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:  Ash charcoal used on our grill is supplied by Whittle & Flame in
Cornbury Park, Oxfordshire. Our Aylesbury Pekin cross duck is sourced from Devon and our free-range corn-fed Ross Cobb breed chicken is from Franklins Farm. Venison fallow is reared by Brett Graham at Aynhoe Park in Oxfordshire and Heritage breed beef is from County Wexford. Free-range hens’ eggs are sourced from St. Ewe’s on the Roseland Peninsula, our organic cultured butter is supplied by The Estate Diary in Cheshire and our grass-fed ghee comes to us from Wyke Farm in Bruton, Somerset. Dayboat seafood is delivered every morning, and where possible, speciality vegetables, fruits and spices come directly from Sri Lanka
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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: Ash charcoal used on our grill is supplied by Whittle & Flame in Cornbury Park, Oxfordshire. Our Aylesbury Pekin cross duck is sourced from Devon and our free-range corn-fed Ross Cobb breed chicken is from Franklins Farm. Venison fallow is reared by Brett Graham at Aynhoe Park in Oxfordshire and Heritage breed beef is from County Wexford. Free-range hens’ eggs are sourced from St. Ewe’s on the Roseland Peninsula, our organic cultured butter is supplied by The Estate Diary in Cheshire and our grass-fed ghee comes to us from Wyke Farm in Bruton, Somerset. Dayboat seafood is delivered every morning, and where possible, speciality vegetables, fruits and spices come directly from Sri Lanka