Sri Lankan Secret Supper

Sri Lankan food meets BC ingredients with Chef Thoshan marrying heartfelt recipes from his homeland with his refined fine dining skills. You’re invited to a lavish long table feast you will never forget created by an unbelievable new chef talent to the city.  Chef Thoshan, currently cooking at one of Vancouver’s cutting edge tasting bars, Good Thief, creates dishes using whole spices like cardamon and cinnamon. You’ll be welcomed into the kitchen with enticing aromas of spices (don’t worry, not too spicy:) and freshly baked Ceylon bread.  He sources his ingredients meticulously exploring the best local ingredients that compliment his rich, delicious food.   Seriously, check out the menu, you’ll never have another dinner like it!

We have 2 menus for you to choose from:

The Four Course Menu
5 to 7pm seating only

• Beef short rib curry tartlet, caramelized onion sambol
  Sesame‑seared tuna, ginger and coconut sambol, curry‑leaf oil. Red lentil and masala croquette, curry‑leaf crumb, coconut chutney
• Mixed mushrooms & Bombay onion bhaji fry
  charred tomato–porcini curry cream, minchi aioli, fried curry leaves
• Braised Beef Cheek in roasted “Kandy” spices & tamarind
  spiced dried‑fruit and ghee tempered upma, mustard‑curried green apple
• Pineapple upside‑down cake, cinnamon and cardamom infused kithul treacle, lime sorbet

  – 95 per person –

The Six Course Menu
7:30pm seating only

• Beef short rib curry tartlet, caramelized onion sambol
  Sesame‑seared tuna, ginger and coconut sambol, curry‑leaf oil. Red lentil and masala croquette, curry‑leaf crumb, coconut chutney
• Sablefish in Coastal “Negombo” Coconut Curry
  coconut‑tempered cassava, carrot “achcharu” pickle, turmeric‑infused coconut oil
• Mixed mushrooms & Bombay onion bhaji fry
  charred tomato–porcini curry cream, minchi aioli, fried curry leaves
• Lemongrass & lime–marinated BC prawns
  pipinna saladhe with avocado, spring shoots, shaved radish, mustard‑coconut cream, pickled chili, fresh dill
• Braised Beef Cheek in roasted “Kandy” spices & tamarind
  spiced dried‑fruit and ghee tempered upma, mustard‑curried green apple
• Pineapple upside‑down cake, cinnamon and cardamom infused kithul treacle, lime sorbet

– 135 per person –