FOOD + DRINK
COPPER CEYLON: A TASTE OF SRI LANKA MADE FOR SHARING
TAKING INSPIRATION FROM OWNER HARAN’ S SRI LANKAN ROOTS, SHARING IS KEY TO THE COPPER CEYLON EXPERIENCE. MOVING FROM STREET-FOOD FAVOURITES AND SMALL PLATES TO SLOW-COOKED CURRIES AND HOPPERS- ALL DESIGNED TO ENCOURAGE A LITTLE BIT OF EVERYTHING- THE INGREDIENTS AND SPICES ARE SOURCED DIRECTLY FROM SRI LANKA FOR A MEAL THAT’ S AS AUTHENTIC AS IT IS DELICIOUS. BY ADAM READY
With two-for-one cocktails served between 6pm and 7pm, there’ s a good reason to arrive early, too. Conveying a similar sense of place to the food, drinks weave Sri Lankan flavours into familiar serves rather than simply dressing them up. My pick- the Ceylon Old Fashioned- was a smooth twist on the classic combining bourbon and arrack with Angostura bitters and coconut syrup. Traditionally distilled in Sri Lanka, arrack comes from fermented coconut-flower sap, adding a distinctive depth, while the sweeter coconut syrup rounds out the bitters.
The main event, however, began with papadoms, chutney and pickled vegetables before the signature Jaffna mutton rolls arrived- crispy on the outside, warmly spiced inside and paired with a mango-chilli dip that brought sweetness and heat in equal measure, they were utterly delicious and the perfect introduction to the flavour profiles explored here.
Moreish masala fries doused in a tangy spice blend followed, alongside one of our favourites of the evening- the hot butter squid, which was tender beneath its buttery, spicy coating, holding enough chilli to lift the seafood rather than overpower it. Chicken 65 continued in a similar vein, its crisp, savoury coating balanced by a cooler tomato-based spiced yoghurt dip. These are the kind of dishes that make the sharing format work really well- contrasting textures, heat and acidity, all competing for attention in the middle of the table.
Then came the curries. The beef and potato curry, a chef’ s special, is slow-cooked with roasted spices, giving the sauce a deep, rounded warmth and the beef time to become properly tender. In contrast, the pork black curry is darker and more intense, its character coming from roasted spices and a smoky homemade sauce, while the chef’ s-style chicken red curry is a brighter, more aromatic coconut dish.
Sri Lankan cooking is known for its heat, but at Copper Ceylon the emphasis is just as much on fragrance, roasting and depth of flavour as is it hits of chilli, and it’ s this variety that makes ordering several dishes to share even more worthwhile as each curry brings something different to the table in varying levels of spice.
Alongside our chosen selection, yellow rice cooked with turmeric, coconut milk and spices added a softer richness, while the Sri Lankan omelette with red onion, chilli and spice added a lighter element, soaking up all of those irresistible flavours. Hoppers are another must-try here. Made from fermented rice flour and coconut milk, these bowl-shaped pancakes have crisp, lacy edges and soft centres making them ideal for tearing and scooping up curry and sambal. Kothu, on the other hand, is a hearty Sri Lankan street food- chopped flatbread tossed with vegetables, spices and your choice of filling, with all those savoury flavours worked through the bread- it’ s definitely another must-order.
For dessert, we opted for watalappam, a traditional Sri Lankan coconut and jaggery pudding scented with aromatic spices. Rich, silky and caramel-like, it was one of the more distinctive finishes to the meal. Butter cake with custard was simpler, but no less comforting, while the chocolate biscuit pudding- a much-loved Sri Lankan no-bake dessert layered with biscuits and chocolate pudding- was an indulgent, tasty finish to the evening alongside a pot of fragrant Ceylon Spice Tea, which is known to soothe the stomach after rich, spicy foods.
Copper Ceylon’ s charm lies in the way it brings together family recipes, authentic ingredients and a relaxed sharing style without overcomplicating any of it. Our verdict? Come for the cocktails, stay for the curries, embrace the spice and bring enough of you to share every aspect of the experience.
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