Park Street Mews restaurant introduces new, colourful menu

Pastry Chef Chaminda Kumara, Senior Chef Kamal Rajapaksha and Park Street Mews Director Operations Rizwan Nazir

Tom yum soup

Indonesian style sliced beef, served with wok fried rice and blachang sambol

Oven roast pork medallion with honey mustard sauce and poached apple

Prawn, avocado, ginger, sesame and soy, on rye sour dough sandwich

Welcoming October in style, Park Street Mews restaurant is introducing an interesting and colourful new menu, inspired by a mix of Asian and Western flavours.

The new menu features many fresh ingredients to playfully showcase favourite dishes, while retaining old favourites.

There’s a special focus on the accompaniments, dips and sauces and the presentation of the food with the new items, providing an artistic and fresh look with a modern Western-Asian twist.

Senior Chef Kamal Rajapaksha is the man behind the new variety of flavours, taking diners on a culinary journey encompassing new dishes, traditional delicacies and healthy options.

The starters feature fresh fruits and vegetables, Asian specials with Vietnamese paper rolls with bean curd, the ever-popular chicken liver pate accompanied with citrus, berry chutney and apple, prawn with marinated shaved coconut, and quail egg with a tangy cocktail sauce.

The Tom Yum soup is one of the new additions and it’s packed with spicy flavour, while the cream of pumpkin soup is a delightful, heart-warming option, while the chicken, corn and mushroom soup and the chef’s soup of the day make up the rest of the soup offering.

With salads all the rage nowadays, Park Street Mews restaurant is serving up a wide range, including low carb and healthy options, such as chickpea, bean curd, yoghurt, mint and coriander salad, camembert cheese with apple puree and a fruity watermelon salad, and an avocado with tofu and basil salad.

The main dishes are bold and cross-cultural. For meat lovers the Western favourites feature beef tenderloin with the classic Dijon mustard and cognac butter sauce, oven roast pork medallion with honey mustard and poached apple and grilled lamb chop. Seafood dishes include new flavours with grilled salmon with creamy coconut and tamarind sauce, and seared tuna with Sri Lankan herb sauce among the options. 

The fresh pasta range features a choice of homemade Italian sauces and the butternut squash ravioli requires special mention, as a unique dish at Park Street Mews restaurant.

The restaurant hasn’t left out Sri Lanka’s traditional rice and curry option, with a choice of seafood, meat and fish with traditional vegetable accompaniments served for lunch and dinner.

If you’re looking for a light meal, there’s an array of sandwiches and wraps with smoked salmon, prawn avocado on rye sour dough sandwich, beef baguette with mushroom, sizzling smoky beef burger, wok fried chili beef with yogurt and coriander wrap, and a choice of veg options too.

When it comes to desserts, Pastry Chef Chaminda Kumara, who has many years of invaluable experience, has crafted some sweet finishes, serving up peach and blueberry Pavlova, rhubarb cheesecake, maple sugar pumpkin pie and red velvet cake in an artistic manner.

The restaurant also serves up a wide selection of fresh fruit juice, fine wine and premium liquor, ideal to end a warm and enjoyable dining experience.

“We are mindful of these challenging times we are presently going through. But on a positive note we introduce a fresh, varied and exciting menu to suit everyone’s taste and offer a delightful twist to the ordinary,” asserted MD Harpo Gooneratne.

The restaurant also has a great dinner deal going on, making it an affordable and ideal choice for group entertainment.

Call 2300133 for reservations.

Pix by Daminda Harsha Perera

Berry apple tart topped with soursop ice cream

Maple sugar pumpkin pie topped with whipped cream and roasted pecan

Red velvet cake in creamy white chocolate and cheesy soup

Seared tuna with Sri Lankan herb sauce, served with vegetable cutlet, steamed rice and pickle