Olé Lanka

Hosted by Lankan Tucker

In collaboration with Sofrito Andalusian Tapas Club

A day for hands, fire, and second helpings.

Pull up a chair, roll up your sleeves — this is not a lunch for dainty bites or quiet plates.

Olé Lanka brings together the smoky swagger of Andalusian tapas and the untamed soul of Lankan spice, served up in dishes made for sharing, tearing, dipping and double-dipping.

From tamarind-glazed eggplant cigars to socarrat-style biryani cakes, burnt coconut chicken to coconut curry foam, it’s a feast fuelled by memories, claypots and stories worth repeating.

One day only. No rules — just good heat and better company

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Snacks/Tapas

Berenjena Ambul Thiyal Cigarrillos

Filo pastry Crispy rolls, filled with tamarind adobo eggplant, smoky sofrito, curry leaf ash

and turmeric & coconut “espuma”.

(An ode to LT’s signature panrolls with an Andalusian flare)

Biryani Socarrat Cakes

Lankan spiced Socarrat style sticky rice tostada, rich seasonal local vegetables coconut curry, cashew crunch.

(A playful take on biryani and paella mash up, bringing together the best of both rice dishes)

Entrée/Ración

Arrow Squid “Pol Mallung” Jerezano

Wok’d arrow squid, tempered coconut & lime sambol, “Agua de la Macarena” glazed.

(Lanka’s raw sambol meets Cádiz’s sherry coast. Snappy, citrusy, and umami-loaded)

Main/Principal

Chicken Cazuela

Claypot Chicken with Burnt Coconut Gravy, Olives and Green chilli oil with all the bits.

(A lush stew combining Andalusian olive-studded flavours and a Sri Lankan-style toasted coconut curry base. Garnished with pickled veg, sambol, fresh leaves and papadums)

Desert/Postre

Lanka Blanca

Lemongrass-Makrut sorbet, Coconut-Lime granita, Mandarin jelly, Candied Ginger.

(Citrus, lemongrass & coconut water play across sorbet, granita, jelly & chew)