The newest addition to the culinary magic at the Hilton is Graze. The restaurant is conveniently located on the ground floor, with a refreshing view of the emerald waters of a large pond. It was nice to observe the black swans, as they gently moved about.
I went along with two colleagues, one of whom opted to try the rainforest drink. We were rewarded with a delicious beverage that had a fine visual appeal and soothing taste; it was perfect to cool off the sunny afternoon.
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| The Graze chefs |
The options for lunch were very good, with the buffet thoughtfully laid out at stations representing cuisine from India, Sri Lanka, China and a fine mix of salads and desserts and some action stations. The salads were creatively mixed to enhance visual appeal. I tried the grilled polenta and a wedge of pizza.
The gelatinization of starch on the polenta was good; it would be enhanced if it was served on the traditional wooden board. The Irish stew was displayed in thick cast iron skillets. A bit more colour in the stew can be achieved.
The roasted pork with pineapple sauce was a divine delight. My female colleague thoroughly enjoyed the Chinese items, showing us her prowess in using the chopsticks. The fish terrine was a work of art, and an endorsement of the chef’s culinary skills.
The fish tikka was good, with the right consistency and mix of spices. The naan however, was a bit elastic to the bite. The mutton would score ten out of ten. Our local cuisine was well presented adding a village charm.
The pork curry was good, but maybe, a bit too hot for a European palate, yet again this is its traditional recipe.
The desserts were immaculately presented, like gems in a museum. Well done to the pastry kitchen! The wattalapan served in a tiny black ramican dish redefined dessert presentation.
The red velvet cake was a hit with our female colleague. I relished the baked yoghurt and almond brownies. The chefs had thoughtfully kept many seasonal fruits for the health conscious souls in the city! I also observed the well stocked wine cellar with 53 varieties of wine and the private dining rooms. Graze can accommodate 240 persons. Overall the buffet is a complete lunch experience.
- Dishan Joseph