International Cuisine with an Emphasis on Sri Lankan Ingredients
cold drinks
| iced drinks | |
| iced coffee, iced chocolate or white chocolate, iced mocha or coconut mocha | |
| milkshakes | |
| nutella and banana or vanilla | |
| mineral water | |
| still 500ml or sparkling 300ml | |
| frappé | |
| seasonal fruits | |
| smoothies | |
| power - banana, blueberry, dates, yoghurt, honey, coconut water, dash of coconut oil, touch of peanut butter | |
| smoothies | |
| green - spinach, avocado, lemon, gotukola, green apple, banana, mango | |
| freshly squeezed juices | |
| mix any of these — orange, apple, pineapple, watermelon, carrot, beetroot, celery, tomato, ginger, mint |
hot drinks - coffees
| latte, cappuccino, flat white, long black, double espresso | |
| latte “di lusso” | |
| caramel, vanilla, hazelnut, amaretto | |
| latte with baileys or kahlua | |
| hot chocolate or mocha | |
| affogato | |
| scoop of vanilla ice cream topped with espresso |
hot drinks - teas
| black | |
| english breakfast, earl grey, ceylon nuwara eliya, ceylon lemongrass, ceylon spice chai | |
| green | |
| jade, emerald sencha, marrakech mint, jasmine, rose, oolong | |
| tisanes | |
| lemongrass and ginger twist | |
| ruby red delight, summer fields chamomile, fresh peppermint |
bakers corner croissants, muffins, doughnuts
| plain, pain au chocolat, almond | |
| pineapple and cinnamon, wild berries, chocolate chip | |
| salted caramel, chocolate |
breakfast
| served 7am to 11am | |
| porridge | |
| a blend of oats, barley, almonds, organic quinoa, flaxseed, cashew nut, walnut, cinnamon served with honey and poached pear | |
| breakfast sundae | |
| house-made granola, mixed berries, honey, curd and mint | |
| “rare” house-made granola | |
| fresh seasonal fruit platter | |
| passion fruit and honey curd | |
| cinnamon and oatmeal pancakes | |
| “pani” apple compote | |
| french toast | |
| cinnamon, passion fruit - caramelized banana, pure honey, “lovi” and “pani” apple compote | |
| two eggs any style | |
| toast, butter, condiments and house-made marmalade | |
| add bacon or sausages | |
| fluffy eggs | |
| scrambled eggs with feta and truffle oil served with sourdough toast, avocado, grilled tomato, bacon | |
| add smoked salmon | |
| build-it omelette | |
| whites or golden yolks | |
| mozzarella, goat cheese, blue cheese, mature cheddar | |
| mushrooms, shallots, spinach, bell peppers, tomato | |
| bacon, sausages, salmon, grilled chicken | |
| rare “benni” - classic, florentine | |
| toasted english muffin, capers, pickled shallots, hollandaise sauce | |
| add smoked salmon | |
| mannar crab | |
| poached eggs, avocado, tomatoes, micro greens served on sourdough toast | |
| crispy eggs | |
| soft boiled eggs coated in local spices, asparagus cream, toasted english muffin | |
| bagel | |
| bacon, scrambled eggs, micro greens, cream cheese, caramelized onions | |
| cured wild salmon | |
| avocado, picked onion, dill, crème fresh, potatoes | |
| kiribath or pol roti | |
| fish curry, chicken ambulthiyal, dhal, lunu miris and assorted sambols | |
| all prices are subject to 10% service charge and applicable govt levy |
International Cuisine with an Emphasis on Sri Lankan Ingredients
