Kalkudah
Sri Lanka
September 2025
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Sri Lankan Tuna & Bluefin Sashimi
locally sourced tuna, diced and served with hanaho beads
Olive Oil Kakecha Tai Sen
brown sashimi on a mound of rice, topped with an egg yolk
Ten Sabi Temaki
hot tempura prawn and cold wasabi mayo rice wrapped in a crispy nori sheet
Kani Chawanmushi
savoury and silky egg custard with crab meat and garlic chilli oil
Grilled Scallops in the Half Shell
scallops charred and grilled in their shell
Shiru Nashi Ramen
signature umami-laden spicy peanut soupless ramen
From the Carne Diem Grill
Westholme Wagyu bone-in rib eye
Mannor New Zealand lamb served with no-sauce greens
Coconut Crème Brûlée
made with fresh coconut milk and baked in a fresh coconut from Karpaha Sands beach
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Sri Lankan Tuna & Bluefin Sashimilocally sourced tuna, diced and served with hanaho beads
Olive Oil Kakecha Tai Sen brown sashimi on a mound of rice, topped with an egg yolk
Ten Sabi Temakihot tempura prawn and cold wasabi mayo rice wrapped in a crispy nori sheet
Kani Chawanmushi savoury and silky egg custard with crab meat and garlic chilli oil
Grilled Scallops in the Half Shell sallops charred and grilled in their shell
Shiru Nashi Ramen our signature umami-laden spicy peanut soupless ramen
From the Carne Diem Grill Westholme Wagyu bone-in rib eyeMannor New Zealand lambserved with no-sauce greens
Coconut Crème Brûlée made with fresh coconut milk and baked in a fresh coconut from Karpaha Sands beach
Set along the remote coastline of Sri Lanka’s east coast, this residency unfolded between the Indian Ocean, leaning palm trees, and the quiet rhythm of Kalkudah. Guests were welcomed by the sound of traditional Sri Lankan music as the sun began setting over the beach, before gathering around a long table set directly on the sand at Karpaha Sands.
Chef Dharshan Munidasa and his team travelled across the country to temporarily build a working kitchen on the beach, complete with his signature custom-engineered grill. Throughout the evening, Chef Dharshan moved between the fire and the table, finishing dishes in front of guests and sharing stories behind the ingredients and the craft.
The menu brought together Sri Lankan produce, Japanese precision, and European technique through generous sharing dishes shaped by the coastline and Chef Dharshan’s distinctive perspective.
As conversations stretched late into the night beneath the palms, the residency reflected Gaiama’s ongoing exploration of place and gathering through food.
In their words
Dining with Gaiama was an unforgettable experience! We were immediately captivated and taken on a Sri Lankan dining delight by local Sri Lankan musicians on arrival and guided to our gorgeous seaside table beneath palm fronds and coconuts. We were able to get up close to witness the top Chef Darshan Munidasa at work with his focus and attention to every detail that made our 7 course dinner truely unmatched. Chef Darshan Munidasa showcased local ingredients in bold and unexpected ways combining his Japanese and Sri Lankan heritage. It was a dining experience so thoughtfully curated and beautifully executed that it set a new benchmark for unmatched coastal gastronomy.
Immediate impressions on arrival of a fairytale setting, of natural light, of beautiful napiery, candles and sparkling glassware set sympathetically and effortlessly in the local beach environment. Open but intimate. Thoughtful and personal touches evident in even the smallest of details.
Guests entertained with a wonderful mixture of local culture, fun and delightful refreshments.
The menu nothing short of sensational with imported chef Darshan Munidasa explaining and demonstrating every course with a relaxed but flamboyant flair using the freshest and most delicious local produce showcased to its finest.
Impactful beautiful images and memories carried for life thanks to Gaiama.
