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 chicken is free range and herb -fed from Edward Wilkinson in Easingwold and free -range eggs are sourced from Fluffets Farm in the New Forest. Our Oxford Down lamb and Belted Galloway beef is reared by Tom Boothman in Linton. Dayboat seafood is delivered every morning and 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 chicken is free range and herb -fed from Edward Wilkinson in Easingwold and free -range eggs are sourced from Fluffets Farm in the New Forest. Our Oxford Down lamb and Belted Galloway beef is reared by Tom Boothman in Linton. Dayboat seafood is delivered every morning and where possible speciality vegetables, fruits and spices come directly from Sri Lanka