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.

We are totally committed to our food ethos: Our pork is sourced from Manifold Farm in Staffordshire and hand-fed Ross free-range chickens are from Edward Wilkinson in Easingwold. Dry-aged beef is sourced from Robert Phillips in Hellifield and our free-range hens’ eggs are from St. Ewe’s on the Roseland Peninsula. We use organic grass-fed ghee from Happy Butter in Totnes, Devon and our Jersey cream is sourced from Bickfield Farm via The Estate Dairy. Our ancient-grain wild rice is harvested by farmers in the north-central province of Sri Lanka and dayboat seafood is delivered every morning. Where possible, other speciality vegetables, fruits and spices also come directly from Sri Lanka.