The Food
Our new Executive Chef, Jay Halford, has masterminded our outstanding new menus, showcasing his flavours and texture combinations which will leave you excited for every next mouthful.
We are absolutely over the moon to be collaborating with Jay Halford as Meda Gedara's new Executive Chef. Michelin trained Jay swerved the traditional route to focus on vegan gastronomy and is a master of juice cleanse programs.
Fiona and Jay first crossed paths in 2016, at Jay’s organic health café in the Cotswolds, since then Jay has been Fiona’s go-to for her private events. Fiona jumped at the chance to collaborate with Jay at Om Ceylon. His menus will be showcasing amazing local produce including a plethora of delicious locally caught fish. His healthy menu will take us on a journey to discover the most delicate of flavours and astonishing combinations.
We'll dine at the verandah table, we'll dine in the garden and we'll also dine on the beach. Prepare your tastebuds and your senses for unforgettable dining experiences.
The atmosphere at Meda Gedara is the perfect location to appreciate Jay's incredible menu, savouring every mouthful and indulging in lingering meal times.
Jay’s Gastronomic Adventure
Saturday
Dinner
Starter: Tomato, red pepper and cashew nut gazpacho topped with tamari seeds and confit tomatoes.
Mains: Chilli prawn coconut and corn curry served with sweet potato, toasted cauliflower and coconut sambol.
Dessert: Pistachio, white chocolate and strawberry
Sunday
Brunch Special
Chickpea banana pancakes, peanut butter, candied pecans and chia jam
Dinner
Starter: Srilankan samosa chaat, curried chickpeas, pink onions and coriander chutney
Mains: Grilled red mullet with burnt onion puree, sweet potato, pak choi and soy red pepper.
Dessert: Black rice pudding, coconut, mango and mint
Monday
Brunch Special
Courgette and spinach fritters, dukka, pesto and poached eggs
Dinner
Starter: Roast pumpkin soup
Mains: Seared king oyster mushroom scallops on a bed on truffle, wild mushroom and pea risotto with leafy greens, crispy leek and pesto oil
Dessert: Lemon and blueberry cheesecake, blueberry salad and chocolate sorbet
Tuesday
Brunch Special
Cinnamon and apple Bircher muesli, toasted walnuts
Dinner
Starter: Corn fritters on a bed of watercress served with red pepper and tomato relish and guacamole
Mains: Sri Lankan fish curry
Dessert: Spiced chocolate cheesecake, berry compote and chai mousse
Wednesday
Brunch Special
Buckwheat banana bread, hazelnut Nutella, yogurt and berries
Dinner
Sri Lankan BBQ with salads
Dessert: Keylime pie, lime, avocado, basil and coconut
Thursday
Brunch Special
Açai bowl, cacao nibs, chai, banana, papaya, mango, coconut
Dinner
Starter: Garlic arancini, aioli, olive and brinjal chutney
Mains: Miso roasted aubergine, cashew nut, tabbouleh, watercress and potato
Dessert: Passion fruit and raspberry Eaton Mess
Friday
Dinner
Sri Lankan curry special
Saturday
Farewell Morning Juice
Om Ceylon 2024
A culinary adventure, isn’t the only one you’ll embark on during your time at Om Ceylon
Your host Fiona, has spent years exploring the local areas and will be leading you on a number of mini adventures whilst in Sri Lanka, so you can leave having seen the beauty of the country.