APPETIZERS
| FARMER’S MARKET SALAD | |
| Seasonal Organic Leaves, Strawberries, Apples, Grapes, Assortment of Nuts | |
| CAESAR SALAD | |
| Classic Focaccia Tomato Croutons, Crispy Bacon with your preference of Chicken or Prawn | |
| RED QUINOA SALAD | |
| Seasonal Organic Vegetables, Crispy Iceberg Lettuce, Coriander, Chili and Passion Fruit Dressing | |
| LAGOON CRAB | |
| Panco Avocado, Organic Greens with Aioli | |
| GOTUKOLA SALAD | |
| Jackfruit Seeds and Coconut Shavings | |
| SPICED ORGANIC VEGETABLE TART | |
| Feta, Matured Cheddar and Parmesan Cheese | |
| MIRISSA YELLOW FIN TUNA | |
| Lotus Root Salad and Classic Vinaigrette | |
| SHOE LOBSTER | |
| Local Organic Palaand Pickled Onions | |
| SPICY CRISPY CALAMARI | |
| House Made Eggplant Chutney |
Liquid Indulgence
| SPICED PRAWN SOUP | |
| Crab Flakes | |
| PUMPKIN AND COCONUT SOUP | |
| with your preference of, Chicken, Beef or Crab | |
| ORGANIC MULLIGATAWNY SOUP | |
| Creamy Red Lentils, Apples, Coconut Milk, Coriander, Black Pepper and Rice |
In Between Bread
| QUESADILLAS | |
| Cajun Chicken topped with Tomato Salsa and Sour Cream | |
| AN EXPRESSION OF JAFFNA | |
| Crab Curry, Roast Paan with Coconut Sambol | |
| LAMB FOCACCIA | |
| Freshly Cut Rustic Potatoes and Organic Salad | |
| MEMORY OF A CHEESESTEAK | |
| Tender Beef Strips, Balsamic Onions, Shitake Mushrooms, Sundried Tomato, Vintage Cheddar and Organic Local Pala | |
| PULLED PORK BURGER | |
| Ruby Red Beetroot, Melted Cheese with Freshly Cut Rustic Potatoes and Organic Salad | |
| POLOS BURGER | |
| Crumbed Patty, Garlic Aioli with Grilled Vegetables | |
| COLN VALLEY SMOKED SALMON | |
| House Made Bagel, Dijon Mustard, Honey Crème, Garden Fresh Greens and Capers | |
| CHILI CHICKEN | |
| House Made Caramelized Onion Bagel, Curry Leaf Yogurt and Local Pala | |
| ORGANIC GRILLED VEGETABLES | |
| House Made Bagel, Mint Pesto, Sundried Tomatoes and Organic Fresh Basil | |
| CURRIED MIRISSA YELLOW FIN TUNA | |
| House Made Caramelized Onion Bagel, Avocado, Crispy Iceberg Lettuce and Coconut Sambol |
Grain Range
| FRESHLY CUT FETTUCCINE | |
| Chicken, Organic Vegetables, Eggplant Moju, Pol Sambol and Spiced Nuts | |
| A CLASSIC PENNE ARRABIATA | |
| Freshly Caught Calamari, Tomato Sauce, Chili and Organic Fresh Basil | |
| SPAGHETTI WITH WILD MUSHROOMS | |
| Parmesan and Chili | |
| HOUSE MADE GINGER GNOCCHI | |
| Organic Pumpkin and Lemongrass Purée, Parmesan Shavings and Local Pala | |
| TOMATO RICE | |
| Negombo Jumbo Prawns, Calamari, Clams and Curried Chicken | |
| SAUTÉED LAGOON CRAB | |
| Tossed with Aromatic Steamed Coconut Rice, Roasted Coconut Shards and Peanut Sauce | |
| ORGANIC VEGETABLE STEW | |
| Basmati Rice and Pickled Raw Mango | |
| A SRI LANKAN TRADITION | |
| A choice of Basmati Rice or Red Rice accompanied by Dhal Curry, Organic Seasonal Vegetable Curry, Eggplant Moju, Pol Mallum, House Made Mango Chutney,Papadam and a selection of two curries from Yellow Fin Tuna Mustard Curry, Devilled Prawn, Chicken Red Curry and Black Pork Curry |
International Cuisine with an Emphasis on Sri Lankan Ingredients
ASSORTMENT OF SAVORIES
| Salmon Gravlax with Dill Mustard and Honey | |
