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Traditional Sri Lankan rice and curry served on a banana leaf
Candle-lit dining room at Ceylon Table
A spread of Sri Lankan curries
Colombo 07 · Since 2016

The soul of Ceylon, served beautifully.

Heritage recipes from village kitchens, cooked with island spices and reimagined for the modern table.

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Open daily · 12 pm – 3 pm · 6.30 pm – 11 pm
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Welcome to Ceylon Table

A love letter to the island kitchen

We began with a simple idea: the food our grandmothers cooked deserves the same care as any fine-dining menu in the world. Every curry starts with spices we roast and grind by hand each morning.

From Jaffna crab to Kandyan jackfruit, our menu travels the whole island, with produce from small farms in Nuwara Eliya, Matale and the southern coast.

0Heritage recipes
0Island spices
0Google rating
Sri Lankan breakfast platters with hoppers and sambol
Pouring Ceylon tea
Signature dishes

Plates people travel for

Four dishes that tell our story. Each one is built on a family recipe and finished with modern technique.

01Jaffna lagoon crab curryRs. 7,800

Jaffna Crab Curry

Kakuluwo curry

Lagoon crab, roasted curry powder, murunga leaves and fresh coconut milk.

02Lamprais style rice with curriesRs. 5,200

Dutch Burgher Lamprais

Lump rice, banana leaf

Ghee rice, three-meat curry, frikkadels and seeni sambol, baked in leaf.

03Devilled prawns with chilliRs. 6,400

Negombo Devilled Prawns

Isso devilled

Tiger prawns tossed in chilli, capsicum, onion and a sticky tamarind glaze.

04Spiced vegetable dish with green chilliRs. 3,900

Kandyan Jackfruit

Polos curry

Young jackfruit slow-cooked with goraka, cinnamon and toasted coconut.

From our kitchen

Colour, fire & spice

Every plate is photographed exactly as it leaves the pass. No filters needed.

High tea tray with short eats
High tea short eats
Rice served in a wooden bowl
Red rice & pol sambol
Chicken curry
Village chicken curry
Plate of rice and curry
Sunday rice & curry
Seafood and rice dishes
Southern seafood feast
Spiced curry on a plate
Black pork curry
Chef Ruwan Jayasekara plating a dishExecutive Chef
Meet the chef
My mother cooked with a clay pot and instinct. I cook with the same pot, and a little more patience.

Chef Ruwan Jayasekara trained in Singapore and London before coming home to Colombo. His kitchen is built on one rule: respect the recipe, then make it unforgettable.

Ruwan Jayasekara
Best Sri Lankan RestaurantPulse Food Awards 2025
Chef of the YearColombo Dining Guide 2024
The story of our food

Two thousand years of spice in every bite

I.

The spice route

Arab, Portuguese and Dutch traders came for our cinnamon. They left recipes behind. Lamprais and breudher still live at our table.

II.

The clay pot

Slow heat, goraka and coconut. Our curries cook in hand-thrown clay from Molagoda, just like village kitchens.

III.

Tea country

We finish every meal with single-estate Ceylon tea from Dimbula and Uva, paired by our in-house tea master.

What guests say
★★★★★
The crab curry was the best I have had outside Jaffna. The service felt like a five-star hotel, but warm like home.Dilini Perera · Colombo
★★★★★
We brought our overseas family for their last night in Sri Lanka. They still talk about the lamprais and watalappan.Ashan Fernando · Negombo
★★★★★
A beautiful room, perfect cocktails and food with real soul. Easily the finest Sri Lankan dining in the city.Sarah Mitchell · London, UK
4.9Google · 1,280 reviews
#2of 1,400 in Colombo · Tripadvisor
5.0PickMe Food · Top rated
The room

An evening at Ceylon Table

Drag to explore
Long dinner table set with flowers
The Chef's long table · 14 guests
Table setting with wine glasses
Main dining room
Warm hanging lamps
The arrack bar
Guest dining by candlelight
Candle-lit terrace
Wine glasses on table
Private dining
Restaurant interior during lunch
Lunch service
Find us

In the heart of Cinnamon Gardens

Address
42 Horton Place,
Colombo 07, Sri Lanka
Lunch
Daily · 12.00 pm – 3.00 pm
Dinner
Daily · 6.30 pm – 11.00 pm
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Parking
Free valet parking for guests
Reservations

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Prefer to talk? Call +94 11 245 7788