Guava and pomelo tartlet, trevally from Mueang
Whipped oyster and finger lime
Truffle pudding caramelised in banana molasses,
Black garlic and shaved truffle
Tan’s banana blossom, full moon pale ale,
X. O sauce, Pa Khlok peanuts and shitake mushroom
Similan smoked trevally roe on roasted chicken skin
Fermented passandra cucumber and green garden purslane
“Sweet jean” custard, charred corn,
Vine spinach, roasted chicken broth and fat
Raw south coast river prawn, sea jelly and bergamot,
Fermented jicama and smoked Hua Hin caviar
Phang-Nga squid, garlic tips, lemon thyme,
Roasted onion and anise infused broth
Grilled salad over embers, green peppercorn custard,
Tomme de Chiang and preserved elderflower
Day boat coral trout stuffed with Thai chives,
Tomato molasses, prawn and fermented tea
42 day aged Khonkaen wagyu striploin, smoked red okra,
Mitsuba and mulberry vinegar sauce
Frozen Chiang Mai sheep’s yoghurt, cilantro,
Aerated lime and leaf top oil
Kaew Kamin mango with bee pollen and chamomile cake,
Iced coconut, cream infused with sweet herbs and marigold
Aulis
Caramel mousse with white miso, Phuket pineapple cooked with aromats
Chiang Rai tea and Chumphon calamansi pebble
Aulis Phuket, Three Michelin Star Chef Simon Rogan’s first venture in Thailand, is one of the region’s most sought after dining destinations. The 15 seat Chef’s Table is set within a stylish and sleek venue boasting a private and engaging ambiance, unparalleled service, and a tasting menu that will delight and surprise.
True to Simon’s ethos the menu explores local ingredients from caviar to Wagyu beef all sourced in Thailand. We loved the use of local produce and unique combinations of flavours and textures. Our culinary journey started at the intimate bar where we were treated to an aperitif and selection of vibrant bites to open our palettes. We loved the refreshing Guava and pomelo tartlet and the decadent Truffle pudding was unforgettable.
The rest of the dinner was served at the interactive Chef’s Table where we were lucky enough to see the Chefs in action as each dish was expertly plated. Highlights included the delicate and creamy Raw south coast river prawn with sea jelly and bergamot, the delicate and flavourful Day boat coral trout stuffed with Thai chives, and insanely tender 42 day aged Khonkaen wagyu striploin.
We learned about how each dish was sourced including the use of a the only fishery in Thailand that uses the Japanese fishing technique “tenkara” to ensure better flavour in their catch. The grand finale was sweet and savoury Aulis caramel mousse with white miso which was perfectly light and aromatic.
If you’re looking for a gastronomic experience to remember just outside of Phuket, Aulis is a must try. Located in Iniala Beach House it’s an ideal weekend getaway fusing luxury five star accommodation and unforgettable fine dining.
Iniala Beach House, Khok Kloi, Takua Thung District, Phang-nga 82140, Thailand
+66 96 604 5469