KOCHI: Sundays always remind one of lazy afternoons spend in oblivion and Hotel Marriott is all geared up for pampering your weekend leisure time.
A Sunday brunch is being organised between 12:30 pm to 3:30 pm at the Kochi Kitchen of the hotel.
The spread will be set in a Sailor’s theme with blue - hued desserts and decorations along with a substantial breakfast bar. The menu curated from sailors food menu in Europe and Latin America contains seafood broths, cold cut poached crab, sardines, shrimp, mussels and Ceviche ( raw fish cured in citrus juices).
Watch waiters dressed head to toe in sailors outfit serve you dishes that have comforted sailors in their spend from home.
Earlier a sailors diet would consist of hardtacks or sea biscuits and salted meats, seafood would be the common choice in proteins but this was a boring alternative as at sea sailors always prefer home food. The introduction of refrigeration has made it easy for sailors to have any sort of food when they are away from home.
“Today fresh fruits and cold cuts are common place while on board so we have avoided having traditional sailors dishes in our menu and concentrated on contemporary dishes. The menu is optimised for a Multi-cuisine palette, we also plan to come up with other innovative themes in the coming months ,” says Rahul Raj the director of operations at Marriott Kochi.
There will also be an assortment of Quiches, a vegetable and meat pastry slow baked and must have at any Brunch. Since the food menu is essentially European, stews are the rule. To suit different pallets four types of stews have been prepared which includes a Beef Albondigas (meatballs in soup gravy), in Bollito Misto (Italian style tougher cut meat stew), Cioppino (Seafood Stew) a popular type of American-Italian fisherman’s stew, Cassoulet (bean stew) for the vegetarians.
The theme is in addition to the existing live counters and butcher’s block offered at the Brunch.
The menu is optimised for a Multi-cuisine palette, we also plan to come up with other innovative themes in the coming months — Rahul Raj, Marriott