Grand Marnier Coffee

Colombo culinary and all that's chic

Soho Bistro (Park St. Hotel):

The first new opening. This bistro’s interiors exude chic worthy of Paris with contemporary tableaux in deep red, emphatically modern lamps and plush plum-upholstered velvet chairs. The thespy enclave lures top film stars and directors. If you don’t fancy people-watching then a glass-encased façade frames an enrapturing terrace that lazes by stunning stretches of turquoise pool. Dine al fresco in an embrace of white pillared verandhas embowered in Araliya trees hung with globes of ethnic coir lamps. A guest told me Soho Bistro has a “fusion menu”, a term loosely used in Lanka, because fusion food is technically a fusion of disparate cooking traditions, typically East-West.

Soho Bistro’s menu is essentially an eclectic melange of modern European and American dishes. The already famous paneer and tofu balls (marrying Indian paneer and Chinese tofu) comprise the only “fusion” item-- a wonderful innovation, although it’s unfathomable why it should be bedded on a ridiculously sweet sauce.

Potato ravioli (slices of potato encasing mushroom pate) is another innovation. Classic lasagne is amazingly light -- one is spared that over-enthusiasm of cheese, white sauce and sugared tomato puree. Salads are crisp, not slouching in mournful vinaigrettes, and exemplify the excellence of ingredients, notably balsamic vinegar, thick and sweet, as it should be, unlike the runny excuse even five-stars mock you with.

Desserts are quite marvellous: arak-drenched passion fruit sorbet and Affagato served with a shot of espresso and liqueur (Grand Marnier, Baileys or Kahlua). Young new chef Asanka just introduced his new weekly-rotating lunch menus (Thai, Indian, Italian etc) showcasing his experiences in Phuket, Dubai and Yorkshire.

Hotel manager Nishantha is vigorous and vivacious although service can trail--but all the more time to relish the setting and the menu which, incidentally, was created by Chef Charles from NYC. The new trend around Asia is to announce American chef consultants on restaurant menus.

82 Barnes:

This classy number opened rather surreptitiously on Barnes Place. The restaurant will soon have Colombo in a tizzy because already word-of-mouth alone has ensured that it’s packed, even on a week night. Do reserve! Dimuthu Gamage, who conceived the decor and the menu, is among Colombo’s most exciting young chefs.

Brand News: Coffee specialist Cherizena launches Grand Marnier and ...

Brand News: Coffee specialist Cherizena launches Grand Marnier and Café Crème flavours (UK)

Source: Cherizena Coffee

April 07 2011 -- Cherizena Coffee has created two exciting new flavours for cafés, pubs, hotels and shops…adding to its range of around 50 different coffees.

The specialist Leicestershire family firm’s Grand Marnier brings warm orange aromas to its Columbian Coffee, but without the alcohol.

Meanwhile, the new Café Crème – also a Columbian Coffee – is creamy and smooth, making an ideal dairy-free treat.

The Ultimate Cocktail Book

The Complete Bartender

Complete world bartender guide

French Classics Made Easy, A 10 Minute Souffle, a Contemporary Bouillabaisse, A Lighter, Quicker Cassoulet - 250 Great Recipes Simplified for the Modern Kitchen

San Francisco a la Carte