REVIEW
It's the aromatic wave of fried curry leaf, mustard seed and cardamom that will lure you to this narrow shopfront on Riley Street. Since 2018, chef-owner O Tama Carey has been bringing a slice of Sri Lanka to East Sydney. But beware: Carey's casual eatery is for true flavour enthusiasts only – for those unafraid to crumble nose-clearing dried white chilli over a black lamb curry, or spoon pol sambol (a fiery mix of coconut and dried Maldive fish) into a lacey hopper. Pro tip? One hopper is never enough. The delicate bowl-shaped pancakes made from rice flour and coconut milk are the perfect vessel for transporting any of the spice-fuelled dishes, such as melt-in-your-mouth eggplant soured with tamarind, or a creamy curry where cashews are king. There are good things happening in the drinks section, too, where local drops sit alongside popular Sri Lankan refreshments like faluda – a rose-syrup milkshake – and tamarind iced tea.
ABOUT
Chef O Tama Carey
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
