Friday Nov 15, 2024
Friday Nov 15, 2024
Saturday, 7 August 2021 00:00 - - {{hitsCtrl.values.hits}}
This August, the Mount Lavinia Hotel invites diners on a journey of Swiss cuisine. Specially crafted and curated by the expertise of the hotel’s catering division ‘Bring Home Switzerland’ began on 1 August in line with the Swiss National Day and will continue till 15 August.
The month of August is a celebratory month for all Swiss nationals as it commemorates the founding of the Swiss Confederacy which dates back to the Federal Charter of 1291, an act which later came to be regarded as the founding of Switzerland.
Nothing beats a travel experience like tasting and immersing oneself in the cuisine of another country. This idea became quite the reality when the Mount Lavinia Hotel in collaboration with the Embassy of Switzerland brought to life a pop-up restaurant, the ‘Colombo Swiss House’ in 2019 which was enjoyed by many over a two-week period, as it served delicious Swiss food and had a cosy dining atmosphere.
With the 2020 COVID-19 pandemic, the hotel decided to withdraw from the idea of having a physical location to host the ‘Colombo Swiss House’ for the second time, but launched ‘Bring Home Switzerland’ via the hotel’s delivery service the ‘Café Maitland’.
Now running for the second year, we are bringing a taste of Switzerland to your doorstep and the hotel invites you to enjoy the best essence of Swiss cuisine in the comfort of your own home.
What’s on the menu?
Curated by Mount Lavinia Hotel Director of Culinary Affairs and F&B Chef Ralf Vogt who is an experienced Master Chef, and no stranger to Swiss cuisine, this year’s menu will feature three main dishes and as always begins with the famed Swiss cheese fondue, served with bread along with a miniature fondue set-up station.
Cheese fondue is incredibly easy to fall in love with, which according to Chef Ralf is best prepared with the right combination of wine and cheese with a final touch of Swiss cherry spirit (Kirsch). The cheesy delight will have a blend of two cheeses, an aged Gruyère and Vacherin Fribourgeois, hence the name Moitié-Moitié Fondue, which means half and half.
Item two on the menu will be the ‘Zurichoise’ sautéed chicken slices served with a creamy mushroom sauce, potato rösti and vegetables. A popular Swiss dish from the Zurich region, the original ‘Zürcher Geschnetzeltes’ is made with sliced veal strips and usually comes with rösti, similar to hash browns, but it can also be served with rice or pasta. This dish comes with a twist of the creamy mushroom sauce fashioned by Chef Ralf which will be prepared with chopped parsley and to give it ‘a spin’ as expressed by him – Dijon Mustard.
Finally on the menu is the slices of roast pork with onion gravy served with spätzle and vegetables. The well-seasoned and roasted slices of pork are brought together with a flavoursome sauce made of onions sautéed in butter accompanied by spätzle.
The menu is guaranteed to bring a treat of a variety of Swiss flavours and will take one on a unique experience.
How to order?
Pre-orders are currently being taken by the hotel via +94 77 311 2399 and customers are advised to place their orders 48 hours prior.
Orders are being dispatched from 1 August from the food delivery service arm of the hotel, the Café Maitland and will deliver in and around the Colombo City limits.
