Tuck into a truly gourmet Sunday brunch at Shangri-La, Colombo
The Shangri-La Hotel, Colombo, launches its Gourmet Sunday Brunch at the Capital Bar & Grill restaurant today. With a beautiful view of the sea and the upcoming Port City, photographs of the island’s landmarks and treasures adorning the wall and an action kitchen showing chefs at work, it seems the perfect setting to relax and indulge.
We began the brunch with a set of all-youcan-eat appetizers. From a tuna tartar with lotus chips and young coconut to a melt-in your-mouth beef carpaccio with shaved parmesan, baby rocket and aged balsamic, the range had a good balance of flavours.
The beetroot salad with orange and blue cheese crumble though seemingly an unlikely pairing worked beautifully with the tartness of the orange mellowed by the sweet beetroot and salty blue cheese.
The grilled vegetable antipasto with pine seeds and arugula salad was packed with the most amount of punch with the slight char on the vegetables really elevating the dish.
The superfood salad with avocado, strawberry, green asparagus, sunflower seeds and quinoa in raspberry vinaigrette was a light, airy palate cleanser and we recommend having it before the main course.
There were two soups - the green asparagus soup with scallions and focaccia garlic crouton and the mushroom cappuccino with truffle crème and chives. We chose the latter (still not a fan of greens), but found it slightly lacking in seasoning.
Shangri-La does not fall short on their promise of ‘Gourmet’ as freshly shucked oysters with lemon, shallot vinegar and tabasco sauce were served around in a trolley for the guests. A tangy mango chilli sauce and refreshing cucumber-mint sauce accompanied the oysters.
For the main course, diners can choose among dishes that either highlight fresh seafood, scrumptious meat or an exquisite vegetarian option. From the mushroom tortellini with chunky tomato sauce, a pan seared barramundi with shaved fennel salad and white wine veloute to shrimp and saffron risotto with baby spinach, and poached eggs in tomato sauce with toasted brioche, it is quite an extensive variety of choices.
We opted for the honey glazed chicken skewer with garlic rice and scallions, the U.S beef striploin with caramelized onion and mushroom ragout, and the baked potato espuma with hand cut lamb ragout and crispy potato skin to try out.
The succulent striploin was cooked to perfection as it was easy to cut and still retained its juiciness. An earthy aftertaste was created by pairing it with the mushroom ragout, a match made in heaven. The lamb dish was mouthwatering. The meat quite literally melted in your mouth and the subtle taste of the potato espuma really came through. The chicken skewers had a nice balance of sweet and spicy, though a stronger garlic essence in the rice would have been preferred.
The highlight of the mains had to be the carving trolley with chef ’s specials for the day. There was a honey glazed roasted pork and salmon wellington with a lemon butter sauce and green asparagus. The salmon was divine and we couldn’t help have some although we were quite stuffed by then.
To wrap up the brunch, a platter of desserts was brought out. Compact and cute would be the two words to describe them.
The platter consisted of a delicious raspberry creme brulee, a hazelnut gianduja, tiramisu, pina colada cremeux, a Kir Royale choux and a soft centered chocolate cake accompanied by a plate of seasonal fruits.
Apart from the main courses, oysters and the bread basket, the Sunday Brunch menu will rotate to ensure that guests will be able to enjoy a range of dishes curated by Executive Chef Patrick Buttgereit and Chef de Cuisine of Capital Bar & Grill Chef Shenal Perera.
The brunch includes a glass of complimentary bubbly. You are also free to make your pick from the bar’s mixology menu that features classic and contemporary beverages.
To enjoy this sinfully tempting Gourmet Sunday Brunch at Capital Bar & Grill, which is served from 12 noon to 3 p.m., place a reservation and find out more by contacting +94 0117 888 288 or emailing capitalbng.slcb@ shangri-la.com