Park Street Mews, nearing the completion of its 10th year, is not by any means a new comer to Sri Lanka’s ever-expanding hospitality and food industry.
Located conveniently on Park Street, just around the corner from the Gangaramaya Temple, the restaurant has been in the game quite a while and is a regular spot for many who frequent that area.
Recently renovated to embody a contemporary, cool and relaxed style, it’s a place where one could have a leisurely meal and some good conversation.
The restaurant is best known for its consistency – for steadily delivering excellent food without having to drastically change their style; but they’ve decided to mix things up a bit this time around.
Park Street Mews has introduced some new additions, in a brand new fusion menu that proved to be quite the surprise.
The soup was a real highlight – it stood out from the rest due to its alluring bright red color and creamy texture. It tasted like all tomato soups should – a perfect balance between sour acidic tomato-flavour with the kick of pepper to cut right through it.
The pate was pretty standard, the colouring was pleasant and the texture was as it should be, but combined with the chutney and the apple it really packed a punch. A host of very distinct flavours almost assaults your taste buds; it makes for an interesting experience.
The camembert’s usual moist, soft, creamy surface replaced by a crunchy deep-fried outer layer was charming; unsurprising, considering everyone loves fried cheese. It was overall a pleasant blend of flavours when accompanied with the apple puree and walnut.
The first thing you taste when you take that first bite of the chicken is the red pepper. If spices aren’t something you can easily handle then this isn’t for you, but of course this is most unlikely if you’re Sri Lankan – so no need to worry.
The curd wasn’t all that prominent and the pumpkin wasn’t very roasted. However, it proved to be an agreeable blend, the spices and the sweetness of the pumpkin quite cleverly matched. Regardless, it certainly wasn’t a transcending experience.
Another option, amongst others* was the Balinese-style (Aus) beef served with wok fried rice, which proved to be a hit amongst our party.
The wood apple was an absolute delight – creamy texture that just melts in the mouth. The jelly didn’t do anything, however the tamarind sauce was a welcome addition.
The blueberry was a little too sour for our taste – especially paired with the mandarin sauce it all felt a bit too tangy and fruity. The homemade chocolate ice cream however was fantastic; not too sweet, just enough of a bitter cocoa taste which really elevated the overtly sharp flan.
The service, as per usual was fantastic. The staff is well versed in the menu and can read the likes and wants of the guests quite well and are superbly attentive.
Not a single glass of water was left empty, no one needed to flail about waiting on steak knives, and conversation flew smoothly as nobody was left wanting for anything.
The newly introduced menu was heavily focused on texture, sauces, and variants in that degree. It was inspired by the feedback received by guests, on what they preferred and would rather see on the menu.
Chef said: “What we’ve done here is infused flavour and some texture into the mix.” In the almost 50 items available, nearly 25 of them are newly introduced options, all of which look fascinating and most delightful.
Sun 9 a.m. to 11 p.m.
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