Ceylon & Beyond

Our street food sell-out! Sri Lankan snacking at its finest. Mixed seasonal vegetables are lightly fried and seasoned with seeds and spices, before being rolled in a pancake, battered, coated in crispy Panko breadcrumbs and finally deep fried. Served with our homemade Devil's sauce.

Crunchy deep fried lentil and chickpea fritters, with onion, garlic, a hint of green chilli and fresh curry leaves. Served with mint yoghurt and fresh coriander.

Another street snack special! Our unique croquette toasts are filled with our lightly spiced seasonal vegetable, potato and egg mix, then coated in Panko breadcrumbs and deep fried. Served with our homemade Devil's sauce and garlic aoili.

The original and best Lankan street food! Going back to the streets of Colombo for this famous Sri Lankan dish. Soft flaky Gothamba roti is finely chopped and stir fried in coconut oil with onion, garlic, ginger, a hint of chilli, with mixed seasonal vegetables and egg. Add on a portion of our specialty curry for an extra flavourful and filling dish.

Our speciality Sri Lankan curries are home made with the finest traditional ingredients and family recipes. Trust us, you won’t find curry like this elsewhere! Served the Lankan way with steamed basmati rice, aubergine pickle, cucumber raita, a seasonal salsa and papadum. Choice of: Coconut dal (ve), jackfruit (ve), cashew nut (ve), chicken, or black pork

Fermented rice flour pancakes, shaped like a bowl. Famous in Lanka! Egg, cheese or curry of choice available to add on, or served plain and delicious with our homemade sambol.

Pulled pork croquette with chilli hickory barbecue sauce and dressed rocket salad

Confit chicken and mushroom tart, with thyme, egg, truffle oil, mushroom, ketchup, and winter leaves

Garlic king prawns with lemon butter chilli oil, served on rustic toasted sourdough with watercress and parsley

Pea and mint crust lamb shank with port jus and minted sauce. Served with smoked mashed potatoes, asparagus tips, charred onion petals

Confit duck leg with orange. Served with creamy mashed potatoes, orange and carrot puree, green beans, wild mushrooms

Traditional French pie, served with sauteed new potatoes, seasonal greens, red wine jus

Lemon tart with fresh cream and blueberries

Pannacotta with forest berry compote

Baked chocolate cake with a molten chocolate centre

served with Devil's sauce

with Asian salad and Nam Jim

with sauteed kankun leaf

with coriander oil and cashew stir fry

with moringa and chilli

with smoked fish cutlets and yellow coconut curry sauce

with pol sambol

with curried cucumber and toasted coconut

batu moju, pol sambol

Spiced coconut custard

with coconut ice cream

Spiced Ceylon chai OR cocoa and cardamom tea

Oak smoked breast of duck with grapefruit and radicchio salad with toasted walnuts, sesame dressing and plum puree

Beef carpaccio with shaved parmesan, dressed rocket leaves, olive oil, and dukkah

Heritage beetroot and goat’s cheese (v) with dressed rocket, baby vine tomatoes, candied walnut and balsamic glaze

Rainbow trout with peach salad and citrus dressing with toasted pine nuts and edible flowers

Featherblade beef Ballantine with red wine reduction Dauphinoise potatoes, tenderstem broccoli, wild mushroom medley and vine tomatoes

Wild turbot, grilled artichokes and new potatoes with lemon butter and wilted greens

Wild mushroom, chargrilled cauliflower, pine nut and sage risotto with parmesan and truffle oil (v)

Lentil stuffed smoked aubergine With sundried tomatoes, shallots and greens (ve)

Vanilla creme brulee

Sticky toffee pudding with butterscotch sauce

Triple layer chocolate cheesecake with orange compote