Head to Cinnamon Bey for a culinary adventure by the beach
Beruwela is renowned for its sandy beaches, bustling community and fresh seafood. Neatly tucked away by the side of the beach is Cinnamon Bey (Beruwela) a flagship resort in the Cinnamon Hotels & Resorts portfolio. It boasts of seven different outlets on its premises that aim to provide its guests with a variety of dining experiences. We were given the chance to try three of the resort’s signature dining experiences.
Our first stop was Steaks & Grills one of the hotel’s newest additions.
A spread of the dishes offered by the steakhouse lay before us and Executive Sous Chef Chaminda Kumara explains that they are prepared using primary cuts such as the rib eye steak, T-bone steak, sirloin and lamb chops etc. These are all cooked to order and customer preferences.
He points at the ‘Lamb rack’ which is marinated in rosemary, thyme and olive oil. The meat is then grilled and the plate is accompanied by fresh tomatoes, bell peppers and a herb jus. We were also intrigued by a dish that was prepared using Wagyu beef tenderloin.
The Steakhouse also offers its guests a range of wines that pair perfectly with the dishes they offer.
We had worked up an appetite as we walked to the next stop which was ‘Tandoor by 800 Degrees’. The restaurant which is located by the side of the pool serves up authentic Indian dishes, cooked in an oven which is heated to 800 degrees. Chef Khan who is from North India carefully brings each dish together by tasting the ingredients and ensuring they are cooked to perfection.
The ambience at the restaurant proudly showcased the beauty of the Beruwela coastline as the sun slowly set in the horizon. By this time we were served a variety of mouthwatering delights such as the Tandoori marinated Tiger Prawns (Rs. 950)* that is served with a crispy salad and Raita, Chicken tikka masala (Rs. 700)*, Vegetable Samosas (Rs. 350), Muchli Amritsari which is essentially Punjabi styled fried fish (Rs. 650)* and Bajji (Masala battered fried vegetable fritters) ( Rs. 350)*.
Chef Khan, who was delighted that his guests were enjoying his food served up the Tandoori Chicken (Rs. 700)* next. We are told that this dish is the king of kebab and is essentially chicken marinated in fresh yoghurt, red chilli, malt vinegar and garam masala.
Dinner was served up at ‘Rock Salt’ which is an Asian Fusion restaurant that offers guests a DIY (Do it yourself) kind of cooking experience that lets you test out your culinary skills.
We were presented with the chef ’s hat and an apron as we took our seats at the table. The entrée ‘Textures of seafood’ (Rs. 1100)* which comprises local seafood candied with Sashimi and Ceviche proved to be a fitting start for the meal that was to follow. The hint of passion fruit that remained a constant throughout the dish was unmistakable. Paired with the seafood and tomatoes it ensured that the freshness of the seafood remained elevated throughout the course.
Soon we were presented with a platter of uncooked seafood (this can be a meat of your choice off the menu), chopped greens, oil, garlic, condiments and a hot slab of Lava stone. Chef Chaminda explains that the stone retains the heat for about 20 minutes, by which time you should cook the meat.
The sizzle and the smell of fried garlic fills the table as you get the cooking process started. We were served with prawns, salmon, cuttlefish and reef fish which was placed on top of the stone. Each meat takes about two to three minutes per side, depending on how crispy you want it to be.
Overall the resort is an ideal destination for those on the lookout for a culinary adventure by the beach. You’re definitely left spoiled for choice at Cinnamon Bey with a range of cuisines from across the globe.
*The above prices are subject to a 10 percent service charge and applicable Government taxes.