Kurumba

From the crew behind Sri Lankan gem The Fold, Kurumba is another spot to relish in the culinary magic of Sri Lanka.

Like The Fold, it's a warm, family affair—with a few family members bringing experience from some top Sydney venues.

In charge here is head chef Augustus (Augi) de Hoedt, along with his sons and co-owners Travin (Franca, Parlar, Armoirica) and Jason, Travin's wife (Six Penny, Quay, Sokyo), and matriarch Dilki, who's managing the front-of-house. 

“Drawing from our Sri Lankan and Dutch heritage, we're thrilled to be able to bring a modern spin on treasured generational recipes inspired by the streets of Colombo to Sydney,” the De Hoedt family said in a statement. 

As well as a stand-alone hopper bar, the menu features hot butter soft-shell crab, hand-stretched roti, smoked brisket pan rolls, and seeni sambol puffs. The signature dish is a spectacular WA lobster kottu with chopped roti and vegetables that's topped with roasted lobster head curry.

For dessert, there's a house-made soft serve made with rose syrup, crystallised pistachio, crispy vermicelli, and a kithul treacle canelé served with Vanella buffalo milk curd. 

To drink, signature cocktails include a Colombo gimlet, made with a zesty mix of Colombo gin, lemongrass, patchouli, jasmine, calamansi citrus, and lime. The "Rumba Kurumba" is a mix of arrak, pandan, apricot, coconut, and lemon aspen. The team also collab'd with Bread & Brewery to create their take on Sri Lankan-style treacle beer. 

Keep an eye out on Kurumba's Instagram for special events like a Sri Lankan mud crab night and special treats like Sri Lankan Christmas cake. 

Image credit: Kurumba | Supplied 

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