Meals are the pride of Eagle Rock Estate. A la carte meals are normally served communally at a large dining table opposite the fireplace or outside on the verandah. Alternatively, for those who prefer privacy, staff can make up individual tables. On request, or at the occasional whim of the chef, our poolside stone terrace provides an ideal venue for barbecue outside under the stars.
Our locally-born and raised chef Aruna was professionally trained and apprenticed at a large 5-star hotel. Aruna has mastered the art of healthy cooking using locally sourced fruits, vegetables and spices in ways to maximize flavors and minimize the need for salt and oil. Unlike many cooks in the valley, Aruna has developed a broad repertoire ranging from the usual Sri Lankan favorites to Indian regional dishes, as well as Greek, Italian, Turkish, and even Indonesian foods. To date, his cooking has only ever earned compliments.
A few examples include:
Sri Lankan Black Pork Curry and Brinjal Moju, Indian regional Bengali Mustard Fish, Punjabi Muttar Paneer, Tamil Green Beans and Coconut, Goan Pork Sorpotel and Chickan Xacuti, Greek Moussaka and Spanikopita, Turkish Shakshuka, Indonesian Chicken Rendang and the whole range of Italian fare.
