THE AMBASSADOR mirissa
FOOD AND BEVERAGE
CONCEPT BRIEF Hospitality Consultants
CONTENT
THE AMBASSADOR IS TO BE POSITIONED AS THE BEST HOTEL IN SOUTHERN SRI LANKA
THE AMBASSADOR mirissa
BISTRO 1858 A Dutch-Cape style bistro serving fare from Sri Lanka and around the world.
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WATERHOUSE BEACH CLUB Mirissa’s premier lifestyle destination for daytime lounging, sunset cocktails and evening events.
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SITE PLAN
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PETTA
BISTRO 1858
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CEYLON TEA COMPANY
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The Ambassador’s Seafood Restaurant showcasing fresh yellow fin tuna and crab caught off the coastal waters of Mirissa.
CHILL BAR AND LOUNGE
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PETTA SEAFOOD RESTAURANT
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WATERHOUSE BEACH CLUB
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OPERATIONS GUIDE
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MARKET RESEARCH
Sri lanka travel trends Sri Lanka is a combination of stunning landscapes, pristine beaches, captivating cultural heritage and unique experiences.
International tourism to Sri Lanka is increasing every year with a projected number of inbound travellers to exceed two Million in 2015. - Arrivals from overseas rose 13.6% year-on-year in the January-March 2015 period to just under 479,000. Largest number of tourists arriving in Sri Lanka originate from India, China and Western Europe. - 84.5% growth in tourists from Mainland China in Q1 2015 V 2014. - Main European markets are the UK, Germany and France. - Inbound tourist numbers from Russia down 21% in the first quarter 2015 and that number is expected to continue to drop. The rise of China as a source market has spurred an increase in investments in tourism ventures in Sri Lanka specifically aimed at meeting the demands of Chinese travellers, including new restaurants, hotels and travel agencies. - Chinese inbound travel market may slow as the Chinese economy cools off. **SOURCE: WORLD TRAVEL & TOURISM COUNCIL (WTTC)
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MARKET RESEARCH
GLOBAL CULINARY TRENDS AUTHENTIC | VALUE FOR MONEY | HEALTHY AND LOCALLY SOURCED
Today’s discerning travellers expect high quality product that’s considered value for money. These guests travel the world and have been exposed to authentic cuisine from all over the globe. Long gone are the days of imitation dishes as this market will not accept anything that isn’t considered authentic and to justify paying premium prices, they expect real flavours in a well prepared & presented manner. Authenticity can be achieved in many ways: timeless dishes done well, traditional food with a fresh twist or evoking memories through flavour. Authenticity can mean simply that food prepared is in a traditional manner and presented in an unique way with precise care. Today there is an increasing concern on knowing where our food comes from. Diners are looking to have a greater connection to the food they are eating, which has created a demand for sustainability which now has even reached the corporate social responsibility level. Obtaining food from the source, farm to table, is a key driver for this trend. As a result, many restauranteurs are beginning to source the bulk of their ingredients from within 100km of their outlet, ideally from organic farms that are run by small business owners. Some properties take it even a step further and grow a lot of their own herbs and vegetables on site or nearby to ensure complete control over their supply chain. 6
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Food & Beverage Positioning statement With three exciting and authentic restaurant concepts, The Ambassador is Mirissa’s premier seaside destination for high quality food and beverage.
The Ambassador is to be
positioned as the best hotel in Southern Sri Lanka and this is reflected in all touch points of the hotel, especially in food and beverage selection. It is essential that The Ambassador hit the sweet spot between high-end, high-quality food and beverage while also remaining at a price point that is considered value for money.
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RESTAURANT CASE STUDIES
MARKET RESEARCH
THE TUNA AND THE CRAB GALLE, SRI LANKA
KU DE TA BALI
Type of Restaurant: Japanese-inspired Sushi and Seafood
Type of Restaurant: Global
The Tuna & The Crab is decorated Chef Dharshan Munidasa’s restaurant, located at the Dutch Hospital in Galle. It is mainly a Japanese restaurant that serves up the best hits from Dharshan’s other restaurants, Ministry of Crab and Nihonbashi.
Often considered as Bali’s premier lifestyle destination with a mix of gourmet international cuisine and stellar drinks program and a vibrant party scene known around the world.
