After spending a good part of 2017 feeding happy farmers' market shoppers at Carriageworks, O Tama Carey has found a permanent home for her Sri Lankan cooking in East Sydney.
The ex-Berta chef will open Lankan Filling Station with her cousin Odette Overlunde on Darlinghurst's Riley Street in late April. The sustainability-striving eatery will focus on hoppers: that is, savoury, lattice-edged Sri Lankan pancakes made with a fermented batter of rice flour and coconut milk for a spongy, crumpet-like centre.
Hoppers are suited for either snacking, or alongside curries for feasting fun times. Carey will be serving potato curry with Sri Lankan mustard, fiery prawn curry soured with tamarind, and a dry, black-spiced mutton number.
For extra kick, house-made sambals include a katta paste made with fermented chilli, onion and lime, and a pol sambal of grated fresh coconut and Maldive fish (tuna smoked and dried in the Maldives). Hot butter cuttlefish and crab cutlets will also be on the menu.
A boozy ginger beer will be on the pour plus house-blended Sri Lankan teas and arrack – a rum-like spirit distilled from coconut palm flowers – in a punch or on the rocks.
No more early Saturday morning rises for your hopper fill, Sydney.
Lankan Filling Station will open in April; Mon-Fri noon-10pm; Sat-Sun 8am-10pm.
58 Riley Street, Darlinghurst, lankanfillingstation.com.au