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The Fold

Find shakshouka hoppers by day and traditional lamprais by night at this family-run Sri Lankan restaurant in Dulwich Hill.
By Ben Hansen
March 10, 2021
By Ben Hansen
March 10, 2021

UPDATE Monday, July 26: The Fold is now offering pickup blue swimmer crab feasts for two. The feast includes crab curry, basmati rice with crispy onions, red lentil dry curry, kale malum, papadum, chutney and orange cream caramel for dessert. Pre order 5–6pm, Thursday–Saturday.


Dulwich Hill's Sri Lankan cafe and restaurant The Fold is a true family affair. It's run by the De Hoedt family whose culinary experience spans decades and multiple acclaimed Sydney eateries.

Head Chef Augi De Hoedt has 35 years of experience in the industry, including ten years as the Culinary Director at Sri Lanka's Cinnamon Grand hotel. Augi's sons Travin and Jason (both Franca Brasserie alumni) are in charge of the dessert menu alongside Travin's fiancée Saaya Takahashi (Sixpenny). Dilki, the duo's mother, manages the front of house.

The Fold has been serving up the family's take on Sri Lankan food to Dulwich Hill locals since 2020, but has recently expanded to serve dinner as of this February. On both the day and dinner menus, you'll find a variety of hoppers, curries and desserts. Until 3.30pm daily, you'll find The Fold's unique take on avo on toast ($12) with tamarind glaze and slated pistachio, as well as pot roast beef buns ($11.50) and shakshouka ($19.50) and benedict ($18) hoppers.


Come 5pm, Thursday–Sunday, dinner is on offer. Curries take centre stage at night, making up a bulk of the dinner menu. Ranging from $14–28, you'll find everything from eggplant moju to devilled beef in spicy tomato gravy and lamb polkiri baduma. Elsewhere, you'll find lamprais ($22) — Dutch Burgher rice and curry baked and served inside a banana leaf — and a string hopper feast ($24).

Following dinner, avert your attention to the dessert menu where you'll find Sri Lankan love cake served with spiced ice cream, watalappam baked custard and palm sugar pancake with grated coconut.

Images: Kera

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