From lake to table, and garden to plate, dining at Tri is as organic and seasonal as it gets. The guiding culinary concept under chef Neil Wager’s expertise is fresh Sri Lankan fusion: contemporary, creative dishes that are as delicious and appealing as they are nutritious and local, all presented on unique handmade crockery. Food and drink is a highlight of staying at Tri – for guests of the hotel and those keen to visit us for lunch or dinner. Light snacks are available by the pool and in your villa.
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The relaxed living room menu offers a fusion of Sri Lankan and international cuisines throughout the day, from a trio of mini hoppers and short eats to platters of fresh local sushi.
The restaurant boasts an ever-changing multi-course menu of seasonal produce and local dishes. Starting with kurrakan roti and cashew nut butter, guests are invited on a gastronomic journey of local flavours, from a maldive fish hopper amuse-bouche to Tri cinnamon quail or lagoon crab curry, finishing with smoked wattalapam panna cotta or soursop doughnut for dessert.
Each delicious dinner ends with a selection of Sri Lanka’s purest silver- and gold-tip teas.
Breakfasts start with fresh exotic fruit, curd and treacle, and a Tri twist of cooling curd ice cream if you fancy it. Sri Lankan and Western options include authentic hoppers with kata sambal or eggs benedict with smoked mahi mahi or local kurakkan (red millet) porridge, breakfast dishes include both – all exploit the abundance of fresh local produce. The ancient practice of Ayurveda is supported through nutritious smoothies, filled with local fruits and vegetables, some designed to give you a natural power booster and others offer a protein hit for guests off on surfing or cycling adventures. A magnificent spread of rice and curry makes a memorable banquet of local spices and flavours.
Food and drink is a highlight of staying at Tri – for guests of the hotel and those keen to visit us just for lunch or dinner. Light snacks are available by the pool and in your villa. A magnificent spread of rice and curry makes a memorable banquet of local spices and flavours.