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Experience the Culinary Talents with the Sri Lankan Olympic Team

06Oct

Appetizer

-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

Desserts

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/=

OUR TEAM

chef7

Chef Gerard Mendis
Chairman
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)

chef1

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

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