Negombo’s new Italian fusion at Camelot
There’s something homely yet classy about Camelot Beach Hotel, Negombo, apart from the Arthurian air its nomenclature bestows. The hotel is christened after King Arthur’s legendary castle, the main restaurant is called Sangreal (after the Holy Grail); the pool bar is Excalibur and the banquet halls are called Niamh and Caerleon – names respectively of a Celtic sea goddess and the place where King Arthur set up court.
No surprise then that the brand new Italian restaurant opened last week there is called Arthur’s Table, the menu a fusion of Italian and Sri Lankan.
Cosy interiors at Arthur’s Table and right top, a spaghetti main and right above, a creative dessert - the pani-pol eclair. Pix by M.A. Pushpa Kumara
Begun 27 years ago by senior hotelier, the late Bobby Adams (who was a pioneer at John Keells), Camelot is down Lewis Street and is family-run with that personal touch because the Adams ladies preside carefully over every detail. Kimberley Adams and mum Maryse ensure guests have a great time down to the nectarine mocktails and cocktails.
The décor at Arthur’s Place resembles a fairy bower with delicate pink and white spring blossoms spreading from a central tree in the room. The flowers spangle the roof as well.
Sabir Esufali, Kimberley’s husband who is involved with the hotel told us he is a particular aficionado of the ravioli on the Arthur’s Table menu, made by the highly experienced Chef Eranda who heads the Camelot’s culinary department.
Chef Eranda, having worked in five star establishments in Sri Lanka and the Maldives since 1992, takes particular pride in his ravioli – the pasta filled with pumpkin and sage, cooked with vincotto and parmesan cheese. The menu reflects in a fine balance of Mediterranean cuisine and the best of our own soot-blackened country kitchens with such innovative dishes as the jak seed and pol kiri beef lasagna and curried mango and prawn spaghetti down to desserts like pani coconut éclair which has a caramel crust and pol pani in the middle.
Those who love immaculate Italian however can have their pick out of mouthwatering items like chicken valdostana, barramundi steak and lemon caper tuna steak among others.
The restaurant is a worthy addition to the hotel. The culinary team at Camelot won seven medals (one gold, three silver and three bronze) at the 2024 Chefs’ Guild awards- the culinary arts food expo.
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