Galle Face Hotel re-opens its quintessential ‘Sea Spray”
A timeless paean to South Asian sensuality, the Sea Spray Restaurant re-opens with a promise to take you on a magical journey that will satisfy much more than just your taste buds.The legendary Galle Face Hotel’s Sea Spray restaurant which was closed for restoration for the past three years is set to turn the tide on Colombo’s culinary scene as it opened its doors on June 22nd 2016. The upscale restaurant, with the largest oceanfront dining area in the capital, has its sights set on becoming Sri Lanka’s top seafood restaurant.
Amidst a gathering of many elite patrons’ of the hotel, the event unveiled the new menu comprising many mouth-watering fine dining dishes such as, Ceylon Arrack-coconut Thermidor – native lobster flamed in Ceylon Arrack and finished with a Thermidor glaze and toasted coconut; and a ceviche of coconut-lime marinated red snapper with a hot and sour jelly, pomelo, fresh lime leaf and chili.
On the dessert menu,some signature treats include the passion fruit and buffalo curd crème brulee cooked in a clay pot, for a contemporary interpretation of Sri Lankan curd and treacle. The restaurant’s passion for all things from the ocean extends to the location with many more delightful dishes on offer.
“Rediscover the art of dining by the sea. Get a front row seat to watch nature paint a spectacular sunset. Take your pick from an eclectic selection of fruits of the sea, waiting to be passionately prepared” said Antony Paton, General Manager of Galle Face Hotel with much grandeur.
Speaking further about the latest addition to Galle Face Hotel, Mr.Paton, commented, “Whenre-designing the restaurant it was essential that we kept our expansive outdoor terrace, where we seat most of our guests. The deck has a capacity for 160 people. Dining al fresco and taking in the sights and sounds of the Indian Ocean, in a place that is steeped in so much history, has long been a bucket-list experience to have in Sri Lanka. With the restoration that took place over the past three years, we wanted to honour, while elevating, the seaside dining affair.”
The passionate creation of Island produce, complemented by an elegant and intimate ambience, is celebrated every night with live DJ music.Guests seated inside can still enjoy vistas of the sunset and ocean, from a contemporary bar area. And when the water not only lashes at the shore but rains down from above, diners are protected by a large glass awning that shelters them from the elements, while not distracting from the location. The restaurant after all, is aptly named for the water that sprays its prime waterfront perch.
With grandness in mind the hotel brought in Adam Gaunt-Evans last October as its Executive Chef. The established UK-chef started his culinary journey in the Michelin-starred Green House restaurant, under the tutelage of world-renowned chefs Paul Merrett and Bjorn van der Horst. His career has taken him to the kitchens of Burj al Arab in Dubai, the world’s first seven star hotel, and to the iconic Sydney restaurant, Flying Fish. Gaunt-Evans created the Sea Spray restaurant’s menu in collaboration with Sea Spray’s new Chef de Cuisine JagathRaveendra. He has over 26 years of experience at different companies and hotels, out of which for 16 years he worked at the Intercontinental Hotel Dubai, Jebel Ali Hotel Dubai, DIFC Dubai, Le Notre Paris Doha Qatar, and on the Britannia Celebrity Cruise based in Miami, Florida perfecting his craft. Chef Raveendra has also participated in the Chef’s Guild of Sri Lanka and won several awards for butter sculpting and ice carvings in 1997, and in 2000.
The Italian born Ricardo Milza with an extensive experience in restaurant management in the hospitality sector across Europe has taken over as the restaurant manager of the Sea Spray. With former experience working as a consultant for the “Le palme” ristorante/pizzeria, Via Tersilia la divina, Rome – Italy, Milza has also worked as F&B Manager at Rome Marriott Park Hotel, Restaurant Manager al Demidoff Country Resort, Restaurant Manager at Ms Bizet ship GCCL and 1° Maitre at DemidoffCoutry Resort within his career of 22 years.
This re-opening is the final part of a major restoration project undertaken by the hotel. The entire North Wing of the property–which first opened in 1864–reopened late last year after being stripped back to its skeleton and rebuilt it to its former grandeur.