Aulis Phuket, Simon Rogan’s 15-seat chef’s table in Phang Nga, Thailand, has unveiled a hyper-seasonal tasting menu, in line with a continued focus on sustainability.

Opened in December 2023, Aulis Phuket is the first Thai outpost of Rogan’s chef’s table concept, located in the grounds of Iniala Beach House. The restaurant received a Michelin star less than 12 months after launching.

An extension of Rogan’s style at three Michelin-starred L’Enclume in the UK, Aulis highlights a commitment to local surroundings and produce, with 95% of ingredients sourced in Thailand.

Led by Executive Chef Oli Marlow and Head Chef Charlie Wilson, the new menu highlights creations such as Khonkaen Wagyu Tartare, with pale ale from Phuket’s Full Moon Brewery, horseradish from Chul Farm, and herbs fresh from the Iniala Beach House gardens; as well as Aged and Cured Khao Yai Duck served with heirloom carrot doughnut and preserved mulberry from Rai Na Rak organic farm.

Other notable dishes include Ranong Scallop served with sea jelly and bergamot, fermented jicama and Hua Hin caviar smoked and leftover rice husks; and Day Boat Orange Spotted Grouper caught fresh by Catch & Co, stuffed with Thai chives and Black Jack fig molasses, together with roasted fish bones and fermented tea.

A palate cleanser comes in the form of Frozen Chiang Mai Sheep’s Yogurt, featuring cilantro, aerated lime and leaf top oil; followed by a dessert of Kaew Kamin Mango with bee pollen and chamomile cake, iced coconut, cream infused with local vanilla and marigold from the gardens.

Aulis Phuket is committed to waste minimisation and eco-friendly practices, with around 30% of its ingredients sourced from Phuket and an additional 10% from the Phang Nga region. The team works directly with local farmers and growers across Thailand, such as Farmer Family’s organic farm in Paklok, Farmer Tan, ArunSupa Farm and Catch & Co.

Produce from Farmer Family’s farm is grown exclusively for Aulis Phuket and any surplus is sold at local markets, whilst a variety of ingredients – such as peanuts, radish, rosemary, calamansi, marigold, pandan and corn – are also grown in beds at the restaurant.