Isole. Creative Modern Island Cuisine メニュー

ISOLE

• Seven courses degustation menu

  per person ฿2590
  Amuse bouche of the day Starters Crudo di pesce spada e caponata croccante Sword fish carpaccio and a warm medley of crispy summer vegetables, capers and caper leaves. Yum Yanad Budu Phuket pineapple spicy salad with slipper lobster, budu sauce and lemongrass sorbet. Entrée Tom Kha Scallops and coconut Thai herbs soup with coconut foam. Main courses Tiger prawn Charcoal grilled tiger prawn, served with Mediterranean butter and our special selection of in-house made sauces. mixed salad on the side Subtlety Coconut sorbet Young coconut water sorbet with its pulp and butterfly pea flower syrup Bak Kut Teh Ped Grilled Thai smoked duck with Phuket Chinese herbs sauce served with rice crisp and mushroom Dessert Gelato di Pistacchio di Bronte con gelo di anguria Pistacchio di Bronte ice cream with pistachio nuts and watermelon gelée.

• Aggiadda di polpo

  ฿690
  Crispy octopus meatballs on garlic, red wine vinegar and tomato sauce. It contains mollusks meat, gluten and eggs. Aggiadda is a sauce made of fresh tomatoes and wine vinegar, traditional of Liguria, on the eastern seaside of Italy. The original recipe was then imported in Tabarka, an island off the coast of Tunisia in the XV century. From there, the same fishermen establish the colony of Carloforte in Sardinia, hence importing their culinary traditions. This recipe is a modern reinterpretation of the Carloforte’s tradition, made of delicate octopus meatballs, deep fried crispy and served on fresh tomato aggiadda. The sauce is slightly spicy.
• Salsiccia e pecorino

  ฿790
  Myrtleberry infused aged sausage with Pecorino ewe’s milk cheese. It contains dairies, gluten and pork meat. Awarded as a Slow Food Presidium, Pecorino di Osilo is made from raw sheep milk in northern Sardinia by Pulinas family following the “integrated Farming” philosophy, which means that the family takes care of everything, from the sheeps to the cheese aging. Slightly smaller and taller than the classic Sardinian sheep’s milk cheeses, Osilo Pecorino has an incredible smoothness, the result of pressing during production. The sausage is briefly cured, still a bit soft and infused with myrtleberries, the most unique and recognisable flavor of Sardinia. All served on a sheet of Pane carasau; "toasted bread" in Sardinian language, quickly baked with extra virgin olive oil, fresh rosemary and a pinch of sea salt. Few marinated Leccino olives to complement.
• Siamese salad

  ฿390
  A selection of exotic greens, cashew nut leaves, morning glory, cashew nuts, local greens and seagrapes, all dressed with our Thai herbs worked by hand in a stone mortar with extra virgin olive oil. It contains tree nuts (cashew nuts). Inspired by the famous Tom Yam Koong, we use the the same herbs and spices to prepare its savory dressing. Garlic, galangal, little chili, coriander roots slowly hand pestled in a stone mortar to extract all the essential oils and finally folded into cold pressed extra virgin olive oil.

• Poo Makham

  ฿490
  Crab croquettes with Tamarind sauce Phuket style and sweet chili jam. Our interpretation of the famous Koong Makam (prawns with tamarind sauce), made in a form of small croquettes of crab and shrimp meat with the addition of chicken skins to soften the texture. Served with a delicate tamarind jelly and hot and sweet chili jam.

• Lorighittas alla sassarese

  ฿790
  Lorighittas pasta from Morgongiori, Sardinia, with semi aged Pecorino sheep cheese and parsley. Lorighittas ("small rings" in Sardinian) are a type of pasta typical of the village of Morgongiori at the foot of Monte Arci in Sardinia. They are recognized as a traditional food and thus carry the P.A.T. label in Italy. They are prepared by hand by twisting a double string of dough between the fingers to create a closed braid to form a ring (loriga, in Sardinian). They are traditionally prepared for the feast of All Saints Day with semolina flour and water. To make a kilo of pasta a person alone can take 3/4 hours. We prepare them with a creamy sauce made of its cooking water and Pecorino di Osilo, which is made from raw sheep milk in northern Sardinia by Pulinas family following the “integrated Farming” philosophy, which means that the family takes care of everything, from the sheeps to the cheese aging. Osilo Pecorino has an incredible smoothness, the result of pressing during production.
• Fregola risottata alle arselle con polpa di riccio

