Famous for her show-stopping hoppers at Carriageworks Farmers Market, O Tama Carey has finally flung open the doors to her first permanent restaurant, Lankan Filling Station. A shrine to Sri Lankan cuisine, the new East Sydney venue is headed up by the renowned chef and curry queen (who previously worked at Berta, Bistro Moncur and Billy Kwong) who has put together a hands-on menu of hoppers, sambols and curries. Start by ordering a few hoppers, which are bowl-shaped crepes, known for their soft, spongey centre and crisp lacy trim. Next up, choose a sambol. This is the dip to your chip. Turn it into a proper banquet with a few of Carey’s curries. Now all that’s left to do is tear into your hopper, and start dipping, dunking and dribbling your way through the different spiced bowls. While hoppers go exceptionally well with hops, there’s more to the drinks menu than just beer. If you’re looking to quench the heat, try one of custom-blended Sri Lankan tea. Otherwise, there’s natural, minimal intervention wines available (including sangiovese rosé on tap) as well as mead, faluda and Ceylon arrack, a Sri Lankan spirit made from fermented coconut flower sap.
Words: Erina Starkey. Images: Parker Blain.
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