Crisp-edged, bowl-shaped coconut-milk hoppers with a soft-set egg in the centre, served with 3 plain hoppers, lunu miris and seeni sambol. A Sri Lankan breakfast and dinner icon.

Delicate steamed rice-flour string hoppers served with dhal curry, a rich chicken curry and fresh pol sambol. Light, comforting and made to be eaten with your fingers.

A Dutch-Burgher classic: ghee rice, chicken curry, frikkadels, blachan, ash plantain and brinjal moju, wrapped in banana leaf and baked until fragrant. Unwrap at the table for the aroma.

Rice with chicken curry, potato curry, gotu kola mallum and a papadam: the everyday Sri Lankan lunch plate.

Crisp-fried chicken wok-tossed with onions, capsicum and a sweet-sour chilli sauce, served with egg fried rice.

Freshly scraped coconut pounded with red chilli, Maldive fish, onion and lime, served with warm pol roti and lunu miris. Simple, fiery and unmistakably Sri Lankan.

Two seared beef patties under melted cheddar, finished with crispy fried onions and house burger sauce in a toasted brioche bun.

Crispy breaded chicken fillet with lettuce in a sesame brioche bun, served with golden fries.

Two thin, crust-seared smashed beef patties with melted cheese, tomato and fresh rocket on a toasted brioche bun.

Triple-layer toasted bread with grilled chicken, crisp bacon, fried egg, lettuce, tomato and mayo, quartered and served with fries.

Warm toasted tortilla filled with grilled chicken, crunchy cabbage slaw, cucumber, tomato and garlic mayo, wrapped in paper for easy eating.

Char-grilled chicken breast with rosemary and roasted garlic, served with buttered broccoli, carrots and parsnip.

Sticky glazed chicken wings with green onion, served with cool ranch dip and crisp celery sticks.

Crisp golden battered fish fillet with thick-cut chips, tartare sauce, a lemon wedge and minted peas.

Hand-stretched 10-inch base with San Marzano-style tomato sauce, fior di latte mozzarella and fresh basil, finished with extra virgin olive oil.

Crisp-edged pizza loaded with spicy beef-free pepperoni slices, melted mozzarella and a rich tomato base. A Friday-night favourite.

Tandoori-marinated chicken tikka, red onion, peppers and fresh coriander over mozzarella, finished with a cooling mint-yoghurt drizzle.

Spaghetti tossed in a silky egg-yolk, pecorino and black pepper sauce with crisp smoked chicken bacon. Finished tableside with freshly grated cheese.

Penne in a fiery tomato, garlic and chilli sauce, finished with fresh basil and grated Parmesan.

Wok-fired jasmine rice with prawns, calamari and fish, scrambled egg, spring onion and a hint of soy and white pepper. Served with chilli sambol on the side.

Chicken simmered in a fragrant coconut green curry with Thai basil, aubergine and bamboo shoots, served over steamed jasmine rice.

Crisp cos lettuce, shaved parmesan, garlic croutons and a creamy anchovy-lemon dressing, topped with grilled chicken.

Chicken soup with rice noodles, carrot, celery and fresh herbs, served in a white bowl.

Toasted ciabatta slices brushed with roasted garlic and parsley butter, baked until golden and served with a garlic dip.

Sri Lankan watalappan: steamed coconut-milk and kithul jaggery custard with cardamom, served in slices topped with cashews.

Warm dark chocolate fondant with a molten centre, served with vanilla ice cream, fresh strawberries and cocoa dust.

Creamy baked vanilla cheesecake on a buttery biscuit base, finished with glossy blueberry compote and a mint leaf.

Three scoops of vanilla and strawberry ice cream layered with whipped cream, fresh strawberries, cherry, rainbow sprinkles and chocolate sauce.

Double espresso shaken over ice and topped with cold milk, served long in a tall glass. Smooth, bold and refreshing.

Double espresso with silky steamed milk and a thick microfoam cap, finished with latte art.

Strong black tea finished with hot milk, served in a cup and saucer.

Freshly squeezed lime over ice, lightly sweetened and served long with a lime wheel. Sharp, cooling and very Colombo.

Ripe Sri Lankan mango blended with chilled yoghurt and a touch of honey into a thick, golden smoothie.

Thick milkshake of dark chocolate and vanilla ice cream, topped with whipped cream and chocolate shavings.