Looking out over the Indian Ocean, this open walled dining room filled with long communal tables dishes up the culinary highlights of Sri Lankan cuisine, with a dash of international influence – think oven fresh pretzels and Austrian pastries – all with ingredients sources from local producers the kitchen prides itself on first-name term familiarity. Cooking classes with General Manager Roland Hummer and a Singhlaese chef chart the island’s herbs and spices, and gift the knowledge to continue the flavour at home.

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