The seventh slow food night at Mount Lavinia Hotel celebrated Floribbean cuisine South style. "Florida plus Caribbean equals spicy fusion cuisine," stated Chef Leo President of the Slow Food Chapter in Sri Lanka and Senior Sous Chef of Mount Lavinia Hotel. The menu consisted of Lobster and Corn Chowder, Tuna Tartar, Watermelon Greek Salad, Braised Barramundi, Duck Confit and to top the evening ...