Bat­tle of the buf­fet

Sil­ver-ser­vice smor­gas­bord for $197 starts ho­tel war

The Sunday Telegraph (Sydney) - - NEWS - DELICIO ON US SUN­DAY AMY HAR­RIS

IT is all-you-can-eat. But not as we know it.

Syd­ney now has its first fine din­ing; buf­fet with 180 seats, soar­ing ceil­ings, flow­ing French cham­pagne and lob­ster tails on tap.

In­spired by the deca­dent din­ing rooms in Dubai’s lux­ury ho­tels, the Lang­ham ho­tel has un­veiled its new­est all-you-can-eat “fine din­ing” smor­gas­bord in the hopes of lur­ing the boom­ing buf­fet mar­ket.

And even though it will come with one of the most ex­pen­sive buf­fet price tags in the city it is ex­pected to start a fierce Bat­tle of the Buf­fet.

It now joins Syd­ney’s bur­geon­ing all-you-can-eat mar­ket headed by the Sher­a­ton’s famed In­ter­na­tional Feast buf­fet, Har­vest buf­fet at The Star, Cafe Opera at the In­ter-Con­ti­nen­tal and the Shangri-La at Cir­cu­lar Quay.

Com­bined with a bev­er­age pack­age, head­lined by unlimited Lau­rent Per­rier French Cham­pagne, a seat for lunch or din­ner on the week­end at the Lang­ham clocks in at $197 per per­son.

How­ever, the Lang­ham’s food and bev­er­age boss Laura-Jane Hawkins says it’s good value, with the res­tau­rant of­fer­ing eight dif­fer­ent styles of cui­sine in­clud­ing lob­sters flown in from Maine in the US ev­ery Mon­day and Fri­day.

Fresh Aus­tralian sand­crab wok­fried with chilli is also avail­able one night a week, cooked to or­der, along­side other of­fer­ings like tra­di­tional Pek­ing duck, wood-fired pizza, Ja­panese ro­bata grill, In­dian cur­ries and fresh-made naan bread as well as a dessert bar com­pil­ing more than 40 dif­fer­ent dishes.

Suck­ling pig also re­places the tra­di­tional Sun­day roast.

Their other point of dif­fer­ence, she says, is each cui­sine sta­tion is manned by a chef who will cook all dishes “to or­der”.

Guests, al­ter­nately, can also or­der at the ta­ble.

“That’s re­ally the part that sets it apart from other buf­fets and it’s some­thing that has been hap­pen­ing in­ter­na­tion­ally for a while now,” says Ms Hawkins, adding the Lang­ham is look­ing to cap­i­talise on the “bot­tom­less” brunch craze sweep­ing the world.

“Of­fer­ing a set price bev­er­age pack­age is some­thing you don’t of­ten see, par­tic­u­larly Lau­rent Per­rier cham­pagne. Which is some­thing we are very ex­cited about.”

The newly-opened Lang­ham buf­fet re­places the ho­tel’s pre­vi­ous res­tau­rant Bistro Remy fol­low­ing a five-month re­furb.

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