November brings back Tre, Phuket’s best kept secret, with its continued focus on locally sourced produce, innovative cooking techniques and beautifully presented flavors. This year, Tre, brings to the island a contemporary western dining experience at the hands of Chef Claudio Barzano.
Born and raised in Lombardy, Italy, Chef Claudio Barzano brings years of experience under the realm of Chef Giorgio Locatelli in London and Dubai and later on in Australia with acclaimed Chef Guillaume Brahimi at the Sydney Opera House.
Barzano’s menu caters to the soul with a great selection of Thai ingredients to shape the western comfort classics to suit the contemporary palate of today’s globetrotter. Claudio’s first menu version showcases his European heritage, but this will evolve with the seasons to showcase his broader repertoire.
Signature dishes include the River Prawn Tartare, with citrus caviar, almonds and papaya, a dish that focuses on the fresh flavors of locally source river prawns and papayas with the refreshing touch of citrus. An Andaman Sea Bass, pearl onion, potato “Parisian”, oyster mayonnaise, black rice puff and a Smoked Wagyu Striploin edible soil, parsnip, wild mushrooms, shallots. For dessert, the most delicious strawberries hand-picked in Chiang Mai, yoghurt mousse and rose meringue.
Tre aligns with Banyan Tree’s core commitment to protecting and sustaining the environment within which we operate, with locally sourced produce at the heart of each recipe, Tre promises to inspire.