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Local herbs at Hilton Colombo


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#EatDrinkHilton is all about fresh produce, seasonal offerings and local tastes. Hilton Colombo will celebrate local herbs this January and February.  

Special menus both food and beverage have been curated by the Executive Chef Robert and the mixologist at LAB.

These unique local herb infused dishes and drinks will be available at Café Kai, Graze Kitchen, Curry Leaf and LAB (Lounge & Bar) till the end of February.

Try out the appetisers and salads at Graze Kitchen; thebu salad with mint in young coconut shell with coconut chips and lemongrass – coriander dressing, karapincha cashew maki roll which consist of prawn and avocado cantered maki roll coated with tarragon, karapincha and cashew.  

For mains there are the herbed chicken skewers; succulent grilled chicken kebab with mint, gotukola, thabouleh, curry leaf focaccia and coconut dip. A “must try” is the char-grilled pork cutlet on basil peach barley risotto and tapioca chips. Top it all with a decadent dessert; coee cardamom kulfi with Oreo and mint sorbet.

The Curry Leaf specials; coriander infused lagoon crab curry with cumin, turmeric and green chili, coconut and curry leaf crumbed batter fried fish and godamba roti served with kochchi and mint paste are two exotic dishes to savour.

Café Kai is where you will find your sweet cravings and the out of the ordinary selection of cakes, pralines and truffles await you these two months. Salted caramel and mint gateau, aloe vera and thyme surprise, nutmeg crunch with tarragon praline, caramel and lemongrass with oregano praline, coriander coconut truffle and mix herb truffle.  

Enjoy the many concoctions that the mixologist has come up with in a relaxing atmosphere at the LAB. Call the F&B Reservations Desk on 11 2492 492 for more information and log on to www.hiltoncolombo1.com FB/hiltoncolombo to find out more on what’s happening at the Hilton Colombo.


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