Resplendent Ceylon’s Executive Chef Susantha Medagedara leaves the kitchen at Cape Weligama to take the reins at Marylebone’s Carousel restaurant.

Set to redefine Sri Lankan cookery in the capital, Susantha’s menu fuses exotic ingredients, tropical flavours and fresh herbs to celebrate the very best produce from Sri Lanka.

The specially-designed menu adds a modern twist to traditional Sri Lankan flavours, with dishes such as devilled chicken and curried salt-baked beetroot with kale mallum and chili snow. Sri Lanka’s 150-year love affair with tea is reflected in the cocktail menu, featuring single-origin Dilmah black tea alongside spirits, juices and fragrant herbs to create unique and carefully-crafted tipples. The five-course set menu is served nightly from Tuesday to Saturday and priced at £39.50 per person.

Resplendent Ceylon’s collection of three iconic and multi-award-winning boutique hotels - Ceylon Tea Trails, Cape Weligama and Wild Coast Tented Lodge - are the country’s only Relais & Chateaux properties. The hotels have become synonymous with gourmet cuisine and unparalleled luxury in Sri Lanka. 

Ideal For

Sri Lankan feasting

Signature Dishes

Devilled chicken, with banana peppers and curd; curried salt-baked beetroot with kale mallum and chili snow; tender okra coated in crispy crushed papadam; flamed kiri hodi langoustines with Ceylon arrack-infused lobster foam; and spiced rampe snapper, slow-cooked in a fragrant turmeric-pandan broth.