continues to offer new dining experiences. Standing tall on Ward Place, Colombo 7 the Jetwing Hotel’s main restaurant is a very happening venue. The moment you enter this arena it shows a carefully planned balance of rustic rural and modern retro interiors. The massive display consisting of hundreds of clay pots on the right hand side captures the Sri Lankan essence. To the left is an outdoor area with potted palms and a pond.

Head Chef Indika Bandara has curated a brand new menu, from which we were going to indulge. Indika has 14 years of overseas experience. We begin by ordering a Burrata salad (cheese with taggiasche olives and olive oil followed by a Quinoa Salad tossed in rosemary dressing). Both dishes are presented with immaculate design on white plates. Next up was the main course dishes: a mixed seafood paella (Mexican bomba rice with prawns, fish and calamari) and pork rib cooked by sous vide. (The system of cooking by sous vide is an art where food is placed in a plastic pouch which is in turn placed in hot water. The system was introduced by French chef Georges Pralus in 1974). The pork was juicy, and succulent. The mixed paella served in a small black wok like pan had a lovely visual appeal and equally good taste. Mexican cuisine is something that has not become popular in Colombo, and Indika must be congratulated for adding this item to the menu.

My friend ordered an Australian Black Angus tenderloin cooked in salt dough. This is the best signature dish on the menu. Angus is a special breed of cow that yields prime beef. The creative presentation of this dish on a flat black board was outstanding. The meat set inside a pastry shell was accompanied by carrot and imported ratte potatoes. It awakens your culinary conscience of how beef should be truly appreciated than our mundane local beef curries.

One of my friends once said, stressed spelled backwards is dessert: so never stress about eating desserts and gaining calories! Among the many dessert options I spotted was an in-house delight (by Chef Indika)- ice cream in two variants. One flavoured with beer and lime and the other with intense chocolate and chili. Wow what a contrast for an ice cream!

The beer and lime ice cream is probably the best I have had in Colombo and shows the knowledge of blending flavours, which Indika Bandara is a master of. The choco-chili ice cream has a spicy after taste and will definitely be a hit.

Jetwing Colombo with its very creative team of chefs has given a new breath of life to a la carte dining. The venue has ample parking. After dinner a visit to the roof top lounge, with a stunning view of the city lights is the best way to end your dinner.