Quality through time.
How we came of age.
Every journey is a transition. From childhood to adulthood, from innocence to knowledge. Every life stage equally important. Every step forward a new experience. Age recognises that every journey is a search for authenticity. That every age has its own milestones – in what you eat, where you meet and what you expect. But no matter what your age, quality is the red line that unites one generation to the next.
Every age has its own unique tastes. The unpredictability of youth, the patience of age. The importance of craftsmanship and the independence to explore the unknown. Age brings all these qualities
together. An epiphany of the senses for every life stage. A culinary sanctuary unencumbered by time.
Age. Quality through time
A grill
for all seasons
Timeless classics packed with depth of flavour and the seared, savoury taste of the grill. Our chefs cook succulent cuts of the finest meat and the freshest seafood in our world-renowned Josper charcoal oven, creating tender aromatic delights.
make reservations
A wine
for all occasions
More than 350 celebrated labels lie in store in our glass wine cellar. From terroirs of Old to New World vines. A voyage of discovery expertly curated by our professional sommelier. Embracing vintage favourites and exploratory palates, our diverse grapes await.
make reservations
A spirit
for all senses
Skilfully crafted to ignite taste buds and invigorate the mind. Twisted classics, infused spirits and elegantly aged cocktails. Blending flavour with time, experience the quality of our signature drinks adeptly designed by our in-house mixologist.
make reservations
A time
for maturity
A climate-controlled dry ageing process gives texture and aroma to our select cuts of meat. Delicately cured seafood, condiments and gastronomic accoutrements, from cheese to truffles, pair with delectable cold cuts hung in the charcuterie room. age is the endgame.
make reservations
A team set up to succeed
Nicola
Pandolfo Testino
Head Chef
Chef Nicola Pandolfo Testino was born in Monza, Italy. He discovered his love of cooking from his mother and holds dear the many memories of working in the kitchen alongside her helping to prepare meals for their family. Nicola started his professional career as a cook apprentice at Parc Hotel Suites Germano, in Bardolino, Italy. Then he worked in several restaurants in Italy achieving Sous Chef status of Ristorante Sissi, an acclaimed Michelin Star restaurant in Merano. Seeking more diverse work experience, Nicola set his sights abroad working his way up through highly acclaimed restaurants around the world, such as Upper East Side in Bondi, Australia, two-hatted Aria restaurant in Sydney and more lately at Ristorante Portobuso in Grado, Italy as Head Chef, to name but a few. Deeply passionate about food, Nicola delivers modern grill house dishes that celebrate the very best produce, sourced from Thailand and the worlds most respected farmers and artisans.
Peetiwat
Manapim
Sommelier
Thailand’s Best Sommelier since 2009, Peetiwat Manapim delivers an expert opinion on the most delectable wine pairings to complement both plate and palate. Peetiwat Manapim (Peter) is a passionate and award-winning sommelier who brings an aptitude for nosing out the finest of wines to the shores of Phuket. A valued Anantara employee since 2004, his expertise in the world of wines spans the globe, from New World estates to Old World châteaux, and everything else in between.
