Susantha Medegedara joins us from the lush green hills of Sri Lanka’s famed tea country, where he’s been shaping his singularly progressive approach to Sri Lankan cooking for over a decade as executive chef of the Resplendent Ceylon collection of hotels. Thanks to Susantha’s imaginative interpretations of classic dishes like appam and kottu roti, the destination hotels have become synonymous with Sri Lankan cooking at its most creative, and delicious. Encompassing Sinhalese, Tamil, Muslim, Malay and Burgher influences, knockout dishes like ‘Langoustine Kiri Hodi’, ‘Devilled Chicken’ and ‘Rampe (Pandan) Snapper’ are a delightful expression of the island’s unique culinary dialect and Susantha’s own progressive approach to the abundance of incredible ingredients at his fingertips. Working alongside the Carousel team and adapting his ideas to seasonal British produce, Susantha will showcase a new and exciting side to Sri Lankan cuisine that goes beyond the much-loved hopper.

Sample Menu Book

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Please note, due to the communal nature of our dining room we can only accept bookings of up to 12 guests per group. For bigger bookings, please call us on 020 7487 5564.