As part of Phuket pool villa-only resort Trisara's relaunch after a big renovation, it’s unveiled a new restaurant with a farm-to-table concept.

Pru takes its name from Pru Jumpa, the area where the resort’s own organic farm is located. Here, executive chef Jim Ophorst (who recently won the national round of San Pellegrino’s Young Chefs award) works with local producers like the neighboring goat farm and even goes foraging himself to create the likes of the eggplant selection dish, made of four kinds of eggplants cooked in five different ways—think textures of cream, mash, roast, crisp and puff—served with a sauce of five types of basil and house-made bottarga (cured fish roe).

The chef also experiments with several techniques that help elevate the beautiful ingredients he has at hand; for example, he cooks his carrots in a ground pit with charcoal taken from the farm’s woods for eight hours. The result is sweet, juicy and tender carrot with a pleasantly smoky aroma almost like bacon—served with fermented carrot juice hollandaise sauce.

A tasting menu starts at B3,000 for four courses while items are also available as a la carte. Room rates start from B44,844.

Trisara, 60/1 Moo 6, Srisoonthorn Road, Cherngtalay, Thalang, Phuket, 076-310-100,