This World Oceans Day, Resplendent Ceylon has chosen to shine the light on the depleting health of our oceans as a result of overconsumption and destructive fishing practices. This year, our resorts are highlighting plant-based culinary fare using hyperlocal and homegrown ingredients that promise to blur the lines of what constitutes as seafood.

Through the creative lens of our passionate and ingenious chefs, these plant-based ingredients will mimic traditional seafood choices which will fool even the most avid seafood lover! 

At Cape Weligama, our chefs are putting together a spicy watermelon poke bowl. This nourish bowl includes sushi rice, avocado, cucumber, cabbage, carrots, diced mango, sriracha marinated watermelon, seaweed, sesame seeds and wasabi mayo. Poke bowls originating from Hawaii typically include diced raw fish, either as an appetiser or main course. 

Fish and chips originated in England, gradually becoming a favourite across the world. Cod is most famously the chosen type of fish marinated, fried and paired with chips. At Ceylon Tea Trails, our chefs are curating an inspired banana blossom fish and chips dish. This includes batter-fried pickled banana blossom, sweet potato chips and pickled mayo. 

Cured with salt and sugar with great effect, a typical tuna or salmon gravlax is a much loved Swedish fare. Few know of its ancient, Arctic history. At Wild Coast Tented Lodge, our chefs are whipping up local and plant-based inspired curry flavoured winter watermelon gravlax and chargrilled truffle purple grits cake. This dish includes broccoli, seaweed and fresh coconut cream, fried tapioca chips, wild style saffron and orange infused champagne blanc. 

If you’ like to experience World Oceans Day at any one of our resorts, kindly email us at reservations@resplendentceylon.com