After being awarded our first Michelin star last November, we are excited to introduce our new hyper-seasonal tasting menu, which continues to celebrate local produce, farmers and suppliers.
Created by executive chef Oli Marlow and head chef Charlie Wilson, our new tasting menu reflects our dedication to seasonality and locality. Over 95% of ingredients are sourced from Thailand, with 30% coming directly from Phuket and 10% from the surrounding Phang Nga region. Our team collaborates closely with local farmers, such as Farmer Family’s organic farm in Paklok, to bring native Thai ingredients like peanuts, radish, marigold, and pandan – grown exclusively for us – into the spotlight.
Sustainability at Aulis Phuket extends beyond sourcing local ingredients. We are dedicated to waste minimisation through practices like composting, creating vinegars, pickles, and using all parts of an ingredient – such as bones for stocks and fruit trims for beverages. We also remain committed to the local community and responsible sourcing, working with eco-conscious suppliers like ArunSupa Farm for antibiotic-free Thai wagyu and Catch & Co for responsibly caught seafood.
Our new dishes are inspired by Thailand’s rich native flavours, including Khonkaen Wagyu Tartare with Phuket pale ale, Khao Yai Duck with heirloom carrot doughnut, and Ranong Scallop with sea jelly and bergamot. Other highlights include Day Boat Orange Spotted Grouper with Thai chives and Black Jack fig molasses, and a dessert of Kaew Kamin Mango with bee pollen and marigold cake.
Priced at THB 6,000++ per person, the Aulis Phuket experience is available from Tuesdays to Saturdays, with curated drink pairings available at an additional cost. Guests are invited to indulge in a dining experience that showcases the richness of Thailand’s seasonal produce, while supporting our ongoing sustainability initiatives.
