Sydney has grown to love Chef O Tama Carey’s approach to flavour. We first took notice when she rattled the woks at Billy Kwong, then savoured her wildly creative Italian cuisine at Berta. Now heading her own venture at Lankan Filling Station, Chef Carey has enlisted the talented Jemma Whiteman as Head Chef.
This à la mode room features polished concrete, low lights and spice jars.
The menu – split into short eats, hoppers and curries – is inspired by Chef Carey’s Burghur heritage. From the short eats, try the crisp crab balls teamed with a neon-hued chilli sauce, or the pan rolls – potato or meat curry wrapped in a crepe, then crumbed and fried. Move on to hoppers: crisp, fermented rice flour pancakes that encase a range of curries such as chicken thigh, cooked on the bone with fiery chilli and tomato, or boneless goat, cooked dry and black with sweet spices. Don’t be put off by the amount of chilli – the chefs ensure everything is balanced with cooling elements, touches of surprise and textures to make every mouthful a joy.
PSST! There’s a selection of arrack, a Sri Lankan firewater, perfect for afters.