It’s a fair bet isn’t it that people who live on Phuket are here because they like having the sea somewhere close at hand. It’s like a comfort blanket. Anytime the stress levels mount up, off we go to the beach and let the rolling waves soften our edges.

The same goes for eating. How many of us comfort eat? We have the luxury of being able to go to a good restaurant for a reasonable price and eat delicious food. So to combine being on the sea and eating good food would seem to be a winner. Wouldn’t it?

Bleu Blanc Grill has just done that. The handsome Captain Julien invites you to shed your shoes and your worries, climb aboard a well equipped boat and completely relax. The Sunset Cruise pushes off from its mooring at Chalong Harbour at 5pm every Wednesday. Depending on the sea conditions and weather, it heads off for an ideal spot to watch the sun go down.

Seating is on traditional mon Thai pillows. These are the triangular cushions with seating area and back support. Gentle music is provided throughout the evening by a duo of guitar and trumpet, which works very well and is not in any way invasive.

Alain Franssen, the Belgian owner of Bleu Blanc, was always on-hand making sure that quality service was maintained. He explained that the food is partially pre-prepared in the now very popular restaurant in Nai Harn and finished in the galley on the boat.

En route to our mooring, nibbles in the form of fig rolls and sauce are provided, followed by succulent chicken thighs. Again, refills were plentiful. The bar is free-flow, and most people moved on to the house wines which, apparently, were very palatable. As there was a gentle breeze, we were treated to the winching up of the fore sails, and the boat cruised silently along to our safe mooring. Rounding the tip of Cape Panwa onto the lee side of the cape, we dropped anchor in a quiet bay and prepared for the main meal.

We started with Norwegian smoked salmon with herbs and lime. It came with a bread roll and butter. The salmon was mature and full-tasting, an appropriate introduction to the Parma ham and melon which followed. The melon was luscious and sweet, and the ham melted in the mouth.

The final course was filet mignon in gravy with gratin dauphinois. Gratin dauphinois is a traditional dish from the Alps and was absolutely exquisite. It is sliced potato with garlic, whipped cream and melted gruyere cheese. The filet mignon was as tender as you would expect. We had fresh pineapple and watermelon to finish.