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Kunthaville vallavu spicy beetroot cutlets with mango & avocado green salad in lime
Kunthaville Vallavu Spicy Beetroot Cutlets with Mango & Avacado Green Salad in Lime Mustard Dressing
S$ 16
Beetroot, a culinary gem cherished in Ceylonese cuisine, graces the plate in two delightful ways cooked to perfection & added raw to invigorate our salads. This crimson-rooted delicacy traversed ancient trade routes, perhaps with the Moors & from North Africa to our region. Our sweet beetroot cutlets are a testament to this culinary journey. Infused with the aromatic spices of North Eastern Sri Lanka, fresh herbs, onions, chilli & each bite bursting with unforgettable flavour
0Jackfruit Cutlets
S$ 14
The jackfruit tree is found in every Sri Lankan backyard & is a core part of many dishes. Said to be the fruit with most meat-like texture & taste it’s the real plant-based mock-meat. The jackfruit cooked with potato, spices is rolled into a crepe, crumbed & fried to golden brown perfection
0Vegan Mutton Rolls
S$ 14
The very popular Mutton rolls of Sri Lanka converted into the vegan version with plant based mock-meat. The meat is cooked with potato, spices is rolled into a crepe, crumbed & fried to golden brown perfection
0Patties
S$ 12
Patties are made in every home in Sri Lanka. Probably the equivalent to the curry puff in Singapore. These are made with a mixed vegetable filling & wrapped in soft but slightly crunchy pastry
0Masala Vadai
S$ 12
Golden brown doughnuts made with soaked chana dhall dough melanged with onions, garlic ginger & Sri Lankan spices
0Short Eats Platter
S$ 36
A mixed platter containing all the favourites, beetroot cutlets, jackfruit cutlets & the vegan mutton rolls
0Colonial Soup Tureen Cream of Roasted Butternut Pumpkin with Ginger, Turmeric & Nutmeg
S$ 12
The influence of the West in Ceylon began during the era of Portuguese colonisation when they introduced New World treasures like chilies, pumpkin & potatoes to the shores. From Ceylon, the Malabar Coast, we contributed the precious spices of cinnamon, pepper & cardamom to the Western world. Further enriching our flavourscape, indigenous spices from the Nusantara region, beyond Southeast & East Asia found their way to Western kitchens
0Chilli Cheese Toast Using Upgrain & Herbyvore Vegan Cheese
S$ 12
2 Slices. This is a Sri Lankan street style dish using sourdough bread spread with vegan cheese, green chillies & toasted in the oven. Vegan Cheese is made with Herbyvorea Singaporean initiative of plant-based cheese made with peas
0Sweet Potato Porial
S$ 12
Sweet potatoes soaked in a special spice blend & fried like fries
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Appam Corner
All Day Appam with Jaggery & Coconut Milk
S$ 8
Appam & hopper in English is an all-time favourite dish in Sri Lanka. Appam is made from fermented batter of rice, coconut milk & cooked over a small wok like pan. It is a bit like a pancake, has a bowl like shape, is spongy in the centre & crispy around the edge. The sweet appams can be eaten with jaggery a golden brown sugar made from the sap of the sugar palm & coconut milk
0All Day Appam with Cheeni Chambal & Condiments
S$ 9
The savoury version of appam can be eaten with Cheeni Chambal. Cheeni Chambal also known as caramelised onion is one of the well-known dishes in Sri Lanka. Cheeni Chambal gives you a taste of sweetness, spiciness & sourness
0Dutch Oven Sweet Gundappam Accompanied by Matakkalappu Poricha Coconut Chambal & a Drizzle of Coconut Milk
S$ 14
The origins of this delightful dish remain a subject of debate did it originate from Malabar or Ceylon? Both regions boast their special recipes, featuring coconut milk & ground rice as key ingredients. The cullinary team presents their own interpretation a sweet, savoury fusion of a classic Ceylonese crepe recipe, prepared in a Dutch Oven & served with a side of delectable roasted coconut Chambal
0Dutch Oven Sweet Gundappam Accompanied by Jaggery a Drizzle of Coconut Milk
S$ 12
The sweet version of the above
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