Review

It all began in 2008 when chef Alessandro Frau and partner Marcella Mocci opened Acqua Phuket. Chef Alessandro now spends the majority of his time at Acqua Bangkok, and chef Fabrizio Crocetta has taken over at the Phuket kitchen, which continues to delight its loyal following with contemporary Italian cuisine, composed of the best imported ingredients. Begin with crudo of Sicilian red prawns and amaebi prawns, with smoked mozzarella, fish eggs, a delicate sea urchin sauce, squid ink, and sea asparagus oil, a complex composition of elegant flavours. Follow with squid tagliatelle, marinated with mint and extra virgin olive oil, garnished with Siberian caviar and cucamelon; a divine dish. Sardinian smoked eel is served with a piquant white balsamico sauce. Seasonal wild mushroom risotto with snails and foie gras has comforting earthy finesse. Continuing the theme, tortelli stuffed with burrata in a beef cheek ragout is satisfyingly familiar. Wood-fired oven-roasted suckling pig with saffron and violette potatoes is exemplary, as is Mediterranean red mullet, pan-fried with a coating of lightly aromatized breadcrumb crust, buffalo mozzarella sauce, taggiasche olives, datterino tomatoes, Sicilian capers, and oregano from Pantelleria island. Ensure you allow space for memories of fior di latte.