Roasted Beet Carpaccio
V GF SF
Thin-sliced roasted golden and red beets from Peradeniya, whipped goat's cheese, candied walnuts, micro basil oil, aged balsamic reduction. Served with toasted sourdough.
Beets from: Wijeratne Farm, Kandy
Current Season
The Spring Menu
Menus rotate every Monday. Today's ingredients arrived from the farm this morning.
A menu that listens to the land
Every dish on this menu was designed around what our farmers harvested this week. We don't reverse-engineer the farm from the menu — we let the farm write the menu. When the tomatoes are at their peak, they lead. When the first green jackfruit appears, we celebrate it.
Dishes marked V are entirely plant-based. Dishes marked GF are gluten-free. We are happy to adapt most dishes for dietary needs — please tell your server.
V — Vegan GF — Gluten Free SF — Seasonal Feature
Menu categories
Garden Pea Velouté
V GF
Silky-smooth fresh pea soup with coconut cream, crispy shallots, a swirl of herb oil, and a scattering of fresh garden peas. Warm or chilled on request.
Peas from: Bandara Organic, Nuwara Eliya
Heirloom Tomato Bruschetta
V
Four varieties of heirloom tomatoes, slow-roasted and served raw, on house-made sourdough with fermented tomato dressing, basil, and aged olive oil.
Tomatoes from: Perera Heritage Farm, Haputale
Wood-Smoked Jackfruit Croquette
V SF
Young green jackfruit pulled and smoked over coconut husk, formed into croquettes, panko-crusted and served with a tamarind aioli and pickled green mango salad.
Jackfruit from: Fernando Estate, Matale
Slow-Braised Kalu Dhal
V GF SF
Black lentils soaked for 24 hours, braised low-and-slow with spiced ghee, caramelised onions, and whole spices. Served with red rice, charred flatbread, and herb raita. Our signature dish.
Lentils and rice from: Nanthakumar Farm, Jaffna
Free-Range Coconut Chicken Curry
GF
Village-raised chicken from Kurunegala, cooked in fresh coconut milk with lemongrass, pandanus leaf, and hand-ground spice paste. Served with hoppers or red rice.
Chicken from: Seneviratne Free-Range Farm, Kurunegala
Charred Cauliflower Steak
V GF
Whole cauliflower steak, fire-charred and finished in spiced brown butter, served over a celeriac puree with crispy capers, herb gremolata, and preserved lemon.
Cauliflower from: Perera Heritage Farm, Haputale
Line-Caught Fish of the Day
GF SF
Today's catch from our fisher partner in Negombo, prepared to the chef's style. Ask your server for today's fish and preparation. Served with seasonal vegetables and a green sauce.
Caught daily by: Jayasinghe Fishing Collective, Negombo
Sourdough & Fermented Butter
VDaily-baked sourdough with naturally fermented cultured butter, sprinkled with black sesame and flaked sea salt.
Rs. 480
Charred Corn with Lime Butter
V · GFWhole corn cobs from Jaffna, charred on the grill, brushed with lime butter and chilli salt.
Rs. 520
Red Rice & Curry Leaves
V · GFSteamed heritage red rice tempered with curry leaves, mustard seeds, and dried coconut.
Rs. 380
Coconut Panna Cotta
Rs. 680Set coconut milk panna cotta with a rosewater and pomegranate jelly, fresh lychees, and crystallised coconut flakes.
Mango & Cardamom Tart
Rs. 740Buttery almond frangipane tart shell filled with Alphonso mango curd, topped with fresh sliced mango, cardamom cream, and edible marigold petals.
Dark Chocolate Fondant
Rs. 82072% single-origin Sri Lankan cacao fondant, warm-centred, served with cinnamon-and-coconut ice cream and a sprinkle of smoked sea salt.
Cheese Selection
Rs. 1,100Three locally made artisan cheeses, seasonal fruit preserve, candied walnuts, and house crackers. Ask your server for today's selection.
Transparency
You deserve to know where your food comes from
Every dish on this menu carries a sourcing note. We believe transparency is the foundation of trust. Our kitchen maintains a live sourcing ledger — ask any server to see where today's ingredients came from, who grew them, and how far they travelled.
Meet Our Farmers