The Park Street Mews Restaurant has always been at the fore of food trends by constantly reinventing and adding to their menu, ensuring that both their regular and new clientele are never bored. In keeping with their drive to provide an exciting and delectable menu, Park Street Mews Restaurant recently introduced a new menu infused with exciting fusion flavours while retaining its firm favourites.

We were invited to an exclusive tasting hosted by Harpo Gooneratne where Chef Rohan and his team showcased their culinary creations introducing  25 new dishes to the menu. Dinner commenced with a starter tasting platter comprising Roasted Tomato and Red Pepper Soup, Chicken liver pate with spicy citrus, berry chutney and balsamic glaze, caramelised apple, onion and melba toast, and Deep fried camembert with apple puree, caramelised walnut and a hint of Thai sweet lime. The three starters we sampled blew our minds away in terms of technicality and taste. While it was tough to pick a favourite among the three,  the chicken liver pate was ultimately deemed the top contender. The most noticeable aspect was the play on textures and flavours, and when combined, it resulted in an explosion of flavour in our mouth. The acidity and sweetness of the berry chutney balanced out the the chicken liver pate perfectly. The other two starters came a close second each, and the chefs showed their mastery at perfectly balancing strong and subtle flavors.

For mains, we picked the Balinese style beef served with Wok fried rice. We ordered ours to be prepared medium rare, but the meat was a tad overdone. Taste wise, however, the beef was absolutely fabulous. The fried rice, which served as a mere accompaniment was also so perfectly flavoured that we thoroughly enjoyed it.

For dessert, we sampled a Tasting Platter that included Woodapple cremeux with treacle, jelly and sweet tamarind sauce and Blueberry Curd flan with chocolate ice cream and mandarin sauce. With excellent predecessors, it would have been a downright disappointment should the dessert not have been up to par. Thankfully, it wasn’t so and we concluded the dinner on a high note.

Speaking on the unveiling of a melange of new flavours, Harpo stated 

“We appreciate our regular guests and the new, who enjoy our food and  we introduced this new menu  crafted by Chef Rohan  in order to offer some new flavours while keeping the all time favourites for all to enjoy”.  

Pics: Damith Wickramasinghe