Spoons, Sri Lanka's superlative contemporary fine dining experience, boasts a casual elegance and relaxed sophistication. Weekly Lunch Menus ensure that Chef Buddhika and his team have the opportunity to craft new and exciting culinary creations. While the Á La Carte Dinner Menu affords patrons a combination of traditional favourites as well as an eclectic fusion of East meets West.
Á LA CARTE MENU
1 of the highlighted items out of "Starters" and "Mains" in our A La Carte Menu and 1 highlighted item in our Dessert Menu can be selected to create your own personal 3 Course Set Menu for Rs. 1,800/-+++"
. STARTERS
* Asparagus baked in filo pastry with wild mushroom ragout with shaved Parmesan
625
* Blue lagoon prawn and porcini, ravioli with shellfish sauce
625
* Cognac laced baked crab with asparagus
625
"Assiette of Duck"
* Confit of duck, char siu duck bun and asian style duck consomme
625
* Lobster bisque cappuccino with steamed chicken
550
* Green pea foam with bacalao crackers and red pepper pesto
550
. Pan-fried foie gras with chicken and port wine timbale
poached peach, red fruit glace
1950
. Seared scallop in champagne beurre blanc, rocket in Parma ham
and beet balsamic
1650
. Crispy skin salmon and salmon mouseline with port jus
1250
* Compile your 3 course dinner menu from the choices in our boxes for Rs. 1800
. CAVIAR BAR
. Beluga 30 gms with buckwheat blinis and accompaniments
16000
. Sevruga 30 gms with buckwheat blinis and accompaniments
10500
. SOUPS
. Lobster bisque foam with steamed baby lobster, pesto marinated young vegetables
800
. Asparagus cream with parmesan flan & chorizo vinaigrette
800
. Double oxtail consommé with bone marrow brulee
800
. MAIN COURSES
* Baked fillet of sea bass on sautéed baby potato, cherry tomato coulis, basil foam
1200
* Braised lamb shoulder chop with creamy mash
1200
* Free range chicken braised with shallots and mushrooms, cranberry red cabbage, rhubarb and bacon spring roll
1200
* Pork Schnitzel with warm potato and rocket salad
1100
* Artichoke and cottage cheese gratin on mushroom and baby carrot
with braised orange fennel
900
* Roasted tomato and mozzarella warm tartar topped with soft boil egg and olive oil on potato and zucchini waffle
950
. Roulade of prime Australian lamb and prosciutto, pan-fried rack and braised lamb ragout with garlic puree, aubergine gratin
2875
. Slow roasted angus beef tenderloin and pan-fried foie with glazed carrots and truffle jus
2975
. Broiled Tasmanain salmon with cherry tomato, date and octopus compote and white wine foam
2260
. Fricasse of seafood with parmesan gnocchi and tomato basil beurre blanc
1650
. Pan-fried breast of duck with duck and pancetta sausage with ginger bread gratin and wild berry jus
1550
* Compile your 3 course dinner menu from the choices in our boxes for Rs. 1800
. FROM THE GRILL
. Certified Angus rib eye steak 250 gms
3550
. Certified Angus tenderloin 200 gms
3500
. Marble Australian beef striploin 200 gms
1950
. Marble Australian cube roll 200 gms
1950
. Premier lamb chops 250 gms
3950
. Spoons mixed grill - certified Angus beef, lamb chop, spring chicken,
jumbo prawns and crispy bacon
2950
. Jumbo prawns 400 gms
2900
. Lobster 450 gms
2900
. Tasmanian salmon 180 gms
2200
- Served with cracked pepper sauce, béarnaise, bordelaise red wine sauce,
mushroom cream, café de paris butter
- Starch-mashed, crushed, baked, chive polenta or gratin potatoes
- To match with assorted vegetables or mesclun greens
LUNCH MENU
"The Lunch Concept at the Spoons features a menu of gourmet delicacies that will change every week, so that our discerning patrons are offered a tantalising new selection, each time they dine with us. Below is a sample menu."
. CHOICE OF APPETIZERS
. Sanderman port & rosemary infused chicken liver terrine coated with roasted nuts, Apricot chutney
