CHENNAI: The year doesn’t change at midnight here; it softens into it. When the evening stretches comfortably into night, when families and friends meet, greet, and share the warmest hugs, when eyes glance around the table, a whole turkey arrives - carved slowly, with cranberry sauce on the side. That’s the New Year moment, if you are at Pharos Hotel.
At Alexandria Tavern, the New Year’s Eve buffet on December 31 is designed to be enjoyed at a leisurely pace. The display of whole turkey and duck sets the mood early, while the opening spread leans towards balanced flavours. Smoked sweet potato with roasted orange and blue cheese, and grilled pumpkin with strawberries and chestnuts arrive as quiet starters. Non-vegetarian antipasti, including chicken pistachio with cranberry dressing and winter greens, sit comfortably alongside them. The soups, such as the slow-roasted tomato and basil, and the Thai meatball soup, are straightforward and warming, making them easy to return to between conversations.
Then come the starters. Tandoor ka quail and Afghani chicken kebabs are picked up quickly, while Malli Meen Varuval could be the highlight of the day. Paneer tikka, crispy fried potatoes, Shanghai sweet chilli vegetables, and Thai fried vegetables will surely draw the vegetarian crowd.
Over the course of the evening, when you really want to feast, the main course arrives. Nalli biryani takes centre stage, supported by Dum ka Murgh Masala, crab masala, and fish curry. Vegetarian dishes - Paneer Pasandha, Subzi Diwani Handi, and vegetable biryani - sit alongside familiar Tamil flavours such as Venthaya Kuzhambu, coconut rice with chutneys, and curd vada. Warm tandoori breads complete the spread. It is comfort-led food, encouraging seconds rather than deliberation.
And the man behind it all, the anchor, the artist, and the presenter is executive chef D. Sathish Damu. “It’s always exciting when the New Year arrives. We curate a menu that won’t just cater to every taste bud, but will also entice guests to try something new.”
Last comes the icing: the desserts. German Black Forest, chocolate brownies, panna cotta, berry mousse, carrot halwa, and elaneer payasam round off the night, and most tables linger longer than planned.
January 1 carries the same uncompromised tastes, shifting into a broader lunch spread. Salads, cold cuts, cheese stations, seafood, mutton dum biryani, meen milagu curry, and a wide range of vegetarian mains form a relaxed afternoon meal. Desserts such as plum pudding with brandy sauce, crème brûlée, strudel, halwa, and kheer suit the day well.
Priced at Rs 1,300, the New Year buffet at Pharos Hotel on December 31 (Dinner) and January 1 for lunch keeps things simple. It focuses on blending exotic and familiar flavours, steady service, and the kind of atmosphere where people are content to sit a little longer as the year begins.