TAO: Offering fusion fare at its best

Situated by the Cinnamon Grand’s poolside and tropical gardens, the TAO restaurant is a tribute to the best of fusion fare. Though the chefs at the show kitchen cook up a storm, the rest of the experience promises an experience laden with peace and tranquillity. Striking that perfect balance between place and palate, patrons can enjoy some literal food for the soul.

As you sit in the elegant candlelit corners, surrounded by fauna and fresh water ponds, with the soothing sound of rippling water, the feel of the cooling breeze and the magnificence of the overhead sky, there can be no dispute that this is al fresco dining at its best.

Choose from over 13 starters, including chicken satays with peanut sauce and pineapple sambol, pan fried Hokkaido scallops drizzled with green curry emulsion, fried tofu with lemongrass garlic and bell pepper, Thai spiced chilled lobster tail with peach salsa and pepper aioli and the TAO caeser salad with curry dressing and spiced crisps, to name a few.

Whet your appetite further with a crab meat soup served with a Vietnamese prawn spring roll or a cumin scented pumpkin bisque with prawn dumplings, before relishing the mains, which includes 17 creations that provide a tranquil treat for the taste buds.

Try the marinated pork chops with kang kung, peppered mash and wok fried vegetables, TAO hopper combination with black pork curry, Moroccan spiced loin of lamb with red wine jus and cauliflower cream, coconut marinated grilled salmon pave with aromatic couscous, lemongrass marinated lamb cutlets with red tomato and onion mash, vodka and curry leaf marinated sirloin of beef with pea risotto and mustard gravy or sizzling duck and pan fried duck sausage of coriander mash and red curry sauce, to mention a few.

Vegetarians can chose from seven options, including Asian spiced vegetable moussaka, wok fried assorted mushrooms and kang kung in creamy pasta and vegetable tofu brochettes with cinnamon soya sauce and nasi goreng.

The dessert menu provides options to provide the ultimate fulfilment needed to ensure you leave fully satisfied and at peace with your dining decision. The menu offers a passion crème brulee with honey roasted pineapple and raspberry topping, whisky chocolate mousse topped with candied orange peel and spicy fudge slice, shredded chocolate crepes with berry ice cream and caramelised banana tart, warm chocolate ginger pudding and sweet cream cheese and fresh strawberries in kirsch cream with almond macaroon sticks and much more. End it with a calming herbal tea or choice of coffee before returning to the hubbub of life.

Thursday nights the TAO are extra special as a sensory culinary voyage around the world is served up in agrand fusion feast, fit for epicures. 24 dishes comprising seven starters, three soups, seven main courses and seven desserts, make one gratifying meal which blends the exotic essence of the orient with the refined flavours of the west.

Notably, the TAO is famed for creating Sri Lanka’s first ‘Epicurean menu’, available every Thursday, between 7 p.m. and 12 midnight. This gastronomic journey, priced at Rs. 1, 850 (plus taxes) per head, entitles you to 50% off on selected beverages.

Tao is also home to a margarita bar which offers nine innovative flavours of drinks, to get your spiritual experience started! A private tree house is also available, should your require a more intimate dining ambiance. Call 112297369 for reservations.