This month at Tijouri, we travel across Sri Lanka with Chef Mavisha AKA Grizzly Islander.
A menu that brings together coastal classics, Jaffna flavours, Colombo favourites, and the soulful comfort of home-style curries and sambols. Bold, fragrant, spicy, and deeply comforting—everything that makes Sri Lankan cooking unforgettable.
Menu:
VEGETARIAN SET MENU
AMUSE BOUCHE
Tharboosani Kurundu
Watermelon bites drizzled with kithul and a powerful cinnamon salt built to emulate a fresh bite of cinnamon peel off the bark
SOUP
Odiyal Koozh
A hearty, comforting soup enriched with tapioca, designed to ground you and fuel you before we begin this journey together
SALAD
Ela Kola
Ceylon’s humble leaf salad – peppery arugula with coconut, chili, and lime for a bright, zesty kick.
FIRST MAIN COURSE
Kesel Kochak Hodamai
Raw banana steak drizzled with kithul served with kurakkan balls and a hearty gravy inspired directly from the forests of Rathugala
PALATE CLEANSER
Thé Panni Katti
A granita made with light bright tea, also known as the champagne of Ceylon, with subtle hints of citrus
SECOND MAIN COURSE
Paan Polos
A vibrant jackfruit gravy from the hills along with a rustic roast paan and a caramelized symbol to cut through the combination
PRE-DESSERT
Pol Pani Mille Feuille
A European take on delivering pol pani, with a twist
DESSERT
Watalappan Kaju
An eggless jaggery custard that layers the deep sweetness of jaggery with the richness of coconut cream, finished with a crunchy cashew praline
NON-VEGETARIAN SET MENU
AMUSE BOUCHE
Tharboosani Kurundu
Watermelon bites drizzled with kithul and a powerful cinnamon salt built to emulate a fresh bite of cinnamon peel off the bark
SOUP
Odiyal Koozh
A hearty warm soup that is set to take you up with some seafare energy before you embark on this journey with us
SALAD
Ela Kola
Ceylon’s humble leaf salad – peppery arugula with coconut, chili, and lime for a bright, zesty kick.
FIRST MAIN COURSE
Maalu Kachak Hodamai
White fish steak drizzled with kithul served with kurakkan balls and a hearty gravy inspired directly from the forests of Rathugala
PALATE CLEANSER
Thé Panni Katti
A granita made with light bright tea, also known as the champagne of Ceylon, with subtle hints of citrus
SECOND MAIN COURSE
Paan Eraichi
A vibrant mutton gravy from the hills along with a rustic roast paan and a caramelized symbol to cut through the combination
PRE-DESSERT
Pol Pani Mille Feuille
A European take on delivering pol pani, with a twist
DESSERT
Kurakkan Créme Krunch
A dish that honors earthy notes of Kurakkan, paired with a woodapple caramel and topped with a tea brittle
Terms & Conditions:
- Please arrive punctually.Late arrivals may miss the first few courses.
- Booking Fee are non-refundable under all circumstances once booked.
- Tickets are transferrable to a third party.No shows/ cancellations will not be refunded, but you can reschedule your booking for within the week 48hrs before your slot is due.
- Alcohol will not be served to guests under the age of 21No liability or claims that may arise due to the consumption or intake of any food or drink will be entertained by the management.
- The booking fee total includes the online transaction fee.
- Parking at the event premises is at the risk of the vehicle owner.
- Valet is available.
- Photographs and videos of ticket holders may be uploaded to social media. Incase you do not wish to be featured, let our team know.