Daily Archives: October 6, 2016


Experience the Culinary Talents with the Sri Lankan Olympic Team



-Pernod and dill marinated seared yellow fin Tuna salad, pickled cucumber
with orange dill mustard sauce
-Salmon Rillette covered with consommé jelly
-Scallop and braised cabbage dome with crustacean bisqu

Tea Pot Soup

Poached chicken and vegetable artfully arrange and present with a light broth

Duet of Lamb

-Slow cooked Teriyaki glazed loin barded with chicken mousse
-Thyme hinted Braised shank ragout with creamy mash
-Butternut pumpkin puree, carrot cylinder, Baby beetroot pickled with ginger and
Ceylon earl gray tea jus


Basil scented Chocolate Passion fruit Marquise, Cardamom sugar torched Crème Brule,
Roasted Banana Ice cream complimented with a warm Chocolate walnut Pudding

3000 rupees nett per person.
Supplement charge for the house guest 1500 rupees

On 9th October 2016 @ Barnes Restaurant
Price Rs. 3000/=



Chef Gerard Mendis
National Team Manager
(Chef Guild of Lanka)

Chef Lasitha Sri Kavirathna
Team Member (Sri Lanka)
Hikka Tranz by Cinnamon

Chef Chamaka Perera
Team Member (Sri Lanka)
Water’s Edge Colombo

Chef Madhawa Weerabaddhana
Team Coordinator
(Chef Guild of Lanka)


Chef Dimuthu Kumarasinghe
(Chef Guild of Lanka)

Chef Buddhika Samarasekera
Team Member (Sri Lanka)

Chef Prageeth De Silva
Team Member (Sri Lanka)
Centara Ceysands Resort & Spa Bentota

Chef Kavinda Dayananda
Team Member (Sri Lanka)
Turyaa Kalutara

Opening of the Barnes Hall

Opening of the Barnes Hall


The best international buffet restaurant in the town ‘The Barnes Hall’ now reopens with extended Terrace, multiple live cooking stations and the interactive show kitchen of the restaurant provides all creativity, embellishing the simple love of good food. Rather than waiting for the guests to approach the kitchen, the signature pass-around of daily inspirations are delivered by the chefs- “from their hearts to each guest’s satisfaction.