One ofSydney‘s most celebrated and unique dining spots is preparing to bid farewell, but not before one last serve of its signature hoppers.
Lankan Filling Station, the award-winning Sri Lankan restaurant in Darlinghurst, is officially closing after a seven-year run.
Owner and chef O Tama Carey made the shock announcement this week, confirming the end of an era that’s been filled with fiery curries, punchy sambols, crab curry Sundays, and ‘so many hoppers’.
‘At this stage, there is no exact end date, but it will be soon, perhaps the end of winter,’ O Tama said in a statement.
The much-loved eatery first opened its doors on Riley Street in Sydney’s East, in 2018 after two years of market stalls and pop-ups.
It quickly gained cult status for its lacy, bowl-shaped fermented rice pancakes – known as hoppers – which fans would tear apart and drag through rich black curry or slow-cooked coconut lentils.
But it wasn’t just the food that made Lankan Filling Station a Sydney icon.
With its tiny, atmospheric space and ever-evolving menu, it became a go-to for diners craving something bold, hearty and resembled authentic Sri Lankan home cooking.
After seven years, one of Sydney’s most celebrated and unique dining spots Lankan Filling Station, is preparing to close
Owner and chef O Tama Carey made the shock announcement this week, confirming the end of an era that’s been filled with fiery curries, punchy sambols, crab curry Sundays, and ‘so many hoppers’
The much-loved eatery first opened its doors on Riley Street in Sydney’s East, in 2018 after two years of market stalls and pop-ups
The venue earned a coveted hat in every edition of the Good Food Guide since its opening, with the most recent guide describing it as ‘a celebration of spices’ and praising the depth and complexity of every dish.
‘We have changed, adapted and grown. We lived through COVID and the general chaos that comes with a restaurant,’ said O Tama.
‘We have dealt with superior suppliers, worked with many talented and lovely people, and served, fed and beveraged (sic) so many of you, our excellent customers.’
While no exact date has been confirmed for the final service, diners have been urged to head in over the coming weeks for a last taste of the restaurant’s famous flavours.
‘Hoppers will still be cooked, lunches and takeaway will continue, crab curry Sundays may make a reappearance, our curry powders will still be stocked and old favourite dishes will make a comeback,’ O Tama added.
And while this marks the end of Lankan Filling Station as a physical space, Carey hinted it won’t be goodbye forever.
‘In Sri Lanka, one doesn’t say goodbye,’ she said. ‘Instead, there is a beautiful phrase which translates to ‘I will go now and come back later’. Saying goodbye is far too final and dramatic – which, in this instance, suits me perfectly.’
Adding to the bittersweet news is the announcement of Carey’s second cookbook, Lankan Filling, which will be released on September 30.
With its tiny, atmospheric space and ever-evolving menu, it became a go-to for diners craving something bold, hearty and resembled authentic Sri Lankan home cooking
The venue earned a coveted hat in every edition of the Good Food Guide since its opening, with the most recent guide describing it as ‘a celebration of spices’ and praising the depth and complexity of every dish
She’s hinted that the book, and its launch events, will keep the spirit of the restaurant alive long after the final dish is served.
‘There will be a launch party and book events and from there, who knows? So, you see, LFS will continue but in yet another form.’
Until then, there’s still time for one more crab curry, another spoonful of sambol, and maybe just a few more hoppers, while you still can.
