Buon appetito! At Bayleaf, one of Colombo’s premier Italian restaurants, executive Chef Saroj and his team seem entirely reluctant to rest comfortably on their laurels. Instead, as is traditional, the annual makeover keeps the most popular dishes but also finds room for a range of exotic new offerings. New starters, main courses and desserts ought to tempt regular patrons back and bring new ones in to dine at their premises on Gregory’s Road.
The mouth-watering new additions begin with the introduction of 3 new starters – Calamari Fritti with Spicy Salsa Arora, Timballo di Rucola e Chorizo and Melanzane e Zucchini al forno.
All the fresh pastas are too numerous to list here and additional main courses feature pan fried sole with capers, lemon, gherkins, tomato and white wine served with sicilian eggplant; pan fried fillet of seer steak cooked with olive oil, black olive, prawns, crab meat, cream , saffron and dash of vodka; pan fried breaded chicken breast stuffed with garlic herb butter and served on a bed of spinach and lemon cream sauces and pan fried beef tender loin gratin with chicken liver pate and gorgonzola served with black crust pepper corn and red wine sauce.
At the end of the meal, the desserts promise utter decadence.
The new menu comes just as the restaurant revels in being recognized as one of the country’s best restaurants in the Miele Guide. The Miele – pegged as Asia’s first truly independent and authoritative restaurant guide – evaluates restaurants across the region and produces an annual ranking of Asia’s Top 20 restaurants.
That Bayleaf has been recognized among the best South-East Asia has to offer pleases proprietor Harpo no end, and his decision to keep the restaurant’s menu evolving will only win him more fans. |
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