- High quality food, service & atmosphere - Beautiful design in Galle’s Dutch Hospital District
- Stunning beachfront location and contemporary design
- Price point is considered high for some food offerings
- Three separate dining concepts and four bars provide a spectrum of experiences - Signature music style and exciting party atmosphere
BAJAN BLUE AT SANDY LANE BARBADOS
Type of Restaurant: High-End All Day Dining A beachside international restaurant at the exclusive Sandy Landy resort in Barbados provides an amazing array of international F&B in a breathtaking and pristine setting. - Incredible beachfront location with outdoor seating terrace over looking the Caribbean Sea - Interactive buffet stations that highlight a mix of European/Asian/Local cuisine. 10
STRAITS KITCHEN SINGAPORE
Type of Restaurant: Locally Inspired Buffet Straits Kitchen is the Grand Hyatt Singapore’s buffet restaurant which showcases the best local cuisine in a contemporary marketplace setting. The open style kitchens serve a wide variety of popular local favourites, such as Satay, Beef Rendang, Hainanese Chicken Rice, Laksa, Tandoori Chicken and Naan. - High quality, hawker fare at a competitive price point - Traditional dishes are prepared in show kitchens, each one with a different identity and specialization - Consistancy is key and the restaurant is successful after being open for over 8 years 11
SITE PLAN
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OVERVIEW
Description Ape dolorum ad quidesti dolut ipsus volor ap sit et quaere vero in numquae ctotatem. Nostessum que repttas moluptatum est, sit qui
BISTRO 1858 Semi-Buffet with Interactive Cooking Stations | Dining Pavilions All Day Juice & Smoothie Kiosk | Approachable & Easy
Nothing is more memorable to an a la carte venue for lunch and than having a train journey in dinner. The buffet space is limited because an emphasis is placed on Sri Lanka.
making many signature dishes a la minute to ensure freshness and high quality items. It is also very dynamic on afternoon teatime, offering some exciting tea sets featuring beautiful pastries, snacks that complement the world famous Ceylon Tea.
Named after the founding year of the Sri Lankan Railways, Bistro 1858 takes its guests through a culinary journey inspired by the colonial era of Sri Lanka’s history. Bistro 1858 is a flexible restaurant that serves Western, Sri Lankan and Chinese breakfast favourites in a semi-buffet format then converts
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An outdoor, freestanding juice & smoothie kiosk provides made to order juices and smoothies during breakfast and is open to service the pool area with small snacks and beverages throughout the afternoon. As a beautifully designed open-air venue, the restaurant design is inspired by Cape Dutch-style architecture with high ceilings with white space, vintage light-coloured
tile floorings and ceiling fans. Having home grown herbs and spices is something Ambassador Hotel takes seriously and Bistro 1858 has it’s own vertical garden to fit this need. The garden is a functional piece of design where chefs trim basil, coriander, thyme, mint and more to be used in the kitchen. The seating plan is mix of indoor and three outdoor dining pavilions to provide additional open air seating for guests while providing protection from the sun with wooden pergolas. In the evening, the restaurant transforms to a stylish a la carte venue. The mood becomes more sensual, yet still casual. Trees, foliage and ferns are dramatically lit to suit the nighttime vibe with torches giving light to the outdoor seating areas.
Bistro 1858 offers an unique culinary experiences one station at a time. Included in this culinary journey are flavours of Sri Lanka, China and Europe that have something for everyone.
OPERATIONS Capacity: A mix of 150 seats, split amongst 60 indoor and three, 30-seat dining pavilions. Average Cheque: Breakfast - All-Inclusive in room rate. Lunch & Dinner - $55-75USD/Per Person Operational Hours : Breakfast: Lunch: Dinner:
07:00 - 11:00 11:30 - 14:00 18:00 - 22:00 15
L AYO U T
FLOOR PLAN
TITLE OR BIG INFO ABOUT PICTURE Description Ape dolorum ad quidesti dolut ipsus volor ap sit et quaere vero in numquae ctotatem. Nostessum que repttas moluptatum est, sit qui
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Chinese Sri Lankan Western Dessert & Cold Station Outdoor juice Kiosk 17
TABLES
Bistro 1858 design direction and feature
DESIGN
BISTRO 1858
A table mix of deuces & four-tops that have the ability to be combined together to handle larger groups when needed
Comfortable and welcoming furnishings is what Bistro 1858 proud of.
LIGHTING Lighting control will assist in creating various moods throughout the day, evening and night. Flexible lighting should be provided for the buffet. In the evening, torches can be used to illuminate the outdoor dining pavilions
OUTDOOR PAVILIONS Stylish yet flexible Bistro 1858 outdoor pavilions, have folding awnings with elegant fabric sails to block guests from the Sri Lankan sun
Design Inspiration The restaurant’s design is influenced by Dutch Colonies of Sri Lanka. Expansive window doors, tall white walls and heavyhearted interiors ,Bistro1858 brings calmness with well used white space. Eye catching colourful details such as local artefacts and colourful tiles will be used to accent the space. 18
BUFFET COUNTER Buffets should have level difference to enhance the look be crafted pieces of furniture using textured materials such as stone, durable and practical to clean 19
HERB GARDEN A functional herb garden located within the restaurant provides fragrant smells to diners and also gives chef access to the freshest herbs and spices.
