Belle Colombo | Restaurant Review

Taking the best Sri Lankan produce to fine dining heights

At Belle Colombo, food takes on a narrative making it a culinary journey for both your mind and tastebuds. Owned by Oshan Raju, his passion for food is only outdone by his dedication to ensure he sources the finest local ingredients. Therefore all their ingredients are sourced from Maybury Fine Foods ensuring the food that reaches your table is premium quality produce. Centred around the culinary story of Belle, a muse who wanders from vineyard to shores to markets collecting fragments of flavour, is ultimately showcased in the final dish that reaches the table. Built on the theme of approachable elegance and elevated dining Belle Colombo focuses on a journey, a story, a flavour. 

Here’s what we were fortunate enough to try out! 

APPERTISERS

Mushroom and Truffle Soup –  LKR 2,200 (5/5) 

This creamy soup is both rich and earthy in flavour making it a great start to the meal. The blend of mushrooms and truffles work in harmony to reiterate that umami taste. There’s a hint of freshness from the truffle that hits you at the end of each spoonful which stops it from being monotonous and keeps you coming back for more. Further they were accompanied by fried mushrooms on the side adding a crunchy element and further emphasising the mushroom taste. 

The Belle Caesar – LKR 1,900 (4/5)

The first thing you notice is the vibrant colours of the dish. The crispy romaine lettuce peeping out from under the sprinkled parmesan topped with creamy caesar dressing and adorned with golden croutons is truly a delicious sight. It even had purple flowers as garnish which added to the vibrancy. The crunchy mouthfuls were a perfect balance of freshness and richness. You can also add on smoked salmon, grilled chicken, grilled prawns or grilled baby octopus to further enhance the dish. The portion was big enough for two people. 

Ponzu-Cured Tuna Tartare with Miris Hodi Sorbet –  LKR 3,600 (5/5) 

This was one of my favourites. Not only was it an unusual combination but it was a combination that worked exceptionally well. The tuna was perfectly sliced and cured but what really stole the show was the miris hodi sorbet. It tasted just like how you would want a good homemade rich spicy hodi to taste like. The curry leaf oil added a freshness that paired well with the tuna. It was an explosion of flavour that kept you wanting more. While this can be shared between two people I strongly advise you don’t. 

Mushroom Tempura Nest (vegan) – LKR 1,900 (4/5)

This was crispy, crunchy and everything you want fried mushrooms to be. The batter was light and airy and flavoured really well. It was accompanied by a sweet and chili dipping sauce which provided just the right hit to enhance the flavour. This dish can be shared between two people. 

MAINS

Filet Mignon (250g) – Australian Black Angus –  LKR 16,500 (5/5) 

From the presentation to the taste it was easy to tell that their steaks are premium quality  and prepared with care. 

The filet mignon was grain fed ensuring that it offers a smooth succulence with a hint of sweetness. It was cooked to perfection so much so that the knife cut through as if it were butter. It was juicy yet firm providing a rich earthy flavour. It was accompanied with a smooth buttery potato mash, cherry tomatoes and garnished with burnt garlic adding a smoky undertone to the whole dish. 

There are several complementary add ons in terms of sauces and sides ( from which you can choose one each). For sauces we had the demi glaze, lemon butter and lime-avocado crema and they each provided a different flavour experience making it hard to choose which sauce we preferred. For sides we tried the tangy corn ribs and steak fries and they were so good we could have eaten them alone. 

Ribeye – US Prime  (450g – 500g) – LKR 30,000 (5/5) 

This is corn fed which provides a richer, more indulgent flavour. This too is accompanied with a smooth buttery potato mash, cherry tomatoes and garnished with burnt garlic and we tried it with the same sauces and sides. Here the meat itself had a more grilled charred taste making for a more decadent taste. This was a bit firmer but equally juicy on the inside.  

You can also let the Chef know how you would like it prepared although he recommends it medium rare in order to ensure you get the best experience possible. 

Spicy Tiger Prawn Fettuccine –  LKR 3,300 (4/5)

The fettuccine is just the correct amount of al dente and is aptly covered in the bright red tomato and garlic sauce. There were adequate prawns which were cooked perfectly and it was topped with generous shavings of cheese. However personally I would have preferred a tad more spice and tomato flavour in the sauce. 

Slow Braised Beef Ragu Pappardelle –  LKR 3,300 (5/5) 

This was another favourite. Slow braising the beef really paid off as it was so juicy and tender and the depth of flavour the braising provided the beef with was exquisite. The pappardelle was perfectly cooked in a rich sauce and the flavour of aromatics and garlic really shone through. It was topped off with cheese giving it the perfect finish. While beef is not my first choice of protein this dish proved me wrong so do give it a chance.

DESSERTS

Citrus Mess – LKR 1,400 (5/5)

The presentation was elegant as the yellow custard against the red fruit concoction made for an inviting display. There were orange segments and cherries scattered on the plate which provided bursts of tanginess which was a great contrast against the dollops of whipped cream. Further the  shards of meringue added that much needed crunchy texture. Overall everything used provided a tangy, fruity, tropical vibe which was in perfect harmony with the ‘mess’ that was on the plate.

They only use seasonal fruits ensuring that only the best produce is used at any given time. 

The Black & Gold –  LKR 1,900 (5/5) 

The colour theme is echoed in the coffee infused dark coloured chocolate cake, which is topped with chocolate ganache and sprinkled with cashew brittle making it look luxurious. The cake has a soft melt-in-your-mouth texture and the ganache is smooth and creamy. Together they work in perfect harmony and it is not too sweet at all. The cashew brittle provides a crunchy element preventing it from being monotonous in texture making it a definite must-have. 

DRINKS

C.V – LKR 3,200 (3.5/5) 

In this vodka cucumber number, while the cucumber flavour shone through and was refreshing, for me personally  it needed a tad bit more of vodka and something to balance out the bitterness. 

Sensei – LKR 3,200 (3.5/5) 

This was a lemongrass infused gin with sake and a hint of basil which was zesty and sharp, however personally for me it did get a bit too bitter towards the end.

Thai me Up –  LKR 3,200 (3.5/5) 

This rum based cocktail which had thai hot syrup, coconut cream and a hint of lime was an explosion of spicy flavour. While the thai hot syrup shone through and tasted very much like a tom yum soup it was a tad bit too much for me in a cocktail. However,  if you are a fan of that flavour this is your go to cocktail.

Citrus Chocolate Martini – LKR 3,200 (5/5) 

Compared to the other chocolate martinis I’ve had this was more chocolatey and not as bitter which I loved. While the vodka and burnt orange syrup shone through with their tartness it was well balanced against the chocolate, making for a rich and decadent cocktail. 

AMBIENCE

Emphasised by green and white accents the interior exudes an intimate yet luxurious vibe. It has floral decor hanging from the ceiling which is reiterated by the floral murals on the walls. It also has various heads of animals hung on the walls giving it a slight jungle vibe to it. 

The bar area is lit up with a dark red hue giving it that intimate setting which pairs perfectly well with their many expertly crafted cocktails making it perfect for date night or even a girls night!

Their staff is very accommodating and friendly which is the cherry on top making the whole experience enjoyable.