At Park Street Mews

puree. The chicken liver added a chewy texture and a darker undertone to the dish. But this was subtly toned down by the rest of the ingredients on the plate. The roasted tomato and red pepper soup added a new complexity to the platter.

The mains for the evening included a choice of three items, from which we chose the Balinese styled Australian beef, served with wok fried rice.

The fragrance of the spring onions emanating from the fried rice is the first to engage your senses. We asked that the beef be cooked medium rare, a request that was clearly met. Our steak knife cut through the tender meat quite easily as if it were butter. But what surprised us was the depth of flavour.

Despite the heavy meal we just had, one could not resist the dessert platter -Woodapple Cremeux with treacle, Baked Cheesecake, jelly and sweet

tamarind sauce, Blueberry curd flan with chocolate ice cream and mandarin sauce.

Although the Blueberry curd flan was balanced in terms of flavour and texture, we felt the Woodapple Cremeux was the clear highlight of the platter.

“We appreciate our regular guests and the new, who enjoy our food. That’s why we introduced this new menu crafted by Chef Rohan in order to offer something new while keeping the all-time favourites for everyone to enjoy,” Managing Director Harpo Gooneratne says.