CAFÉ FRANCAIS BY POURCEL : French Restaurant 

Chef : Camille Martin 

“When I made the Fashion + Food menu I wanted it to be colourful. I didn’t want it to be a diet but I wanted it to be light with special focus on making it something beautiful. 

Menu: 

Starter : Asparagus cream, soft boiled quail eggs, toast of crunchy vegetables. 

Mains : Halibut cooked slowly in the oven, citrus butter gotukola coulis, butternut cannelloni with mixed vegetables or poultry ballotine, truffle potato cream and small stuffed mushroom. 

Dessert : Creamy coconut, minestrone of fruit, crispy caramel. 

PARK STREET MEWS RESTAURANT 

Chef : Rohan 

5 years of experience in Dubai and Singapore. His signature cuisine is Mediterranean fusion. “The menu is a mix of food that I drew inspiration from when I did a menu for Fashion Week in Dubai” 

Menu: 

Sesame coated fresh tuna loin with roasted grilled vegetables with mustard cream dressing. 

Spicy grilled prawn with avocado puree on a bed of chilled melon and presto crostini. 

Pan filled salmon fillet with new potato and leek fondue. 

Crispy spring chicken with roasted butternut risotto and apple pear compote. 

Grilled beef roll filled with cheese, eggplant, cauliflower and potato gratin. 

Oven baked lamb chop with crème potato, spinach and asparagus with blueberry sauce. 

P.S.T (Park Street Trattoria) : Italian Restaurant 

Chef : Maurizio Lazzarin 

An executive chef at the Hotel Royal Victoria, he comes once in every two months to P.S.T to revise the menu and train the staff. 

“The idea is to take very traditional Italian dishes and give it a twist. Each item in our menu incorporates a little bit of fashion in the way it looks and presented. It’s always about flavour, colour and tradition” 

Menu: 

Starter : Bruschetta Bar (Selection of Italian dippings, grilled vegetables and homemade bread) 

Main : Fish in the bag (fresh catch of the day and vegetables wrapped in carta fata) or Pizza Pollo E Vino (chicken cooked in white sauce sauté spinach and garlic with mozzarella cheese) 

Dessert : Strawberry and Ice Cream (Meringue, ice cream, strawberry and cream) 

Curve : Bar and Restaurant 

Serving tapas and cocktails with live music the drinks menu made up of cocktails named after famous designers. 

Menu: 

Dolce &Gabbana (Campari, brandy, orange juice shaken and strained) 

Givenchy (Gin, Cointreu, red wine and grapes, muddled shaken and strained) 

Ralph Lauren (Whiskey, chilled tea, brown sugar on rim, shaken and straight to the glass) 

Calvin Klein (Peach, mint, sugar, bourbon whiskey, muddled and topped with ice and bourbon) 

IL PONTE : Italian Restaurant 

Chef : Massimo Zampar 

With years of experience up his sleeve, he has worked for Il Gusto, Italian Restaurant ‘Paparazzi’, Four Seasons Langkawi and Double Tree by Hilton. 

Menu: 

Starter - ANTIPASTO (Chef Massimo’s Antipasto Garden with Italian Parma Ham) 

Main - PRIMO (Homemade Northern Rock Lobster Raviolo, Bisque redaction, Crispy Pancetta, Aged Balsamic of Modena) 

SECONDO (Pan fried Red Snapper Fillet, Sicilian Caponata, Orange Capers Sauce) 

Dessert - DOLCE (Coffee Profiteroles, Dark Chocolate Glaze, Highland Strawberry) 

IKOI TEI : Japanese Restaurant 

Chef : Hikaru Takahashi 

With 18 years of experience in Japanese cuisine, Chef Hikaru Takahashi has worked at several reputed restaurants in Tokyo and Osaka, such as Kanetanaka and Tsuruya as well as the five-star Palace Hotel, Tokyo. He has also served as the Chef to the Ambassador of Japan in Sri Lanka. 

Menu: 

Starter- Salmon sashimi carpaccio, TORORO-KONBU 

Main – TEKAMI sushi, Fresh Norwegian salmon with cream cheese, spicy tuna and Tempura crab stick or Grilled lobster, MISO cheese 

Dessert – Black sesame pudding. 

Or a Casual Teppan lunch 

“okonomiyaki” 

Salad Rice, Miso soup, Pickles and Fruit. 

By Panchali Illankoon