  ฿1190
  Wood roasted fregola pasta cooked in wedge clams broth with mediterranean herbs and finished with sea urchin roe. Fregola is a type of pasta from Sardinia. It is similar to North African Berkoukes, Levantine Moghrabieh, and Israeli couscous. Fregola comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in a wood fired oven. We simmer it into clams stock, cooking similarly to risotto and finish with raw sea urchin roe for the Mediterranean sea (Sicily).
• Filandeu nel brodetto di scampi

  ฿1190
  World’s rarest pasta “filandeu” in herbs infused langoustine broth. Filindeu (Sardinian: su filindeu, "Thread of God") is a rare pasta from the Barbagia region of Sardinia. It is made by pulling and folding semolina dough into very thin threads, which are laid in three layers on a tray called a fundu and dried to form textile-like sheets. The dried sheets are broken into pieces and served in a langoustine thick broth with herbs. Filindeu is listed on the Ark of Taste. The preparation of pasta for the soup, made exclusively by hand, is handed down by women from generation to generation and in modern times there are few, ten in all, women who keep the once more widespread tradition.
• Lorighittas al sugo di agnello da latte

  ฿890
  Lorighittas pasta from Morgongiori, Sardinia, dressed with traditional suckling lamb sauce and Sardinian aged sheep cheese. Lorighittas ("small rings" in Sardinian) are a type of pasta typical of the village of Morgongiori at the foot of Monte Arci in Sardinia. They are recognized as a traditional food and thus carry the P.A.T. label in Italy. They are prepared by hand by twisting a double string of dough between the fingers to create a closed braid to form a ring (loriga, in Sardinian). They are traditionally prepared for the feast of All Saints Day with semolina flour and water. To make a kilo of pasta a person alone can take 3/4 hours. We prepare them with a rich suckling lamb and tomato sauce, finished with a generous handful of sheep cheese.

• Tom Kha

  ฿790
  Scallops and coconut Thai herbs soup with coconut foam. Inspired by the traditional southern style coconut soup, served in its own shell. Inside, you’ll find many Phuket’s favorites: coconut, young coconut flesh, coconut shoots, coconut milk and shrimp paste. A large Hokkaido scallop and other vegetables to enrich the whole dish. A crispy mushrooms stick as edible (and savory) decoration.

• Frittura di carciofi e mozzarella

  ฿690
  Fried artichokes and mozzarella cheese, served with arrabbiata and salmoriglio sauces. Breaded mozzarella and battered artichokes, deep fried to golden crispy and served with a duo of sauces: Arrabbiata, Italian for “mad” is a slightly spicy tomato sauce with garlic, very common throughout many different civilizations around the Mediterranean, goes incredibly well with the fried mozzarella; Salmoriglio, an ancient condiment, known with different names all around the Mediterranean and made with peasley, garlic, mustard and lemon juice, all blended with extra virgin olive oil, perfect to dip the fried artichokes.
• Tonno alla carlofortina

  ฿690
  Carloforte style tuna, in cherry tomatoes and white wine sauce and served with fresh, hand pestled pesto. Carloforte is a fishing and resort town located on Isola di San Pietro (Saint Peter's Island), approximately 7 kilometres off the southwestern coast of Sardinia. It is a member of the I Borghi più belli d'Italia ("The most beautiful villages of Italy") association. Carloforte was founded in the 18th century by around 30 families of coral fishers, originally from the Ligurian town of Pegli, near Genoa. They had left their hometown in 1541, and had settled in the island of Tabarka, off the coast of Tunisia, to fish for coral. After centuries, the coral in that area was exhausted and the families, while setting off back to Italy, found there was plenty of coral in the sea off the Sardinian coast. This rich, multicultural environment makes Carloforte a crossroad of flavors between Genoa, Tabarka and Sardinia, were exquisite tuna and swordfish are still fished the traditional way.
• Branzino in acqua pazza con carciofi in due modi

  ฿790
  Seabass fillet in herbs and white wine sauce with artichokes two ways. The term acqua pazza (Italian for ‘crazy water’) is used in Italian cuisine to refer to a recipe for poached white fish, or to simply refer to the lightly herbed broth used to poach it. The are many versions but our take is the lighter one, made of white wine, fresh Italian basil, a whole clove of garlic, slightly crushed (‘in camicia’, Italian for ‘wearing a shirt’) and pitted olives, the Leccino variety. The fillet, deboned and drenched in flour, is first seared and then poached in acqua pazza. Serve with deep fried battered artichokes and artichoke purée.
• Agnello al forno con patate e carciofi

