Dining & Gastronomy

Crispy bowl-shaped rice flour crêpes (egg and plain), served with slow-caramelized sweet onion seeni sambol, fresh coconut pol sambol, and creamy coconut milk curry (kiri hodi).

Artisanal buffalo curd from Tissamaharama layered with passion fruit pulp, wild Kitul palm treacle, rambutan, papaya, and toasted coconut granola.

Poached farm eggs perched upon artisanal sourdough crumpets with butter-seared jumbo prawns, baby spinach, and curry-leaf lime hollandaise.

Fresh sweet lagoon crab braised with freshly crushed Southern Sri Lankan black peppercorns, roasted coriander, garlic, and rich coconut reduction. Served with toasted garlic bread and steamed red rice.

Choice of clay-pot wild yellowfin fish or slow-braised pasture lamb, accompanied by jackfruit curry (polos), tempered dhal, gotu kola pennywort sambol, mango chutney, and crispy papadums.

Griddle-baked flatbreads kneaded with fresh grated coconut and green chillies, served with crushed red onion-chilli relish and simmered yellow lentils.

Sashimi-grade tuna seared rare over coconut charcoal embers, served with roasted sweet potato mash, bok choy, and a passion fruit tamarind glaze.

Chargrilled Bentota river prawns glazed in roasted garlic butter, fresh lemongrass stalks, lime juice, and microgreens from our kitchen garden.

Whole fillet wrapped with kaffir lime leaves, fresh ginger, shallots, and turmeric paste, gently baked in green banana leaves to lock in delicate ocean juices.

Arborio rice slowly simmered with white wine and garden vegetable stock, finished with grilled zucchini, sun-dried tomatoes, cashew cream, and fresh basil.

Velvety steamed spiced coconut custard made with dark unrefined Kitul jaggery, nutmeg, cardamom, and toasted cashew nuts.

Silky coconut cream infused with fresh garden lemongrass, topped with a tart mango coulis and edible garden orchid petals.