Our menu

Five village curries, mallung, papadam and our own chilli sambol.

Slow-cooked curry chicken with four sides — the Hatton lunch classic.

Sour-spiced fish from Castlereagh reservoir, dry-curried the old way.

Chopped godamba rotti on the hot plate with chicken curry and leeks — you'll hear it before you see it.

The favourite of the young crowd — extra cheese, mild spice.

Crisp godamba folded over a spiced egg, with lunu miris.

Lacy-edged, soft-centred, topped with a free-range egg.

Fermented overnight, cooked to order.

Ten string hoppers with kiri hodi, pol sambol and dhal.

Fiery, sticky, sharing-size — best with a cold ginger beer.

Crisp potatoes tossed with capsicum, onion and chilli paste.

Steamed jaggery-coconut custard with roasted cashew.

Clay-pot curd with treacle tapped in the Kandyan hills.

High-grown BOP from a factory 4 km up the road. With or without milk.

Straight from the lowlands, chilled.