An Epicurean affair at Tao

By Natasha Fernandopulle
Pix by Kanishke Ganewatte

The open air concept with an almost spa like serenity with a view of the pool at the Cinnamon Grand creates a calming atmosphere as you take your seat at Tao. Serving a fusion of Chinese, Thai, Japanese and a touch of Sri Lankan cuisine, the restaurant redefines fusion food using a Yin meets Yang philosophy.
On a Thursday evening you can indulge in their Epicurean Menu. Five menus alternate within a month where 24 bite-sized portions which include seven starters, three soups, seven mains and seven desserts make for an interesting treat for your palate.
Our mains followed in two platters that of hand pounded Coriander Pesto rubbed Chicken drumsticks with a Harissa Hollandaise, Pepper dusted Fillet of fried Red Snapper on Manioc Mash topped with a tangy Lemon Chilli topping,
a really interesting yet simple crispy fried Beetroot Pocket with a Balsamic reduction and Lemongrass and Dill marinated Shoe Lobster with a Chilli and Garlic Sauce.

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