The close proximity of the Indian Ocean to the hotel, allows our guests to enjoy the freshest of fish, all bought from local fisherman or if you so wish purchased by yourself from the beach or local market and then cooked to your specification.
Red snapper, small snapper, sprats and tuna are the most abundant of the Wadduwa catch. A little further south the catch includes lobster, seer fish and reef shark from the ocean, little river prawns from the waterways that thread through the jungles of southern Sri Lanka and giant lagoon ones.
The lamb and duck are imported from New Zealand while the beef comes from Australia. The hotel
prides itself on local sustainability and other than our red meat, which plays a very minor role in Sri
Lankan kitchens we source the vast majority of our food locally.
There is of course no such need for importation when it comes to fruit and vegetables. Sri Lanka has for an island of
its size an astonishing eight different climatic zones and has some of the most abundant and diverse not to mention tasty fruit and vegetables, of any country in the world.
Pineapple, mango, papaya, mangosteens and coconuts are the most abundant and well known of Sri Lankan vegetarian fare, but tantalising and perhaps untried delicacies such as lady fingers and jackfruit await for those wishing to expand their pallet.
The in-house bakery is the final piece of the Serene culinary jigsaw, producing the freshest of breads to accompany all meals and emphasising the diversity of food on offer, with breads that adorn the dining tables of numerous south-east Asian and European countries.
The kitchen is not confined to one style of cooking, instead throwing its arms open to embrace fusion cooking, to create something new and exciting for your plate if you wish or to do the established to perfection.