Review

Red Sauce sits within the grounds of the Rosewood hotel, overlooking the Emerald Bay beachfront on Phuket’s west coast. The indoor space affords diners a view of the open kitchen, while the elevated terrace is memorable, weather permitting. Red Sauce is an Italian bistro, with chef Giuseppe Bonura at the helm aided by executive chef Luca di Negri; the cooking here is refined and complex. Begin from the carpacci section of marinated raw fish with eco aquaculture grouper, a dish from the restaurant’s partners in provenance program, working with local artisan purveyors to deliver diverse produce on a seasonal basis. The fish, almost translucent, elegantly presented, drizzled with citrino olive oil, and accompanied with pickled beetroot and mint, is a refreshing start. Khunta farm beef tartare arrives, a perfectly circular mould of vibrant pink raw beef skillfully cut to ensure pleasant mouthfeel, topped with dobs of creamy mozzarella, slivers of red onion and basil leaves. Moving on to pasta, house-made garganelli with tuna, capers, Taggiasca olives, and parsley stands out. The signature main course of revered Australian Gundagai lamb, sirloin served with polenta, lion’s mane mushrooms, and a richly flavoured lamb jus, is unmissable. Also seek out 500g Margaret River ribeye MB 7; it will not disappoint. Finish with rhum baba, soaked in local Phraya rum.