‘Crack-a-Crab’ at Seafood Cove with Chef Asanka

Thursday, 28 February 2013 00:00 - - {{hitsCtrl.values.hits}}

Mount Lavinia Hotel is the latest hub for sensational succulent seafood cuisine with an exclusive selection of fresh crabs with your favourite condiments and prepared to your liking.

Chef Asanka, specialty chef of the Seafood Cove, stated: “Since the ‘Crack-a-Crab’ promotion has always been a magnificent hit every year, it is that time of the year for us to get cracking.”

The Seafood Cove steaming with steam pots of ocean food with crabs, prawns and shellfish to whet your appetite made sizzling fresh by experts, surrounded by the ambience of a subtle fishing zone, is an experience never to be missed. The rustic environment, the rush of the ocean and the cool sea breeze create a soft harmony in ocean magic.

Remember the hassle of crossing rail tracks and yes, in your own exclusive private little beach areas. The only seafood restaurant with a sandy beach for a relaxed evening with a calypso band to keep toes tapping, a great atmosphere to crack a crab of an all you can eat crab promotion which is on from 11 to 17 March 2013.

The ‘Crack-a-Crab’ menu will consist of:

Sri Lankan style: Authentic Jaffna curry crabs, authentic red curry crabs, devilled crabs, pepper crab.

Thai style: Thai red curry crabs, Thai green curry crabs, lemongrass, lime and coconut crabs

Chinese style: Crabs with Mongolian sauce, crabs with hot garlic and chili sauce, steamed crabs with Lime, ginger, soy and spring onion

Indian style: Masala crabs, Madras crabs curry.

Mount Lavinia style: The Lavinia Dressed Crab, chef’s sizzling pepper and ginger crabs, sizzling hot butter crabs.

Sides: Stir fried vegetables, tempered rice, steamed vegetables, salads or chips.

Seafood has always been an all time favourite in the island home and the chefs at Mount Lavinia Hotel with great expertise innovate and preserve the succulence to turn out special dishes and traditional surprises.

Mount Lavinia Hotel offers a table of events with special promotions, strictly keeping to themes and concepts to make a simple occasion, a day of significance. Chef Asanka added: “You sure will have your claws on a scrumptious feast, to feast to your heart’s content.”