TRADITIONAL INFLUENCES, MODERN INTERPRETATION
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. Our chicken is free range and herb-fed from Easingwold and our native breed pigs are bred by Barbara Davis in Longridge. Our Oxford Down lamb is reared by Tom Boothman in Linton and free-range eggs are sourced from Fluffets Farm in the New Forest. Dayboat seafood is delivered every morning and speciality vegetables, fruits and spices come directly from Sri Lanka.