Review

Rivet is the sophisticated sister among The Slate’s trio of in-house dining venues. Designed by the mercurial Bill Bensley, this is an artful homage to Phuket’s tin mining heritage, with striking steel columns and bronze accents. Suspended tropical arrangements soften the industrial design, while rivets integrated into leather-bound menus and the lapels of the service team’s uniforms — reinforce the restaurant’s identity with subtlety and wit. Settle back into an expansive vintage leather horse carriage, ease into the tasting menus that balance creativity and refinement and add a recommended wine pairing. Throughout the meal, surprise amuse-bouches arrive: a moist bite of falafel or a rich brioche stuffed with foie gras. Leche de tigre (tiger’s milk) adds a bright, spicy-citrusy touch to the sliced fish ceviche, while chorizo crumbs elevate the semi-cured salmon. A duo of duck features a rillette paired with a perfectly crisp confit. A sorbet cleanses the palate before lightly baked grouper arrives, complemented by luxurious lime caviar beurre blanc. The grill showcases premium cuts like wagyu Rib eye, Angus tenderloin, picanha and rumps, though the slow-cooked tomahawk is the undisputed star. Ice-cream hints of fresh vanilla bean accompanying a crispy coconut and mango crumble, while basil wafts from a perfectly executed crème brûlée. A whimsical plate of chocolate “rivets” arrives to end the evening on a playful note.