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Park Street Mews Restaurant introduces trendy new menu with fusion flavours


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Park Street Mews Restaurant introduced a new menu on Tuesday, infused with exciting fusion flavours while retaining firm favourites.

Set in the well-known Park Street Mews complex and now in its ninth year of operation, the restaurant does not rest on its laurels but continually keeps abreast of and introduces new trends to its menu, ensuring that the menu remains delectable. Chef Rohan and his team have brought out the best of their culinary abilities with the 25 new dishes introduced to the menu, featuring unique seasonings for savvy diners and elevating their servings by adding slight twists to regular favourites.

In the all-new dishes, the Asian flavours work in concert with each other, presenting a whole new set of flavour combinations that make sense and delight the taste buds.

The fusion dishes tempts one to include exotic ingredients or even substitute more traditional ingredients with those from another culture.

“The revised menu is being launched in appreciation of our regular guests and as a salute to our new guests who enjoy our food we serve up. This new menu crafted by Chef Rohan offer some new flavours while keeping the all-time favourites for all to enjoy,” said MD Harpo Gooneratne.

“It’s been almost a decade at Mews – with a great venue, great ambience and a new menu featuring some great sauces and mixes to boot, we are looking forward to an exciting season. It’s a lovely time to launch new dishes, with tourists visiting and country and locals coming back home from overseas for the holidays,” he added.

Some of the succulent new starters are Roasted Tomato and Red Capsicum Soup (certain to quickly become a firm favourite!); Seafood Kaffir Lime Soup; Deep Fried Camembert with Apple Puree, Caramelized Walnuts and a hint of Thai Sweet Lime (an unusual mix of flavours which work together brilliantly, resulting in a memorable dish); and Lemongrass Marinated Grilled Chicken Skewer with Shredded Green Mango, Coriander, Sweet Lime and Roasted Peanut.

The new Mains include Beef Tenderloin with Sautéed Bell Peppers, Fresh Tomato, Jalapeño, Red Bean and Avocado Salsa; Australian Beef with a Balinese Touch with Wok Fried Rice (this is a generous and absolutely delicious dish; the ‘Balinese’ touch takes it to the next level and it is certain to find a place on the firm favourites list in no time!); Curd and Lemongrass Marinated Chicken Breast with Risotto infused with Asian Flavours and accompanied with Roasted Pumpkin; Grilled Barramundi with Mushroom, Spinach and Spicy Asian Coconut Cream Sauce (refreshing and flavoursome, this dish hits all the right notes); Pink Tuna Steak with Thai Green Mango Salad and Roasted Nut and Arugula; and Seasonal Seafood Platter with Homemade Fries and Peri Peri Sauce. Each dish promotes local produce and Asian spices. The line-up of desserts certainly won’t disappoint, with Baked Cheese Cake with Lemongrass, Lime, Orange Compote and Ginger Crumble and Wood-apple Cremeaux with Treacle Jelly and Sweet Tamarind Sauce among the new flavours.

There’s also lots of breakfast specials, wraps, sandwiches and pastas and not forgetting the selection of homemade ice creams, plus the regular favourites on the menu, which offer a wide range and ensure there’s something for everyone. For reservations contact Rizwan on 2300133.

Pix by Daminda 

Harsha Perera

 


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