FOOD STATION Food counters are carefully designed to be flexible with hidden induction units below counter with food being served in cast iron dishes.
HIGH CEILING NIGHTTIME TRANSFORMATION In the evening, the area transforms to a stylish A la carte venue. The mood becomes more sensual, yet still casual. Trees, foliage and fernsare dramatically lit to suit the nighttime vibe with torches giving light to the outdoor seating areas.
The restaurant design is inspired by Cape Dutch style architecture with high ceilings with white space, vintage light-coloured tile floorings and ceiling fans.
GLOW-IN-THE-DARK FOOTPATH Special coating on the landscaped walk ways provide a natural look in the day time and lit up walk way in the evening. 20
TILES 21
BREAKFAST
CULINARY
In the morning, the restaurant serves up an array of local specialities and international breakfast favourites in a buffet format.
All dishes are made in small portions to guarantee freshness and quality and each kitchen provides a few made to order options to ensure that guests can customize a dish to their respective palates. Oriental breakfast options are provided from Chinese kitchen that will excite guests with freshly made hand pulled noodles, steamed cantonese dim sum and a claypot/ congee station. From the Western Kitchen comes a mouth-watering array of freshly baked breads, pastries & quiches, succulent meats, hams and sausages, as well as a selection of cereals, yoghurts and freshly pressed juices.
d n a s e i t i l ia c e p s l . a s c e t o i L r u o v fa l a n o i t a n inter 22
CRISPY-EDGED EGG HOPPERS Sri Lankan specialities like crispy-edged egg hoppers will be made by a special ‘Hopper-Cooker’ with a hawker-style cart and be served with served with a spicy onion-chilli paste or flavoured with honey or coconut cream. 23
AFTER BREAKFAST, THE RESTAURANT TRANSFORMS TO A SEMI-BUFFET VENUE WHOSE MENU IS DYNAMIC AND SEASONAL.
LUNCH & DINNER The restaurant offers a concise but intriguing a la carte menu coming from each show kitchens with a free standing antipasto table serving an extensive selection of fresh salads and desserts.
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BREAKFAST
LUNCH & DINNER
Bistro 1858 features a buffet breakfast featuring four live cooking stations and a spread of high-quality western, chinese and sri lankan dishes. Central to the restaurant is a residential style kitchen featuring domestic fridges stocked with homemade yogurts, bircher muesli, fruit parfaits alongside a pastry table and a selection of seasonal fresh fruit display.
Western Menu Highlights
FOUR LIVE COOKING STATIONS:
Cantonese Dim Sum
Sri Lankan Egg Hopper (Appa) Station
Variety of authentic Cantonese steamed Dim Sum such as Har Gow dumplings, Char Sui Bao, Lo Mai Gai, Shao Mai.
Crispy egg hoppers with your choice of sweet or savoury condiments.
Bistro 1858 converts to an a-la-carte venue for lunch that features set menus from all three kitchens along with a self-service cold & dessert kitchen. Dinner is a la carte and the residential kitchen converts into a dessert kitchen making desserts a la minute.
Eggs Anyway Station
Fresh Fruit and Smoothie Station
Eggs done any style : Poached, fried, omelette, scrambled, hard/soft boiled, sunny-side up, over easy. Served with a choice of global condiments and sauces.
Mix and match Made-to-order fruit and vegetable juices, smoothie and lassis.
Grilled Lamb Rack
Grilled Chicken
New Zealand lamb with eggplant stuffed roti, roasted tomato, apple pure, mint and cherry wine sauce
Free-range chicken in a spicy tomato sauce with fresh chilli, olives and capers, with crostini, peppery rocket and parmesan
Seafood Linguine
Side Dishes
Fried garlic scallops and prawns, fennel, tomatoes, chilli, saffron, fish broth
Roasted prosciutto wrapped asparagus with lemon Garlic & rosemary mashed potatoes Seasonal mixed greens
Sri Lankan Menu Highlights
FOR GUESTS WHO PREFER A LA CARTE, THERE ARE 4 SET MENUS TO SELECT FROM:
Chinese Congee Set Thick, sticky rice porridge served with your choice savoury condiments including salted duck eggs, pickled tofu, youtiao, pickled Sichuan vegetables
Sri Lankan Set Your choice of Meat/Fish/Chicken/ Vegetarian curry accompanied with Pol Sambol, String Hoppers, Egg Hopper and Coconut Roti.
