Review

Red Sauce, a no-nonsense term for tomato-based condiments, is the unpretentious name of this Italian restaurant at the Rosewood Resort, Patong. Such a moniker does scant justice to a celebrated establishment offering Italian food, both sumptuous and authentic, in an elevated and verdant setting. Glimpsed through a curtain of greenery is the shimmering Emerald Bay below. The open kitchen is the domain of Neapolitan chef Luigi Troise. On hand to describe his creations, he brings to bear fourteen years of experience in kitchens ranging from local bistros to leading hotel groups worldwide. The menu, attractively presented for easy reading, offers seven starters including fritto misto, classic confection of sea-food with dill, and juicy tomato salad with almond cream and red onion. Salty grouper carpaccio is classic with transparent slivers of fish, marine glasswort and crisp rose apple. Pastas, both homemade and artisanal, feature recommended gluten free ravioli with pumpkin and ricotta cheese and exotic Phuket lobster linguini. For mains, succulent roasted cod loin served with an array of herbs and garnishes, and locally farmed duck, are testament to the restaurant’s commitment to ‘partners in provenance’, a policy which delivers fresh local and seasonal produce throughout the year. The sommelier’s selection of new and old world wines is discerning, with Italian primitivo from Puglia a perfect accompaniment to a memorable dining experience.