Ce La Vi - sky high culinary delights | Sunday Observer

Ce La Vi - sky high culinary delights

The rooftop of Kingsbury Hotel is the venue for one of the most vibrant dining experiences in Colombo. The Ce La Vi lifestyle brand has its signature restaurants on the rooftop of iconic buildings and the venue in Colombo is a breath of fresh air to local foodies. As you walk out of the elevator the tiny red lights and green printed palms reveal an exotic aura further accentuated by bold red cushions on a large row of grey sofas. The spaces are made fresh with green plants.

From the lounge one enters the cozy restaurant embellished with large glass windows - giving diners a splendid view of the city by day and night. On the left a Sushi counter was in operation. The lighting resonates with a chic aura.

We began our meal with a cucumber mint cooler and pineapple juice. The cuisine at Ce La Vi is modern Asian fusion with a strong Japanese influence. Our starters were beef tataki and tuna tataki. The meat and fish laid on individual platters were neatly presented, sustaining the delicate essence of Japanese cuisine. Sihil de Silva is the chef at this beautiful venue and has made his dishes a work of art. This was followed by a beef tempura roll- served on a black platter. The beef retained its flavour and gently unleashed a bit of spice. The restaurant also has a private dining room to seat seven persons, with the luxury of a teppanyaki grill. Diners can order a variety of items including King prawns, Scottish salmon, beef tenderloin, lobster and kingfish. Our main course dishes were a braised duck and a plate of belly pork. Duck is not found on many restaurant menus and was a welcome dish. The belly pork was succulent but could have had a bit more colour to enhance its visual appeal. Gazing out at the city below showed the changing skyline of Colombo. The lights of distant ships anchored at sea are another beautiful view from this vantage point.

The restaurant features a live band and DJ music. The options for dessert were good but a few more choices would have been appreciated. There was Hazelnut Truffle, Mango cheese cake, rose and watermelon gateaux, Yuzu tart and Matcha Lava. We opted for the mango cheese cake served with vanilla ice cream.

Chef Sihil de Silva excelled in the presentation of this stunning dessert, loaded with tropical flavours. The dining experience at Ce La Vi is a confluence of taste laced with good entertainment.

The skill of the flare bar tender is something to be witnessed. Bento boxes are available for lunch during the week. Ce La Vi offers value for money and amazing views to remember.

(Dishan Joseph).

 

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