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Hopper Night! Photo: Kazuri Photography.
Beloved Canberra fixture and home of all the bold, aromatic flavours of Sri Lanka, Banana Leaf, has just finished its very first Hopper Night!
Imagine a traditional village-style spread – a range of different curries and a slather of condiments you may never have thought of eating, but which just make sense when you taste them all together.
And to sop up all the deliciousness, it’s unlimited hoppers – a mix of plain and egg hoppers.
THIS is Hopper Night! And it will be held every three months at Banana Leaf.
OK. I know. You have a question: What is a hopper? I’m glad you asked!
The hopper, a pillar of Sri Lankan food culture, is a thin, savoury, bowl-shaped pancake made from fermented rice flour and coconut milk. With crisp, delicate edges and a tender middle, anyone who loves sourdough or Ethiopian injera is going to love it. The fact that they’re gluten-free is a real bonus.
So, best believe, we’re here for Hopper Night, which, tonight, is sold out.
READ ALSO Hop(per) to it: Little Lanka should be your next on your list
The accompanying dishes are very similar to our favourite experience at Banana Leaf: The Village Set.
I love that, by ordering just one thing on the menu, we get so many dishes to taste and delight in. From the choice of chicken, beef, or fish as our main curry, we go with the beef. It comes out promptly alongside lentil curry, curried cashews, dried anchovies, pickled eggplant, dried butter chillies, plus a fresh chopped salsa of red onions, cucumbers, tomatoes and herbs.
I have to say, I am a sucker for the presentation here. A banana leaf–lined platter holds the curries and condiments, served in individual earthenware pots. A rustic wicker basket filled with our first round of hoppers arrives.
Before digging in, we ask our lovely server for a brief demo on how to eat the hoppers with the curries. Not surprisingly, I have been doing it wrong all this time. Rather than tearing off bits of hopper and capturing mouthfuls of curry within it, you put a selection of curries and accompaniments into the hopper bowl. Then you enjoy your Sri Lankan taco.
Our lovely server gives a brief demo on how to eat the hoppers with the curries. Photo: Kazuri Photography.
Every time I dine here, the first mouthful of curry – the earthy pungence of fried curry leaf (my very favourite herb), garlic, ginger, and fresh chillies perfuming the coconut curry base – transports me to my happy place. Food really is transformative.
The dahl is a new recipe – lighter and not as rich as the previous one – but it still holds complex layers of flavour within its creamy folds. I demolish the pickled eggplant, smooth and luxurious in texture, lush and umami; it is eggplant at its best. I put a dollop of everything into my first hopper, and the contrast of mellow, creamy far-flung spices and piquant herbs, and the punchy hit of chilli is a heady taste sensation.
Do not be afraid to try a butter chilli. The method of making this traditional snack apparently dulls the chilli heat unless you really suck on the seeds. Salty and crisp, I dispatch at least three.
One menu item, so many dishes Photo: Kazuri Photography
As far as beverages go, I enjoy the restaurant’s signature cocktail, Arrack Ruby.
It features the most exotic alcohol imaginable: coconut arrack, made from fermented coconut flower nectar and known as the ‘spirit of Sri Lanka’. This martini is shaken with pineapple juice, lemon juice, and Portuguese ruby port, and is subtle and sophisticated, with just a gentle hum.
We also like the Honey Coconut Arrack, which does not taste nearly as potent as it is. Light and refreshing, it blends coconut arrack liqueur and ginger ale with fresh oranges, lime and a whisper of honey.
We have loved Hopper Night. Keep your eyes peeled on Banana Leaf’s social media to book your seats at the next one in 3 months.
Banana Leaf is located at 2 Akuna St in the city centre. It is open for lunch from 12 pm to 2 pm on weekdays, priding itself on quick and fabulous work lunch options. Ask about their lunch express menu. It is open from 5 pm to 9 pm for dinner seven days a week.
Check out all the menus and follow Banana Leaf on Facebook and Instagram .
Huzzah! We r just back from our first holiday in Sri Lanka and we r in love w the place! Highly recommend the Spice Market in Phillip for anyone looking for Sri Lankan ingredients.
A Sri Lankan Hopper – delightful!!!! Eat up Canberra!
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