Ministry of Crab

Our creamy crab liver pate is an umami flavour bomb. Add a drop of kithul treacle (palm sugar syrup) to round out the dish with anincredibly smoky sweetness. Only available in limited quantities daily

A vegetarian-friendly version of our baked crab, that substitutes crab with mushrooms in a rich bechamel sauce

These fresh oyster shooters are served with our homemade hot sauce and aged soy sauce. Use 2-3 drops on each oyster and a dash of freshly squeezed lime!

Black Pepper has been the true king of spice of Sri Lanka for centuries, since red chilli was not native to the island. This signature dish is made using peppercorns that are hand crushed and rolled on a miris gala (traditional grinding stone), whole peppercorns, and a black pepper dashi. Please note: availability of crab sizes depends on the weather gods and other factors. We apologize in advance if the size of crab you want is not available

An MOC original where Mediterranean flavours and Japanese food philosophies meet. It is a blend of distinct flavours from Italian olive oil, garlic, Sri Lankan chilli flakes and Japanese soy sauce. The thick shell of the mud crab adds an unbelievable depth to the flavoured oil. Please note: availability of crab sizes depends on the weather gods and other factors. We apologize in advance if the size of crab you want is not available

The dish that gave mud crabs the iconic status they enjoy in Southeast Asia. Our version is created with Dharshans original recipe that uses the fiery red chillies of Sri Lanka, adding a warmth, sweetness and incredible depth of flavour to the dish. Please note: availability of crab sizes depends on the weather gods and other factors. We apologize in advance if the size of crab you want is not available

Boneless chicken maryland with your choice of olive oil & soy sauce or teriyaki. Served with rice

A combination of leader prawns and king prawns go into this spicy sri lankan curry

Made `a la minute to a Sangakkara family recipe, our pol sambol is hand-scraped to order before being ground on a traditional miris gala (grinding stone) as a mixture of coconut, chilli and onion