You needn’t leave the hill to eat beautifully. Our all-day kitchen turns the morning market and the garden into a table that celebrates the island — light plates by the pool, a proper rice and curry, arrack as the sun goes down.
The menu, developed in collaboration with Colombo chef Praveen Gunawardena, follows a farm-to-table and sea-to-table philosophy. Many ingredients are organic; all are cooked on site. Breakfast is included, and with notice the kitchen will prepare almost anything you desire.
From sea and garden
Expect light plates like tropical prawn salad and beetroot carpaccio, a true Sri Lankan rice & curry, and a seafood market priced to the morning’s catch — lagoon crab, lobster or whole snapper, devilled, grilled or curried, your way. Pre-order by 11am for the freshest selection.
A glass at golden hour
As the sun drops, settle by the pool with a Ceylon arrack sour, a Round House Mule, or a homemade cinnamon iced tea. Finish with drunken grilled pineapple and cinnamon ice cream — the spice from our own plantation, of course.
In 2024 we hosted Gourmet Galle, part of the Galle Literary Festival — a measure of how seriously, and how joyfully, we take the table.
The restaurant occasionally opens to outside guests by reservation — but for those staying, every meal is simply part of the house.
