Award-winning Sri Lankan restaurant, led by Head Chef Sylvia Perera, showcasing cherished family recipes.
Known for its Lamprais: a traditional Sri Lankan dish originating from the Dutch Burgher community. These featuring a combination of savory, spiced rice, mixed meat curries shrimp paste (blacan), fried eggplant, ash plantain, and small meatballs (frikkadels), baked in a banana leaf, baked.
Live hopper and kottu bar, employing traditional techniques, blending locally-sourced produce with exotic, aromatic ingredients.
Sister venue in Putney.
