The best of Sunday brunch indulgence at Cinnamon Grand

The Sunday brunch buffet at the Taprobane Restaurant is a Cinnamon Grand tradition.

Every Sunday between 11:30a.m. and 3:30p.m. the hotel’s culinary excellence is celebrated with a lavish spread reminiscent of royal feasts and decadent dining through the ages. Week after week, the team of Chefs at Cinnamon Grand create a brunch menu that features the best of truly international cuisine, giving guests a great reason to keep coming back, over and over again.

The recently refurbished Taprobane restaurant, famed for its classic international cuisine, now features a new and improved Sunday brunch menu guaranteed to prove more popular than ever. Served on the duel-level restaurant overlooking large ponds that is home to multitudes of colourful ornamental fish and stunning landscaping ensconced within the walls of the popular city hotel, the Sunday brunch experience at Taprobane can also be about taking a breather and watching the world go by before the beginning of another work week.

Taprobane’s Sunday brunch offers guests the chance to enjoy a lavish buffet of fresh baked bread, continental meats, smoked salmon, cheese and sushi bars and a full range of salads. To complete the Sunday afternoon experience, the restaurant also offers champagne, wine and beer to keep spirits invigorated and basking in indulgent decadence befitting a weekend escape.

Every course has its distinct sensory appeal. The apple salad in blue cheese dressing, vegetable antipasto and – perennial favourite – stuffed eggs are the highlights of the appetiser section. For the ever-increasing clientele of sushi enthusiasts, the Taprobane Sunday brunch offers a wide array of sushi and sashimi, with the traditional accompaniments of soy sauce and wasabi, while the hotel’s chefs also appear to be applying new twists to this Japanese staple with novel colours and varieties being added to the traditional rolls available at the bar.

The main courses are extensive with rice, breads and a variety of roast meats including pork and turkey with cranberry sauce and traditional stuffing on offer. Live action cooking stations serving pizza and pastas including the restaurant’s signature ravioli helps to satisfy those specific cravings with cooks on hand to turn dishes out to guests’ individual tastes.

Cinnamon Grand Chef de Cuisine Manjula Wickrema has been busy dreaming up the all new menu for the traditional Sunday brunch. He is a firm believer in the fact that Cinnamon Grand’s Taprobane restaurant serves up the best brunch on Sunday and one that is truly ‘international’ in scope. Chef Manjula has extended this concept further with the introduction of Latin American and Mexican cuisine to the brunch fare.

“We recently added a few Latin American and Mexican dishes to the repertoire like the Peruvian Seafood soufflé and the very popular Mexican pork stew. We use jalapenos and certain region specific spices to create these special dishes,” he explains.

According to Chef Manjula the new Taprobane Brunch menu is all about ‘going back to basics. He says it has become the norm in recent times to rely on artificial flavouring to turn out delicious cuisine. “What we forget is that 20 or 30 years ago, we cooked with completely fresh ingredients and seasonings. Good meat stock, freshly ground curry and other pastes and of course the best produce of the season,” he explains.  Chef Manjula says they have attempted to infuse this kind of freshness into the dishes at the Sunday brunch buffet. “We have attempted to return to the simplest, freshest forms of cooking, and it is becoming very popular with our guests,” he says.

The toast of the Sunday brunch, especially for those with a sweet tooth, is undoubtedly the sumptuous dessert corner. Tiny decadent portions of dozens of sweet delights make for the perfect conclusion to an indulgent Sunday feast. The mint chocolate biscuit pudding and the chocolate fountain are firm favourites, but for the health-conscious, the restaurant also serves an extensive fruit selection that includes exotic seasonal varieties like rambutan and mangosteen. To make things even sweeter every Sunday, Cinnamon Grand’s new Pastry Chef Susantha has many plans for the dessert selection.

The spread is indeed sumptuous. But the fact is that Sunday brunch is not just about food. It’s about late-morning awakenings, relaxed afternoons, catching up with old friends over a long drawn out meal or quality family time before the start of another long week. It’s about paced out conversations and a little weekend decadence. With its attentive staff and quiet ambience, the Taprobane’s Sunday Brunch is much more than just a meal – it is an infinitely pleasurable weekend dining experience.