Western Sets Continental - A selection of daily pastries, house-made muesli and yogurt and seasonal fresh fruit. The Full English - Fried eggs, bacon rashers, black pudding, button mushrooms, roasted tomatoes and baked beans.
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Fish Curry
Mahimahi Curry
Fish curry with coconut sambal, tamarind chutney and steamed rice
Mahimahi Curry and prawn savory rolls with coconut sambal, spring onion and coriander
Sri Lankan Vegetarian Thali
Sri Lankan Chicken Kottu
A mix of dal, vegetables, roti, papadam, steamed rice, yogurt with a side of chutney, pickles and a sweet dish to top it off
Sri Lankan Chicken Kottu, roasted coconut, peanut and ginger
Asian Menu Highlights Hainan chicken rice
Balinese Nasi Campur
Steamed chicken with chicken stock rice with a trio of sauces sweet-chili, dark soy, and ginger and spring onion
Steamed rice with grilled tuna, fried tofu, hard-boiled egg, chicken satay skewer, vegetable curry with a side of housemate chilli sauce
Japanese Bento Box
Vietnamese Beef Pho and Summer Rolls
Salmon and Tuna sashimi, mixed salad, vegetable tempura and miso soup
Pork broth soup with rice noodles, sliced beef, mint, bean sprouts and spices accompanied with chilled prawn summer rolls
From The Residential Kitchen Banana parfait, caramelized banana, chocolate mousse and salty peanut brittle
House made gelato and sorbets
Sri Lankan Desserts
Chocolate brownie ice cream sandwich with caramel sauce and peanut brittle
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CULINARY
BEVERAGE PROGRAM
A variety of hot and cold, alcoholic and non-alcoholic beverages will be dispensed from the beverage counter. The offerings include wine by the glass, draught beer, freshly squeezed juices, a variety of teas and barista coffee from a semi-automatic coffee machine. All coffee served including during breakfast is freshly made for every order. “In wine there is wisdom, in beer there is Freedom, in water there is bacteria.� - Benjamin Franklin
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A free standing juice and smoothie kiosk with smartly designed displays of fruits and vegetables will be an interactive station for guests to select their own custom made healthy beverages in the morning. After breakfast, the kiosk is available to serve beverages to the nearby pool area. 29
TABLEWARE
SAUCE BOTTLE CHOPSTICKS CUTLERY NAPKIN RINGS
PLATES
WATER CARAFE
CUP SALT AND PEPPER SHAKERS
TEA CUP
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CHOPSTICK REST
SUGAR DISH
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S ST TA A FF FF
SERVICE STYLE AND UNIFORMS
THE LOOK The breakfast and lunch service should be quick, while not feeling rushed. The atmosphere at dinner will be more relaxed with guests spending more time to enjoy their meals. International newspapers should be offered during breakfast and for single diners throughout the day. Ideally, breakfast guests should be asked for their room number only once during their stay and staff will learn guests names, and beverage preferences to enhance their dining experience. 32
- STYLISH - EXCITING - SOPHISTICATED - LOCALLY INSPIRED 33
OVERVIEW
BRANDING High level attention to detail from product display to thoughtful, and product packaging helps establishes a brand and showcases the premium level of products available.
CEYLON TEA COMPANY A deli and tea shop with afternoon tea service, also functions as a retail space. The Ceylon Tea Company is The Ambassador’s deli & tea shop that serves classic English style afternoon tea service as well as a retail space for light take away food and beverages, souvenirs and more. The shop is a small, classic style retail space which serves as a dramatic backdrop to the lobby, featuring tiled flooring and painted timber columns that showcase a traditional yet elegant finish.
AFTERNOON DELIGHT
The Ceylon Tea Company pays tribute to its Sri Lankan heritage with a bespoke version of the traditional afternoon tea serving Ceylon specialty teas in tailor-made. Ambassador tea ware with a special menu created by the property’s pastry chef.
OPERATIONS Capacity:
AFTERNOON TEA & COFFEE GIFTS & LOCAL ARTIFACTS NEWSPAPERS & MAGAZINES PASTRIES, QUICHES, SWEETS GELATO & OTHER GOURMET DELIGHTS 34
30 seats in mix of deuces and four tops. Additional seating may be used in the 1858 Bistro if needed during Afternoon Tea.
Operational Hours : Operations: Afternoon Tea:
08:00 - 23:00 14:00 - 16:30
The Ceylon Tea Company offers a wide variety of tastes for those who wish to take away signature sweets and snacks for in-room or to take on a daily excursion around Mirissa. The retail area offers a wide variety of tastes for those who wish to take away signature sweets and snacks for in-room or to take on a daily excursion around Mirissa. Enjoy homemade treats from a wide selection of pastries, quiches, gelato and other gourmet delights. A retail area offers guests a choice of international magazines, newspapers, local artifacts and other items gives the guests entertainment options to enjoy a lazy day on the beach.
