THE PLANTATION CLUB
RE-DISCOVER THAI CUISINE
Inspired by the region’s rich colonial history as a trade route, The Plantation Club's culinary focus is re-interpreting classic Thai dishes while utilising locally sourced ingredients. Discover the restaurant’s luxurious indoor space, cooled by a gentle ocean breeze through French open windows, or dining on the comfortable al-fresco wooden deck.
The Plantation Club celebrates Thai agriculture, local farmers, fishermen, and food artisans from all regions of Thailand with traditional cuisine being prepared with modern and new cooking practices.
The menu exclusively features fresh produce grown only in The Pavilions Gardens, or by local farmers who grow their product ethically. Through these ongoing relationships, we ensure our guests receive the freshest seasonal produce all year round which supports sustainability within our community.
Because the cuisine is prepared using traditional flavours, spices may be stronger than usual - however, please let our team know if you are more sensitive to spicy food and we can adjust this for you.
The Plantation Club is serious about investing in local, that is why our menu is proudly 100% locally sourced. We believe in supporting our local farmers, sourcing fresh and ethically grown produce for rich, premium and natural flavours so that we do our part in supporting the community along with delivering a superior culinary experience.
We are continually striving to replace wasteful processes with sustainable alternatives. Our newly appointed garden and farm with organically grown herbs, agriculture and dairy, supplies the restaurant with fresh produce under the watchful eye of our certified gardener and farmer team.
We also have strong ethical policies with our greatest asset - our team - community engagement, and the local companies we do business with.
Culinary Director and Executive Chef Rey, a dynamic and innovative New Zealander with nearly 20 years of experience in the fine dining segment of hospitality.
He developed his profession with guidance from industry leaders, taking his craft to Australia, Malaysia, Abu Dhabi, Vietnam, working for well-known luxury restaurants and hotels, including the award-winning '2016 Top 50 restaurant', Bracu, in New Zealand, under the watchful eye of renowned Chef, Peter Thornley, before joining the team at The Pavilions Phuket.
Chef Rey's unique method starts from understanding the culinary roots and culture of where he is, the history and traditional techniques that were used, then sourcing local ingredients and preparing the dish with ultra- modern cooking practices.
The Pavilions library offers a secluded corner for those who are looking to quietly contemplate or peruse our collection of books, newspapers or choose a DVD to watch in the room. The boutique offers an opportunity to treat yourself or a loved one to gifts, Thai souvenirs and accessories.
Celebrate Phuket's iconic sunset vista with panoramic views of the Andaman Sea and Phuket's stunning west coast, whilst enjoying award-winning mixology and pre-dinner aperitifs
Daily 6:00 – 11:00pm
Smart Casual. Beachwear/shorts not allowed at any time (including sarongs).
COMPLIMENTARY SHUTTLE SERVICE:
Guests are invited to make the most of their time with us and our The Pavilions Phuket complimentary transfer service, allowing guests located in Layan and the neighbouring Laguna area to book pick up and drop off when making a booking for Firefly, The Plantation Club and 360 Bar. The complimentary transfer service is available from 11 am daily and must be confirmed one day in advance.
In keeping with its adults-only atmosphere, The Plantation Club only welcomes children 12 years of age and older.