| Truffle Quiche with Sour Cream and Mustard Seeds | |
| Crispy Polos Wonton | |
| Tuna Crunch with Tomato Relish | |
| Cucumber and Cream Cheese Sandwich | |
| Chili Chicken Sandwich | |
| Mini Pork Slider | |
| Mushroom Vol-Au-Vent | |
| Crab Cakes with Curry Leaf Aioli | |
| Blue Cheese and Walnut tart | |
ASSORTMENT OF SWEETS
| Baileys Irish Cream with Mixed Berries and Crumble | |
| Mini Tartlet with White Chocolate and Cointreau | |
| Strawberries | |
| Chocolate Macaroon with Whisky Crème | |
| Mini Tiramisu with Organic Honey | |
| Bread Pudding with Chocolate and Berries | |
| Chocolate Éclair | |
| Mango Profiterole | |
| Scottish Shortbread | |
| Mini Doughnut with Toffee Sauce | |
International Cuisine with an Emphasis on Sri Lankan Ingredients
APPETIZERS
| OYSTERS | |
| Lime, Tomato Oregano Foam, Beluga Vodka, Bread Crumbs and Butter | |
| CINNAMON SMOKED LOBSTER | |
| Potato Risotto with Truffle, Popcorn, Lemongrass and Kaffir Leaves | |
| HOME CURED SALMON GRAVLAX | |
| Daikon, Oysters, Passion Fruit and Roasted Sesame | |
| PAN FRIED SCALLOP | |
| KiriHodi Mousse, Dry Seaweed and Barley | |
| SOFT SHELL CRAB | |
| Cajun Spiced Tempura, Wasabi Crème with Passion Fruit and Mango Salsa | |
| TUNA TATAKI | |
| Curry Aioli, Kaffir Lime “Pangrattato”, Leek Ash, Smoked Leek, Sweet Corn Salsa and Mustard Cress | |
| HAND ROLLED VIETNAMESE RICE PAPER WITH POACHED SCAMPI | |
| Vietnamese Rice Paper Roll with Local Organic Herbs and Vegetables | |
| HAND ROLLED VIETNAMESE RICE PAPER WITH TOFU | |
| Vietnamese Rice Paper Roll with Local Organic Herbs and Vegetables | |
| RARE ORGANIC SALAD | |
| Gotukola, Mukunuwanna, Roasted Coconut, Green Gram, Almond Flakes, Lotus Root and Curry Leaf Pesto | |
| THE WALDORF “MADE OVER” | |
| Granny Smith Apples, Celeriac, Caramelized Walnuts and Blue Cheese Ice Cream | |
| EGG PLANT TOFU | |
| Pickled vegetables, Burnt Bread and Goat Cheese |
SOUP
| LEMONGRASS | |
| Roasted Tomato with Aged Balsamic Reduction | |
| MUTTON | |
| Pumpkin Curry with a Light Infusion of Ceylon Arrack | |
| LOBSTER BISQUE | |
| Poached Lobster and Lobster Foam | |
| DAIKON REDUCTION PUREE WITH DEVILED PORK BELLY | |
| DAIKON REDUCTION PUREE WITH DEVILED SHITAKE MUSHROOM | |
VEGETARIAN
| HERB GNOCCHI | |
| Parmesan, Truffle Crème, Parmesan Shavings and Pesto | |
| MUNG DHAL WELLINGTON | |
| Wild Garlic Panna Cotta and Beetroot Purée | |
| BEETROOT GNOCCHI | |
| Light Gorgonzola Crème, Arugula and Chilli Walnuts | |
| PANEER THERMIDOR | |
| Miso Crème, Galewela Chilli and Soba Noodles | |
| MUSHROOM RISOTTO | |
| Arborio Risotto with Inoki Mushrooms, Shitake Mushrooms and Organic Button Mushrooms |
Seafood
| “rare” SEAFOOD SYMPHONY | |
| Lobster, Yellow Fin Tuna, Black Tiger Prawns and Cuttlefish | |
| SPAGHETTI WITH AN ASSORTMENT OF SEAFOOD | |
| Aerated Red Curry Foam | |
| MIRISSA YELLOW FIN TUNA SALT BOARD | |
| Tuna with Rosemary Skewers, with Steamed Rice and Organic Salad on a Hot Himalayan Pink Salt Block | |
| MIRISSA YELLOW FIN TUNA ROSSINI | |
| Foie Gras, Celeriac Purée and Wild Mushrooms | |
| MIRIN CANADIAN WILD SALMON STEAK | |
| Yuzu Potato Salad, Wakame Salad, Shitaki Ragu and Miso | |
| TODDY MARINADE BARRAMUNDI | |
