Here's something to twist your head around: Chapter One really isn't one. Whether it’s a four-course meal overlooking the tranquillity of the Diyawanna Oya juxtaposed with some jazz, a tasty treat in the café, a romantic candle-lit evening in the garden alongside the Capital City’s lively hustle and bustle, or some quality time with friends in the Members’ Bar, it doesn’t get any better than here
at Chapter One and its companion, Café One, to indulge yourself in the finest food in the most stylish atmosphere. SPOIL YOURSELF with an unparalleled standard of culinary hygiene and craftsmanship. We’ve got nothing to hide – with three open kitchens, we use only our own breads and patisseries baked in-house, the finest cuts - never frozen, and garden-fresh, locally sourced ingredients straight from the fields. We’ve even got down packaging that sets a new bar for Sri Lanka with ZERO plastics – health always a priority – providing you soul food right at home. Our dishes, with tinges and flavours from all over the world, are prepared with spices so rich you could say they were ground by grandma! Our international award-winning Executive Chef Tyrell, with a passion for great, clean, honest food, has been the driving force behind our commitment to culinary excellence since our inception. He leads and inspires a team of over 45 talented kitchen staff who share the same passion for the art of cooking. The 70 medals won by himself and his team at culinary festivals and championships that have taken him from Germany, Thailand and Singapore, all the way to Australia and New Zealand to name a few, stand in testament to his 40 years of international experience and to our promise of honest food straight from the heart. BUT DON’T WORRY! At Chapter One, we believe in integrity and that offering value for money is just as important as world-class food. No doubt it is gastronomically a tease - a tempting challenge in fact – to, say, start off with a Prawn & Citrus Trio alongside a Vine Ripened Tomato Bisque, followed by a Cajun-spiced caramelised Wild Orange Duck or our iconic lagoon crab: the Kakuluwo Saha Murunga Kola Wanjanaya, suffixed with a Hot Chocolate Fondue, whilst all the while sipping a refreshing Passion and Mango Mojito. BUT JUST MISSING HOME FOOD? We do know as Sri Lankans that nothing quite compares to a good meal of rice & curry for lunch, however much we may try. But a restaurant that can actually assure that very same homely goodness, regardless of its culinary expertise? Impossible, you think? We’ve been there too. That’s why we take the effort to match by colour and taste a vast range of rice and curry combinations - a new one every day - and impart to our cooks exactly how it must be made - almost right at home, with love. HOST CORPORATE MEETINGS, LUNCHEONS AND PARTIES at Chapter One’s very own private room – the Members’ Bar, equipped with a large screen ready for your presentation or business chat over a snack, serving up to 20 people. RESERVE EARLY AND OUR CHIC GARDEN MAYBE YOURS for the ultimate garden party. Want more? Have the whole restaurant! With room for up to 250 comfortable guests and ample parking to go with it, you can’t go wrong with this one. DON’T FEEL LIKE EATING IN? Just drop in to our lunchtime takeaway to get the same world-class, home-grown food to enjoy on your way or come by our Asian dinner takeaways with a new speciality every day; be it a noodles bar, pasta station or all kinds of fusion koththu. Fresh and simple - because presentation always matters. STILL DON’T FEEL HUNGRY ENOUGH? Then take a break at Café One, open all day long from 7am to 7pm and treat yourself to a relaxing cup of latte and an experience that you won’t find anywhere else. One does not simply walk into Chapter One and fail to be enraptured. (If one does, you need only tell us what we could do to make it up for you; we’re great listeners!). So you see, there are quite a few reasons to get excited but just one place for all of it. Drop by, make yourself at home, and we’ll make your day, one to remember. Welcome, to Chapter ONE.
