Shangri-La Colombo, in collaboration with Spa Ceylon and Mastercard, unveiled an exclusive multi-sensory dining experience in celebration of Wellness Month. Designed as an intimate, invitation-only affair, the evening redefined fine dining by weaving together sight, scent, sound, and flavour in a seamless narrative. At its core was Shangri-La’s globally recognised ‘Rooted in Nature’ culinary philosophy: an ethos that honours sustainability, locality, and a deep connection to the natural world.
At the heart of this extraordinary event was a luminous LED dining table its surface a living canvas of ocean tides and forest glades, synchronised with the newly launched Spa Ceylon SeaVeda and ForestVeda ranges. As the visual landscapes unfolded, diners were gently guided through complementary aromatic rituals by Spa Ceylon Co-Founder and Group Director, Shalin Balasuriya, who invited them to inhale the calming scent profiles of each range. The immersive interplay of smell and sight transported guests into the serenity of untouched nature, before a single bite was taken.
Each course of the menu was thoughtfully designed to echo these themes. Under the stewardship of Shangri-La Colombo Executive Chef Patrick Buttgereit, the menu celebrated ethical sourcing, seasonal ingredients, and Sri Lankan provenance. From Indian Ocean Yellow Fin Tuna with hazelnut mousseline and scallion salad, to the exquisitely balanced Ceylon Crab Velouté featuring Indian Ocean smoked seer, every dish honoured the local land and sea.
The interlude—a strikingly plated Organic Pineapple Sorbet infused with native black pepper—served as a visual and flavourful transition between sea and forest. Presented in a blue cup with a white crumble reminiscent of sand, and topped with fresh pineapple to signify the land, the sorbet symbolised the journey inland from ocean to earth.
Main courses offered a choice between Roasted Chicken Breast and Braised Beef Ribs, each artfully composed to reflect the ForestVeda theme. Both were served with Granny Smith apple salad, truffle polenta, and an organic vegetable garden—visually echoing the forest terrain projected onto the table and continuing the narrative through texture and tone.
A thoughtfully crafted vegetarian menu ensured that plant-forward diners were equally celebrated, with dishes such as Mushroom and Organic Spinach Vol-au-Vent paired with Truffle Polenta and a verdant Organic Vegetable Garden—showcasing the bounty of Sri Lanka’s highlands.
The final course—The Rock—was presented under the immersive glow of the ForestVeda-inspired visuals. A delicate dessert rendition of Shangri-La Colombo’s signature cake, it was infused with Sri Lankan spices and Pettah Tea Mousse, completing the sensory journey through the island’s forests in both flavour and form.
As a proud hallmark of Shangri-La’s sustainability commitment, “Rooted in Nature” dishes were clearly identified, reflecting the brand’s ongoing partnerships with local producers and the emphasis on minimally processed, responsibly sourced ingredients. The immersive event not only deepened that message but also elevated it into a narrative that guests could feel, smell, see, and taste. More than a dinner, the curated event was a dialogue with nature—an evening that embodied the philosophies of both Shangri-La and Spa Ceylon through every sense.
Shangri-La Colombo continues to push boundaries in experiential dining, and with initiatives like this, reinforces its position as a leader in sustainable, sensory-led hospitality in the region.
