Experience a vibrant blend of flavours with aromatic curries, fresh seafood and meats, and locally sourced ingredients, each dish crafted to celebrate authentic Thai cuisine.
Dara’s menu draws on the riches of the restaurant’s home province of Phuket to offer dishes that are both comfortable and captivating. In the à la carte selection, savoury bites sit alongside a delightful selection of sweet treats that reinterpret local classics, pulling from simple old recipes with a touch of flair.
Led by Chef de Cuisine Supakarn Lienpanich (chef Hongz), Dara embraces Thailand's culinary diversity spanning all regions, while focusing on the flavours of the south. Elegantly presented and pared-back, the dishes aim to achieve harmony between Thai and Western culinary traditions by offering clean flavours and dining experience blending tradition and modernity. Guests can look forward to interactive moments with elements of storytelling, such as som tam served tableside in a clay mortar or Thai robata grill.
Signature dishes include yakitori-style chicken satay with homemade peanut sauce and fermented achaar; elevated soups served tableside from a syphon; dry aged beef -cooked on Ishiyaki grilling stone.
Experience a vibrant blend of flavours with aromatic curries, fresh seafood and meats, and locally sourced ingredients, each dish crafted to celebrate authentic Thai cuisine.
Sip from Dara’s celestial-inspired drinks menu, where Thai botanicals and exotic spices meet starlit flavours. Each cocktail artfully blends tradition and mystery, celebrating Thailand’s enchanting skies.
Indulge in a curated tasting menu by Chef Hongz at Dara, featuring the season’s finest ingredients. Savour each course, perfectly crafted to inspire.
Discover a weekly menu at Dara featuring seasonal dishes and weekly highlights, specially recommended by our Dara chefs.
Ingredients
During the monsoon season, when Phuket’s jungle becomes a lush green landscape, Dara’s menu spotlights the produce that flourishes in the warmer, wetter months, including Dara’s own rice planted according to moon phases and used in the tableside rice steaming ritual. In drier, warmer months of November through April, the menu will focus on Phuket seafood such as bangtao squid, daily catch, dried aged fish, hand picked fish.
To preserve nutrients-rich seasonal ingredients, Dara boasts a dedicated fermentation kitchen and a cellar for making barrel-aged fish sauce, with an on-site herb and vegetable garden, mushroom hut and coconut grove providing fresh ingredients year-round. A network of farmers, including Bukit Farm, supplying organic produce are an essential part of Dara’s artisanal approach to dining. Every six months, vendors and partners are given the spotlight and celebrated as part of Dara’s “partners dinners”, while its Loy Kratong and Songkran celebrations bring together the entire community.
Dara supports Anantara’s environmental conservation efforts by reserving a number of menu items for vegetarian or vegan dishes and using natural and sustainable cooking and presentation methods
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