The Plantation Club introduces new innovative dishes
The Plantation Club at The Pavilions Phuket
PHUKET 28 AUG 2019: The Plantation Club is pleased to introduce new dishes to Phuket's award-winning modern Thai restaurant, further exploring Thailand’s rich culinary history with Chef Rey Ardonia’s modern cooking style.
Highlights to join the menu included Sakorn Nahkron Wagyu tartar, – Diced Wagyu in authentic northern Thai dressing, lotus root chips and grated duck yolk, Moo Ping – Pork jowl on sugar cane sticks grilled live over burning coals, Phed Krapoa Mi Krob - a 12-hour slow-cooked duck leg with anise smoke, and sous vide duck egg drizzle, and Kaeng Run Juan - shrimp paste sauce with tender Sakon-Nakhon Wagyu beef flank and fragrant beef broth.
Inspired by the region's rich colonial history as a trade route, The Plantation Club's culinary focus is to re-interpret classic Thai dishes while utilising 100% locally sourced ingredients. The menu exclusively features fresh produce grown only in The Pavilions Gardens, or by local farmers who grow their product ethically.
Culinary Director, Chef Rey Ardonia said, "we are always looking for new local products to feature on the menu, our own garden and farm is also developing and offering fresh seasonal produce, and through our ongoing relationships with our local farmers, we ensure our guests receive the freshest seasonal produce all year round, while also supporting sustainability within our community.”
The Plantation Club restaurant's stunning location is set inside the award-winning The Pavilions Phuket; a gentle ocean breeze cools diners through French open windows, or on the comfortable al-fresco wooden deck overlooking the west coast of Phuket and the Andaman Sea.
Published: August 2019