GINI

A new chapter. Our compact menu introduces exciting new ingredients and dishes never been served before at Gini.

May 23rd onwards.

Reserve your table through the link in our bio.

From the Galápagos to Sri Lanka, Ana Ortiz brings her instinctive, fire-led cooking, rooted in Latin traditions, to GINI this March.

March 19
Two seatings at 6:30 PM & 8:45 PM
Reserve via the link in our bio.

From the Galápagos to Sri Lanka, Ana Ortiz brings her instinctive, fire-led cooking, rooted in Latin traditions, to GINI this March.

March 4
Tea seatings at 6:30 PM & 8:45 PM
Reserve via the link in our bio.

Wrapped in banana leaf and grilled low over fire, coconut-crusted paraw arrives warm, smoky, and familiar in the best way.

Reserve your table through the link in our bio.

This season’s Mullaitivu prawns are grilled until smoky and generous, layered with lunu dehi and salsa roja, and served with flaky parata to soak up every last bite.

Reserve your table through the link in our bio.

This season’s small plates begin with Moratuwa oysters, layered with oyster cream and a subtle panko crunch.
Clean, coastal, and carefully considered.

Reserve your table through the link in our bio.

Bright pineapple meets crisp vodka, softened by the elegance of vermouth. The result is smooth, deliberate, and true to the GINI spirit—minimal in form, nuanced in flavour. Reserve your table through the link in our bio

On the eve of 2026, Our New Dawn dinner invites you to indulge in a menu crafted for a night of rhythm, elegance, and quiet celebration—an experience shaped in true GINI fashion.

Reserve your table through the link in our bio

Christmas at GINI. Warm lights, slow sips, and the season settling in softly.

More details soon.

Charred sweet roasted carrot meets creamy labneh, bright basil-mint pesto, and a crunch of almond dukkah - a crowd favourite!

Reserve your table through the link in our bio.