Know exactly what you want? Great. Have absolutely no idea? Even better.
Zone A — Main Stage Promenade
Iconic street metal rhythm chefs serving quadruple cheese dolphin kottu, fiery seafood smash, and black pork specials.
Chopped crispy roast paan infused with melted mozzarella, cheddar, kochchi sambol, and pulled spiced chicken.
Zone A — Main Stage Promenade
72-hour cold fermented Neapolitan sourdough pizza blistered at 900°F in mobile woodfired clay ovens.
Blistered leopard-spotted crust topped with San Marzano sugo, fior di latte, artisanal beef pepperoni, and house hot kochchi chili honey drizzle.
Zone B — Hot Kitchen & Grill Alley
Colombo-based slow-smoked craft barbecue specialists serving 14-hour smoked brisket and tamarind-glazed ribs.
Melt-in-your-mouth slow-smoked brisket on toasted brioche with pickled shallots and house tamarind BBQ glaze.
Zone B — Hot Kitchen & Grill Alley
Slow-braised Birria beef quesatacos dipped in rich spiced consommé with handmade pressed corn tortillas.
Three crispy griddled corn tortillas stuffed with melted cheese, slow-braised beef, cilantro, white onion, served with a cup of rich spiced consommé.
Zone C — Sweet Treats Courtyard
Handcrafted pillowy Taiwanese steamed buns with crunchy hot honey chicken and artisanal tropical bubble teas.
Two fluffy steamed buns filled with twice-fried crispy chicken thigh, house hot honey, pickled cucumber, and toasted sesame.
Zone C — Sweet Treats Courtyard
Authentic small-batch Italian gelato spun with Sri Lankan coconut jaggery, passionfruit swirl, and warm cinnamon churros.
Double scoop of artisanal jaggery espresso gelato paired with a golden cinnamon sugar churro and salted dark chocolate dip.
Zone B — Hot Kitchen & Grill Alley
Northern Sri Lankan coastal seafood masters serving whole mud crab in fiery murunga curry and charcoal-grilled prawns.
Fresh lagoon mud crab tossed in thick aromatic Jaffna spices, garlic butter, and served with wood-fired crispy roast paan.
Zone B — Hot Kitchen & Grill Alley
Crispy lacy-edged smashed beef patties on golden buttered brioche with spicy caramelized onions and secret street sauce.
Two thin smashed beef patties with crispy lace edges, molten American cheddar, caramelized onions, and kochchi pepper sauce.
Zone B — Hot Kitchen & Grill Alley
Extreme spice glazed chicken wings and tenders tossed in hot honey, ghost pepper kochchi, and smoky garlic BBQ.
Jumbo crunchy wings drenched in our house wild bee honey and roasted fiery kochchi pepper glaze, served with ranch.
Zone A — Main Stage Promenade
Thick hand-pressed fresh coconut rotti toasted over hot griddles, accompanied by fiery katta sambol and fragrant karak tea.
Three warm coconut rottis served with spicy crushed maldive fish katta sambol, seeni sambol, and a cup of rich spiced tea.
Zone C — Sweet Treats Courtyard
Artisanal cold-pressed island mocktails, smoked lemongrass coolers, and freshly shaken king coconut tonics.
Cold-pressed passionfruit puree infused with smoked rosemary, sparkling mineral water, and organic forest bee honey.
Zone C — Sweet Treats Courtyard
Golden caramelized Liège waffles with pearl sugar and French thin crepes folded with bananas, Nutella, and roasted cashew brittle.
Crisp Liège waffle laden with melted Nutella, torched kitul jaggery caramel, and crushed toasted cashew nuts.