Vegetarian & Vegan Dining on Natai Beach

Natai Beach, a hidden gem just north of Phuket in Phang Nga, Thailand, is rapidly becoming a sought-after destination for plant-based food enthusiasts. With its pristine sands, tranquil ambience, and burgeoning culinary scene, Natai Beach offers more than just scenic beauty—it promises a gastronomic adventure for vegetarians and vegans alike. Two standout establishments leading this culinary revolution are Seasons Restaurant and The Edge Restaurant, both nestled within the luxurious Aleenta Phuket Resort.

Seasons Restaurant

Operating Hours: Monday, Wednesday – Sunday | 6:00 PM – 10:00 PM

Seasons Restaurant is more than just a dining venue; it celebrates nature’s bounty, crafted meticulously into culinary masterpieces. Embracing a “Farm to Plate” philosophy, Seasons is dedicated to sourcing organic and sustainable ingredients, ensuring that each dish not only delights the palate but also respects the environment.

Inspired by Thailand’s tropical seasons—wet, cool, and hot—the menu at Seasons is ever-evolving, adapting to the freshest produce available. This dynamic approach ensures that diners experience a symphony of flavours, textures, and aromas that resonate with the rhythms of nature.

• Tasting Menus

To simplify the dining journey, Seasons offers two distinctive tasting menus: “Savour the East” and “Savour the West”. Each menu is a curated exploration of flavours, drawing from global classics and traditional Southern Thai dishes.

Savour the East

• Amuse Bouche: A daily special crafted by Chef Luca Mancini to tantalise the taste buds.
• Har Gao: Steamed dumplings infused with spirulina from a local farm and organic tofu sourced from nearby villages. Accompanied by sea grapes and a coconut cider vinegar dip.
• Old Town ‘Moo Hong’ Bao Bun: A plant-based twist on a Phuket classic, featuring slow-cooked jackfruit in local soy sauce, nestled in a steamed sesame and almond crumble bao bun, served with pickled vegetables.
• The Autumn Garden: A medley of organic roots, tubers, and greens—roasted, steamed, and seared—paired with sunchoke and cauliflower purée, drizzled with virgin coconut oil.
• Granita: A refreshing ice-crushed butterfly pea and lemongrass palate cleanser.
• The ‘Mussaman’: Seared homemade mushroom seitan served with a mild Southern “Mussaman” curry in organic coconut milk, complemented by “charcoal” cassava and crispy lotus root, and paired with “Khao Rai” steamed rice.
• Tropical Essence: Chargrilled Phuket pineapple with organic sugarcane toffee syrup, coconut milk & hand-churned banana mousse, pandan leaves plant-based meringue, and artisanal mulberry sorbet.
• Petit Four: A delightful assortment including mulberry & sesame macaroons, banana-chocolate raw cookies, no-bake brownies with dark chocolate fudge, candied orange peel with Simaya chocolate and Thai ‘fleur de sel’, and Chumphon chocolate bars with spirulina.

Savour the West

• Amuse Bouche: Chef Luca’s daily creation to kickstart the culinary journey.
• Beetroot Tartare: Organic beetroot diced and cooked al dente, enhanced with Phang-Nga farm-raised finger lemon, pineapple cider vinegar vinaigrette, beetroot crackers, pickled shallots, plant-based goat cheese mousse, and organic garden herbs.
• Jack Fruit Taco: Crispy corn tortillas filled with locally grown jackfruit, farm-fresh tomato salsa, house-made dairy-free sour cream, and Chiang Mai avocado guacamole, infused with coconut smoke.
• Andaman Sea Risotto: A luxurious risotto featuring Phuket-harvested sea grapes and spirulina seaweed, plant-based butter & parmesan cheese, coconut EVO, kelp “fish” roe, nori-spirulina-rice crispy pillows, and authentic risotto rice.
• Granita: A palate-refreshing ice-crushed butterfly pea and lemongrass concoction.
• ‘Bourguignonne’: Slow-cooked fresh shiitake & portobello mushrooms in Hua Hin vineyard’s red wine, served with tarragon-glazed carrots, purple sweet potato mash, pearl onions, chlorophyll oil, roasted nuts, and steamed organic buckwheat.
• The Seasons Tiramisu: A plant-based tiramisu mousse with cashew & almond ladyfinger, organic Chiang Mai arabica espresso, Sinmaya cocoa, candied Phang-Nga figs, chocolate-hazelnut powder, and coconut sorbet.
• Petit Four: A sweet finale featuring mulberry & sesame macaroons, banana-chocolate raw cookies, no-bake brownies with dark chocolate fudge, candied orange peel with Simaya chocolate and Thai ‘fleur de sel’, and Chumphon chocolate bars with spirulina.

Seasons Restaurant takes pride in collaborating with local artisans. The tofu, for instance, is sourced from NonPla-Tau-Kua, a family-run business with over 37 years of experience. Their commitment ensures that diners enjoy savoury, fragrant, and healthy tofu. Additionally, the restaurant features Rai Dok Kha Phang Nga’s native rice, a reddish-brown variety with a pandan-like aroma, preserving cultural heritage while supporting local farmers.

