Kolamba

58 and Co. Gin or Mikohosh Vodka. Twisted - Dirty - Gibson.

Freshly brewed every day.

Dry-fried beef with chilli and tomato, on string hoppers with turmeric coconut gravy.

Crisp pastry filled with spiced minced mutton, potato and onion. Fried until golden.

Sri Lanka's iconic bar snack. Crisp, in a hot butter chilli glaze with shallot rings.

Pomelo and toasted cashew with mint and basil, in chilli, lime and jaggery.

Eaten standing at a counter before work. Warm, with peanut, green chilli and coconut chutneys.

Rubbed in the roasted spice of the Tamil north. Grilled hard, finished with fried curry leaves and lime. (3 per portion)

Our signature curry. On-the-bone chicken cooked slowly with tamarind, curry leaves and coconut milk.

On layered fragrant rice with whole spices, saffron and crisp fried onions. Served with raita.

Slow-cooked beef steeped overnight in jaggery and spices.

Pan-fried king prawns with crushed black pepper, mixed spices and green chilli.

Wrapped in banana leaf with shallot, tomato and curry leaf masala. Opened at the table under a thick coconut gravy.

Whole cashews simmered soft in a mild coconut gravy. Creamy, with a crunch still in them.

Creamy red lentils with coconut milk, turmeric and tempered spices. The one everyone orders.

Fried with garlic, curry leaf and chilli. Vibrant and earthy.

Sautéed with dried red chilli, curry leaf and toasted coconut. Dry, light and sweet.

Okra cut fine and fried dry with turmeric and mustard seed. Crisp-edged, never stewed.

The bowl-shaped pancake of a Sri Lankan morning. Torn and dipped straight into the curry.

A free-range egg cracked into the well and cooked until just set.

Rice flour pressed through a mould and steamed into soft nests. (4 per portion)

Sliced fine with vine tomato, dressed with lime, chilli flakes and salt. Raw, sharp and hot.

Red onion cooked down slowly with chilli, cinnamon and jaggery. Dark and sticky.

Grated coconut muddled with red chilli, onion and lime. Hot, salty and sharp.

Long-grain rice steamed with curry leaves, pandan and whole spices.

Coconut flatbread griddled on a hot plate. Chewy and nutty. (2 per portion)

With Sri Lankan mango chutney.

Fried peanuts, tomato, red onion, green chilli, curry leaf, black pepper and lime.

Pineapple pickled with mustard seed, green chilli and jaggery. Sharp, hot and cold.

58 and Co or Mikolash Vodka. Twisted - Dirty - Gibson

Aluna Toasted Coconut Rum, Botivo, Regal Rogue Daring Dry, Crystalised Pineapple

El Rayo Plata Tequila, Spiced Tamarind Cordial, Two Keys Grapefruit, Lava Salt

Trinc Gin, Dolin Dry, Prosecco, Pandan

Ceylon Arrack, Cacao Cinnamon Guinness Reduction

Buffalo Trace Bourbon, Kaveri, Jaggery Palm, Ginger

Sri Lanka, 330ml, 4.8%

Cornwall, 330ml, 4.0%

Cornwall, 330ml, 4.3%

Germany, 330ml, 0.5%

Germany, 330ml, 0.5%

Yogurt, Spices, Jaggery Palm

Wilfred's Non-Alc Aperitif, Smiling Wolf, Pentire Adrift, Pomegranate

Everleaf Marine & Mountain, Melon, Saicho Jasmine Sparkling Tea

China

Still or sparkling

Minho, Portugal, 2024

Languedoc, France, 2024

Abruzzo, Italy, 2024

Mosel, Germany, 2024

Loire, France, 2024

Languedoc, France, 2024

Patagonia, Argentina, 2024

Bekaa Valley, Lebanon, 2022

Rioja, Spain, 2024

Rhône, France, 2024

Western Cape, South Africa, 2024

Coteaux d'Aix-en-Provence, France, 2025

Languedoc, France, 2025

Clare Valley, Australia, NV

Sussex, England, 2020

Champagne, France, NV

Champagne, France, NV

Piedmont, Italy, 2024