The hotel's restaurant takes up the 3rd floor. On arriving at the hotel, the hotel's wine collection is the first thing to be seen from behind the glass partition opposite the hotel's only bar, with its long counter, black coffee tables and comfortable chairs. On one side of the ground floor, the Chinese restaurant reigns in a large room with a grey ceiling, brown carpet, comfortable stripy seats and large round tables. On the other side, you will discover the vast dimensions of the hotel's main restaurant. The latter is set out like a self-service eatery, with aisles taking you past a multitude of choices on either side. Behind this, the catering team works away at the ovens, grills, teppanyaki plates, tandoori ovens, etc. The generous and well-presented buffet is open from 6:30 am to 10:30 am, 12:00 pm to 2:00 pm and 6:00 pm to 9:30 pm, and it is sure to make your mouths water. Three chefs (Indian, French and Asian) oversee proceedings. Robert Fontana, the jolly French chef who is originally from Toulouse, is proud of the buffet, which can reach up to 217 ft in length! After the starters, which are served in small glasses, you can enjoy sliced cuts of meat, a large selection of soups, sushi and sashimi, deep-fried tempura, pizzas and 5 different cheeses. There is also a section devoted to Chinese cuisine and a further section for other Asian cuisine (Indian, Singaporean, Indonesian, Vietnamese, etc.). Western cuisine has not been left out, there are always Greek, American and French dishes, etc., on offer. Remember to leave room for dessert though, because a selection of 25 to 30 pastries are set out every evening, as well as multiple flavours of ice cream. A theme is chosen, lasting for two months, which depends on the time of year (for example mango, the famous Wagyu beef, etc.). Expect around ?40 to ?50 per person for the evening buffet, which is even more copious!
Amy Adejokun
Section editor
