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The Kanivore Co-Founders Nalinda Bamunusinghe and Hasitha Kalansuriya with the team[/caption]
Introducing the concept of fine dining and barbeque to Sri Lanka, The Karnivore launched their first outlet in what would be an islandwide franchise.
Situated on Nawala Road, just opposite Sen-Saal, The Karnivore has its heart set on providing locals an unforgettable experience in slow-cooked quality food that can be sampled and savoured at leisure.
With hopes of rewriting the notion of a meat and barbecue restaurant, which is often viewed as an outdoorsy casual affair, this new venture courtesy of the trio of unlikely companions – Hasitha Kalansuriya, Nalinda Bamunusinghe, and Roshan Gunawardane (a computer systems analyst, one of the most senior chartered accountants and auditors in the industry, and a Sri Lankan businessman from Japan, respectively) – are the key figures behind the concept.
The trio, despite their lack of industry experience, chose to collectively birth a concept very near and dear to their hearts. Outlining the concept behind the restaurant, Bamunusinghe stated: “We have recognised a market gap in high-end barbecue and meat dishes. It is with this in mind that we decided to introduce a fine dining culture into a menu of meats and barbecue that is loved by people of all ages.”
Entering the Sri Lankan culinary landscape during a pandemic, the co-founders shared with us that while it has certainly been challenging, they have been successful in cohesively bringing to life their collective vision. They added that the restaurant promises an ultimate dining experience of succulent meats backed by the dedication that is built into the craft of serving high-end barbecue.
Weaving together the many threads of what fine dining in meat and barbecue means, from service, innovation, good food, top talent, and consistency, they stated that they can guarantee a truly delectable variety of meat dishes from across the world that with a unique twist of the The Karnivore flavouring.
Bamunusinghe shared that one of the unique elements that is likely to set their venture apart from the rest is in fact their very dedication to have things their way – to serve the very best cuts of meat for a reasonable price, with all of the prime cuts of meat used being personally selected from reputed suppliers locally and fine cuts with very minimal fat. He pointed out that the meat they serve is cooked in its natural essence with no added sauce or preservatives, and is also hand picked and marinated with a curated touch, allowing customers to actually enjoy the meat without any added flavouring, which is an experience on its own.
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Kanivore-style jumbo prawns[/caption]
He stated that each item is grilled or cooked to perfection and is accompanied with a collection of home-made sauces on the side, which too has been put together with carefully chosen ingredients, including a delightful barbecue sauce, onion sauce, tartar sauce, and rosemary sauce that stand out on their own, paired with high-quality ingredients such as extra virgin olive oil used in their cooking to ensure food quality while delivering health benefits.
If you choose to take a gander at what’s on offer at The Karnivore, Bamunusinghe pointed out that if you’re at a loss for choosing, some of their signature dishes include the jumbo prawns and combo dishes, and also their famous seafood paella that has been given a unique Lankan twist with the inclusion of the very familiar kochchi chili. He stated that if you wish to have a little of everything, then certainly your best bet is their combo meal which features the whole range of meats and seafood.
The kitchen at The Karnivore is manned by a team of expert chefs, F&B (food and beverage) staff, and captain, all of whom account for many years of experience both locally and overseas, and the venue offers its customers the options of dine in, takeaway, and delivery in eco-friendly packaging.
If you choose to dine in, the layout is such that it is in two tiers with an intimate dining arrangement, and the restaurant also offers two private rooms that could be used for events, private parties, and functions. Additionally, the overall experience of dining in comes with live music performed three days a week, featuring renowned music personalities.
The Karnivore also promises a host of themed and interesting events in the coming months.
PHOTOS KRISHAN KARIYAWASAM
The Kanivore Co-Founders Nalinda Bamunusinghe and Hasitha Kalansuriya with the team[/caption]
Introducing the concept of fine dining and barbeque to Sri Lanka, The Karnivore launched their first outlet in what would be an islandwide franchise.
Situated on Nawala Road, just opposite Sen-Saal, The Karnivore has its heart set on providing locals an unforgettable experience in slow-cooked quality food that can be sampled and savoured at leisure.
With hopes of rewriting the notion of a meat and barbecue restaurant, which is often viewed as an outdoorsy casual affair, this new venture courtesy of the trio of unlikely companions – Hasitha Kalansuriya, Nalinda Bamunusinghe, and Roshan Gunawardane (a computer systems analyst, one of the most senior chartered accountants and auditors in the industry, and a Sri Lankan businessman from Japan, respectively) – are the key figures behind the concept.
The trio, despite their lack of industry experience, chose to collectively birth a concept very near and dear to their hearts. Outlining the concept behind the restaurant, Bamunusinghe stated: “We have recognised a market gap in high-end barbecue and meat dishes. It is with this in mind that we decided to introduce a fine dining culture into a menu of meats and barbecue that is loved by people of all ages.”
Entering the Sri Lankan culinary landscape during a pandemic, the co-founders shared with us that while it has certainly been challenging, they have been successful in cohesively bringing to life their collective vision. They added that the restaurant promises an ultimate dining experience of succulent meats backed by the dedication that is built into the craft of serving high-end barbecue.
Weaving together the many threads of what fine dining in meat and barbecue means, from service, innovation, good food, top talent, and consistency, they stated that they can guarantee a truly delectable variety of meat dishes from across the world that with a unique twist of the The Karnivore flavouring.
Bamunusinghe shared that one of the unique elements that is likely to set their venture apart from the rest is in fact their very dedication to have things their way – to serve the very best cuts of meat for a reasonable price, with all of the prime cuts of meat used being personally selected from reputed suppliers locally and fine cuts with very minimal fat. He pointed out that the meat they serve is cooked in its natural essence with no added sauce or preservatives, and is also hand picked and marinated with a curated touch, allowing customers to actually enjoy the meat without any added flavouring, which is an experience on its own.
[caption id="attachment_128803" align="alignleft" width="352"] Kanivore-style jumbo prawns[/caption]
He stated that each item is grilled or cooked to perfection and is accompanied with a collection of home-made sauces on the side, which too has been put together with carefully chosen ingredients, including a delightful barbecue sauce, onion sauce, tartar sauce, and rosemary sauce that stand out on their own, paired with high-quality ingredients such as extra virgin olive oil used in their cooking to ensure food quality while delivering health benefits.
If you choose to take a gander at what’s on offer at The Karnivore, Bamunusinghe pointed out that if you’re at a loss for choosing, some of their signature dishes include the jumbo prawns and combo dishes, and also their famous seafood paella that has been given a unique Lankan twist with the inclusion of the very familiar kochchi chili. He stated that if you wish to have a little of everything, then certainly your best bet is their combo meal which features the whole range of meats and seafood.
The kitchen at The Karnivore is manned by a team of expert chefs, F&B (food and beverage) staff, and captain, all of whom account for many years of experience both locally and overseas, and the venue offers its customers the options of dine in, takeaway, and delivery in eco-friendly packaging.
If you choose to dine in, the layout is such that it is in two tiers with an intimate dining arrangement, and the restaurant also offers two private rooms that could be used for events, private parties, and functions. Additionally, the overall experience of dining in comes with live music performed three days a week, featuring renowned music personalities.
The Karnivore also promises a host of themed and interesting events in the coming months.
PHOTOS KRISHAN KARIYAWASAM