The Watercourt at Banyan Tree Phuket

Established 24 years ago, Banyan Tree was then the only resort on Bang Tao Beach. Now joined by many others, it remains an international symbol of luxury living. The refurbished The Watercourt is part of its ceaseless striving for excellence. Service, ambience and food are impeccable.

The menu is comprehensive, while the wine list (equally wide-ranging) boasts, for instance, more than 50 reds, including classics such as Chateau Latour. As an aperitif, I choose a white Thai wine, a Gran Monte sauvignon blanc, which is pale and citrusy with the food, a full-bodied Delicato cabernet sauvignon from California.

The open kitchen is next to a welcoming dining area with mirrored columns and picture windows. The whole culinary process can be observed on a huge television screen.

The emphasis is on widely sourced fish and seafood. An international cuisine, with some genuflections to Europe; Fruits of the Sea features oysters from France, California and Ireland. My friend chooses Salade Niçoise, a delicious confection with seared yellow fin tuna, potatoes, quails eggs, lettuce and cherry tomatoes. The dressing is a tangy red berry vinaigrette. Keeping to the Spanish theme, my selection from Starter Plates (six of them seafood specials, including Prawns Pil Pil and Seafood Croquettes with Aioli) is Mallorca Seafood Zarzuela, a thick stew served with prawns, snapper, mussels, squid and a hint of saffron. The zesty, reduced broth is poured from a jug.

For main course, my partner selects Linguine Vongole, pasta and clams with a splash of white wine and tomatoes. Rich and satisfying. I try the Seafood Market Selection, comprising seven different fish: cod, Dover sole, hake, John Dory, salmon, tuna and white snapper. Guests can choose both the cooking method and the side order. My hake, a huge chunk of fish, separates into flakes of succulent white flesh and is ideally complemented by buttery mashed potato, asparagus and broccoli. To finish, a perfect Crème Brûlée.

Oh, and by the way, The Watercourt offers one of the island’s best Sunday Seafood brunch experiences. Something worthy to try…

Beetroot & Licorice ideas

Beet microwave sponge cake
Ingredients

• 100g ground almonds
• 90g boiled beets
• 160g egg whites
• 100ml egg yolks
• 55g sugar
• 80g all-purpose flour

Method
Process all ingredients in a blender. Strain & pour in cream. Blend well & refrigerate for few hours. Make cuts in base of each plastic cup. Blend and fill 1/3 of plastic cup. Cook for 40 seconds in microwave; place cups upside down until cooled.

Beetroot jelly
Ingredients

• 600ml beetroot juice
• 4 sprigs thyme
• 10 tbsp sherry vinegar
• 5g sugar
• 15pcs gelatin leaves

Method
Add ingredients together & set aside in suitable tray and set. Cut in perfect cubes.

Beetroot Sorbet
Ingredients

• 10g liquorice powder
• 200g sugar
• 150ml water
• 320ml beetroot juice
• 60ml liquid glucose
• 25ml sherry vinegar
• 2 gelatin leaves

Method
Place sugar & water into a medium sized pan to make syrup. Remove from heat. Add sugar syrup to beetroot juice, sherry vinegar, liquorice & glucose. Soften gelatin by soaking in cold water, squeeze excess water & add to beetroot mix.

Sous vide endive
Ingredients

• 300ml orange juice
• 6 sprigs thyme
• 50ml grape seed oil
• 2 pcs crushed cardamom
• 1/2tsp crushed coriander seeds
• pinch salt

Method
Put endive flat in sous vide bag. Add the citrus liquor. Vac pack & cook at 80c until soft.

About the Chef Kreaton Cutajar

Originally from Malta, Chef Kreaton has more than 17 years culinary experience prior to joining Banyan Tree Phuket in January 2016. He has worked for two Michelin-starred restaurants and for celebrity chefs Gordon Ramsay and Anthony Demetre in London. Chef Kreaton focuses on details, using molecular and modern technique in food preparation, saying that he loves "anything that involves fresh ingredients!"

Tré at Banyan Tree Phuket
(opens from October-April)
www.banyantree.com/en/ap-thailand-phuket-resort