| Coconut Crust, Kiri Bath Dankuda, Leek Confit, Sweet Corn Flavoured Beurre Blanc and Wilted Spinach with Sundried Tomato | |
| KARAWALA RISOTTO | |
| Arborio Risotto in Traditional Sri Lankan Dry Fish Gravy, Parmesan, Crumbed Fried Salayo Fish, Kunisso Sambol, Pineapple, Cashew Nut and Chili Salsa | |
| “rare”, LOBSTER RAVIOLI | |
| Tomato and Lobster Reduction, Fresh Basil Pesto and Cashew Nut Crème |
Butcher's Block
| 8 Oz TENDERLOIN or 10 Oz RIB EYE | |
| Tomato Confit, Kipfler Potato Rouille, Star Fruits and ‘Barberecso’ Jus | |
| SLOW COOKED LAMB SHANK | |
| Coconut Sambol, Basil infused Couscous, Mint and Green Pea Purée Crushed Cassava and Balvenie Jus | |
| “rare”, RACK OF LAMB | |
| Gorgonzola Mashed Potato, Mint Tomato Confit, Mustard Jus, Fig Salsa, Glazed with Wild Meemure Honey and Vintage Balsamic | |
| BLACK PORK | |
| Couscous, Bacon and Coconut Mallum | |
| SPICED CARAMEL GLAZED PORK BELLY | |
| Celeriac Remoulade and Granny Smith Apples | |
| TENDER PORK SPARE RIBS | |
| Pineapple Purée, Green Chilli, Garlic and Rothschild Estate Apple Chutney | |
| LEMONGRASS CHICKEN | |
| Lemongrass, Juggary, Garlic, Onion, Aged Basmati Rice and Citrus Salad |
Sides
| TEMPERED SWEET POTATO MASH | |
| GRILLED VEGETABLES, OLIVE OIL AND VINTAGE BALSAMIC | |
| HERB ROASTED NEW POTATOES WITH BACON OR WITHOUT BACON | |
| TRUFFLE AND CAULIFLOWER GRATINATED WITH MATURE CHEDDAR | |
| HOUSE CUT “RARE” SKIN ON WEDGES | |
| BUTTERED GREEN BEANS | |
| GREEN BEANS WITH MALDIVE FISH | |
| PARMESAN AND GARLIC MASH | |
After Dinner Cocktails
| BAILEYS COFFEE | |
| Baileys Irish Cream | Kahlua | Vodka | Chocolate | Whipped Cream | |
| AMARETTO COFFEE | |
| Disaronno Amaretto | Hot Coffee| Cocoa | Whipped Cream | |
| MEXICAN COFFEE | |
| Kahlua | Hot Coffee | Whipped Cream | |
| CAFE ROYAL | |
| Cognac | Hot Coffee | Whipped Cream | |
| “rare” DESSERTINI | |
| Vodka | Cointreau | Chocolate | Whipped Cream | |
| IRISH COFFEE | |
| Irish Whisky | Hot Coffee | Whipped Cream | |
| THE RESIDENCE COFFEE | |
| Arrack | Hot Coffee | Jaggery | Whipped Cream |
S W E E T E S C A P E
| WHITE CHOCOLATE CHEESECAKE | |
| Ginger Crumble and Strawberry Coulis | |
| MUD CAKE | |
| Salted Caramel and Vanilla Pod Ice Cream | |
| DARK AND WHITE CHOCOLATE GANACHE | |
| Vanilla Marshmallow and Drunken Berries | |
| AMERICAN STYLE APPLE PIE | |
| Cinnamon Crumble and Tamarind Ice Cream | |
| GREEN TEA PANNA COTTA | |
| With Miso Ice Cream | |
| CHOCOLATE FONDANT | |
| Mint Ice Cream (preparation time of 25 minutes) | |
| POACHED PEARS | |
| Port Wine and Vanilla Pod Poached Pears, Salted Caramel Ice Cream | |
| CHOCOLATE MOUSSE | |
| Extra Virgin Olive Oil and Himalayan Pink Salt | |
| “rare”, STYLE TIRAMISU | |
| LEMONGRASS COCONUT CRÈME BRÛLÉE | |
| HOUSE MADE THALA KARELI JAGGERY CURD | |
| Treacle | |
| SEASONAL FRESH FRUIT PLATTER | |
| Lime Sorbet |
ICE CREAM SELECTION
| Roasted Coconut | |
| Passion Fruit and Chili | |
| Salted Caramel | |
| Seeni Sambol and Sprats | |
| Mint | |
| Tamarind | |
| Chocolate Fudge | |
| Cinnamon | |
| Balsamic | |
| Salted Peanut | |
SORBET SELECTION
| Pineapple and Thyme | |
| Lemongrass and Mint | |
| Mixed Berries | |
| Lime | |
| Lovi | |
| Lime and Basil | |
