Taking place in Phuket later this month, Trisara’s Culinary series continues with a rare and special opportunity to experience a four-hands dinner created by Chef Ray Adriansyah from Locavore in Bali, Asia’s 21st best restaurant, and Chef Jim Ophorst from PRU, Trisara’s modern farm to table cuisine.
The award-winning chefs will prepare an amazing 8-course menu using the finest ingredients found from local sustainable fishing and purveyors, enhanced with surprises foraged from our surrounding forests and coastline. With limited seating available, this is not one to be missed.
PRU derives its name from Pru Jumpa, a mystical place where wild forest meets the sea, and where the earth is verdant. Here, wild herbs and vegetables grow in abundance, allowing PRU to present diners with their elevated farm-to-table cuisine which brings out the rich yet subtle flavours of these herbs, flowers, plants, and roots. Other ingredients are sourced locally as well, stemming from the restaurant’s close relationship with local suppliers and farmers.
Meanwhile, as the name would imply, Locavore’s food policy is all about local, from the raw Balinese abalone to the Sumbawa Island oyster, and even through to the plates, silverware and cocktail glasses, which are made in nearby workshops. Therefore, it’s a fitting match for the exciting upcoming dinner.
Guests can expect a number of fond favourites during the evening – such as pan-fried mackerel from Jimbaran, South Bali, served on pickled sour dough and paired with a cocktail of fresh tomato, basil leaves, jackfruit syrup and homemade apple brandy.
When: Saturday 25th August 2018
Cost: Individual Table THB 2,900++ (Food only)
How: To book, click here.