The Edge Restaurant

Operating Hours: Daily | 6:30 AM – 10:00 PM

Positioned steps away from the shimmering sands of Natai Beach, The Edge Restaurant offers a harmonious blend of contemporary dining and breathtaking beachfront vistas. Under the stewardship of Chef De Cuisine and a passionate kitchen team, The Edge crafts an eclectic menu that marries traditional flavours with modern culinary techniques.

Drawing inspiration from its surroundings, The Edge’s menu encapsulates the essence of “Forward Thinking and Contemporary Cuisine.” Whether it’s timeless Thai staples, Asian-inspired noodle dishes, or innovative dinner creations, the restaurant ensures a gastronomic experience that resonates with authenticity and innovation.

• Vegetarian Menu Highlights

Wellness Starters:

• Edamame: Steamed young Japanese beans, a simple yet flavourful appetiser.
• Barley Greek Salad: A delightful mix of organic barley, feta cheese, roasted cherry tomatoes, red onion, kalamata olives, and bell pepper.
• Hummus Taco: Crispy corn taco shells filled with butterhead lettuce, homemade hummus, shallots, and confit tomatoes.
• Gazpacho: A refreshing blend of tomatoes, cucumber, bell pepper, and herbs, served with crispy vegetables and multigrain bread.
• Por Pia Sot: Fresh organic farm veggies wrapped in brown rice paper, accompanied by a sweet chilli sauce.
• Our Som Tum (420 THB): A classic green organic papaya salad with tamarind dressing.
• Bufala: Italian buffalo mozzarella “bocconcini” paired with organic cherry tomatoes, basil leaves, and premium extra virgin olive oil.
• Yum Som-O: A zesty pomelo salad with kaffir lime leaf, jaggery, and coconut dressing.
• Cauliflower Buffalo Wings: Crispy, gluten-free, and vegan cauliflower florets baked with a spicy buffalo wing sauce.

Balanced Mains:

• Buddha Bowl: A nutritious bowl featuring broccoli, sweet potato, chickpeas, avocado, quinoa, and homemade tahini.
• Lotus Root & Veggies in Mild Vegan Curry: Fresh lotus root, asparagus, spinach, pumpkin in a coconut milk and sambal curry, served with organic rice berry.
• Teriyaki Tofu: Wok-sautéed tofu with broccoli, carrots, roasted cherry tomatoes, sesame seeds, and organic rice berry.
• Jungle Curry: A spicy concoction with mixed vegetables, shiitake mushrooms, and tofu.
• Saffron Risotto: Creamy Italian “vialone nano” rice infused with parmesan cheese and saffron.
• Porcini Soup: A rich and creamy mixed mushroom soup served with garlic crostini.
• Roasted Cauliflower and Hummus Bowl: Spicy roasted chickpeas, roasted cauliflower, and microgreens atop homemade hummus.
• Tofu Lettuce Laab Wrap: Baby romano lettuce filled with toasted rice, shallots, lime, cilantro, and crumbled tofu.
• Arrabiata Spaghetti or Penne: Pasta in a spicy tomato sauce with garlic, dried chilli, olive oil, and pecorino cheese.
• Primavera Spaghetti or Penne: Penne pasta with sautéed vegetables and basil pesto.
• Yellow Dal: Indian red lentil curry served with naan bread.

Healthy Sweets:

• Raw Chocolate Tart: Made with Siamaya 85% (Thai local produce) dark chocolate, passion/chia jam, raw cacao nibs, hazelnut, cashew, and raisins.
• Wheatgrass Sorbet: A refreshing sorbet with wheatgrass juice, kiwi, pineapple, and coconut flower syrup.
• Natai Fruit Salad: An assortment of organic tropical fruits in pandan and stevia syrup.
• Mango Sticky: Yellow mango served with sweet sticky rice, coconut cream, and sesame seeds.
• Banana Roti: A classic Thai dessert featuring banana-filled roti drizzled with sweet milk and castor sugar.
• Glow Bowl: A vibrant mix of Chiang Mai strawberry with avocado, watermelon, mango, papaya, apple, and blueberry.

The Edge’s modern atmosphere beckons a stylish crowd seeking a sophisticated hideaway. Its casual attitude and diverse dining options make it an inviting space for all—families with children, couples on a romantic rendezvous, or singletons searching for culinary inspiration.

Natai Beach is a haven for sun-seekers and a paradise for plant-based food lovers. With Seasons Restaurant offering a curated tasting journey that melds global flavours with local ingredients and The Edge Restaurant presenting a versatile menu that bridges traditional and contemporary cuisine, diners are spoiled for choice. Whether you’re a dedicated vegan, a curious vegetarian, or someone eager to explore plant-based options, these restaurants promise an unforgettable dining experience amidst the serene backdrop of Natai Beach.

Related Articles

• Exclusive Private Dining Experience on Natai Beach
• Culinary Crossroads of Fusion Vegetarian Cuisine in Phang Nga
• The Harmonies of Wine and Vegetarian Cuisine
• The Seasonal Cycle of Vegetarian Cuisine in Southern Thailand
• Two Amazing Plant-Based Restaurants in Phang Nga