Arriving at a Trisara table means connecting with our community. Our chefs work alongside local farmers and fishermen, soak in the lore and passion behind creating and experimenting with old and new ingredients, and relish in bringing nourishment and pleasure to the plate. Harvesting nature’s bounty, preparing heritage recipes passed down from mothers to sons and daughters, and the convivial sharing of meals among families and friends – simple and extraordinary.
Sunrise beckons Trisara’s chefs to the morning market, where local farmers peddle their freshly-picked greens. Soon, seafaring fishermen arrive with armfuls of glossy, translucent-skinned tuna and hefty amberjack still flopping in handhewn rattan traps and nets. Next, our Chefs head to Pru Jampa, Trisara’s working farm. Here, they select tender shoots of bok choy, fresh dill seeds and nasturtium petals from raised garden beds and forage nearby wildlands for exotic fare. Back in the kitchen, this bounty is reimagined and a beautiful, humble meal is served.
At sunrise, Trisara’s chefs visit the local morning market, where farmers peddle freshly picked greens and fishermen hawk tuna, amberjack and giant prawns, freshly caught in the Andaman Sea. Our chefs take their time selecting the best seasonal ingredients. They talk with farmers and fisherman to understand the island’s soil, climate and tides. At Pru Jampa, Trisara’s working farm, our chefs meander the organic farmed gardens and orchards and pick tender shoots of bok choy, fresh dill seeds and nasturtium petal. They forage mushrooms and exotic forest roots and herbs in the wildlands near the farm. Back in the kitchen, this bounty is thoughtfully prepared and a beautiful, humble meal is served.
Trisara’s dining experiences convey our passion for simple, fresh and healthy food rooted in southern Thailand’s rich culinary traditions. Phuket’s calm coastal shores provided a natural stopping point along the ancient spice routes, and as a result, local Phuket cuisine is a piquant mix of Thai, Chinese, Malay and Indonesian flavours. These local dishes share similarities with Baba Paranakan, cuisine characteristic of port cities and islands along the Thai and Malay Peninsula. Our chefs comb the islands in search of heritage recipes and classic home-cooked meals that have been passed on from generation to generation. In our kitchens, these recipes are recreated using local ingredients and techniques, resulting in an appetizing homage to the island’s multicultural legacy.
Arriving at a Trisara table means connecting with our community. Our chefs work alongside local farmers and fishermen, finding inspiration from seasonal vegetables, fish and tropical fruit. Naturally-raised poultry, pork and beef are also sourced on the island, directly from growers. We support small-scale fisherman and encourage partnerships with communities who use sustainable methods, including traditional handmade nets and traps. Pru Jhampa, our organic farm, is an integral source for ingredients and inspiration. We raise chickens and bees, as well as traditional Thai and European herbs and vegetables. The farm’s forested hillsides are ideal for foraging wild herbs and mushrooms, a longstanding culinary tradition on the island.
Breakfast, lunch, dinner and all-day savoury and sweet bites are prepared with uncompromising to deliver delicious food. Seafood, the resort’s casual Thai bistro, dishes classic “mama recipes” for lunch and dinner. At PRU, Trisara delivers a fine dining experience rooted in the island’s rich diversity of farm-raised and wild foods. Simple, wholesome ingredients are reimagined to deliver a culinary experience that is provocative and extraordinary.
Grown on our own farm and sourced through a network of local fishermen and purveyors, each ingredients tells a unique story as it is transformed into inventive European cuisine. Visit prurestaurant.com to learn more.
Open for dinner Monday through Saturday from 18:00 – 22:30.
Advance reservations highly recommended.
A bevy of lost “mama recipes” culled from home kitchens with equal parts heritage and improvisation. Malabar tamarind, snake fruit, bilimbi – lost island fruits — rediscovered and restored to their rightful place on the dinner table.MORE INFO
SUNDAY JAZZ BRUNCH
A mid-morning repast on our sunwashed decks with live jazz and the melody of waves tumbling onto shore. A curated menu of exotic and familiar fare, delivered in small plates, the very best seafood and open Barbeque leaves plenty of room for tasting and conversation. Phuket’s must-do Sunday dining experience.
THB 2,600++ per person (food only) / THB 3,200++ per person (food with a bottle of wine for 2) / THB 3,900++ per person (food with a bottle of champagne for 2).
Our culinary team designs private dining experiences with guests, going to extraordinary heights to craft memorable moments in the resort’s many creative spaces.
Be spoiled as your personal chef prepares a private barbecue on your pool deck. Consult the Private Dining menu for details, select your food and let us prepare and serve you a wonderful meal in the privacy of your villa. On certain nights we offer a limited number of romantic tables dotted along the sand in front of the beach, where guests can enjoy our Beach Barbecue.