Vegan Buffet at Mount Lavinia Hotel | Food Review

Your Poya day dining spread awaits at the Mount Lavinia Hotel!

Did you know? Mount Lavinia Hotel (MLH) offers Sri Lanka’s only all-vegan buffet, which has been available every Poya day since 2009. Now, post-COVID and post-economic crisis, it’s revamped to be not only vegan but 99% organic too. 

This is perfect for anyone considering a transition to a vegan or vegetarian lifestyle. Rather than pushing an ‘anti-meat’ agenda, it dispels the myth that vegans only eat ‘rabbit food’ and have limited options, with MLH adding its unique twists. Even if you’re a steak lover, you won’t leave this buffet disappointed. The restaurant was full of people (likely not all vegans) who seemed thrilled with their plates stacked high.

Here’s what we thought! 

APPETISERS 

The Sushi (4.5/5)

Fish who? The sushi is so delicious you don’t miss the fish at all, with only its vibrant colours outshining the flavours. 

The spread consists of cucumber maki, assorted nigiri (vegetable), roasted mixed pepper maki rolls, carrot and sesame maki rolls, and nil katarolu maki rolls. The fish had been thoughtfully substituted by different vegetables that worked well with the rice. Our personal favourite was the roasted mixed pepper maki rolls, which offered a subtle hit of heat from the pepper. A close second was the nil katarolu maki rolls. 

The Salad Bar (4/5)

This salad bar has so much variety that we were spoiled for choice. It includes Sri Lankan Green and Ambarella Salad, Rath Kanda Rice and Savoury Vegetables, Tomato with Spicy Dressing, Fattoush, Ambul Ambiliya, and Pineapple Salad. The standout feature is the light, vegan-friendly dressings like tamarind, beetroot, soursop vinaigrette, kochchi pickle, organic vegan curry leaf vinaigrette and burnt garlic. The kochchi pickle paired with the Ambarella Salad stands out delivering an acidic, vibrant kick, much like a freshly tossed achcharu. Another notable mention is the tamarind dressing which adds a natural sweetness to any salad combo you choose!

MAINS

The selection at the buffet includes hoppers, Sri Lankan rice and curry, biryani, pizza, homemade tagliolini, roti, tacos, burgers, and hotdogs. Here are some of our favourites:

The Mawee Lakhi Buriyani (5/5) 

This is a definite standout. It’s aromatic and fresh, with the smell alone intensifying your hunger. The rice is soft, jam-packed with spices, and so flavourful that it doesn’t need any other curry with it. It tastes as good as a mutton biryani—you wouldn’t even miss the meat.

Red Thai Curry with Breadfruit Balls (5/5)

This was a personal favourite of mine. The curry is perfectly cooked with just the right amount of spice, making you go back for more. The breadfruit balls, satisfying in size, have an earthy undertone to it and are on the heavier textural side. But doused in that spicy curry, they make a perfect combination. 

Vegetable Taco (4.5/5)

Served in a papadam taco shell, the presentation is 10/10. It has a mixture of vegetables and is topped with julienned manioc chips, which add a satisfying crunch. It’s definitely a novel idea, one we can fully get behind.  

DESSERTS 

Once again, we had a large array to try, such as Aloe Vera Coconut Custard Fish Tail Palm Flour and Coconut Jelo, Young Coconut Flesh with Coconut and Pandan Syrup, Crispy Stuffed Jackfruit and Sweet Potato Dumpling. While they were all good, these two kept us coming back for more.

Flack Balls (5/5) 

These are essentially dark chocolate balls made with cornflakes. Simple, yet incredible in taste. The rich, bitter dark chocolate pairs well with the crunchy cornflakes. We had at least two servings because we could not get enough. 

Coconut Sprout with Tropical Fresh Fruit and Kithul Treacle

This features a white coconut milk sweetened with kithul treacle and pieces of fruit submerged in it to soak up all the creamy goodness. The coconut flavour is subtle, making it a little underwhelming for those who enjoy the coconutty taste, but on the flipside, enjoyable for those who aren’t huge fans of coconut. Overall, it’s a delightful sweet treat to end the meal, feeling nothing like a typical vegan dessert.

DRINKS 

Shooters (4/5)

These shooters bring a punchy, tangy flavour. The guava and lemongrass shooter, an unexpected combination, ended up being the highlight of our night. Often used in Ayurveda, the pawatta tea shooter and pol pala give a nod to Sri Lankan flavours. Served without sugar or additives, they capture a pure, raw taste. Initially sharp and bitter, the flavours become more subtle as you drink. Be prepared!

AMBIENCE 

The Governor’s Restaurant captures the charm of colonial-era Ceylon. Wide wooden doors, manned by staff in colonial-style uniforms, open into a sunlit room perfect for enjoying a Poya day buffet. The wooden floors and furniture add a touch of class, reminding you that you’re dining in a historic Sri Lankan landmark. You can also enjoy the buffet outdoors with stunning views of coconut trees and the crashing sea below. The staff is very friendly and accommodating. The friendly staff and live music enhance the dining experience.

While this is currently a buffet offered on Poya days, MLH hopes to make it more regular in the future!

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