{"id":27575,"date":"2026-05-23T17:56:49","date_gmt":"2026-05-23T10:56:49","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?p=27575"},"modified":"2026-05-23T17:56:50","modified_gmt":"2026-05-23T10:56:50","slug":"spring-summer-2026-su-va-na-menu-underwater-10-course-tasting-with-rare-seasonal-ingredient","status":"publish","type":"post","link":"https:\/\/www.koktailmagazine.com\/th\/2026\/05\/23\/spring-summer-2026-su-va-na-menu-underwater-10-course-tasting-with-rare-seasonal-ingredient\/","title":{"rendered":"Spring\/Summer 2026 Su Va Na Menu: Underwater 10-Course Tasting With Rare Seasonal Ingredient"},"content":{"rendered":"

Su Va Na unveils its Spring\/Summer 2026 10-course menu in Phuket, showcasing rare sakura masu and premium seasonal ingredients.<\/h2>\n\n\n\n

Making a splash once again in Phuket, Su Va Na has introduced its latest Spring\/Summer 2026 menu. The award-winning underwater restaurant, conceived by restaurateur Dax Lee, delivers a theatrical dining experience at Central Phuket Floresta with live mermaid performances and an atmospheric glow of purple lighting.<\/p>\n\n\n\n

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Chef Atanu Nath\u2019s 10-course journey (THB 7,800+) flows like an underwater current, each plate pulling you deeper. Sakura masu hara opens the meal softly, teasing the richer sakura masu mi cuit to come \u2013 the standout of the menu. Hua Hin caviar cheesecake plays creamy against brine, foie gras royal adds floral sweetness, while both quail and Kinross Station lamb deliver depth. Dok dala sorbet finishes bright with surprising mango chutney centre.<\/p>\n\n\n\n

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All of this and more, the menu leans into the fleeting nature of seasonality, spotlighting rare ingredients at their peak. In true fine dining fashion, each ingredient is beautifully plated so its character is distinct. Wine pairings from Portugal, Germany and Italy run alongside the courses, tying everything together with precision.<\/p>\n\n\n\n

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At Su Va Na, Dax Lee keeps it straightforward: the food has to stand strong on its own. The mermaids are part of the show, but never a distraction from what\u2019s on the plate. Koktail was given an exclusive first look at the Spring\/Summer menu, where each course on the plate had its own echo in the water beyond the glass.<\/p>\n\n\n\n

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