At Virticle by Jetwing, dining has always been more than a meal—it is an exploration of creativity, sustainability, and bold culinary expression. The restaurant raises the bar once again with the launch of its RAW 6-Chapter Tasting Menu, a journey through six courses (or rather, six “chapters”) that reimagine familiar flavors with flair and finesse. Available to diners at a very special introductory price, the experience requires just 24 hours’ notice to reserve, ensuring each menu is curated with the utmost care.
There are dining experiences, and then there are journeys—those that unfold slowly, course by course, weaving together flavors, textures, and stories. The Elementally Raw is curated to capture both artistry and indulgence. Each course is composed with a painter’s eye for detail and instinct for balance—where vibrant seasonal produce meets carefully sourced proteins, and traditional techniques are reimagined for a contemporary palate while keeping is all RAW.
Elementally Raw was born from a simple moment of inspiration by the culinary maestro, Chef Pathum, Cluster Executive Chef of Jetwing Hotels. With the vision of keeping each element as close as possible to its purest form, the menu moves away from the use of fire, instead relying on techniques such as curing, dehydrating and sun drying.
The evening begins with Chapter One, a redefined Falafel made not from chickpeas but from pumpkin seed, paired with marinated carrot, cumin, coriander, and a sesame dressing—elevated further with a playful tamarind and bee honey shooter.
Chapter Two brings freshness to the fore with a Kottamba See and Ambarella Salad, a vibrant plate that artfully balances star fruit and avocado.
For many, the star of the menu is Chapter Three—a silky cold Gazpacho crafted from young coconut, peanut, chili oil, and lime zest. Light yet deeply layered, it is a dish that lingers long after the last spoonful.
Chapter Four is perhaps the most intriguing—a witty reinterpretation of pizza. Here, a dehydrated avocado and pineapple purée crust becomes the base for A-grade yellowfin tuna, cherry tomatoes, and citrus aioli, creating a delightful play on textures and taste.
As mains, diners are spoiled for choice. The Cured Seer Fish, marinated with beetroot and curry leaf, arrives accompanied by avocado, pomegranate, tomato, and coriander salsa—a dish that is both elegant and deeply satisfying. Alternatives include Beef Three Ways, offering a robust carnivorous indulgence, or a Traditional Taste of Sri Lanka, featuring cauliflower rice, avocado curry, agunakola sambol, and wood apple sambol—an inventive nod to local heritage through a RAW lens.
Finally, dessert—Chapter Six—brings the menu to a close on a refreshing note. Marinated mango with passionfruit glaze is paired with a delicately balanced lemongrass sorbet, a sweet yet restrained finale that highlights the natural vibrancy of its ingredients.
For those seeking a new wave of fine dining in Sri Lanka, Virticle by Jetwing’s 6-Chapter RAW Tasting Menu offers an evocative, upmarket experience with a distinctly modern edge.
