Ceylon Table Tulsa

Watalappam - Steamed coconut custard, naturally sweetened with kithul jaggery, delicately spiced with cardamom and nutmeg. Kithul jaggery ice cream, pistachio puhūl dosi.

Plated by Chef Roque.

Lamprais is Sri Lanka’s colonial era comfort classic fragrant rice, layered curries & sambols wrapped in banana leaf & baked into one deeply aromatic parcel, a legacy of the Dutch Burgher kitchens.

Plated by Chef Roque

Kottu Roti. Sri Lanka’s most iconic street dish, elevated bold, nostalgic & unapologetically flavorful.

Finished by Chef Roque

Jaffna crab curry bisque - Inspired by Northern Sri Lanka, refined through French technique. Plating by Chef Roque.

Golden Sri Lankan rolls - a fragrant blend of spiced tuna & vegetables, encased in a thin pancake & fried until delicately crisp.

Plated by Chef Roque with fine dining precision.

Taste of Sri Lanka - Ceylon Table × Wine Is Food
A five course Sri Lankan wine dinner menu, presented on 01/06 at Boston Title & Abstract
Each course tells a story. Course highlights coming soon.