Banyan Tree Phuket’s finest dining destination, Tre re-opens with a new menu that focuses on locally grown produce and ingredients sourced from the closest possible locations to generate the lowest possible carbon foot print.
Opening exclusively from December to April every year on the grounds of the serene DoublePool villas by Banyan Tree, the restaurant is most well-known for its cuisine that encompasses Western philosophy, modern techniques, and arrangement. However, the revamp of the new menu was motivated by Banyan Tree’s core commitment to protecting and sustaining the environment. Diners can still expect the quality and finesse that they have come to expect from Tre.
To show the seasonality and respect for our locale, we use organic and locally sourced produce, wherever possible, with a refined technique to craft creative dishes with a global twist. We hope our regulars and new patrons will enjoy it.
– Kreaton Cutajar, Executive Sous Chef
Kreaton has had several stints at Michelin-starred restaurants and his new menu for Tre makes the most of Thailand’s robust tropical ingredients.
To keep things interesting and give guests the opportunity to taste unique selections, Chef Kreaton has also created a Tasting Menu with stunning starters like Organic Farmer’s Club Salad, Scallop & Chiang Mai Turnip, Thai Blue River Prawn & Vanich Sweetcorn.
Dazzling the menu are main courses like Poached Phuket Lobster & Cardamom-Thai Ginger Paste and Signature Margaret River 72-hour Braised Wagyu Brisket & Paklok Wild Mushroom. The sweet-toothed can enjoy desserts such as Drunken Plum & Jasmin Rice and Thai Longan & Flower Honey.
Combined with an award-winning wine list and bespoke cocktails, this ambitious re-invention of Tre presents an upgraded dining destination for Banyan Tree Phuket as the resort prepares to celebrate its 25th anniversary.