  ฿1950
  Suckling lamb rack, baked in our charcoal oven and served with a potatoes and artichokes cake and juniper sauce. This lamb cut is obtained from Altamurana Sheep breed which is commonly found throughout the Murgia and part of Salento, and especially in the Altamura area, now protected by the Alta Murgia national park. The extraordinary landscape is dotted with ancient fortified farmhouses, which are used to house sheepfolds for Altamurana sheep. It is prepared according to the ancient Sardinian tradition, in a wood or charcoal powered oven, accompained by potato and artichokes, in our take, in a for of a savory layered cake. On the side, some juniper berries sauce.

• Corda arrustia su macco di fave al pecorino

  ฿1390
  Roasted lamb offal “rope” and its juice on sheep cheese infused broad beans puree, served with sautéed escarole.

• Kaeng Khua Goong Yanad

  ฿890
  Grilled Phuket Andaman tiger prawns with Phuket pineapple curry served with pineapple kaffir lime leaves chutney and steam Khao Doi (Upland rice).
• Bak Kut Teh Ped

  ฿850
  Grilled Thai smoked duck with Phuket Chinese herbs sauce served with rice crisp and mushroom.
• Tumis

  ฿1090
  Grilled Phuket Andaman coral trout with Phuket Tumis curry served with coconut rice green okra and pickled Torch ginger flower.

• Tiger prawns

  ฿1390
  Three charcoal grilled tiger prawns around 300 grams total, served with Mediterranean butter and our special selection of in-house made sauces.
• Grilled spiny lobster

  ฿2990
  Charcoal grilled whole spiny lobster, around 600 to 700 grams, served with Mediterranean butter and our special selection of in-house made sauces.
• Grilled salmon

  ฿1090
  Charcoal grilled salmon fillet, crispy skin on, served with Mediterranean butter and our special selection of in-house made sauces.
• Grilled snowfish

  ฿1590
  Charcoal grilled snowfish fillet, crispy skin on, served with Mediterranean butter and our special selection of in-house made sauces.
• Swordfish

  ฿1590
  Charcoal grilled boneless swordfish steak, served with Mediterranean butter and our special selection of in-house made sauces.

• Polletto alla diavola

  ฿1090
  Mildly spicy game hen with a savory mustard and herbs basting, approx. 800 grams, grilled and served with a flight of four in house made sauces and Mediterranean aromatic butter. This young chickens are farmed in Chiang Mai according to Organic principles, they're free range and particularly flavorful and tender. They are split open from the back, the spine is removed and the whole chicken is gently pressed to keep an open shape. We grill them into our charcoal oven while basting with a spicy mixture of Dijon mustard, garlic, chili, mediterranean herbs and olive oil. We only serve them well done.
• Petto d’anatra

  ฿890
  Mallard duck breast, approx. 250 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter.

• Quattro coste di agnello da latte della Murgia

  ฿1790
  Mediterranean “Murgia” suckling lamb rack, four ribs or full rack end, please ask your waiter. Grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. This lamb cut is obtained from Altamurana Sheep breed which is commonly found throughout the Murgia and part of Salento, and especially in the Altamura area, now protected by the Alta Murgia national park. The extraordinary landscape is dotted with ancient fortified farmhouses, which are used to house sheepfolds for Altamurana sheep. These triple-purpose sheeps are medium-sized with a white fleece and are well suited to the Murgia pastures. The sheep graze on wild herbs like thyme, mint, sage, rue, borage, wild fennel and wild beet leaves, giving the meat a unique flavor.
• Tre coste di agnellone australiano

  ฿1790
  Australian lamb rack three ribs, approx. 350 grams, grilled to your liking and serve with a flight of four in house made sauces and Mediterranean aromatic butter. This is Murraylands Premium, and is the epitome of Australian quality, pasture-fed, chilled lamb. Strategically located in South Australia, Murrayland has easy access to the premium quality livestock of clean, green southern Australia: an assurance that the process begins the way it should end - with quality. It’s antibiotic free, which means no antibiotics are ever used and it’s raised with no added hormones or steroids. All lambs are treated with compassion, so that they live as comfortable and stress-free lives as possible. This lamb is fed with sustainable resources.

