Ask For Fern
A Unique Concept of a Bygone Era
Step through the antique refrigerator door, pass through the cast-iron gates and you will be struck by an overpowering sense of nostalgia as you ascend the stairs at Fern. The candle stands, the wall décor, the ceiling which is papered with newspaper prints of actual events in the 1920s’, the mirrors and the vintage accessories all combine perfectly to give you a heady experience of an era gone by… Once inside, you are captivated by the appearance and ambience of the place. This is an ideal place for a first date so girls & boys, take notes…
Chef Tyrone says that they focus mainly on fusion in their food and beverage menu, complementing both with Sri Lankan ingredients wherever possible. “All our sauces are unique and made in-house. Many have asked me for the recipe, but I never divulge my secrets,” he smiled. “We are the only place that has our kitchen open till 3 am on weekends and every evening after 11 pm, so after your night of partying, feel welcome to drop in.” Shared Dishes
The Beef Bulgogi Sliders are a new addition to the Fern menu and comprises beef with a spicy homemade sauce; the bun has been replaced with a fluffier version of the Sri Lanka coconut ‘roti’. The spicy beef is tender, cooked to perfection and is served with a salad of ‘gotukola’ and fennel leaves. The meal is accompanied by thin potato chips and can be shared by two as it is quite filling.
Another item that can be shared is the popular Spicy Stuffed Bell Peppers, which is a favourite of vegans and vegetarians. The oven-roasted bell peppers are stuffed with eggplant, zucchini and pumpkin, tossed in a spicy sauce and topped with roasted panko bread crumbs.
Chef Tyrone has introduced the new
Eggplant Stack, which consists of crispy, garlic crumbed and batter-fried eggplant served with a fresh, slightly spicy tomato puree which adds tang and zest to this dish. If you’re trying out the Crispy Crab Meat
Bao for the first time, the bun is fluffy, soft and a delight to sink your teeth into. Filled with teriyaki crab, the meat is batter fried to crispiness and served with a homemade fusion teriyaki sauce. The Chef serves a vegetarian option as well.
Mains
The Beef Massaman Curry is a Thaistyle braised beef curry with baby potatoes, coriander and sliced chilli that’s accompanied by a side of coconut ‘roti’ or jasmine rice. The gravy is unique and a perfect blend of spices.
The chicken is soft, tender and flavourful in the Chicken Satay Ayang, which is a spiced chicken satay brushed with coconut milk, topped off with raw mango salad and served in a pita pocket with a delicious peanut sauce.
For dessert
You will love the Cinnamon Banana Spring Rolls with Vanilla Bean Ice Cream which is bananas wrapped and fried in a spring roll sheet, sprinkled with cinnamon sugar on top and served with a soft and creamy French Vanilla ice cream especially made for the restaurant.
Ask for Fern, which has new and exciting additions to their menu, and lots of fun-filled events lined up for the season. You definitely don’t want to miss out on being a part of all this.
Note:
Don’t ask Chef Tyrone for any of the sauce recipes as they’re top secret and he won’t reveal. Kidnapping and trying to force it out of him won’t work either. We tried. Just kidding!
Would we go again?
Yes
Tips/notes by author
Smart casual will be a good idea and no flip flops.