New World Cuisine Menu
Joe's offers a wide variety of scrumptious delights to
enjoy as you admire the beautiful waters of Kalim Bay...
From delicious tapas for a starter or light meal, to fresh salads, seafood, grilled favorites, and delightful desserts, Chef Aaron Hooper's creations have quickly made the culinary offerings at Joe's on par with its neighboring restaurants as Phuket's ultimate dining experiences. Enjoy Joe's for lunch or dinner seven days a week.
MAIN MENU
Starters and Salads
Dutch White Asparagus Soup
Delicate White Asparagus Puree with Sautéed Tips, Chives, White Truffle Essence and White Prawn "Croutons".
Chargrilled Chicken Caesar Salad
Tender Marinated Chicken Breast atop Baby Romaine Lettuce dressed with Classic Caesar Dressing and Grana Padano Parmesan.
Wild Arugula and Goat Cheese Salad
Haas Avocado, Canoga Hills Goat Cheese, Toasted Pecans, Orange Supremes and Champagne Vinaigrette.
Premium Jumbo Crab Cake
Highest Quality Blue Crab Cake set atop Haas Avocado Salad with Sharp Lemon Vinaigrette.
Rock Lobster Angel Hair Pasta
Tender Rock Lobster Tail Sautéed with a Light Saffron/Plum Tomato Sauce.
Garlic Roasted Wild Portobello Mushroom
with Blue Crab/Marsala Cream.
Mains
Joe's Famous Burger
Hand Ground, 185 Gram, 100% Prime Australian Beef Burger Chargrilled and Served on a Fresh Onion Bun with Crisp Lettuce, Tomato, Red Onion and Golden French Fries.
Choice of: Dijon, Ketchup or Both.
Add: Bacon, Gouda Cheese, or Avocado
Live MAINE Lobster
Sweet Cold Water Maine Lobster Tail and Claws Steamed to Perfection with Black Truffle Mashed Potato and Saffron/Lemon Drawn Butter for Dipping.
Mains con't
Herb and Black Truffle Stuffed Chicken Breast
with Goats Cheese Mashed Potato and Marsala Demi Glace.
Braised Angus Beef Short Rib
Fork Tender Cabernet Braised Australian Angus Beef Rib with Roasted Garlic Mashed Potato, Sautéed Arugula and Red Wine Jus.
Duck -2 WAYS-
Pan Seared Duck Breast on a bed of Sautéed Napa Cabbage and Tender Duck Leg Confit with Potato Puree and Black Currant Reduction.
Pecan Crusted Phuket White Snapper Filet
Shiitake Mushroom/Bacon Sautéed with Whole Grain Mustard Emulsion and Arugula Pesto.
Mustard Seed Crusted Tasmanian Salmon Filet
atop Haas Avocado with Rock Lobster/Plum Tomato Beurre Blanc.
Baja Style Fresh Chicken Tacos
3 Crisp Shell Tacos Filled with Traditional Mexican Shredded Chicken Breast Slow Cooked with Chili, Tomato and Monterey Jack Cheese, House-Made Chili Taco Sauce and Side of Refried Beans
Sushi Grade Yellow Fin Ahi Tuna
Black Pepper Crusted and Seared Rare with Dashi Broth Infused Asparagus, Pan Toasted Enokii Mushrooms and Japanese Su Misu Sauce.
Pan Seared Jumbo Hokkaido Sea Scallops
with Summer Risotto, Garden Green Peas, and Fresh Chive Butter.
Premiuim Australian Kurobuta Pork Tenderloin
Premium Grade Kurobuta Pork served with Wild Rice Pilaf, Truffled White Asparagus, and Marsala Demi Glace.
TAPAS MENU
Joe's Tapas
Chargrilled Tandoori Chicken Skewers with squeeze of Fresh Lime.
Vietnamese Fresh Noodle Rolls with Prawns, Fresh Mango, Cucumber and Red Bell Pepper.
Szechwan Long Beans with Toasted Almonds.
Foie Gras "Shu Mei" with Toasted Pistachios and Tamarind/Plum Sauce.
White Snapper & Leek Tempura Rolls with Citrus Soy Syrup.
Crispy Soft Shell Crab with Tamarind / Chili Dipping Sauce.
Ahi Tuna Tartar with Ginger Chili Soy on Crispy Wonton Crackers.
Joe's Spicy Chicken Wings with Lime / Mango Dipping Sauce.
Crispy Skin Peking Duck Rolls with Tamarind/Dijon Mustard Dipping Sauce.
Miso Glazed Black Cod with fresh Mango Salsa and Sesame Cabbage.
Grilled Certified Wagyu Beef 'Yakitori' with Sesame Eggplant
Mexican Pulled Pork with Crispy fresh Corn Tortilla Chips.
Pineapple BBQ glazed Baby Back Ribs.
Lightly Battered Crisp Calamari with Parsley / Garlic Pesto and Mustard Aioli
Prawn / Ginger and Sesame Wontons with Sweet Chili / Garlic Sauce.
Pan Fried Canoga Hills Goats Cheese with Red Pepper Jam.
Rock Lobster Quesadilla with Monterey Jack Cheese and fresh Tropical Fruit Salsa.
Tempura Prawn "Cocktail" with Cool Avocado Guacamole and fiery Tomato Chili Puree.
Mini Braised Wagyu Beef Tacos with Crumbled Gorgonzola Cheese and Fresh Arugula.
Crispy Smoked Shiitake Mushroom and Goats Cheese 'Tortelloni' with Truffle Aioli.
AARON HOOPER
Executive Chef - Joe's Downstairs
Award winning Chef Aaron was honored at the 2008 HAPA (Hospitality Asia Platinum Awards) as Top Chef in Thailand. He was born and raised in Oregon on the west coast of America, an area well known worldwide as a hotbed of talented chefs and some of the finest restaurants today. Early in his culinary career, he worked in Switzerland under renowned French Chef Fabrice Stephany. In 2000, Aaron attended the esteemed New England Culinary Institute, earning an Associate's Degree in Culinary Arts and graduating at the top of his class. This positioned him for a job back on the West Coast in one of the top 5 restaurants in San Francisco, the Wolfgang Puck-partnered restaurant Hawthorne Lane where Aaron worked hand in hand with rising star Chef, Bridgette Batson.
Well versed in classic French, Italian, Asian, and Californian cuisines, Aaron focuses on using only the very freshest ingredients to prepare stunning, honest, culinary works of art. Coming off rave reviews from the San Francisco Chronicle, San Francisco Weekly and other California press, he was offered an opportunity to open the very well reviewed Tiramisu in Bangkok for friend and Master Italian Chef /Restaurateur Pino Spinoso. Here Aaron wowed local press with his modern light approach to Italian cuisine unlike what had been before seen in Bangkok. He garnered impressive reviews from publications such as The Bangkok Post, Elle, Sawasdee, Big Chili, and BK magazine. He also did TV spots for The Nation Channel. Following his success at Tiramisu, he arrived on Phuket working at the Watermark Restaurant, where again his menu received great reviews.
After a brief consulting stint in Shanghai, China, Aaron returned to Phuket to join the Baan Rim Pa Group as executive chef at Da Maurizio Bar Ristorante and, soon thereafter, Joe's Downstairs. His light, fresh cuisine has been well received and he has proved a tremendous asset to the Baan Rim Pa Group.
