Ceylon Table Tulsa

Still taking it all in… what an incredible night.

This Sri Lankan wine dinner was built from memories, home flavors and a vision to share something different. Seeing everyone come together & connect with the food truly meant a lot.

Grateful for all the support & guidance along the way, none of this happens alone.

A special thank you to

Greg & Boston Title & Abstract for his support, thoughtful planning, and for welcoming us to host
Chef Roque Heidler for elevating each dish to another level
Laura Gonsalves with The Tristesse Grief Center for all the support
Merrissa Hardy & Jim Hardy for the beautiful floral arrangements
Pablo Aguilar for the wine pairings
TC, for capturing the evening 🙏🏽✨

A new chapter from April 19.

This dinner was auctioned at the Gala, raising over $10,000 to support families in need.

From duck pan rolls to reimagined hoppers, each course was built with intention rooted in Sri Lankan tradition.

More than a dinner, every plate carried a story.

More to come🤍

Watalappam - Steamed coconut custard, naturally sweetened with kithul jaggery, delicately spiced with cardamom and nutmeg. Kithul jaggery ice cream, pistachio puhūl dosi.

Plated by Chef Roque.

Lamprais is Sri Lanka’s colonial era comfort classic fragrant rice, layered curries & sambols wrapped in banana leaf & baked into one deeply aromatic parcel, a legacy of the Dutch Burgher kitchens.

Plated by Chef Roque

Kottu Roti. Sri Lanka’s most iconic street dish, elevated bold, nostalgic & unapologetically flavorful.

Finished by Chef Roque

Jaffna crab curry bisque - Inspired by Northern Sri Lanka, refined through French technique. Plating by Chef Roque.

Golden Sri Lankan rolls - a fragrant blend of spiced tuna & vegetables, encased in a thin pancake & fried until delicately crisp.

Plated by Chef Roque with fine dining precision.

Taste of Sri Lanka - Ceylon Table × Wine Is Food
A five course Sri Lankan wine dinner menu, presented on 01/06 at Boston Title & Abstract
Each course tells a story. Course highlights coming soon.