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It’s Tea Time The Ceylon Tea Company prides itself by offering a wide variety of locally grown teas and showcases them for tasting and retail purchase. Staff are well trained in their knowledge of tea and guide guests in their journey through Sri Lanka’s rich tea history. Afternoon tea service is an important time at the Ambassador Hotel. Guests are served with their favourite tea along with a eclectic mix of sweet and savoury snacks. Fresh, in-house made cakes and pastries are elegantly displayed and homemade gelato is available to cool off guests in the heat. Retail packaged snack food and wines, spirits and soft drinks are also available.
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DESIGN NOTE The Ceylon Tea Company is a small,classic style retail space that serves as a dramatic backdrop to the lobby, featuring tiled flooring and painted timber columns that showcase a traditional yet luxurious finish.
DISPLAY CASE Gelato display case and bakery table outdoor, sheltered seating area.
Acting as a segway into the 1858 Bistro, the design style follows a similar design narrative and is treated as an extension of the main venue.
CONVENIENCE The retail shop is open all day for guests to pick up some snacks or retail items.
DISPLAY Product display is well thought out and attention to detail is a must. 38
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TABLE LINEN White table cloths are provided for each table to differentiate the seating zone from the 1858 Bistro. Each napkin should carry a logo of the Ceylon Tea Company to emphasize the importance and make a statement for the venue.
CHINAWARE White bone china and silver serving trays for afternoon tea sets.
TABLEWARE
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TABLES AND CHAIRS
CUTLERY & GLASS WARE
All furnishings are comfortable and welcoming with the flexibility to move and match the design. Tables are made of timber with all tops treated to avoid scratching. Chairs are wooden with a solid back and cushioned seating.
The tables are neatly laid; the cutlery is of a high silver quality. The glassware is elegant and can make a statement on the table. The correct style of glassware for each variety of coffee, tea or alcoholic beverage is provided.
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SERVICE STYLE THE STAFF WILL BE ENGAGED IN PROVIDING A CHEERFUL MARKET-TYPE ATMOSPHERE BY VERBALLY MERCHANDIZING, ADVERTISING AND SELLING THE PRODUCT AS WELL AS WELCOMING CUSTOMERS ENTERING FROM THE LOBBY OR THE NEIGHBOURING RESTAURANT.
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Entertainment Classic, big band & 1930’s era music will be provided from localised high quality sound system. Live entertainment of a quiet nature may be provided during the busiest time of the evening dining period or during special themed food festivals.
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OVERVIEW
Chill Bar & Lounge A destination in its own right, the Chill Bar is a proper classic cocktail bar. Sophisticated and comfortable where menu pays an homage to the roots of the cocktail. The Chill Bar entices a discerning clientele with its unpretentious vibe and stellar drinks. The Ambassador’s resident mixologist serves up a tantalising list of reinvented classics using local culinary ingredients to create a distinctively Sri Lankan accent to the well-balanced flavours.
OPERATIONS
Engaging bar tenders speak about the signature cocktails on offer and tailor beverages on guest request. Cocktails are made in a cocktail station that is flush with the bar to give our guests a view into the creativity of the bar tenders.
Capacity:
Lighting in the bar is dimmed and provides a sense of intimacy. The music is kept to classics and played at a volume that tolerates conversation in contrast to the more uptempo Waterhouse Beach Club by the water.
Operational Hours:
High level attention to detail from product display to thoughtful, and product packaging helps establishes a brand and showcases the premium level of products available.
Classic, big bang and 1930’s music will be provided from localised high quality sound system.
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30 seats in mix of deuces and four tops along with 6 seats at the feature bar counter.
Operations:
08:00 - 23:00
ENTERTAINMENT
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DESIGN
design direction and feature
CHILL BAR & LOUNGE
A mix of deuces and four-tops that have the ability to be combined together to handle larger groups when needed. Actual breakdown to be confirmed.
The chill bar is small and follows the classic style design narritive and language that carries throughout the rest of the hotel building. It acts as a segway into petta, however the design is style keeps the two spaces independent of each other and gives the bar a more freestanding feel.
Built-in flush cocktail station counter to be designed by kitchen consultant. Chilled wine cabinets that surround two Enomatic wine dispensers.
Floating bar counter for seating. 48
Outdoor, sheltered seating area.
