This sleek, urbane restaurant led by Scottish chef Jamie Wakeford combines top-shelf local and imported ingredients in a menu littered with well-presented, modern-European fare. Here, wild mushroom tagliatelle sits alongside whole Andaman seabass and the Brit-indebted fish pie complete with parmesan crust. House cocktails like Phuket Island Iced Tea add local inflections, while the wine list is lengthy and especially diverse by Phuket standards.