Aja Bistro & Bar

We are getting fantastic feedback on this red from Loire - light bodied, but not lacking in flavour with big berries and herbs coming through…

Domaine bobinet grolleau, Loire Valley, France, 2022

Local octopus, sourced in Phuket. We grill it and serve with whipped potato salad. Garnishing with herbs and olive oil.

Sit, sip, snack and watch the world go by…
Mon-Sat, 12pm-12am

SET THE BAR 003 - how was it?
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Parfait on Toast - chicken liver parfait, toasted brioche, fruit + nut.

For our third installment of SET THE BAR we would like to invite you to a night of two parts.

STB003 “All back to mine”

The first 3 cocktails and plates at and the last two courses served over at

5 Little Tribe cocktails and 5 plates from Aja.

Cocktails from Little Tribe:

Distilled cilantro rum, orange rum, elderflower honey, blanco tequila

Dessert Island - Mango turmeric sherbet, pineapple agave, kaffir lime, hazelnut, Ketel one vodka, Alipus Saint Louis espadin mezcal

Penicillin - Makes mark bourbon, fermented calamansi vinegar, lemon ginger honey, aged rum

Roku gin - fermented white grape vinegar - elderflower - co2

Rum Cartel - Distilled pandan rum, almond, coffee, earl grey, lemon

Plates from Aja:

Cobia tartare - pomelo kosho dressing - chilli - fennel - spring onion - romaine lettuce

Shrimp taco - burnt chilli tomato salsa - avocado crema - slaw

Pork katsu burger - spiced pulled pork butt - pickles - brioche bun

Goats cheese mousse - cracker - burnt honey jelly - pickled onion

Ice cream sandwich - house vanilla ice cream - choc biscuit - hazelnut crack

Booking advised. Link in the bio.

Weekend plans? Come join us at Aja.
Book your table via the link in our bio.

Steak Night! Every Thursday at Aja.
Reserve your table in DM or by link bio.

Our avocado and feta salad - mixed local green leaves with apple, courgette, pistachio dressed in avocado crema.

Aja Bistro & Bar
Mon-Sat, 12pm-12am

Sole fish, butter sauce and cappers.

Aja Bistro & Bar
Boat Avenue, Cherngtalay, Phuket
12pm-12am, mon-sat

Cauliflower risotto, one of our signature dishes.

The flavour profile is based on cauliflower cheese, a classic combo, however we like playing with the preparations. A little grated, pureed, raw and charred cauliflower gives different textures and tastes from the one vegetable. The butter and parmesan gives the creamy and cheesy vibes of the classic flavour combo that inspired this dish.

Curried Crab Linguine - apple + bitter leaf salad.

Aja. mon-sat, 12pm-12am
Boat Avenue, Cherngtalay, Phuket

Welcome to Aja – a chilled, comfortable space serving familiar yet modern food and drinks in the heart of Boat Avenue.

Painting by

Deep fried olives - chalkidiki olives stuffed with whipped cream cheese. Perfect with wine, beer or a cheeky martini.

Join us for SET THE BAR 002

We’ve got two of Phuket’s finest homeboys from Tusky Phuket Town for SET THE BAR 002, with none other than OGB Khun North on the drinks along with AJA gang, Mai and Sky.

Chef Chatin and Jamie are on the pots, with veggie forward plates and a few special proteins.

Book your seats now at the link in the bio.

Chicken Schnitzel - schnitty Aja style.

We love natural wines for their funk, punchy freshness and rawness. Honest, real wine-making and (almost) no hangovers.

All our fish at Aja is locally sourced. We prepare then dry age our fish for 2-3 days to ensure the best possible texture and delicious crispy skin.

We use locally grown tarragon in our bernaise sauce. A classic steak pairing.

Our beef tartar - chopped Angus beef fillet dressed in a black garlic and yuzu spiced dressing topped with raw egg yolk, grated 18 month Comte cheese and served with sourdough crisps.

Making pasta in-house is a fantastic opportunity to train and inspire our team.

Dough varies depending on the we’re creating. We roll it several times to ensure it’s well-laminated for texture, pliable, and ready to stuff.

For today’s special, we’re stuffing our ravioli with slow-braised beef cheek. We punch out the raviolis with a ring cutter, ensuring each one is perfect.

STRACIATELLI CHEESE+TOMATO
•raw+cooked tomato • peanut • chilli

We caramelize local green tomato with a little sugar and fire, and pair with our sliced red tomatoes seasoned with sea salt.

Cherry tomatoes are roasted with garlic and sherry vinegar and blended, leaving them a little chunky for the texture. This gets drizzled on top of the green and red tomatoes before covering with straciatella (the creamy centre of burratta).

Peanut drop. We really love the crunchy accent the peanuts give to the straciatella and tomatoes, and the added flavour bomb of chilli oil, local leaves and herbs, gives you a super fresh dish with real depth of flavour.

Come to us and try yourself. Book your table by the link in bio of profile.

Aja. Mon-Sat, 12pm-12am
Boat Avenue, Cherngtalay, Phuket

Aja

mon-sat 12pm-12am
Phuket, Boat Avenue
062 359 9660

Come and party with us this Saturday night before we close for our kitchen refurb. Benjay on the decks, Jamie on the pots, Mai and Skye on the drinks.
We close from Sunday 26th and reopen on Friday 31st at 6pm.

Grilled local octopus with whipped Japanese potato salad.

Initially blanching it in boiling water and then refreshing it in ice several times to make the ends of the tentacles curl.

The octopus is then braised in a mix of aromatics and spices.

We then air dry overnight, then finally grill it on the Japanese konro barbecue to char.

We serve it on top of Japanese style whipped potato salad, complementing it with chives, dill, fennel, squid ink and olive oil.