• Scamerita di Suino Grigio

  ฿1390
  Suino Grigio pork Boston butt, approx. 250 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter.
• Rosticinac di Suino Grigio

  ฿1890
  Suino Grigio pork ribs, approx. 500 grams, grilled to well done and serve with a flight of four in house made sauces and Mediterranean aromatic butter.
• Bistecca di Suino Grigio per due

  ฿2990
  Suino Grigio pork tomahawk for two, Approx. 800 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter.

• Bistecca sarda

  ฿1990
  Sardinian beef bone in rib eye, approx. 400 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. It’s cut from the anterior part of the rack and comprise part of the rib and rib eye. It contains a substantial amount of fat and connective tissue, which makes the meat very flavorful, however if cooked over medium tends to be more textured.
• Filetto di bovino sardo

  ฿1990
  Sardinian beef tenderloin, approx. 200 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. Tenderloin cut in 200 grams portion. It’s very lean, juicy and tender and can be cooked to your liking, however, because of its lack of fat, we do not recommend to cook over medium.

• Costata di Chianina

  ฿4990
  Chianina beef bone in steak, approx. 500 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. It’s a large bone in steak of around 500 grams cut from the part of the rack that contains the rib-eye. Due to the natural tenderness and marbling of this meats, it can be cooked to your liking although it expresses its better characteristics at no more than medium rare.
• Filetto di Chianina

  ฿3490
  Chianina beef tenderloin, approx. 250 grams, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. Tenderloin cut in 250 grams portion. It’s very lean and tender and can be cooked to your liking, however, because of its lack of fat, we do not recommend to cook over medium.
• Fiorentina di Chianina per due

  ฿8990
  Chianina beef porterhouse for two, approx. 1 kg, grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter. It’s a large Porterhouse cut, with a t-bone surrounded by loin on one side and tenderloin on the other. Suitable for two people or even more, we recommend to cook no more than medium to enjoy it at its best.

• Grigliata di pesce (Mixed grilled seafood)

  ฿3990
  Prawns, slipper lobster, scallops, squids, swordfish and salmon fillet, all grilled to perfection into our charcoal oven and served with a flight of four in-house made sauces and Mediterranean aromatic butter.
• Grigliata di carne (Mixed grilled meats)

  ฿4990
  Australian lamb rack, duck breast, a whole chicken, suino grigio Boston butt and a Black Angus beef tenderloin, all grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter.
• Grigliata mare e monti (Surf & Turf)

  ฿4990
  Tiger prawns, slipper lobster, squids, Australian lamb rack, Duck breast and suino grigio Boston butt, all grilled to your liking and served with a flight of four in house made sauces and Mediterranean aromatic butter.

• Insalata di pomodori, rucola e cipolle

  ฿120
  Wild arugula, cherry tomatoes and red onions in vinegar and extra virgin dressing.
• Insalata mista

  ฿120
  Mixed greens, carrots and cherry tomatoes in vinaigrette dressing.
• Scarola strascinata

  ฿390
  Sautéed escarole in extra virgin olive oil and garlic.
• Macco di fave al pecorino

  ฿250
  Broad beans puree with ewe’s milk cheese and extra virgin olive oil.
• Tortino di patate e carciofi

  ฿290
  Potatoes and artichokes cake.
• Patate fritte

  ฿190
  French fries, steakhouse cut.
• Purea di patate

  ฿190
  Mashed potatoes.

• Gelato di Pistacchio di Bronte con gelo di anguria

  ฿350
  Pistacchio di Bronte ice cream with pistachio nuts and watermelon gelée.

• Bee Koh Moy

  ฿290
  Sweet black sticky rice with coconut meat black sticky rice ice cream and coconut sauce.
• Kanom Peak Phoon

  ฿290
  Coconut sorbet with sticky rice jelly, young coconut and pandan custard.
• Khao Pad Sapparot

  ฿350
  Pineapple fried rice inspired Thai dessert.

• Pane guttiau

  ฿250
  Sardinian, crispy flatbread, called “Pane Carasu”, dressed with premium extra virgin olive oil, sea salt and fresh rosemary then quickly baked. First serving it’s free of charge.
• Bread basket

  ฿390
  Mini baguette, rye dark roll, ciabatta, focaccia and sesame grissini, all hand made by an artisanal Italian bakery in Phuket and served warm with “pesto rosso” a savory dip of sun dried tomatoes and Mediterranean herbs.