Arts
New twists to old favourites at Park Street Mews
Nine years on and braving the competitive restaurant industry, the Park Street Mews restaurant felt it timely to launch its new menu –combining regular customer
A timely new menu
favourites and unique flavour combinations. Located in the vibrant Park Street Mews complex, it is the ideal spot for an elegant, yet reasonably priced meal.
We were invited to try out their newest menu, which introduces 25 dishes comprising unique seasonings with a slight twist to the regular favourites put together by Chef Rohan and his team and sat down to a three course meal which featured some of their best dishes.
The entree featured Chicken liver pate with spicy citrus, berry chutney in a balsamic glaze, caramelized apple, onion and melba toast, deep fried camembert with apple puree, caramelized walnut and hint of Thai sweet lime and a roasted tomato and red pepper soup.
The berry chutney was the clear highlight of the dish and packed in a level of sweetness that balanced off perfectly against the hint of sourness from the apple 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.
The restaurant serves breakfast, lunch, tea and dinner. For reservations contact 2300133.
Their new menu could be accessed on www.parkstreetmewsrestaurant.com
.