Bayu – Sheraton Colombo Hotel | Restaurant Review

“A Fusion Escape with a Seaside View”

Bayu at Sheraton Colombo Hotel has quickly earned a reputation for fun, flavour-forward Asian fusion plates in a setting that feels equal parts chic and easy-going. With its breezy coastal backdrop and a menu that leans into familiar Southeast Asian favourites with its own spin, this is the kind of place you’d walk into for a casual dinner and end up staying longer than planned.

Appetisers

Kani Salad — LKR 2,200 (4/5)

A light starter with clean flavours, the kani salad offered a refreshing mix of shredded crabstick, crisp vegetables and a creamy dressing that tied everything together. It was balanced and pleasant, though a touch more seasoning – perhaps even a dash of salt and pepper – would have lifted it further.

Fried Chicken with Salted Egg Floss — LKR 1,450 (5/5)

This was the star of the night. The chicken arrived crisp, golden, and impossible to stop picking at. The salted egg floss brought a deep umami kick that clung to each piece, adding richness without overpowering the crunch. Addictive is an understatement; this is the one dish we’d go back for without hesitation.

Char Siu Pork Bao — LKR 2,000 (4/5)

Soft, warm bao hugging tender char siu pork. The flavours were enjoyable and the sauce had the right hint of sweetness, though a slightly more generous filling would have made it more satisfying. Still, it’s a solid pick to start the meal.

Mains

Singaporean Chili Crab with Jasmine Rice — LKR 3,600 (3/5)

The chili crab came beautifully presented with plenty of fresh, sweet crab meat — definitely a highlight in terms of quality. However, the sauce leaned milder and sweeter than the bold, spicy and tangy profile that defines Singaporean chili crab. While the dish didn’t deliver the depth of flavour expected from the iconic preparation, the crab itself was fresh and plentiful.

The jasmine rice paired well enough, but didn’t add much lift to the overall flavour profile.

Rainbow Roll — LKR 3,200 (5/5)

A colourful, neatly assembled roll that delivered on both freshness and flavour. Each piece had a generous layer of seafood on top, giving it that classic rainbow roll look, and the textures blended smoothly with the seasoned rice. Served with pickled ginger, wasabi and shoyu, it was clean, bright and incredibly tasty; the kind of sushi plate that disappears far quicker than intended.

Desserts

Pandan Crème Brûlée — LKR 1,800 (4/5)

A French classic with Bayu’s own personality woven in. The caramel top cracked beautifully to reveal a smooth pandan-infused custard, resting on a coconut-cumin biscuit base that added a subtle warmth and gentle spice. The rhubarb confit cut through the richness with a bright lift, while the coral tuile added both elegance and crunch. The final touch, a scoop of salted caramel ice cream, tied everything together with a sweet-savoury finish. A thoughtfully layered dessert, though a deeper pandan hit would have made it even more standout.

Drinks

Mint-Basil Limeade — LKR 1,500 (4/5)

A refreshing mocktail with cooling mint and basil. It leaned light and easy, though a sharper lime presence would have given it more personality.

Sway 265 — LKR 2,400 (3/5)

The blend of tequila, pandan, pineapple, and lime had potential, but the drink felt slightly watered down, and the flavours didn’t meld as cohesively as expected.

Pearl of the Ocean — LKR 2,400 (3/5)

This vodka and passionfruit cocktail had a pretty colour and a tropical vibe on paper, but like the previous drink, it tasted a bit diluted and missing a strong flavour anchor.

Ambience

Bayu combines warm wood accents, soft lighting, and an open, stylish layout that plays well with the ocean breeze. It’s casual enough for a weekday dinner yet has the polish needed for a special night out. The staff are friendly and attentive without being intrusive, and the overall vibe feels social and relaxed; great for groups, dates, and after-work unwinds.