Anyone who has had the luxury of travelling abroad knows that one of the true delights of being in a foreign land is indulging in the tastes and flavours of the local cuisine. Franklin Street in Manuka may seem a long way from down-town Colombo, but at Camillia restaurant, traditional Sri Lankan food is the inspiration for the latest in Southside dining.
Settling in to the elegant dining room – where high-backed leather chairs surround white tablecloths. It’s easy to assume a sense of calm from the busy street above as the calming music and polite service develops a sense of ease.
A delicious starter is delivered via a petite bamboo basket filled with fresh mixed lettuce, diced tomato and prawn – the latter having been marinated in a selection of Sri Lankan spices that tingle the palate without being anywhere near overpowering. As an appetiser it certainly does it’s job, preparing the palate for the gentle spices to follow.
A new adventure for many diners will be the Katagesma, available in a number of options – including fish, chicken or beef. A devilled sauce provides a rich base for the chicken and the spiced rice brings in another hint of tang. The accompanying salad – with just a generous serving of pomegranate brings a tropical feel to the dish; the sweetness cutting through the sauce like a knife and adding perfect balance.
What’s better than prawns? Well, prawns with mustard seeds, onion, curry leaves and a dash of coconut cream might come close. In this dish – the Prawns Tempered – curry leaves are pan-fried to add a crispy hit that compliments the mustards seeds. A serving of roti steams with fresh aromas and is fantastic for mopping up the remainder of the sauces – be they from the prawns or the accompanying sweet pineapple curry. The latter is a revelation, and while an unusual flavour will delight the senses.
One of the most famous foods in Sri Lanka, Kottu Roti, again takes a more formal approach. Elegantly served across a collection of white ceramic bowls and plates. The dish is a base of thinly cut strips of roti tossed through leek, carrot and onion, on top of which rests beef curry – with a little bit of cheese just to top things off.
For dessert, the options again range from the delights of Sri Lanka to more Western-style treats. The Steamed Coconut Wandu is made with treacle and served with cardamom ice-cream. The sweetness of the treacle mixes well with the more savoury ice-cream flavour. It’s refreshing and not too rich. Quite the opposite is the Chocolate Truffle Cake. The spoon falls through this perfectly built chocolate cake. The inside is silky smooth, and combined with the blackberries and raspberries (drowned in syrup). It’s indulgent, but the serving isn’t too large allowing for perhaps one spoonful to go astray towards other eager diners at the table.
Chamillia pulls of the perfect balance of tempting diners towards a style of cuisine that many Canberrans may find unfamiliar. Fear not though, as this representation of traditional food in a contemporary setting hits the mark across the menu. Be sure to retreat into the calm oasis and experience the best of Sri Lankan cuisine.
