A Battler tea base infused with tropical passion fruit and fresh garden mint for a crisp, cooling finish.

Chilled Battler jasmine green tea with a delicate floral aroma and clean, restorative finish.

Battler green tea lifted with fresh lemon, crushed lemongrass and sparkling effervescence.

A chilled Battler Roseberry infusion layered with hibiscus, wild rosehip and sweet forest berry notes.

Battler green tea steeped cold with natural citrus oils for a bright, invigorating cup.

Chilled Battler black tea complemented by ripe golden peach notes with a smooth, lingering tea body.

Premium Battler matcha whisked with creamy oat and velvety fresh milk for a smooth lounge serve.

Finely milled green tea combined with smooth coconut cream for a mellow, fragrant finish.

Ceremonial green tea blended with crystal ice into a frosty, refreshing palate cleanser.

Premium matcha layered over chilled oat and fresh cold milk for a cooling signature serve.

Matcha poured over chilled coconut milk and cracked ice for a plant-based tropical refresher.

Concentrated double extraction with a dense, hazelnut crema and complex dark cocoa aroma.

Rich espresso drawn over hot filtered water for a clean, nuanced full-bodied cup.

Double espresso marked with a single dollop of velvety textured microfoam.

Equal parts robust espresso and silky steamed milk for an impeccably balanced profile.

Equal thirds of espresso, velvety steamed milk, and airy microfoam with a dusting of cocoa.

Double ristretto pull folded with silky, textured whole milk microfoam.

Mellow espresso layered with generous steamed milk and a delicate veil of froth.

Espresso sweetened with rich condensed milk for a caramelized, indulgent warmth.

Espresso infused with velvety Belgian white chocolate ganache and steamed milk.

Rich Dutch cocoa blended with espresso and silky steamed milk.

Bold double espresso poured over hand-chipped crystal ice and pure chilled water.

Espresso floated over premium tonic water, citrus zest and effervescent bubbles.

Chilled espresso slowly poured through cold whole milk over ice.

Double ristretto with cold velvety milk texture, served over cubed ice.

Iced espresso crowned with a dense layer of cold-frothed microfoam.

White chocolate ganache, chilled espresso, and cold milk over ice.

Dark bittersweet cocoa ganache melted into espresso, poured over ice with fresh milk.

Naturally fermented from a Battler whole-leaf tea base with bright notes of ginger, hibiscus and jasmine.

Ripe seasonal mangoes pureed with fresh buffalo curd and crushed Ceylon cardamom.

Caramelized speculoos cookie butter blended with ripe banana, vanilla milk and crumb topping.

Creamy fresh avocado whipped with cold almond milk and wild Ceylon Bee Honey.

Tart crushed raspberries infused with garden lemongrass syrup and chilled milk.

Battler Ceylon black milk tea with sea salt caramel and warm brown sugar tapioca pearls.

Botanical Roseberry tea infusion topped with soft, chewy tapioca pearls.

Velvety cocoa milk with sweet, springy brown sugar tapioca pearls.

Tender chicken mayonnaise, farm fried egg, sliced ham, melted Cheddar, crisp garden lettuce, ripe tomato and red onions in a golden toasted brioche bun.

Olive oil-toasted multigrain sourdough with herbed cheese spread, sliced avocado, cucumber, romaine, poached farm eggs, capers, fresh lemon and cracked black pepper.

Crispy Cajun-spiced fried chicken fillet, sharp Cheddar, crisp lettuce, beefsteak tomato, roasted garlic aioli and house pickles in a toasted semolina bun.

Char-grilled prime beef patty, aged Cheddar, caramelized sweet onion jam, lettuce, tomato and lounge house relish in a butter-toasted semolina bun.

Golden herb-crusted falafels on toasted ciabatta with diced avocado, pickled ribbon carrots, garden greens, aromatic dukkah and sesame tahini emulsion.

Garlic-butter sourdough baguette stuffed with spiced tandoori chicken, onions, tomato, lettuce and melted mozzarella. Served with golden French fries and fragrant masala gravy.

Flaky French butter croissant filled with creamy chicken mayo, fried egg, lettuce, ripe tomato, sharp Cheddar, crispy potato straws and mayonnaise glaze.

Warm butter croissant filled with fluffy scrambled farm eggs and melted cheese, accompanied by seasoned potato crisps, mayonnaise and tomato dipping sauce.

Al dente fettuccine tossed with sauteed wild mushrooms, a velvety white cheese cream reduction, fresh flat-leaf parsley and aged shaved Parmesan.

Crisp Romaine and Iceberg hearts dressed in savory anchovy Caesar emulsion, with shaved Parmesan, garlic herb croutons and Kalamata olives.

Succulent chicken breast slices and ribbon fettuccine folded into a rich Parmesan cream with fragrant wild oregano and chopped parsley.

Slow-simmered minced prime beef ragù with San Marzano tomatoes, aromatic mirepoix root vegetables, and fresh Italian garden herbs.

Tender macaroni folded into a decadent baked fondue of sharp aged Cheddar and creamy Mozzarella cheeses with a golden crust.

Crispy baguette pressed with tender seasoned chicken, melted Mozzarella, and savory herb pizza glaze for a satisfying, golden crunch.

Fluffy farm-scrambled eggs paired with spicy Sri Lankan Maldive fish onion sambol pressed in a crusty baguette for an authentic local culinary twist.

Garlic-sauteed button mushrooms and molten creamy cheese pressed into a crunchy toasted baguette with fragrant garden herbs.

Delicate burnt Bee Honey biscuit layers alternated with cultured cheese lemon cream, sweet condensed milk and dark chocolate drizzle.

Caramelized puff pastry sheets layered with Madagascar vanilla diplomatic cream, dusted sugar, vanilla bean ice cream and Battler Roseberry tea reduction.

Caramelized Bee Honey-butter brioche topped with artisanal strawberry rose petal conserve and whipped mascarpone cheese cream.

Golden honey-butter brioche crowned with house salted caramel sauce and velvety French patisserie cream.

Brioche soaked in pure Ceylon bee honey, lightly toasted, and layered with rich diplomat cream and amber caramel.

Warm, soft-baked Belgian chocolate chunk cookies served with Madagascar vanilla bean ice cream and warm chocolate ganache.

Silky smooth New York cheesecake on a buttery digestive biscuit crust, finished with a bright glaze of tropical mango and passion fruit coulis.

Single-estate Nuwara Eliya whole bold twisted leaves grown at 6,000+ ft. Delicate amber liquor with citrus floral undertones in an iconic metal collector tin.

Slender wiry leaf tips hand-plucked during peak Dimbula Valley quality seasons. Rich golden-copper liquor with caramelized malt sweetness in a gold metal caddy.

Finest Ceylon Alba cinnamon quills (C. verum) blended with malty broken black leaf and hand-crushed green cardamom.

All three iconic metal elephant tins (OPA, OP1, and Chai) packaged together in an ambassadorial gold gift box. The definitive Ceylon luxury gift.