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CULINARY
BEVERAGE PROGRAM
The Chill Bar will become well known for the excellent signature cocktails, Champagne and wine selection. The ‘bar chefs’ work very close with the kitchen to develop unique a variety of signature cocktails that feature locally sourced ingredients like ceylon tea, mangosteen, cinnamon and king coconuts. The bartenders are knowledgable and ready to provide the background stories of each of the cocktails and are able to tailor each of those upon guest request. The hotel’s sommelier curates an exciting wine list that has both old and new world wines and champagnes. Throughout the week, the Chill Bar acts as a platform to hold wine and spirit tastings for guests and educate them about different varieties of wine and spirits and their respective food pairings. Two varieties of draft beer will be available along with an extensive bottled beer and soft drink selection. Tea and coffee service will be brought over from the Ceylon Tea Company across the lobby. 50
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CHINAWARE AND GLASSWARE The glassware is elegant and can make a statement on the table. The correct style of glassware for each variety of coffee, tea or alcoholic beverage is provided. Speciality cocktails require their own unique vessels along with garnishes that accentuate each drink.
TABLES AND CHAIRS All furnishings are comfortable and welcoming with the flexibility to move and match the design. Round Tables: Deuces: 600 diam. 4 Tops: 900 diam. Drinking Table Height: 560 Bar Counter Height: 1050 52
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STAFF
UNIFORMS CLASSIC CONTEMPORARY STYLE SOPHISTICATED UTILITARIAN
SERVICE STYLE Chill bar is helmed by the ambassoador’s resident mixologist who crafts a variety of intriguing cocktails for guests. Let them suprise you with an unique cocktail just for you based on your tastes and preferences.
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OVERVIEW
P E T TA S E A F O O D
As a restaurant inspired by the ageold tradition of Stilt-Fishing, Petta celebrates one of Mirissa’s best known features - seafood. Petta is the hotel’s premier seafood restaurant with an authentic seafood market where guests can select their choice of fresh seafood and see it cooked in an interactive show kitchen with a feature charcoal grill.
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R E S TA U R A N T
Petta is all about celebrating fresh local seafood and culinary craftmanship. The arrival experience takes guests to an intimate dining area anchored by a local-inspired seafood market with a wide variety of fresh, locally caught fish & crustaceans to inspire excitement amongst diners. Every day the menu changes based on what is fresh and in-season which also keeps the dining experience for guests from becoming stale. Behind the market is a feature display kitchen which mesmerizes guests with the chefs showing off their culinary skills. A stone wood-fired hearth oven anchors the kitchen and produces fantastic baked lemon & rosemary tuna, fire-roasted vegetables and airy breads.
Supporting the oven is a charcoal grill/ griddle and a steam and wok sections which are able to round out the menu with grilled crustaceans, wok-fired crabs and prawns and more. There is a small bar in the venue that serves up an exclusive list of craft cocktails designed to complement the menu. In addition to that, the hotel’s sommelier has developed concise but diverse wine list. The bar can act as a freestanding bar for before or after dinner drinks. The restaurant is open for both lunch and dinner and the menu offers daily specials to offer variety for guests who may dine here multiple times during their stay.
OPERATIONS Capacity: 75 seats, split amongst 40 indoor and 35 in a partially covered outdoor dining area. Average Cheque: Lunch & Dinner - $70-$100USD/PP Operational Hours: Lunch: Dinner:
11:30 - 14:00 18:00 - 22:00 57
DESIGN
BASIC ELEMENTS AND PRINCIPLES OF DESIGN
DISPLAY Seafood market style, open kitchen.
Petta is eclectic and contemporary, whose design inspired by some of Stilt Fishing elements. Splashes of breezy colours with a hint of wooden touch will bring out the classical fish market without looking gimmicky. The seating plan and spotlight lighting will make each table standout. Generous spacing between each table will offer privacy & comfort to guests as well as allowing items like wine bucket stands and service flow. Tables should offer enough width for family style serving dishes and condiment trays. The market will feature design elements like blackboard menus, butcher scales and smaller artifacts sourcing from local area.
DESIGN NOTE Any seafood display cases need to be double glazed to avoid condensation.
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Chill bar can act as a freestanding bar for before or after dinner drinks.
Show kitchen design to feature a hot cooking line with support facilities not visible to diners.
Cashier stations to be combined with hostess, therefore the place to be design to be discrete.
A table mix of deuces and four-tops that have the ability to be combined together to handle larger groups when needed.
Display counters should have level difference to enhance the look be crafted pieces of furniture using textured materials such as stone or wood.
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DESIGN
FLOORPLAN
BLACKBOARD MENUS Easy to clean, able to change the menu according to season and cost effective.
DESIGN ELEMENT The market will feature design elements like fishing nets, butcher scales and floating bottles.
