Aulis Phuket, Simon Rogan’s acclaimed 15-seat chef’s table in Phang Nga, Thailand, which was awarded a Michelin Star less than 12 months after its opening, has unveiled its latest sustainability initiatives alongside a new, hyper-seasonal tasting menu.
Opened in December 2023, Aulis Phuket is the first Thai outpost of Rogan’s chef’s table concept and sits on the grounds of Iniala Beach House in Phang Nga.
As one would expect from a Rogan establishment, Aulis’ principles and style follow those of the three Michelin-starred L’Enclume in the UK. Its DNA is dedicated to and committed to local surroundings and produce, which is reinforced by 95% of its ingredients being sourced locally in Thailand.
Sustainability Mission: Aulis Phuket, a Beacon of Eco-Conscious Dining in the Region
Like all other Simon Rogan restaurants, Aulis Phuket is committed to waste minimisation and eco-friendly practices, with around 30% of its ingredients sourced from Phuket and an additional 10% from the Phang Nga region.
The team works hand-in-hand with local farmers and growers across Thailand, such as Farmer Family’s organic farm in Paklok, transforming the freshest native ingredients into intricate dishes that allow the produce to take centre stage.
Produce from the Farmer Family’s farm is grown exclusively for Aulis Phuket, and any leftovers are sold at local markets. A variety of ingredients—such as peanuts, radish, rosemary, calamansi, marigold, pandan, and corn, among others—are also grown in beds at the restaurant located inside Iniala Beach House.
The restaurant showcases a rich variety of other key produce from Phuket, including kale, cavolo nero, red okra, tomatoes, and more, emphasising a farm-to-table approach with core produce from Farmer Tan.
Embracing cross-cultural influences, Aulis Phuket incorporates items such as coffee beans and honey from Rai Na Rak while supporting family-run local wineries like Granmonte.
Collaboration with various local suppliers and farms, such as ArunSupa Farm for antibiotic-free Thai wagyu and Catch & Co for responsibly caught seafood such as coral trout, orange-spotted grouper, mahi mahi, and more, further underscores Aulis Phuket’s commitment to community partnerships.
The restaurant’s dedication to sustainability extends to waste management and preservation techniques, such as creating vinegar, salts, syrups, and pickles to ensure surplus produce is used effectively. Any waste that cannot be used is composted locally or repurposed to feed farm animals.
Aulis Phuket’s New Tasting Menu: Celebrating Thailand’s Native Flavours
Led by Executive Chef Oli Marlow and Head Chef Charlie Wilson (above), the team at Aulis Phuket celebrates native flavours by collaborating with local farmers and growers, utilising produce sourced from Thailand and their on-site smallholding farm to craft the innovative new tasting menu.
Highlights from the menu include creations such as Khonkaen Wagyu Tartare, with pale ale from Phuket’s Full Moon Brewery, horseradish from Chul Farm, and herbs plucked fresh from the Iniala Beach House gardens; and Aged and Cured Khao Yai Duck served with heirloom carrot doughnut and preserved mulberry from Rai Na Rak organic farm.
Other notable dishes include Ranong Scallop with sea jelly and bergamot, served with fermented jicama and Hua Hin caviar smoked with leftover rice husks; and Day Boat Orange Spotted Grouper caught fresh by Catch & Co, stuffed with Thai chives and Black Jack fig molasses, served together with roasted fish bones, and fermented tea.
A refreshing palate cleanser awaits with Frozen Chiang Mai Sheep’s Yogurt featuring cilantro, aerated lime, and leaf top oil; followed by a dessert of Kaew Kamin Mango with bee pollen and chamomile cake, iced coconut, cream infused with local vanilla and marigold from the gardens.
Reinterpretations of Aulis’ signature dishes with a Thai twist include Truffle Pudding caramelised in Nam Hom coconut, enriched with black garlic and Chiang Rai cheese; Grilled Salad over Embers complemented by Mah Kwan pepper custard, preserved elderflower, and Melano black truffle; and even the timeless Simon Rogan “Aulis” dessert, showcasing a blend of caramel mousse, white miso, and delicately cooked Phuket pineapple.
The Aulis Phuket dining experience costs THB6,000++ per person and includes curated alcoholic and non-alcoholic drink pairings at an additional cost. Reservations are open from 7 p.m. on Tuesday through Saturday.
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