There is something about the endless spread of goodies, all laid out and ready for the taking that brings out the inner child in us all. Inspired by the Urban grocery store concept, AYU now introduces a brand-new weekend lunch buffet, offering a range of creative concepts by the recently appointed Executive Chef, Meththa Ekanayake.
Making use of local produce such as coconut, jackfruit and an arsenal of spices, AYU now delivers and abundance of incredible local dishes.
From sleek seafood counters to a fiery Sri Lankan rice and curry ranging from the crunchy yet juicydevilled Beef to Cuttle Fish bedum, Jackfruit curry, Manioc, Chicken curry, Fish ambul-thiyal and the famous mouth-watering black Pork curry, these are a few items that you should not miss when you visit AYU.
Together with the hotel’s resident Indian Chef Rana, AYU also boasts a separate counter featuring the finest Indian dishes in town. From Aloo channa to Chicken Malai Tikka and Mutton Rogan Josh, even the samosa and pakoras are cooked up on the spot in the action stations.
Chef Meththa has also created ten new dishes for the buffet spread that includes Fish piccata, Chicken mushroom pot pie and Lebanese roasted lamb together with a good range of fresh seafood and cooked meats resplendent with desserts and cheeses as far as the eye can see.
Guests can stack their plates from various stations and action counters but make sure to always save some room for the mouthwatering desserts, especially when they’re equal parts melt-in-your-mouth and absolutely good-looking.Sample as many as you like from cheesecakes to Nutella puff pastries and the best creme brulee.
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