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PLATES
TABLEWARE
SALT AND PEPPER HOLDER WATER BOTTLE PLACE MAT
CUP
SHARING PLATTER 62
TABLE RUNNER 63
TOP QUALITY SEAFOOD
CHARGRILLED LOBSTER
CULINARY DIRECTION INSPIRED BY STILT-FISHING, PETTA CELEBRATES ONE OF MIRISSA’S BEST KNOWN FEATURES - SEAFOOD
STILT-FISHING Petta celebrates Sri Lankan seafood which has become famous worldwide for it’s quality. Some of the world’s best tuna and crabs are caught in the waters off the coast of Mirissa and these delicacies are featured at Petta The culinary team spares no effort or expense to ensure that they get the top quality seafood. At Petta, guests select their choice of seafood and the kitchen can prepare it in flavours from Sri Lanka, South East-Asia & China. The menu at Petta is constantly changing based on what is fresh and in season. Petta’s menu focuses on simplicity and letting the flavours of the seafood be showcased.
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Chefs use Himalayan sea salts, garlic, shallots, lemon juice and extra-virgin olive oil to season the seafood before they griddle, grill, bake or steam entrees to ensure that the seafood flavours are brought to the forefront. Each dish comes with a selection of condiments like sambals, aoilis, citrus fruits & sea salts to elevate the flavours and the presentation. In addition to seafood, Petta has a supporting cast of soups, vegetables dishes and rice that round out the menu. This simple and straightforward approach provides a diverse menu that can give guests a different dining experience each visit.
TAMARIND GLAZED TUNA STEAK
WOK FRIED CHILI KING CRAB 65
Petta Menu Petta offers an a-la-carte menu along with the chef’s special degustation menu sets for 2 and 4 people.
Raw Bar Menu Highlights Coromandel Oysters served with Thai Chilli hot sauce and lemon Spicy tuna and salmon tartare Chilean Sea Bass Ceviche
Menu Features WILD-CAUGHT BABY INDIAN SQUID Grilled on cast iron griddle with sea salt and extra virgin olive oil.
GIANT PACIFIC SEA SCALLOP CARPACCIO Cured in freshly-squeezed lemon juice, drizzled with extra virgin olive oil
WILD-CAUGHT YELLOW-FIN TUNA STEAK Grilled and oven-baked, finished with sea salt and extra virgin olive oil
SRI LANKAN CRAB Local harvested grab served three ways; Chilli, Garlic or Curry Sauce
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CULINARY
BEVERAGE PROGRAM
The beverage bar at Petta serves a limited but expertly crafted beverage menu that is positioned to complement the seafood offerings in terms of quality and price point. 68
The resident Mixologist has a selection of cocktails that are tailor made for Petta like Seafood Bloody Marys, Spiked Ginger Ceylon Tea, Pineapple-Cinnamon Mojitos and more. The hotel’s sommelier creates a wine list will be concise but carefully selected to pair each type of seafood offering. Wine pairing menus are also available. Two varieties of draft beer on tap will be available. Non-alcoholic options like fruit & herb infused waters, fresh coconut, fruit juice blends as well as Sri Lankan teas & coffee. 69
WaterHOUse beach club
OVERVIEW
Two separate sunken seating zones are placed within the infinity pool to create a unique and intimate party zone.
OPERATIONS Capacity: Bar/Lounge Seating: 80 seats Restaurant Seating: 30 seats (not including pool loungers) Average Cheque: Lunch & Dinner - $20-$50USD/PP Operational Hours: Kitchen: Bar:
POOLSIDE BAR
EXCLUSIVE SEATING
11:00 - 22:00 11:00 - 00:30
PA R T Y T I M E In the evenings, after the obligatory sunset cocktails, the vibe transforms as international and resident DJs up the tempo and the party extends late into the evening.
e h t n i k n i r d r u o y y Enjo l.. o o p e h t f middle o
Serves an exciting array of fresh juices, iced teas and craft cocktails to enjoy by the pool or while watching the sunset. The Waterhouse Club exudes a laid back, resort vibe, while serving a terrific interpretation of coastal cuisine menu that is different than standard pool bar fare but enticing and approachable.
OCEAN VIEW
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Enjoy a light meal with an ocean view, and continue the party until late.
During the daytime, the venue is a relaxed beach club serving amazing food and beverage to poolside guests, then it transitions into a ‘Cafe Del Mar’ or Potatohead Beach Lounge style lounge with top quality drinks and music. The venue is split across two levels with the restaurant on the main floor and a open-air lounge on the roof where guests can smoke water pipes, watch the sunset and enjoy the chill vibes.
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DESIGN
DESIGN DIRECTION OF THE WATERHOUSE BEACH CLUB The rooftop bar turns into a club at night with resident DJs.
