Why spend fiddling with Sri Lankan food and cooking for hours when you have the innovative and creative chefs at Flavour of Ceylon Restaurant Sydney preparing some of the best traditional Ceylon dishes for you. So ditch all those strenuous hours in the kitchen and leave it up to trained hands at Flavour of Ceylon to stir up a delicious Sri Lankan fare you feel an insatiable craving for.
Experience a multicultural influence in the menu of Flavour of Ceylon Restaurant Sydney as you can order a fiery specialty or a delicately flavored delicacy inspired by diverse culinary practices of Arabs, Indians and Malaysians to name but a few.
The ambience at the restaurant is friendly and informal and the owner is always happy to cater for private functions. The clientele is a mixed bag of locals and Sri Lankans who swear by Flavour of Ceylon Restaurant’s wide range of biryanis and hoppers (pancakes) which can be plain or with egg. The south-Asian dishes are a specialty of the restaurant, prepared with the best ingredients to turn your meal into a dining experience.
Do visit Flavour of Ceylon Restaurant Sydney, located at:
Address: 20-22 Macquarie Street, Parramatta, Sydney, 2150 Phone: +61 2 9893 9033 Nearest station: Parramatta Station Neighborhood: The Greater West
Other details about Flavour of Ceylon Restaurant Sydney:
- No Admission charge required - Prior reservations advisable - Category: Asian/Pacific - Payments by Visa and MasterCard accepted - Cuisine type: Asian - Average cost: 20 - Does not has Disable access - Home delivery: No - Takeaway available: Yes - Top pick: No - Opening hours: Lunch: 11:30am - 2:30pm Mon-Fri, Dinner: 6pm-10pm Tue-Sat
For a real authentic taste of the finest and freshest Sri Lankan food in Sydney, Flavour of Ceylon undoubtedly provides and delivers an unsurpassed and delightful cuisine. To end, the following quote of SBS Eating Guide to Sydney 2005 says it all,
"This is a popular spot for authentic fare at reasonable prices, as broadcaster Harjeet Ranclhawa tells us. Try the vegetable or mutton biryani and kadju (cashew) curry. There are good stringhoppers to sop up curry sauces"
