Dinner in Unawatuna,
Lit by Candles & Embers.

Chilli, garlic, fresh spring onion, cultured butter, premium soy. Crisp and fiery.

Smoked garlic butter, black lime dust. Kissed with high-heat flame over coconut shell charcoal.

Charred brinjal (eggplant), fresh lemon, cold-pressed olive oil, served with warm pita bread.

Fresh garden rocket, crumbled feta, tangy pomegranate dressing, toasted mixed seeds.

Charcoal-fired dough, creamy hummus, extra virgin olive oil, sweet paprika.

Charred sweet corn curled in the embers, spiced curry leaf salt, fresh lime.

Fresh oceanic catch seared rare, provençale herbs, blushed garden tomatoes, shaved fennel, cold pressed olive oil.

Grilled local fillet over embers, crushed pistachio herb salsa, silky ginger cream sauce.

Tender pasture-fed lamb skewers over high embers, house-whipped garlic tzatziki, vibrant citrus herb slaw.

Slow braised on heavy tawa iron in a medium spiced aromatic tomato base sauce, paired with fragrant samba rice.

Classic roasted dark curry spices, rich tomato sambal, samba rice, fresh curd & crispy poppadom.

Tender marinated skewers in rich cashew cream marinade, charred over coals, accompanied by tangy tamarind chutney.

Pressed and fire-roasted under brick weight for ultra-crisp skin, fire-roasted garlic rosemary potatoes, pan mushrooms.

180g premium ground beef patty, double melted cheese, house dill pickles, sliced red onion, mustard, ketchup, served with golden skin-on fries.

Whole-milk mozzarella, 24-month aged Parmigiano Reggiano, rich tomato sugo, sweet basil leaves, cold pressed extra virgin olive oil.

Tender chicken breast, caramelized red onions, sweet capsicum, crispy smoked bacon bits, house crafted rich smoky BBQ sauce.

Artisanal in-house smoked ham, sautéed mixed mushrooms, kalamata olives, fresh peppery rocket tossed on top after the bake.

Crushed garlic, garden rosemary, Una sea salt, olive oil.

Crisp rice paper, smoked paprika, bonito flakes, black lime, gochujang mayo.

Velvety chickpea purée, nutty brown butter drizzle, warm hearth pita bread.

Garlic herb aioli, seasoned with Una local smoked sea salt.

Flat-leaf parsley, ripe tomato, cous cous, freshly squeezed lemon, olive oil.

Artisan croutons, cherry tomatoes, French Dijon mustard vinaigrette.

Ceylon high-altitude espresso pulled fresh, Italian savoiardi ladyfinger biscuits, whipped mascarpone cream, dark rum splash, bitter Valrhona cocoa dust.

Rich dark chocolate ganache set in a buttery Sicilian pistachio crust, tart raspberry coulis, served with house-spun ice cream.

Silky dulce de leche custard beneath a crisp crackling torched caramel sugar crust, tender caramelized bananas, house baked shortbread.