The Waterhouse Beach Club restaurant has a small but full-service kitchen and bar with a small seating area by the grills. The interiors decor embraces a colourful “beach-shack� vibe, with bleached timbers, whitewashed ceilings and woodwork, splashes of turquoise, and with dining on unfinished wooden benches, or simple yet chic table furnishings. The upper level is a semi-covered lounge seating zone with a mix low rise seating, a DJ platform and bar. Design and style of structure to be coordinated with architect.
The resident DJ transitions the mood from chill in the day time to a party atmosphere after sundown.
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Storage spaces for furniture are creatively built into the structure.
Feature charcoal grills serve up an exciting array of coastal-inspired cuisine.
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Daytime beach club with chic dining and sophisticated nightlife
CULINARY
CULINARY DIRECTION The enticing “coastal dining” concept is inspired by the cuisines of the Caribbean islands, and coastal communities of South America, the Pacific, and South East Asia.
In addition to the grills, a first class selection of Cold dishes include spicy yellow fin tuna ceviche; spicy tiger prawn roll, and Pacific lobster salad. Dessert selections like banana splits with grilled pineapple and fresh sorbets round out the menu.
Food is to be easily eaten poolside, but more sophisticated than club sandwich, fried rice and other standard ‘pool bar fare’ with dishes like chargrilled fish & lime tacos, Hawaiian beef sliders, Thai satay skewers and calamari adobo.
The concept is elegantly expressed in an approachable menu centred around simple but fresh seafood and meats, barbecued on the charcoal grill, and representative across a spectrum of coastal cuisine influences.
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The venue has adopted a family friendly approach – complete with a thoughtful Kid’s Menu of snacks, mains and desserts. 75
CULINARY
BEVERAGE PROGRAM The bar team specialize in mixing up a variety of tantalizing margaritas, with refreshing flavour combinations like Cucumber and Mint, and Pomegranate & Watermelon. The cocktail list further entices with drinks like a spectacular Barbecued Pineapple Cuban Mojito, and the Waterhouse Sangria, plus other updated classics.
Beverage selections also include non-alcohol versions of frozen margaritas, craft beer on tap, and an engaging list of premium quality wines thoughtfully selected from global wineries to match the flavours of the coastal cuisine.
Accompanying the grill section is a bar that is open all day, serving thirst-quenching cocktails that evoke a beachside lifestyle. 76
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CUTLERY AND GLASSWARE Standard glassware and cutlery for pool bar areas. The rooftop bar services cocktails can come in shareable carafes or large pitches for groups.
MAINS SERVED ON WOODEN CUTTING BOARDS. SIDES SERVED IN INTERESTING DISHES LIKE MINI-FRY BASKETS, STAINLESS STEEL CUPS AND EARTHENWARE. 78
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Waterhouse beaCh club Menu - Waterhouse offers a ‘Coastal Cuisine’ inspired a-la-carte menu beginning at 11:00 along with a late night snack menu from 20:00-00:30.
Menu Highlights Beer-Battered Fish & Chips Hawaiian Beef Sliders Yucatan Soft Fish Tacos - Grilled mahimahi, pico de gallo, jalapeno, coriander Salt and pepper squid with aioli Smashed avocado, tomato salsa, feta cheese open sandwich Sri Lankan devilled cashew nuts Shaved Ice Cendol Homemade fresh coconut sorbet
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STAFF
SERVICE STYLE
RELAXED AND FUN.
Stylish Comfortable Beach ware Warm Colors Exciting
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OPERATIONS
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VENUE OPERATIONAL RECOMMENDATIONS RECOMMENDED OPERATIONAL GUIDE FOR PEAK/LOW SEASON FOR EACH OF THE AMBASSADOR’S F&B OUTLETS.
O OPEN X CLOSED FLEX FLEXIBLE OPENING TIMES
HIGH OCCUPANCY
BREAKFAST
LUNCH
DINNER
LATE NIGHT
LOW OCCUPANCY
BREAKFAST
LUNCH
DINNER
LATE NIGHT
BISTRO 1858
O
O
O
X
BISTRO 1858
O
O
O
X
CEYLON TEA COMPANY
O
O
O
X
CEYLON TEA COMPANY
X
O
O
X
CHILL BAR
X
O
O
O
CHILL BAR
X
O
O
FLEX
PETTA SEAFOOD RESTAURANT
X
FLEX
O
X
PETTA SEAFOOD RESTAURANT
X
FLEX
O
X
WATERHOUSE BEACH CLUB
X
O
O
O
WATERHOUSE BEACH CLUB
X
FLEX
O
FLEX
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