Paradise | A New Taste of Modern Sri-Lanka

RESERVATIONS

ABOUT

Set on Rupert Street, a side-street in London’s illustrious Soho, Paradise combines Sri-Lankan and British produce into a unique culinary experience, giving a distinctly contemporary UK nuance to Sinhalese cuisine that is not bound by tradition.

Challenging traditional expectations, Paradise offers an ingredient focused journey with a fiery island accent - rooted in unfamiliar flavours and innovation.

Our menus reflect the sensitivity of the seasons and the tireless efforts of the people that work the land and the sea - both at home and in Sri Lanka.

Our home at 61 Rupert Street reflects a modern Sri-Lankan wallauwa, interpreted through the lens of one of the country’s most prolific architects, Geoffrey Bawa.

From Sri-Lanka to Soho, this is Paradise.

EXPERIENCE

Our six-course menu is a two hour culinary experience that takes guests through an ingredient focused journey, priced at £65 per guest alongside a wine pairing which riffs off each course for £43.

We offer a choice of land, sea and vegetarian menus for dinner from Tuesday to Saturday, and at lunchtimes on Saturday.

Due do the nature of our food we’re unable to accommodate the following specific allergies/intolerances/dietary requirements: raspberries, alliums, ginger, garlic, coconut/coconut milk, mustard, chillies, fish/shellfish, molluscs, gluten, sulphites, eggs and dairy. Unfortunately we are space constrained in our kitchen so we’re unable to guarantee dishes to be entirely free of trace ingredients.

LAND + SEA

VEG + PLANT

SEA + VEG

DRINKS

RESERVATIONS

Reservations are available from Tuesday to Saturday for dinner and lunchtime on Saturdays. We offer two seating options where you can either be seated on our dining room tables or our central counter seats.

We take reservations up to 60 days in advance. If you would like to explore reserving the restaurant for large parties of 9 and above or for exclusive hire, please contact us via events@paradisesoho.com to discuss your event.

Paradise is a very intimate space and our two-hour culinary experience is tailored to specific sitting times to allow for the culinary journey to unfold.

With this in mind, we ask that all guests arrive promptly at your reservation time. We understand that unforeseen circumstances may occur and we can offer a 15-minute grace period to accommodate this. Unfortunately, after this time, the courses will be adjusted and late arrivals may miss courses or in the event of being over 15 minutes late, will be unable to be seated.

If you need to cancel your reservation, please do so via the link in your booking email. If you’re unable to do this, you can email us at info@paradisesoho.com at least 72 hours prior to your reservation. Our cancellation policy can be found upon booking.

Please note that we are a cashless restaurant.

MAKE A RESERVATION

PHILOSOPHY

Join the Paradise community, a digital collection of news, stories, people, and places from the Paradise team and friends, highlighting modern Sri Lanka.

PHILOSOPHY

From inspiration to maker, everything starts with a blueprint, an idea, a philosophy.

Born in London to Sri-Lankan parents, Founder + Creative Director Dom Fernando spent his school holidays visiting family and exploring the island. Meal times were punctuated each day with Dom absorbing the bustle of busy kitchens,listening intently to names of spices and bursts of friendlyquarrels over who made the best mutton curry

It was the diversity of each mouthful and the rollercoaster of spice, heat, freshness and sweetness that ultimately inspired a dream of opening his own restaurant, transporting these tastes and experiences to the backstreets of Soho and beyond.

Since opening in 2019 to critical acclaim the Paradise team have had an ambition to challenge traditional expectations and as of Summer 2024 entered a new chapter of discovery with the evolution of Paradise into a new look and taste of modern Sri-Lanka. Dom’s six-course menu marries reinterpreted dishes with subtle influences from his travels, whilst drawing on his passion for seafood and innovation.