The menu.

Egg hoppers, pol sambol, dhal curry and seeni sambol — the island classic.

Chilled smoothie bowl with papaya, banana, passion fruit, granola and toasted coconut.

Sourdough, smashed avocado, lime, chilli flakes and a poached egg.

Three-egg omelette with tomato, red onion, green chilli and cheese.

Fluffy pancakes, caramelised banana, kithul treacle and lime curd.

Crispy chicken, curry-leaf mayo, pickled slaw and fries — a guest favourite.

Straight from the Ahangama boats, with grilled vegetables and lemon butter.

Tiger prawns roasted in garlic butter, served with turmeric rice.

Fresh lagoon crab, garden vegetables and a wasabi-lime dressing.

The island street-food classic — chopped roti, vegetables and curry spices.

Red rice, marinated vegetables, avocado, sesame and soy-lime dressing.

Grilled catch, tiger prawns, calamari and lagoon crab with three sauces.

Whole snapper, charred lime, sambol butter and coconut rice.

Char-grilled cutlets, potato gratin and rosemary jus.

Slow-cooked duck leg, potato gratin and mushroom sauce.

Young jackfruit and vegetables in a fiery island curry, with red rice.

Linguine with prawns, calamari and a tomato-chilli sauce.

Our signature — arrack, passion fruit, lime and a whisper of vanilla.

Passion fruit, citrus and silky foam over crushed ice.

Vodka, ginger beer, lemongrass and lime.

Cold espresso, coconut, vodka — sunset fuel.

Aperitivo, prosecco and soda, made for golden hour.

Ceylon arrack, palm treacle bitters, orange oil.

Crisp, coastal and cold.

Soft, warm and easy.

Dry and delicate, sunset approved.

Bubbles for the golden hour.

Sri Lanka's icon, served ice cold.

Dark, rich and surprisingly tropical.

Ask the bar what's pouring.

A pure, concentrated shot of bold espresso.

A harmonious blend of espresso, steamed milk and delicate foam.

Smooth espresso married with silky steamed milk.

Rich, velvety microfoam poured over a robust double shot of espresso.

Espresso elegantly softened with hot water for a smooth, rich flavour.

Espresso infused with rich chocolate, steamed milk and a whisper of whipped cream.

Crisp, cold espresso balanced with chilled water and ice.

Chilled espresso and smooth milk poured over ice, refreshingly light.

Swap any coffee to oat or almond milk.

Ceylon's beloved jaggery-coconut custard.

Burnt sugar crust, coconut cream heart.

Char-grilled pineapple, vanilla ice cream, palm treacle.

The Sri Lankan childhood classic, all grown up.

Just like the big one, sized for small hands.

Fresh catch, golden crumb, tomato dip.

Simple tomato pasta, no surprises.

Whatever is ripest today.