With a mix of clear blue and green waters slapping the shore, the calming breeze that bounces off the Indian ocean, and soul captivating golden sunsets and much more, you will stumble upon Madiha beach which is 6 kilometres away from the Matara town (towards Mirissa).
The Doctor’s House located by Madiha beach, re-opened its gates to everyone who has been looking to escape the city, to the shores of Down South after enjoying virtual tours of the ocean and memories of travelling, pre-lockdown.
The team at The Doctor’s House has bought in Chef Mark to introduce a unique dining experience at nights, as the sea breeze sweeps away your work blues, far-far away.
YAMU had the privilege of not only enjoying a weekend of therapy by the ocean (minus the medicine), but also join in with a few guests during a Sunday night to experience the special menu.
The starters to kick off the evening were Wood-fired Flatbread with Two Dips – Artichoke, spinach & cream cheese, and Roasted carrot & chickpea. The artichokes were grilled with garlic, blended with sautéed spinach leaves and cream cheese, while the second dip included roasted carrots, chickpeas, tahini, ginger, cumin and paprika. The roasted carrot and chickpea was my personal favourite.
Chef Mark wasn’t feeling too beet, yet! Therefore, the dining experience continued with a unique fusion of Roasted & Marinated Beetroot, Orange Segments & Crumbled Feta. The beets were roasted in their woodfired oven, then marinated overnight in balsamic and fresh rosemary. The salad was dressed in light balsamic-olive oil.
We were very excited with anticipation of the next dish – Raviolo of Prawn and Baby Leeks with Prawn Bisque Butter. The pasta was filled with a mix of fresh prawns, baby leeks and fennel leaves. The bisque butter consisted of a stock made of prawn heads, vegetables and white wine, which was finished off with brandy and butter.
This is the Pan-roasted Chicken Leg, Crushed Baby Potatoes & Bok Choi with Arrack-black Pepper Sauce. The boneless chicken leg was had a crispy skin, while the crushed baby potatoes had a touch of herbs and garlic, and the steamed bok choi was dressed in olive oil. Drizzled with a red sauce made with reduced chicken stock, butter, white wine and local arrack, this will surely awash your taste buds with so much flavour. I believe I have a (Chicken) bone to pick with the Chef! (Pun intended)
Not including an oceanic dish at a dinner by the ocean is very rare, especially down south of Sri Lanka. I definitely was fishful.
Seared Yellowfin Tuna with Butternut Squash, Gotukola and Green Olive Tapenade. The tuna was lightly seasoned and quick seared to medium-rare, and the creamy, mashed butternut squash on the side was fantastic. The green olive tapenade is what completes the dish with its strong briny tone. It consists of olives, capers, garlic, parsley, anchovies, lemon and olive oil. The Gotukola garnish was lightly dressed in olive oil and lime.
Chef Mark concluded the experience with an unforgettable serving of divine sweetness – Slow-baked Passion fruit Tart. Slow-cooked as promised, the filling was absolutely creamy and had the natural sweet and sour notes of passion fruit seeping through, while the pastry shell is sweet and crumbly. Served simply with a passion fruit coulis, it was heaven on a plate!
Prices start from Rs. 5000 per head and are subject to change dependant upon menu items.
With the option of bringing your alcohol, feel free to pour yourself and your fellow guests a glass or two of wine or your preferred spirits as you connect and enjoy an evening of hospitality, and casual dining.
Pick up a weekend an give yourself a dosage of sea, sunsets, sea breeze, and a satisfying culinary experience with a night at the chef’s table as Mark continues to win your hearts and taste buds with his skills!
I raise my glass and say "Bon-appetite, and safe travel!"
Address – 87, Pujitha Newasa, Beach Road, Madiha, Matara
Hotline – 076 642 2734
