The new menu highlights organic ingredients sourced from the closest possible locations.
In line with broader green initiatives being rolled out across the Banyan Tree group, such as a blanket ban on single-use plastics that went into effect last year, the seasonal Tré restaurant at Banyan Tree Phuket has reopened with a new menu highlighting organic ingredients sourced from the closest possible locations.
Its aim? To reduce the resort’s carbon footprint while supporting local farmers and rural communities elsewhere in Thailand. Diners at the alfresco lagoon-side venue can order specialties like ocean-fresh poached Phuket lobster, scallop paired with Chiang Mai turnip, and 72-hour braised Australian wagyu brisket served atop wild mushrooms foraged from Phuket’s northeast.
More information here.
This article originally appeared in the February/March 2019 print issue of DestinAsian magazine (“Close At Hand”).