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For a unique dining experience reflecting the local Andaman terroir and fresh organic ingredients grown in the restaurant’s own farm or sourced locally. For expert preparation by chef Jim Ophorst, superbly paired wines, and Trisara’s beachside location.
Rating : 17/20
All of the dishes are highly creative and while not everyday dining, they provide a unique and delicious taste experience. Try yellowtail hamachi tartare, creme fraiche vinaigrette, rosella powder, sea grapes and Hua Hin oscietra sturgeon caviar for a pungent tasty starter. Hen’s egg with smoked catfish, water lily roots and sorrel sauce is piquant, while carrots cooked in their own soil, fermented carrot juice, and cured egg yolk from the restaurant’s nearby Pru Jampa farm is fresh and surprisingly tasty. A more substantial meat-based dish comprises different cuts of Pak Chong baby lamb, raw celery, lamb jus with onions cooked three ways and home-made goat’s cheese. It delivers a subtly rewarding experience on the palate. For a fascinating close try the textured organic celery dessert with all-spice ice cream and Andaman nut crumble...celery never tasted as good!
Rating : 34/40
An excellent cellar of 450 labels and 14 wines by the glass covers all styles, geographies and varietals. F&B Director Quentin Fougeroux will recommend superb pairings.
Rating : 17/20
Rating : 18/20