Last week, The Sunday Morning Brunch paid a visit to The Avenue Colombo – a quiet café-style setup in Bambalapitiya that presents a unique blend of fine dining within a relaxed, café-style ambience, an unusual but delightful combination.
Under the expert guidance of its CEO Daniel di Giovine and Executive Chef Ahamed Ifham, The Avenue has curated a menu that seamlessly blends American, Mediterranean, and Asian influences. This eclectic approach ensures that there is something for everyone, making it a go-to destination for diverse palates.
“At The Avenue Colombo, our goal is to offer an exceptional dining experience that blends the elegance of fine dining with the comfort of a café-style setting,” Di Giovine said. “We believe in ‘smart dining,’ where our guests can enjoy high-quality, diverse cuisine in a relaxed and sophisticated atmosphere.”
The atmosphere
The Avenue features multiple private dining spaces, an inviting outdoor courtyard, and two private dining rooms, creating a versatile venue that can cater to various events and dining preferences. The main dining room, designed with a casual yet sophisticated aesthetic, allows diners to enjoy the elegance of fine dining without the formality that often accompanies it.
The Avenue’s private dining rooms, which can accommodate 8-10 guests each, can be combined for larger parties of up to 22. The courtyard can host up to 80 guests, making it ideal for both casual gatherings and high-end sit-down dinners. The restaurant offers customisable dining experiences for private events ranging from casual to fine dining to ensure that every guest’s preferences and vision are met.
The gastronomy
The menu at The Avenue is predominantly American but is impressively varied. It includes a range of steaks, pizzas, gourmet sandwiches, tacos, wraps, and burgers. The sandwiches, served on substantial ciabatta bread, deviate from traditional offerings, providing a hearty and satisfying meal.
The Avenue also offers a selection of Asian dishes and Sri Lankan specialties, aiming to cater to a wide array of tastes. The use of homemade baguette bread for sandwiches exemplifies the restaurant’s commitment to quality and freshness.
A notable mention must go to the pastas, which are unique and often incorporate Asian fusion elements. The Jaffna calamari linguine, for instance, is a creative blend of Italian and Sri Lankan flavours, offering a spicy, creamy pasta experience with a distinct Lankan kick.
The Avenue’s steak section is a highlight, featuring high-quality local and imported steaks, including Grade A Australian beef. One of the restaurant’s standout features is the flambé station, where Chef Ifham flambés the steak tableside, adding a theatrical element to the dining experience.
The tomahawk steak is particularly popular, though frequently out of stock due to its high demand. The quality of the steaks, coupled with Chef Ifham’s expertise in meat preparation, has earned The Avenue a stellar reputation among steak enthusiasts.
What we had
Jaffna calamari linguine: A spicy, creamy pasta inspired by the iconic curry culture of Jaffna. There are a few other renditions of Lankan and Asian dishes that show a similar fusion flair. They’re not for everyone, but if you’re looking for bold flavours with a Lankan twist, this is a solid option.
Fish and chips: This deceptively simple dish was executed perfectly, and came with herb-dusted chips. The standout of the dish was its zesty tartar sauce.
Southern fried chicken sandwich: A flavourful and hearty baguette sandwich loaded with a mix of sauces, crispy fried chicken, and lots of cheese. Be warned, this one can be a bit messy. Be prepared to get your hands dirty.
Prawn caesar salad: Rich and indulgent, this salad has strong flavours and is sinfully delicious. It is also mixed tableside, enhancing the dining experience.
Lamb shank: This slow-cooked lamb was rich, hearty, and perfectly cooked, showcasing Chef Ifham’s masterful experience with meat.
Surf and turf: This steak and grilled prawn combo with mashed potatoes and buttered vegetables was excellent. The medium-rare steak is silky smooth and buttery. The prawns, also excellent, are somewhat overshadowed by the steak.
Striploin steak: Accompanied by mashed potatoes, buttered beans, and carrots, this dish is flambéed tableside for added flair and is also expertly and flavourfully executed.
Baked Alaska: Unlike the baked Alaska you find traditionally, this rendition focuses on one flavour of ice cream loaded with cherries and other preserves, providing a delightful treat.
Crème brûlée: A bit heavier on spice than the more easily available options, this was a delicious sweet treat to end the meal.