In a mood for a Sunday feast? Then head to the Galle Face Hotel’s ‘Sunday Affair’ Buffet Brunch!!
The ‘Sunday Affair‘ at the legendary, over a century old hotel by the sea, is by far the most sumptuous spread of food that stays the longest hours, in the City -literally from 11.30 am to 3.00 pm.
The Gale Face Hotel ‘Sunday Affair’ Buffet Brunch, with international farekick started with quite a flurry just two weeks ago and has become an instant hit as the biggest Good Food News in town.
The biggest Good Food News in town!
This accolade they earned is for several reasons. It’s not only a buffet that stays the longest hours, but also has an unprecedented variety of food stations one can easily lose count of. The elongated tables full of food, is spread out from the top end of the spacious verandah up to the outdoor Checker Board! The three tiered mind boggling spread of food filled with the mouthwatering dishes not only look good to the eye, but tastes absolutely fabulous!
A buffet spread like no other at a landmark of Sri Lanka
Galle Face Hotel with its old world charm, an undisputed landmark of Sri Lanka, is like old wine, getting more glorious with time by infusing the newest standards in international cuisine in both presentation and taste. Thus this feast offered by way of a Brunch, would even leave the British of Colonial past, if yet hovering as immortal souls on the corridors, astounded.
A Star addition
There appeared to be a special reason behind these newest additions that has made the food spread so elaborate for it to have taken my breath away. Upon my inquiry from Galle Face Hotel’s Head of MICE & Special Events, Samadhi Athukorala, she revealed Galle Face Hotel is now armed with a Culinary Director who has had experience not only in local leading hotels but also gained extensive International training and exposure at the finest entities in culinary craft overseas.
This newest addition to the Hotel Dushan Rukmal is a veteran in the field and is popularly known as Chef Rukie. He has a star studded list of leading Hotels where he has worked at, in locations such as Oman, Bermuda, New York, Baharain, Turkey, Italy, and Dubai, to showcase his expertise. Multiple awards winner in International Culinary competitions, Dushan has joined the dynamic team of Galle Face Hotel to take its already refined image worldwide, to new heights.
Spelling out his culinary goals in his new position, Galle Face Hotel’s Culinary Director, Dushan said that the “Galle Face Hotel has the advantage of having had a good reputation for its refined image. With Menus to not only match but accentuate that grand image would make it an absolute winner” he said.
The winning streak for Dushan in his chosen profession had started at a very young age. He had been trained and worked as Head Chef in Italy for the worlds most celebrated Michelin star Chef, Gordon Ramsay, and trained under Spain’s Ferran Adria, renowned as the pioneer of Molecular Gastronomy, he informed.
Dushan accompanied us, to explain the many food stations representing food of almost every country on the long walk across the three-tiered setting of tables at the ‘Sunday Affair’. You name any food, he’s got it, in his thoughtfully planned out buffet menu! But we highlight here just a few of the many.
We started off with the Salads, Soups and the Bread corner. The tables for this stretched from one end to the other in the first tier starting with ‘Dumpty’s Extension’ featuring Classic egg dishes, which saw the sea food and Japanese corners being predominant. Japanese Sushi counter is a mini Japan which has all varieties of Sushi & Makizushi.
The Seafood ranged from prawns, crabs and an assortment of fish with the Octopus being the major attraction at the sea food trolley. “Made to special order, even lobster and oysters are available.” He added.
The bread corner was akin to a mini Bread shop with even a cart presenting every size and variety one can think of. Soup de jour consisted of Onion Sea food chowder– made to a recipe that makes the broth different to the usual.
Dushan explained, “It entails calf’s feet bone marrow, chicken wings, and smoked bacon, for the base. These soups were made in the 1940’s style which gives a Smokey flavor because of the Wood Fire cooking”. To recreate the Wood fire cooking a tripod stand was made in the garden, so that the Guests can taste the very same soup of yore!”
Unique Black Hopper!!
Next was the Sri Lankan fare, with the Kaju curry, Brinjal Pahi, Chicken, Beef, Crab curries with Fish ‘Ambulthiyela’ upo the papedam. The range of vegetable dishes would really take the vegetarians by surprise. There is indeed a very wide selection as much as for the non- vegetarians.
Alongside this typical Sri Lankan fare that could be found in the second tier, was the Hopper Station that had on offer the most unique of Hoppers. Unique because they not only had the well- known white hopper and what is commonly called the ‘honey hopper’ but also what is now known as the ‘Black hopper’ ! It is so named after the colour of the hopper which is literally truly black in colour! Chef Dushan explained “Black hopper is made with usual hopper mixture but it’s the active Bamboo charcoal which is added that gives the colour black and which has lot of health benefits”, he revealed
Those with a sweet tooth will find the Desserts lined up with delicious cakes puddings, sweet pastries to the ice Creams, in all the flavourers. A firm favourite appeared to be the ‘Dessert Monkey Banana Flambe’ with dark rum- a French dessert. It’s a super-hot and cold dessert topped with ice cream. My choice was the popular merengue and the chocolate fudge with a load of nuts that tasted heavenly. The fruit station having the best of fruits for the healthy eaters had a wide range to choose from.
The outdoors right up to the Checker Board was yet another feast with countless number of food stations around it! Roasted Meats ranged from Pork, Beef, Lamb and Chicken and Sea Food done to your own choice, be it grilled, baked boiled or barbequed. Cuban wraps, Tex- Mexican Fajita in chicken and beef, Sticky wings– in three flavourers -Jerk, Peri Peri smoked barbeque, are ‘must tries’.
Barbeque Grill Station’s chicken and pork Brochettes with the typical home made rubs & ones so fancy as chocolate and Brazilian coffees and Nescafes were the favourites. Also popular was ‘Street No. 5’ for Hot Tapas and smoked ribs done in 20 to 24 hours slow cooking that displayed the rustic food taken to a different level. My choice-; Prawns dipped in many tasty sauces, coupled with the assorted rice and Kankung from the Chinese corner would tantalize your taste buds to the maximum.
The beverages ranged from the native Thambili to the strongest concoctions. They were conveniently at separate drink stations, manned by ever so pleasant staff.
The sea breeze was so refreshing when doing the outdoor rounds and the barbeque in that backdrop in the garden provided the best atmosphere for a jolly way to spend the Sunday.
The General Manager, Galle Face Hotel, Daniel Grau was on ground inspecting to ensure it’s all done to military precision. His Vice President Sales and Marketing Mubarak Gafoor appeared justly pleased that every table was occupied at this inaugural “Sunday Affair” Buffet Brunch.
Beaming at the success of this new concept, he was happy to hear the compliments he was already getting from the guests present, mesmerized by the extraordinary range of dishes that appeared to be never ending. Enthusiastic about the prospects for the hospitality trade, he expressed optimism on an increased number of patronizes in the weeks to come and expressed confidence that they expect a great number in the coming season.
Galle Face “Sunday Affair” Buffet Brunch is all set and rolling. It is conveniently open to the late breakfast eaters on a Sunday and ideal for those wanting a feast for lunch. A journey though food almost all day with every food item cooked in every way possible, mostly freshly served straight from the food station! When you experience it once, it becomes quite a “Sunday Affair” with the Galle Face Hotel buffet Brunch that would not end!
