TRADITIONAL INFLUENCES, MODERN INTERPRETATION

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Neighbours, traders, immigrants and colonisers have all left their mark on Sri Lanka’s food culture. Our sharing plates draw their eclectic flavours from the nation’s many diverse regions, taking cues from Portuguese, Malay, South Indian and Dutch cuisines.

With an emphasis on seasonality and sustainability, the menu merges British and Sri Lankan ingredients prepared with a modern edge. We are totally committed to our food ethos: Our hogget is sourced from Rachel Godwin in Yorkshire and Mangalitza pork belly is bred by Lisa Hodgeson in Hemsley. Welsh Wagyu featherblade is reared by Ifor Humphreys in Montgomeryshire and our lamb shoulder is from Edward Hole in Burnham on Crouch. Our free-range hens eggs are sourced from St. Ewe’s on the Roseland Peninsula and dayboat seafood is delivered every morning. Where possible, speciality vegetables, fruits and spices come directly from Sri Lanka.

Neighbours, traders, immigrants and colonisers have all left their mark on Sri Lanka’s food culture. Our sharing plates draw their eclectic flavours from the nation’s many diverse regions, taking cues from Portuguese, Malay, South Indian and Dutch cuisines.

With an emphasis on seasonality and sustainability, the menu merges British and Sri Lankan ingredients prepared with a modern edge. We are totally committed to our food ethos: Our hogget is sourced from Rachel Godwin in Yorkshire and Mangalitza pork belly is bred by Lisa Hodgeson in Hemsley. Welsh Wagyu featherblade is reared by Ifor Humphreys in Montgomeryshire and our lamb shoulder is from Edward Hole in Burnham on Crouch. Our free-range hens eggs are sourced from St. Ewe’s on the Roseland Peninsula and dayboat seafood is delivered every morning. Where possible, speciality vegetables, fruits and spices come directly from Sri Lanka.