At Coconut Sri Lankan Fusion restaurant, we are dedicated to offer a relaxed and memorable dining experience, drawing inspiration from the warmth of Sri Lankan hospitality.

As an independent startup, we prioritise premium quality ingredients, thoughtful food preparation, and bringing distinctive value to our neighbourhood.

Our food is homemade-style, healthy, and diverse, with an ever-changing menu that reflects the seasons.

Our chef patron Niroshi Mendis takes pride in crafting dishes that are both unique and delicious, infused with the authentic tastes of Sri Lanka.

Niroshi and her team work hard to assure that Coconut's food is always fresh, nutritious, and bursting with unique flavours.

Whether you're seated in our laid-back casual restaurant or grabbing a takeaway, we're committed to ensuring that every meal combines the goodness of fresh food with the excitement of new flavours, making it both delightful and nourishing.

We aim for our restaurant to be welcoming to all through its simplicity, humility, and accessibility, adding a valued dimension to Cambridge's diverse food scene.

As a part of our dedication to sustainability in Cambridge, we employ recyclable and biodegradable packaging, contributing to environmentally conscious practices.

We're also proud to have received the highest food hygiene rating of 5 from the UK Food Standards Authority, ensuring our commitment to maintaining top-notch food safety and cleanliness standards.

Coconut is a Sri Lankan fusion food restaurant!

In our perspective, Sri Lankan cuisine has always embodied diversity, and the ‘authenticity’ of Sri Lankan food resides in this fusion.

Let us explain!

Sri Lanka, a small island situated beneath the Indian subcontinent, possesses a unique duality — it's an isolated island while deeply connected to the vast Asian continent.

As a secluded tropical island, it boasts expansive forests, indigenous flora and fauna, as well as exclusive culinary ingredients and techniques.

However, owing to Sri Lanka’s historical importance as a naval hub, it has undergone colonisation by the Indian, Portuguese, Dutch, and British empires.

Therefore, our cuisine and culinary methods have evolved, embracing international influences and resulting in an array of unique dishes catering to various tastes and regional preferences.

At Coconut, we celebrate the fusion of these culinary styles in prestigious, international Cambridge—a city steeped in academia and cultural vibrancy.

At Coconut, our culinary style heavily features Coconut as a vital ingredient. The Coconut Sambol, a staple for Sri Lankans at breakfast, lunch, and dinner, offers a unique blend of all five tastes: sweet, sour, salty, bitter, and umami.

In our dishes, we utilise coconut water, milk, oil, and grated coconut. Most of our meat and vegetable dishes are prepared in creamy coconut, eliminating the need for additional dairy products.

Our creamy coconut-based items like tender cashew nut, dhal, aubergine, and beetroot dishes are incredibly popular.

Notably, our Coconut Chicken, featuring fried chicken strips coated in coconut flakes, stands out as a beloved starter.

Additionally, we offer an array of dishes that are coconut-free, creating an intriguing contrast within our menu.

Sri Lankan cuisine is a delightful fusion of diverse herbs, spices, and condiments that imbue each dish with distinctive flavours.

Among these are aromatic spices like cinnamon, cardamom, and cloves, which infuse a warm richness, while the fiery kick comes from a variety of chilli peppers, including the potent red chilli flakes, the milder green chilies and versatile black peppers.

Turmeric adds a golden hue and subtle earthiness, complemented by the unmistakable flavours of curry leaves, pandan leaves, and lemongrass that offer a unique herbal essence.

The earthy sourness of garcinia, coupled with the citrusy zest of tamarind and lime, brings a tangy depth to dishes.

Coriander seeds, cumin, mustard seeds, and fenugreek seeds add layers of complexity and depth to the palate.

Each of these ingredients plays a pivotal role—enhancing flavours, lending fragrance, and creating a delightful tapestry of sensations that define the diverse and tantalising character of Sri Lankan cuisine.