Farm owner Melinda Briend-Marchal, alongside Rosewood Phuket’s Executive Chef Luca De Negri, guides the rustic epicurean encounter which provides a holistic educational experience about the usage of locally grown, sustainable produce.
Upon the sunset arrival at the farm, Melinda, along with her husband Sanya, will personally give a tour of the farm before guests are invited to refresh with welcome Champagne drink. They are then seated at the elegant outdoor dinner area for a seven-course degustation dinner featuring fresh produce from the farm, paired with sustainably sourced ingredients from the resort’s Partners In Provenance.
The bespoke menu is based on seasonality and harvest cycles, and a vegetarian option is also available. Past menu highlights include Farm Bathing (Eco Acquaculture Grouper Carpaccio, Citrus Dressing Pickled Beetroot, Mint); Keep it Real (Spirulina Tagliatelle, spinach salsa, green peas, almond); and Wood Burning Fire (Herbs Chicken, Corn, Pumpkin).
The evening concludes with a cheese platter made from the farm’s resident goats paired with natural wine, dessert, and a nutritious herbal drink. The Rosewood Phuket and Little Bukit Farm dinners will be held monthly and is THB28,000++ per couple.