Set amongst the serene DoublePool villas by Banyan Tree, Tre has been the resort’s fine dining destination. The cuisine has a Western philosophy, modern techniques and arrangement. However, the chefs this year have reworked the entire menu by focusing on locally grown produce from Phuket while the rest of the ingredients have been sourced from the closest possible destinations to generate the lowest possible carbon foot print. This is in keeping with Banyan Tree’s core commitment to protecting and sustaining the environment within which we operate.
However, diners can still expect the quality and finesse that they have come to expect from Tre. When asked to describe the menu, Executive Sous Chef, Kreaton Cutajar said, “Inspired by using local produce in creative dishes with a global twist. We wish to reflect the seasonality, treat the local produce with respect and use organic produce when possible all out together with a refined technique. “We hope our regulars and new patrons will enjoy it”. Kreaton has spent stages at Michelin-starred restaurants, and his new menu for Tre makes the most of Thailand’s robust tropical ingredients.