everything else.
Changes daily. Banana bread, carrot cake, coconut sponge. Worth asking what's on.
From the morning market. No powder, no concentrate, no sugar added.
Everything baked in-house each morning. Sourdough with a proper crust, pastries when the dough agrees, smoothie bowls with house granola.
Baked in-house each morning. White and wholegrain. Sells out by noon.
Long ferment, proper crust. Served with good butter. Limited each day.
Açaí, dragon fruit, mango. Topped with house granola, fresh fruit, honey.
Croissants and sweet rolls when the dough agrees. Pain au chocolat Sundays.
Southern Thai recipes alongside burgers, pastas, healthy bowls and salads. Everything cooked from what came from the market that morning.
Tom Kha, Green Curry, Panang, Tom Yum. Proper chilli, fresh coconut milk.
Whole fish from the morning market, grilled or steamed. Priced by the catch.
Stir-fried vegetables, cashew chicken, morning glory, prawn garlic. Rice 30.
Som tam, Garden Salad, Burmese Tea Leaf. Fresh herbs throughout.
Made in-house every day. The flavours change with the season and whatever Mama feels like making. Mango sorbet, coconut, dark chocolate, lemongrass.
Different flavours each day. Always in-house. Always fresh — no carrageenan.
Mango, coconut, dark chocolate, lemongrass, pandan. Ask what's on the board.
Take a tub home — packed in dry ice if you're heading to the boat.
Vanilla bean scoop drowned in a double shot. A proper after-dinner.
The way we cook matters as much as what we cook. Bread proved overnight, sauces and pastes from scratch, as little waste and packaging as a small island kitchen allows — and food that leaves you feeling good, not heavy.
Nothing reheated, nothing from a packet. Bread is baked each morning, gelato churned daily, curry pastes pounded by hand. Slower, but it tastes like it.
scratch · daily · by handWe buy what's on the island that day, cook to order to cut waste, compost what we can, and keep single-use plastic out of the kitchen wherever there's an alternative.
local · low-waste · seasonalPlenty of plants, fresh fruit, fermented and whole ingredients. Food that sits well before a dive, a class, or an afternoon in the sun — generous, never heavy.
plant-forward · fresh · wholeReef-line fish, squid, prawns. Bought daily from the Mae Haad boats before service.
// 8 km · 15 min by truck fish · squid · prawn · crabChumphon morning market. Mango, coconut, banana, lime, papaya, pineapple, ginger.
// daily ferry · fruit + dry goods fruit · coconut · rice · dry goodsOur own herb garden behind the kitchen. Thai basil, lemongrass, kaffir lime, pandan.
// 0 m · 30 sec walk basil · lemongrass · pandan · mintBread, gelato, granola, sauces, dressings, curry pastes, sambal — all from scratch, every day.
// kitchen · daily prep bread · gelato · pastes · saucesA private dining experience hosted by our head chef. A long table, a set menu of Southern Thai dishes, cooked to order and served family-style on the terrace above the bay. For groups, celebrations, and anyone who wants to eat particularly well.