TV Times

TV Times

Wanna go ‘grill’ at UBG
Union Bar and Grill , Hilton Colombo Residence's signature restaurant, unveiled its much awaited new menu last week. The menu rollout will initiate the restaurant's move towards reviving the ‘grill’ concept, which has earned the restaurant much critical acclaim since it opened its doors in June 1998.

The new menu boasts a careful selection of the best Australian prime cuts prepared to guests liking. The speciality main dishes including Pesto Crusted South Gippsland Lamb Rump with Artichoke Risotto or Moroccan Cous Cous, Basil Infused Grilled Fresh Tasmanian Salmon Fillet with Pea Risotto and for true ‘meat enthusiasts’, Certified Australian Angus Beef Sirloin or Rib-eye with a choice of truffle mash or potato gnocchi.

The restaurant's signature dishes, Veal Osso Buco with Asparagus Risotto and the "Big Chef Rib", braised pork spare ribs served with saffron rice and a tangy barbecue chutney sauce add a distinctive touch.

‘Our customers already know and love our famous spare ribs’ said Executive Chef Kumara remarking on the signature dishes. ‘While the Home made Teriyaki Chicken with Stir-fried Pak Choy, Bean Curd and Shitake Mushroom delight the Asian palate, ‘What's in a Wok’ and ‘Spice Corner’selections, although not listed in the menu are available on request, adding diversity through their unique blend of oriental and spicy overtones’ he added

‘We continue to add innovative items to our grill menu, in addition to serving the finest quality steaks’ states Executive Chef Kumara. Although the ‘grill’ takes centre stage, menu also celebrates Executive Chef Kumara's passion for line Italian cuisine with an authentic pasta and pizza ‘make your own’ section with delectable and sauces, from the exotic asparagus topping to the traditional tomato basil sauce.

"I always try to find new and exciting ways to keep my customers' imaginations captivated’ he said. The new menu also showcases appetisers such as the signature Caesar made from the freshest ingredients, delightfully crisp and delicately tossed in the Chef's secret Caesar dressing, the ever-popular stir-fried prawns in tamarind sauce and the simple but classic taste of Leek and Potato soup.

The ‘Vegetarian’ palates have no limits either. With the Vegetable Lasagne served with tomato and mushroom sauce, one is sure to smack lips in sheer ecstasy. The desserts includes Blackberry, the sinful Mississippi Mud Pie and the Home made Tiramisu.

‘This refreshing Italian dessert, once tasted leaves an indelible impression on you’ exclaims Kumara... ‘In fact, the whole dessert experience has a melt-in-the mouth sensation for those who like to indulge in the sweeter things in life’.

‘To enhance the total 'grill' experience, we have change the ambiance at the Union Bar and Grill, though not fine dining perse is definitely fun dining, more comfortable and relaxed’ said Arden Clements, Food and Beverage Manager.
The Union Bar and Grill opens daily for dinner from 7.00 pm to 11.00 pm. In addition to the restaurant's exotic new grill menu and theme evenings from Wednesdays to Saturdays, the Executive Lunch buffet attracts the corporate executive.

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