Review

Age, one of Phuket’s premier steak houses, is directed by head chef Nicola Pandolfo Testino who grills top cuts of Australian beef using a Josper grill giving a smoky flavour, a juicy interior and intensified taste. Beef is expertly dry-aged to concentrate flavour and enhance tenderness. Upon entering, guests face a wall of 350 wine labels from all of the world’s major wine growing regions, including elite selections from Domaine de la Romanee-Conti, the world’s most expensive wines from Burgundy exclusively available at the Anantara Layan. The restaurant interiors were designed by Phuket native John Underwood, a master of industrial design whose machine pieces are turned into stunning, often amusing sculptures. At Age, he built the Screw It mechanical sculpture for opening wine bottles. Embark on a culinary journey with Age’s signature angus beef tartare. Beluga caviar and French fin de claire oysters no.2 are available as is seared foie gras of cold smoked duck carpaccio, apple texture and kumquats gelée. Age’s main attractions are chef Nicola’s grilled meats, best represented by aged chef cuts of Australian angus tomahawk and prime rib. A tempting choice of tenderloin, ribeye and striploin all with tasty sauces, are brought to their full flavours under his considerable skills. Finish your evening with a memorable seventy-five per cent dark chocolate soufflé.