From freshly baked breads in the morning to ice-cream sundaes after the cinema — our kitchen serves every part of the day, seven days a week.
Chef Nimal's monthly tasting menu — five courses, paired or unpaired. Vegetarian variant available.
Coconut milk, lime, green chilli, kaffir.
Roasted beets, ash-aged chèvre, candied walnut.
Slow-smoked red lentils, curry leaf oil, papadum shard.
Pork belly, roasted spices, hoppers, pol sambol.
Whole mud crab, godamba roti, signature curry sauce.
Brinjal moju, miso glaze, jasmine rice.
Kithul jaggery, cardamom, coconut cream.
House-churned, passion-fruit gel.
Aged arrack, hibiscus, lemon, egg-white foam.
Pandan-infused gin, lime, soda, fresh basil.
Rotating Lankan estate beans, ground to order.
