A Cut Above

The recent revamp of this renowned mecca for meat lovers has created an inviting venue for wonderfully bespoke dining overlooking the Andaman Sea.

After a six month renovation of PLUM Prime Steakhouse in Cape Sienna Phuket Gourmet Hotel & Villas makes dining here an experience to savour – just as much as its famed collection of prime cuts. A new glass lift on the exterior of this chic property gives diners panoramic views of Kamala Bay as they are whisked up to the restaurant’s freshly renovated and extended terrace, where the newly-installed and eye-catching chandeliers cast a subtle, welcoming glow.

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Andaman sea views from the comfort of PLUM Prime Steakhouse

The unique centrepiece to fire-up appetites is the charcoal oven that brings out the succulent best of selected prime cuts from the USA, Australia, Japan and France. Especially imported from Spain, this oven is fuelled with natural, sustainable bamboo for a virtually smoke-free aroma that’s ideal not only for meat in all its varieties but also for selections of fresh fish and seafood on the menu.

Diners with distinctly carnivorous tastes can be as meticulous and exacting as they like in choosing exactly what type of meat they desire, how they want it cooked, and their preferred bastings during the cooking process. Cooking grades of meat are rare, medium rare, medium, medium well or well done, with the sole exception of Spring Chicken, always cooked to well done. And a dazzling array of bastings on offer will give even the most dedicated meat aficionados pause for thought on precisely how they prefer to enhance their choice of prime cut into a sensational culinary experience.

At the bottom end of the scale there’s simple Plain, with just a hint of extra virgin olive oil and a pinch of Maldon sea salt crystals added after cooking, right up to Shogun with clarified butter, Mirin wine, light soy sauce, rice vinegar and white pepper – the ideal basting for Wagyu beef.

It goes without saying that fine wine is another boost to the culinary experience, and PLUM’s renovation has included expansion and refinement of its celebrated wine cellar, with an eye to expanding the restaurant’s list of awards with further recognition of its wines.

Of particular note is Italian Amarone – the King of Red Wines – available in only a few Phuket restaurants and served here by bottle or glass. The combined effect of all this walks a decidedly delicious line between steakhouse and fine dining.

To make book a table: capesienna.com