Sunday Brunch at Galle Face Hotel | Restaurant Review

The most luxurious brunch in Colombo!

With their special Sunday Brunch, Galle Face Hotel yet again proves itself to be one of the best and most luxurious hotels in Colombo. This brunch has a colossal spread of cuisines from over 10 countries like Germany, the UK, Sri Lanka, Turkey, Japan and more.

Earlier this month we had the pleasure of reviewing the Chilli Breeze Friday night buffet at Galle Face Hotel, and we’re certain the standard of Galle Face Hotel is unwavering thanks to its head chef and his team. This is none other than the group of masterful chefs behind Chef Dushan Rukmal, or Chef Ruki as known by most. Together they’ve created a Sunday Brunch menu that isn’t only vibrant, but also one that changes every weekend!

Here’s what we tried!

Appetisers

Classic English Chowder (5/5)

This Classic English Chowder is the quintessential model of what a comfort meal should taste like. It was prepared using traditional cooking techniques, which included a flavourful stock extracted by boiling different shelled fish. While the overall texture of the soup was soft and creamy, it also included chunks of boiled veggies and a variety of seafood. I had mine with a few slices of sourdough bread and that combo was just unbeatable. If you know, you know, and if you don’t, you have something to look forward to when you head to their Sunday Brunch!

 

Calamari, Crab and Clam from the Seafood Bar (4/5)

The seafood bar was one of Chef Ruki’s special additions to the Sunday brunch, and I for one am glad he made that decision! The seafood was boiled and slow cooked to perfection in white wine and veggie stock. But it doesn’t stop there, the vibrant in-house sauces at the seafood bar let you add your own mix of flavours to elevate the dish to your preferred palate.

I had Calamari, Crab and Clams with dijon mustard, chilli sauce and the special mayo with herb spread. And personally, the crab and mayo combo was my favourite due to its light and creamy taste.

 

Assortments from the Charcuterie Board and Steamed Barramundi (5/5)

As aesthetic as they appear, the charcuterie boards at this brunch tasted just as good as they looked, if not better. Some of my favourites were the cheese wheels, swiss cheese slices and Beetroot Barramundi Gravlax. The overnight marinated Barramundi tasted hints of various seeds, dill, lemon zest and other seasonings. Its texture was soft and decadent, and paired well with all the nibbles from the charcuterie board.

 

Mains

Sunday Roast (5/5)

The English Sunday Roast was one of the centrepieces of the entire brunch and a meal fit for a king or queen! The three in one main included; Wet-Aged Slow Cooked Local Beef with Yorkshire Pudding, Slow Roasted Pork Leg with Caramelised Pineapple and a Slow Roasted Lamb Leg with Ratatouille. Chef Ruki explained the complex but delicate care that went to preparing these meats, evident from their exceptional taste and presentation.

 

Pork Ribs (5/5)

If you’re a fan of pork ribs, you definitely need to try out the ribs here! They were perfectly cooked, tender and juicy in every bite. Like most other grilled meat counters in the Sunday Brunch, the Pork Ribs had their own grilling station. This gave diners a fantastic view of how their ribs were grilled and charred over the flames. I topped my ribs with some in-house orange sauce, and the result was some glazed and tangy ribs… yum!

 

Cuban Wraps and Sticky Wings (4/5)

Cuban Wraps have been around for generations and the chefs at Galle Face Hotel definitely did this dish justice! I had the pleasure of trying out the Chicken and Lamb Wraps, both of which had to undergo hours of preparation in the kitchen before they made their way onto my plate. The wraps enveloped the succulent meat with a host of fresh veggies and special sauces – total flavour bombs!

 

Desserts

Banana Flambe (5/5)

Chef Ruki added his own twist to the classic French dessert which was an absolute treat! His recipe includes a splash of dark rum just as the caramelised bananas come off the pan. Additionally, with a scoop (or two) of vanilla ice cream, you can’t go wrong.

 

Mystery Stand (4/5)

The Mystery Stand had one of the most unique service concepts I’ve come across, because what you’ll have for dessert, really is a mystery. Once diners are ready for their dessert, the staff brings out a stand with an assortment for the taking. With the contents of the dessert being a mystery, the only thing certain is that it will be delicious. My cards landed on a Passion Fruit Panna Cotta and Fruit Trifle, and I’ve no regrets!

 

Ambience

While the spectacular ambience at Galle Face Hotel is already known and admired by many, there were a few extra additions at the Sunday Brunch that got my attention.

Firstly, there was a saxophonist who not only played jazz on the veranda, but also serenaded diners at their tables. Secondly, there were ‘Tart Butlers’ who carried an elaborate spread of tarts table-to-table and got everyone’s attention with the chimes of their ringing bells. The staff as a whole was very helpful and cordial, and it was a pleasure talking to them and unravelling how they do what they do.

 

In case the message wasn’t already clear, this is the perfect way to wind down and prepare yourself and your loved ones for a new week. The Sunday Brunch at Galle Face Hotel has a thumbs up from us!

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