Kurumba Restaurant & Bar Surry Hills — Restaurant in Sydney

Dining at Kurumba was nothing short of magical, a hidden gem of Sri Lankan cuisine. This family-owned restaurant radiates warmth and hospitality, making every guest feel like part of their extended family. The amazing service and deep understanding of their produce set the tone for what would be an unforgettable evening.

We kicked off our night with entrées that were nothing short of heavenly. The Smoked Brisket Pan Rolls were a delightful combination of smoky flavors wrapped in perfectly crisp pastry, while the Hot Butter Soft Shell Crab, crisp on the outside tender within, a savoury explosion & had a kick of spice. We were then surprised with lentil vadai, adding more delicious flavours onto our palate. Each bite set the stage for what’s to come.

For the mains, we were treated to an array of exquisite options that celebrated the best of Sri Lankan flavors. The Short Rib Curry (MBS 4+) was a highlight, boasting tender meat bathed in a robust sauce. The Bundarra Black Pork Curry offered a unique depth of flavor, while the Jack’s Creek Wagyu Rump Cap melted in our mouths, a testament to the quality of their ingredients. The Kadju Curry and Roasted Pumpkin Curry were vibrant and soul-soothing, beautifully complemented by their savoury rice and traditional Appa Appa. Each dish was a celebration of culinary artistry that showcased the richness of Sri Lanka’s heritage & quality Australian produce

The grand finale, the desserts. The Passion Fruit Soufflé was a delicate masterpiece, light as air and bursting with tangy sweetness, the Not Your Amma's Biscuit Pudding, was a nostalgic journey, reminding us of home-cooked meals and sweet memories. The Young Coconut Mousse was a delightful surprise, offering a tropical escape, while the Wattalappam—a baked jaggery and coconut brûlée with coconut sugar and jersey milk ice cream—was a decadent conclusion that left us utterly satisfied. We then were again surprised with handmade chocolate truffles that were exquisitely smooth—not overly sweet, just perfect whilst the Caneles were crisp on the outside and tender on the inside. Each dessert was the perfect sweet ending.

Throughout the evening, we had the pleasure of meeting Travin, the son and co-owner, as well his mother who both played a role in creating this unforgettable experience. Travin's pastry chef along with his brother & wife, have such a passion for their craft which was evident in every bite of our desserts, leaving us eager to return.

Karumba was an experience, the combination of outstanding hospitality, remarkable dishes, and cherished moments with friends knowing we had discovered a gem of a restaurant that embodies the essence of Sri Lankan...

We got the $125 set menu and because it was quite high price just for food, we had high hopes. But it is sad to say we were mostly disappointed.

The menu cards on the table had Faluda soft serve ice cream and also the booking confirmation email indicated that they serve that. We were told that they had changed the menu 3 weeks ago and no longer serving that. They offered us to select anything from the dessert menu (Which I appreciate) but since it is set menu, we can only select 5 potions to share among 9 people.

For entrée we had Fresh Oysters, Beef pan roles and Softshell crab. Oysters and beef roles were quite nice. But I think you can get better softshell crab in any average Tai restaurant.

All main dishes served for sharing. They served a savory rise, a beef dish, free range chicken curry, dhal curry and tempered cauliflower. The rice and dhal curry was quite average in my opinion and I think the chicken curry is the worst tasing out of all (I feel they should not serve this type of tasteless dishes as Sri Lankan food, it gives out wrong impression on a great food culture). Cauliflower and beef dishes were ok. The hoppers tasted nice, but the condiments were small portions and not that tasty either. The only creative dish in the menu was the Lobster Kottu. It tasted good, but we were 9 people sharing 3 Lobster Kottu (that’s what they offer for set menu it seems) and one person could have only couple of bites.

Desserts tasted good, but 5 desserts to share among 9 people was not enough. The portion sizes were very small, definitely not a sharing size. Also, desserts were served in wooden cup and spoons. Conceptually this looks good, but the wooden spoon tasted weird, and I think it ruined delicate taste of Vanilla ice cream (came with most desserts).

The service was average. Other than taking the order and delivering them, there was no service as such. We were not even offered any tea, coffee after the meal, which I think they should have asked since offering tea, coffee is the most common Sri Lankan tradition. But I would like to appreciate that they overheard we were celebrating a birthday and offered a candle lit piece of cake.

Overall, I think this restaurant is overrated. I appreciate that they try to introduce Sri Lankan food and “rich cultural traditions” in a good atmosphere, however we did not feel that. The menu lacks creativity, Service is ok but nothing special. Food is average. Portions are tiny. Their website looks very impressive though.

Including drinks, it costs over $1500 for 9 people. I wouldn’t recommend this restaurant as it’s not worth the...

(3.5 stars) Making the jump from Sri Lankan cafe to restaurant, Kurumba takes up where The Fold in Dulwich Hill left off. The narrow, two-storey Surry Hills terrace squeezes in a pale green bar downstairs, and a dusky pink dining room above. Like the predecessor, Karumba is family run, with chef Augustus De Hoedt heading up the kitchen, and wife, Dilki, leading the floor. We kick off with Lucky Fish seaside toddies ($15), funky, fermented coconut beers that taste like kombucha under crusty salt rims. The sourness levels out with food, like quick to arrive smoked brisket pan rolls ($14/2): golden crumbed rolled crepe parcels dragged through pineapple ketchup. Albany rock oysters ($6/each) felt a bit dry but perked up sufficiently when dressed with coconut water, coriander root and calamansi lime. With jackfruit cutlets unavailable, our vegetarian companion contented himself with seeni sambol puffs ($7/each) sandwiching tamarind and onion jam and cashews in puff pastry under clouds of Vanella buffalo curd. They were tasty but on a shared table when everyone else was eating, they took way too long to arrive.

Portion sizes are all over the shop, with floor explanations lacking and high prices being no indication of size. The short rib curry ($42) draped six small discs of too-crisp rib meat under flash-fried saltbush leaves on a dark heavy reduced curry that throws cumin, coriander and dried lime. Seven grilled heirloom carrots on buffalo curd ($21) felt like an over-inflated side. Crisp green snow peas dusted in burnt coconut and cashews in the turmeric-tinged kadju curry ($23) felt more substantial than the Lankan devilled fish ($40). This somewhat disappointing piece of Chinese fusion saw hunks of chewy, deep-fried tuna stir-fried in chilli and soy. Hot buttered soft shell crab ($28) was better at giving briny bursts of the sea against fresh lime and unnecessary black garlic aioli but some crispness wouldn’t have gone astray. The 2022 Giant Steps Chardonnay ($85/bottle) stands up to the spicing without dominating the sweetness of the crustacean. The long gaps between courses saw us go through two bottles and we’d have taken a third if one had been available to buy.

The length of time taken by the kitchen meant we gobbled down hand-stretched roti ($7/each) as well as a bowl of raisin, cashew and fried onion studded savoury rice ($9). Desserts remain a strong suit, with son, co-owner, and pastry chef, Travin De Hoedt coming up roses with pretty pink faluda soft serve ($19) and an even better cardamom-spiced coconut custard pudding,...