You know when Naserah Tyebally extends an invitation to an exclusive pop up at Botanik Rooftop Bar & Bistro that it’ll be a fantastic experience. With Benjamin Cross of Mason Bali presenting a curated affair, expect Exclusivity to be a word standing on the sidelines watching you on the sly to be enthralled by a superlative dinner.
I’ll tell you this much: It was a fine-dining situation that was par excellence. The litany of celebrities and socialites present was a testament to the incredible dinner affair that was to unfold shortly. Benjamin was his affable self appearing and presenting one meal to the next in an ambience that only Botanik could craft out for its discerning patrons.
International in its flavour profile, the menu was representative of a hotpot of nationalities, which is a running theme of all Colombo Supper Club pop-ups. The list of patrons were international too with a sense of camaraderie present among all the foodies that night who united their one desire for their tastebuds to journey into a gourmet dream that can only be described as being — heady.
Each course was paired with an excellent wine courtesy of Wine World. Some of the wines that were on offer included Cuvée Jean-Louis Blanc De Blanc Deni Sec, Marius IGP Rosé, Bellingham Homestead Chardonnay and Santa Julia Reserva Malbec. Naserah Tyebally explains about the level of quality that goes into the process of choosing the wines, “The wines are paired by both the in-house sommelier of the featured restaurant and expertise of wine world after they have had a peak at the menu.”
Yet the real star of this particular show is Chef Benjamin Cross who crafts dishes that speak of an individual story to whoever partakes in his gastronomic delights. Let’s start indulging in this 5-course meal by elaborating on what was on offer.
The ambient lighting took on a different tone as the smartly dressed waiters placed a heady platter of Pickled Vegetables, Smoked Tuna Tonnata, Wagyu Pastrami, Mason’s in-house Smoked Salmon, Fresh Baked Pretzel on our table. It was a tease from Mason Bali itself, and reeked of class I knew for sure. The main hit for me was the salmon, which was a piece of paradise in my mouth.
This fine platter segued into the second course that included Tuna Tartare, Celery Verde, Basil Puree, and Wonton. It was a course that was a flavour explosion par excellence. Having indulged in many Colombo Supper Club dinners, I’m reminded about the sense of chemistry that is present when it comes to the mating of flavours and colours.
I have never tasted scallop before yet this was my opportunity to do so; I’ve never been a person who was into seafood, but this was one of those moments where I truly did change my mind. We were presented with a course of Seared Scallop, Charred Cabbage, and Tom Yum Butter. That combo of scallop and butter was a fantastic couple to say the least.
After getting our appetites whetted with a tease here and there when it came to the sweet, spice, and sour departments, the main grand slam which was a presentation of Short Rib Cooked Over Charcoal, Chilli Corn, Chimichurri, and Pickled Onion was a fitting penultimate course. Meat is what I crave and adore, and, yes, this hit the right spot in so many ways. The chimichurri sauce that is piquant with a curious sense of intrigue seduced the meat from the short rib that fell ever so temptingly from the bone.
What better way to conclude a fine meal like this but to consider dessert. Sugar and spice may be nice, but that Bread & Butter Pudding, with Jersey Milk Ice Cream was what made this fine dining experience so right. Poetry was never one of my strong points, but that dessert with its exotic tones of Mason Bali rhymed perfectly well with the offerings that were presented.
It was a fine night for sure, and waiting for the next pop up is a strenuous exercise in patience: one that I’m not eager to entertain. Patience is in short supply at this juncture, and I know that I’m speaking on behalf of everyone who indulged in the many offerings of Colombo Supper Club since its inception.
