Panache, the new restaurant by Outrigger in Phuket, opens its doors for the first time on 15 August. The poolside al fresco and indoor restaurant will serve the best of Asian and international cuisine with panache.
Under the guidance of Austrian chef Robert Czeschka, the 100-seat restaurant is part of the new suites area of the Outrigger Laguna Phuket Resort and Villas.
Open for breakfast, lunch and dinner, the focus of Panache will be on informal, healthy and innovative cuisine that will satisfy Asian and European tastes with options ranging from “small”, “medium” and “large” to “very Thai”.
Executive chef Czeschka was trained in Europe and has spent the last six years in Malaysia, China, Vietnam and Thailand. “At Panache we aim to satisfy Asian and European palates in style. Knock-out noodles, dim sum, satays, rich Thai curries and subtle but spicy larb will feature alongside wagyu sirloin, lamb rack provencale, seafood and family favourites such as wood oven fired pizzas,” he said.
For Asian tastes, a choice of “Knock-out Noodles” can be prepared with kwitiau-soup, wok-fried with oyster sauce, in rad-naa thick broth, phad siew, phad thai, mee goring Singaporean style, in a sen mee jelly, as phad kee maow or as mee hok kian.
“Our service and quality standards are deluxe, as you’d expect from Outrigger,” said Czeschka, “but our prices are informal and relaxed like the setting.”
Between Panache is an “interactive kitchen”. Chefs prepare dishes after finding out how the guest likes their food. “Fewer calories, hold the garlic, extra anchovies?” says Czeschka, “This piece of sirloin, not that? All possible,” is his promise.
“I like to think of it as a culinary conversation,” says Czeschka. “With such a cross-cultural mix among our guests our approach is to be flexible and really cook what people want.”
Dishes range from 120 baht (US$4) for some desserts up to 680 baht (US$23) for the Phuket lobster thermidor or 620 baht (US$19) for the classic pepper steak flambé or 570 baht (US$19) for the salmon served as a saffron risotto with red chili oil, fresh coriander and herbed caper cream.
“Healthy options won’t compromise taste in Panache,” said Czeschka. “You can give your waistline a break but give your taste buds a work out with our cooled tzatziki soup, butter poached asparagus, or whole snapper served with lemongrass, kaffir limes and ginger.”
A wide range of wines, healthy fruit drinks, and beverages accompany the menus. Panache is open all day for breakfast, lunch, dinner and al fresco poolside dining.
All prices are subject to service and local taxes. Reservations: Tel: 076 336900 ext 791. Email: firstname.lastname@example.org.