Dawn of fusion and flavourful theme nights
What happens when East and West, North and South all come together in
the kitchen at Mount Lavinia Hotel? Unique dining nights emerge at the
Governor’s Terrace and over fifteen dishes are celebrated each theme
night to satisfy one’s tastebuds.
Chino Latino Peanut |
Chino Latino Tuna |
Pacific Rim |
Indo-Caribbean (Monday): Caribbean starchy roots are a great
substitute for noodles and rice as they are perfect for soaking up East
Indian spice, spicy sauces, the French Creole flavours and British
touches. The love for hot chili peppers is common amongst traditional
East Indian cultures. A culinary evolution, authentic East Indian dishes
and recipes brought to these Islands over a hundred years ago, gradually
evolved with the continual addition and subtraction of ingredient into
drastically different, deliciously innovative dishes we enjoy today. The
Indo Caribbean theme night will highlight dishes across the Caribbean
and hot curry stewpots of beef, poultry, game, goat, and lamb is
ubiquitous in the Caribbean.
Pacific Rim fusion (Tuesday):
Truly a cuisine of medleys, Pacific Rim
cooking combines Pacific Island foods, Asian cooking techniques,
California freshness and a host of other cultural and culinary
influences. Guests will find everything from seafood tacos and shitake
mushroom quesadillas to Japanese pot-stickers and seared fish with
peanut coconut sauce. Wonderfully fresh, Asian fusion, Euro-Pacific or
regional Hawaiian cuisine, it's a way of cooking that enhances a great
diversity of beautiful fresh foods with healthful cooking methods, like
grilling, wok stir frying and steaming.
United States of India |
Great Outback-Bloomin Onion |
Fiesta Iberico (Wednesday): Exquisite and finest dishes of Portugal,
Spain and South Western Europe. Fresh vegetables, herbs such as saffron,
cumin and coriander are ingredients of this haute cuisine. Otaje de
garbanzos, potaje de lentejas, fava rica and favas con coentro are
typical in the menu. Sweet rice puddings (arroz con leche and arroz doce),
soups such as ajo blanco (white garlic soup) and various almond soups
are also on the menu. Wednesday nights will ignite with Andalusian
flavours.
United States of India (Thursday): Relish the opulent tastes in the
many regional cuisines native to India. The menu authentically uplifts
cuisine from the North, South, East and West of India while offering
guests the additional delight of cuisines shaped by Hindu and Jain
beliefs, in particular vegetarianism and the influences of cultural
interaction from other societies that has spiced up dishes to suit any
palate. Over 20 varieties of regional dishes synonymous to India will be
the night’s focus. Dishes like Pork Vindalo - popular curry dish in Goa,
Kadhi - a spicy North India dish, Rogan Josh is a popular Kashmiri dish,
Spicy fish from Kerala, Chungdi Jhola is a spicy gravy based prawn curry
with different flavours of spices, Momo is served in a tomato-based
broth from Nepal are a few to mention.
Great Aussie BBQ (Friday): A real Aussie BBQ is simply a matter of
taste. Flavourful, sizzling BBQ specialties from Aussie are the menu of
the night. Boiled and Baked baby back ribs that are a signature. These
fall-off-the-bone ribs are exactly the way ribs should be. Succulent and
saucy, each rack is smoked, grilled to perfection and brushed in a sauce
that is seasoned with spicy mountain pepper, bush tomatoes, garlic and
hickory. Smooth in texture and full bodied in flavour, Aussie fries,
Shrimp on the Barbie, Crab and Avocado stack, Buffalo styled grilled
chicken wings, Braised beef Bbrisket, Seafood mixed grill, Sweet glazed
pork tenderloin, Chicken artichoke flatbread and don’t forget the
Chocolate thunder from Down Under which are some of the dishes on the
menu.
Chino Latino (Saturday): Latin American Chinese food or specifically
Cuban Chinese are a spicy food addiction. Habanero Hell Poppers -
diabolically spicy deep fried habanero peppers with a molten habanero
cream cheese filling, Chinese Bbq Spare Ribs – five spice honey glaze,
Lo Pans Crispy Pork And Crab Rolls - served with thai BBQ sauce,
Peasants chicken satay - coconut curry marinated, served with peanut
sauce, Chipotle Teriyaki salmon satay - Pineapple salsa, Pinoy paella -
jumbo shrimp, adobo chicken, mussels, chorizo sausage, calamari and
saffronannatto rice are some of the items in the menu.
Ape Kema (Sunday): Chef Publis surfaces food synonymous to all
communities of Sri Lanka. With the many fragrances and spices parallel
to South Indian food, it remains distinctly its own form of cuisine.
Throughout years of colonization and influence from other countries, Sri
Lanka has adapted its food culture into a blend of different curry
concoctions and dishes which is ready to be experienced with
authenticity and traditions entwined. Dishes like Chicken dummassa,
Maldive fish sambol, Beef cutlets, Ghee rice, Pork black pepper, Mutton
chutty roast, Dolos mahe salad, Waraka gini sisila (flambé) are some of
the items in the menu. |