Doubling as the hotel's general dining room, the slightly uninspiring setting is amply compensated for by the Sri Lankan specialities (there's a Western menu also). Start with deep-fried crumbed crepes stuffed with lightly spiced chicken. Cashew nut, pea and potato curry is delicately flavoured with coconut milk and unroasted sweet spices. Goat curry is more robust, tender chunks in a tangy chilli and roasted spice gravy. Plain hoppers (bowl-shaped rice pancakes) are an enticing alternative to rice.