Hopper Joint
THE VERDICT
Restaurateur Jason Jones and designer Brahman Perera—the minds behind Entrecote—are partnering up for Hopper Joint, an 80-seater Sri Lankan eatery.
The duo is joined by Head Chef Ronith Victor Arlikatti (Lakehouse, Marion, Sunda), notching up Greville Street and giving punters another reason to visit the southside strip. Hopper Joint assures a raving atmosphere every night, adopting an ethos of “creating experiences to escape the ordinary” which is evident in its design.
The open kitchen, tailored for theatrical hopper-making views, sits in the centre for every diner to revel in. You also get to engage in a special cultural tradition—eating with your hands or, as they call it, ‘smooshing’. If you’re not familiar with the practice, don’t fret, the eatery features a communal wash basin and a modest ‘how-to-eat-hoppers’ illustration for beginners.
You’re promised an immersive experience as you step into the modernist interior. As a dedicated touch, Hopper Joint’s furniture, glassware, and serviettes are sourced and imported all the way from Sri Lanka.
Diners choose from two iconic hopper sets—the ‘traditional’ or ‘string’—and get to pair it with an array of curries and sambols. There are also menu offerings featuring ‘short eats,’ like the Sri Lankan Roadside Pineapple or the Paddu, which contains salmon roe procured from the Yarra Valley.
Elevating the restaurant menu is a playful catalogue of cocktails that fuses local ingredients and traditional Sri Lankan flavours. Think the Colombo Martini, born from a Curry Leaf-infused Martini. Or, a classy Clarified Lunuganga Lassi: a combo of vodka, mango, passionfruit, cardamon, yoghurt, and citrus.
Adding to the theme is the antique brass bell on your table, which is used to let the team know that you’re ready for your next hopper. But, misusing the bell means you incur a small ‘fine’ donated to a rotating charity—nice one.
Image credit: supplied
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