The Coconut Tree

About

In recent years, Sri Lankan food has been having a moment, with The Times identifying it as a key food trend, and BBC Food attributing its popularity 
to “most of the food world looking towards exciting new cuisines.”

The Coconut Tree’s take on the cuisine is made up of smaller tapas-style dishes embracing plants, fish and meat - it’s a menu that naturally offers something for everyone.

Whilst curry dishes are featured, The Coconut Tree’s curries never use masala, typical lemongrass or other more common Asian flavours, instead promising plates of flavourful food infused with authentic Sri Lankan spices.

Popular dishes include ‘Hot Battered Spicy Cuttlefish’; green peas and ‘Cashew Nuts’ soaked and cooked in coconut cream; and ‘Cheesy Colombo’ – cheese cubes fried and mixed Colombo style. ‘Jaffna Goat Curry with potato’ is also a firm favourite, as is the ‘Black Pork’ which consists of diced pork belly cooked in 30 roasted spices. Finally, ‘Kotthu’ is a fine example of a street food served all over the country - made with finely chopped roti and cooked with egg, vegetables and / or meat. 

In 2019, eminent food critic Jay Rayner visited the Cheltenham restaurant, citing a “raucous, rough-edged enthusiasm to the food” which manages “that rare trick of being totally laid-back and completely on point at the same time.”