This month’s review is of the much loved Hoppers, a Sri Lankan restaurant offering dosas, hoppers and kothus…as well as a glossary which we were relieved to find. Since the success of their restaurant in Soho, Hoppers have found a second home in St Christopher’s Place, a buzzing quarter located 2 minutes from Oxford Street.
With 2 floors, private vaults and alfresco dining, this restaurant is not only bigger than their Soho branch, but also takes BOOKINGS! The whole of their lower ground floor is fully bookable whilst upstairs is open to walk ins. There’s something for everyone whether it’s a spontaneous lunch date or a planned catch up!
With a modern, stylish bar, comes modern, stylish cocktails, all with a Sri Lankan twist including Arrack – a Sri Lankan spirit distilled from the sap of the coconut flower. The menu offers lunch dishes, small eats, snacks and FEASTS! There’s a choice between a vegetarian and traditional feast that is recommended for the minimum of 2 people. We, of course, couldn’t choose between the two, so Hoppers kindly offered to mix and match some dishes for us.
When ordering a feast, you get some banana chips, a selection of starter dishes, followed by a curry dish with a choice of a dosa or a hopper and chutneys galore.
To start, we had Bonemarrow Varuval, Roti Mutton Rolls, SL Hot Sauce Hot Butter Devilled Chipirones, Vegetable Kothu Roti, String Hoppers, Kiri Hodi, Tomato Chutney Podi Butter Corn on the Cob. The Roti is what looks like a flatbread and is perfect for tearing and soaking up the warm curry flavoured sauce.
Next up, mains. Hoppers don’t mess about when they say it’s a feast. We had the pleasure of eating a Cauliflower Kari (Sri Lankan for curry), Prawn Kari, a Dosa, Egg Hopper, and a tray of chutneys including Tomato Chutney, Coriander Chutney, Beet + Kale Sambol & Yoghurt.
One that always intrigues someone new to Sri Lankan cuisines, are Hoppers. Hoppers are bowls made out of fermented rice with a batter similar to pancakes. You can choose to have a plain hopper or with a fried egg in the middle. Dosas are a crisp pancakes made from a fermented lentil and rice batter, which is again perfect for scooping up every last inch of sauce.