Dish: Sri Lankan Street Food
This is the inner-city Sydney location of the popular Toongabbie Sri Lankan joint. It's still all about the bain-marie and takeaway, but the Glebe venue is more refined. It's a la carte and everything is cooked fresh to order.
Tables are covered in cloths, meals are often served in an entree-main format and, thanks to some ornate Sri Lankan antiques, the dining room is far nicer than in many other restaurants at this pricepoint.
And while you might get better value in Toongabbie, it’s still bang for buck compared to anything in the area.
Dishes cover South Indian classics such as kottu roti (roti chopped up and fried with egg and vegetables); dosa; biryani; and hoppers (bowl-shaped crepes made with a fermented rice flower).
The made-to-order kitchen allows the team to create some popular Sri Lankan dishes it couldn’t cook in the original restaurant, such as short-rib biryani and barramundi ambulthiyal. It’s a dish of barramundi marinated in tamarind and curry spices grilled in a banana leaf.
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