A new spread at Global Towers | Sunday Observer

A new spread at Global Towers

Offering a homely atmosphere and within a unique ambience, Global Towers Hotel is looking towards attracting new clientele for their latest addition of Sunday Brunch.

Started last week in celebrating Mother’s Day, the Hotel will have theme days each Sunday and will change the menu accordingly.

“There is no hotel in Marine Drive which offers a brunch. We target this time slot, and the guest who has a late Saturday night, who skips breakfast, so that a late breakfast and an early lunch could be consumed together. We promote the family concept and invite families to enjoy the Sunday meal with pool facilities, a 50% discount for kids under 12 years, and a complimentary brunch for kids below five years,” Food and Beverage Manager Global Towers Hotel, Ramalee Adjumain said.

The buffet consists of breakfast and lunch items such as, Sri Lankan, Indian, Chinese, European, Arabic, soups, salads and desserts too. The brunch menu includes cold food, a cheese station, assorted crustiness with choice of dips - (hummus, babaganuosh, cheese, tomato salsa), fresh fruits station with melon, papaya, pineapple, banana /guava; cold meat such as, chicken/smoked peppered beef; and beverages such as, smoothie (banana or mango), fresh fruit juices (pineapple, papaya, ) and milk shake (vanilla).

There will also be a bread station displaying breakfast breads that include Danish/ plain croissant/ multigrain croissant/mini fish bun, mini veg-Pizza, French rolls, three varieties of hard rolls, and soft rolls.

The menu also includes a salad station with lettuce varieties/shredded carrots, tomato wedges/ cucumber batons, red cabbage, peppers, chick peas/green grams, cherry tomatoes /cabbage / baby corn.

The lineup also consists of assorted shooters, chilled tomato, pineapple and coconut and compound salads.

There will be grilled food such as, chicken /marinated sea food, kebab /chicken, bockwurst/ garlic sausages and a hopper counter.

The main buffet includes vegetable biriyani with raita, fussily a la Tuscany style or baked vegetable lasagna with cheese, stir fried vegetable and mushroom, aloo gobi marinated tandoori chicken with mint chutney, naan /parata.

The dessert station includes mango, cheese cake, assorted fruit tarts, lemon meringue tart, chocolate mousse, tiramisu, spicy chocolate cake, gulab jamun ice cream, fresh fruits, curd and treacle and tea or coffee, to conclude.

The menu will change every Sunday. The entire kitchen staff and the food and beverage staff gets involved in preparing the menu and the chef comes out with his creative and decorative items. In the future we will be introducing theme nights and make the train spotter restaurant a unique family dining venue, he said.

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