International Cuisine with an Emphasis on Sri Lankan Ingredients
CEREALS
| RARE HOUSE MADE GRANOLA | |
| SWISS BIRCHER MUESLI | |
| Granny Smith Apple, Orange, Nuts, Honey and Yogurt | |
| BREAKFAST SUNDAE | |
| House Made Granola, Mixed Berries, Local Curd and Mint | |
| CEREAL & MILK | |
| Choice of Corn Flakes, Coco Pops, Rice Krispies | |
| ADD-ON | |
| Strawberry/ Banana/ Apple |
HOUESE BAKED
| MUFFINS | |
| Pineapple and Cinnamon/ Wild Berries/ Chocolate Chip | |
| CROISSANTS | |
| Plain/ Almond/ Pain Au Chocolate | |
| DOUGHNUTS | |
| Salted Caramel or Chocolate |
LOCAL BREED
| KIRIBATH OR POL ROTI | |
| With Fish Curry or Chicken Ambulthiyal, Dhal curry, Lunumiris and Sambol | |
| CRISPY SOFT BOILED EGGS | |
| Coated with “rare” Spice Blend, Asparagus Cream and Deconstructed English Muffin |
GRIDDLE
| FRENCH TOAST | |
| A Choice of Classic, Cinnamon or Passion Fruit | |
| WAFFLES | |
| A Choice of Classic, Yogurt, Kithul Hakuru or Caramelized Banana | |
| PANCAKES | |
| House Tempered Chocolate, Cinnamon and Oatmeal with Pani Apple Compote |
HERITAGE BREAKFAST
| FRIED | |
| Two Eggs with Toast and Your Choice of Sausage or Bacon | |
| SCRAMBLED | |
| Sautéed Spinach, Grilled Tomato and Rustic Potatoes | |
| THE BENEDICT | |
| Classic with Crispy Bacon/ Smoked Salmon/ Florentine Served with Hollandaise on a Toasted English Muffin Accompanied with Capers and Pickled Shallots | |
| EGG WHITE OMELETTE | |
| Sautéed Spinach, Grilled Tomato and Rustic Potatoes | |
| BUILD YOUR OWN OMELETTE | |
| Sautéed spinach, Grilled Tomato and Rustic Potatoes, Choice of Three: Salmon, Fresh tuna, Chicken, Bacon, Mozzarella, Goat cheese, Blue Cheese, Cheddar, Tomatoes, Mushrooms, Avocado, Green Onions, Spinach, Bell Peppers, Green Chili, Capsicum, Mixed Herbs | |
| CURED WILD SALMON | |
| Avocado, Pickled Red Onion, Dill Crème Fraîche, and Rustic Potatoes | |
| POACHED EGGS WITH MANNAR CRAB | |
| Forked Avacado, Cherry Tomato, Plum Tomato, Sundried Tomato, Lime and Chilli Dressing on Sour Dough Bread | |
| ONION INFUSED BAGEL | |
| Crispy Bacon, Scrambled Eggs and Cream Cheese |
BEVERAGES
| HOT BEVERAGES | |
| Brewed Coffee/ Espresso/ Cappuccino/ Café Latte/ Hot Chocolate | |
| THE RARE TEA SELECTION | |
| English Breakfast/ Earl Grey/ Emerald Sencha/ Marrakech Mint/ Jasmine Green Tea/ Rose Oolong/ Chamomile Fresh/ Peppermint | |
| FRESH FRUIT JUICES | |
| Freshly Squeezed Orange Juice/ Papaya and King Coconut/ Beetroot, Apple and Mint | |
| SMOOTHIES | |
| Basil and Avocado/ Raw Mango and Mint |
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 | |
