Ministry of Crab.

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 pepper dashi, fusing two native Sri Lankan ingredients together: Black Pepper and Mud Crab.

A Ministry of Crab original, where Mediterranean flavours and Japanese food philosophies meet Sri Lankan Crab. It is a blend of the distinct flavours of Italian olive oil, garlic, Sri Lankan chilli flakes, and Japanese soy sauce. The thick shell of the Sri Lankan Mud Crab adds an unbelievable depth to the flavoured oil, which is great to be soaked up with our Kade Bread.

Inspired by the famous Singapore Chilli Crab, we have created our own unique version of this dish that gave Sri Lankan Crabs the iconic status they enjoy in South East Asia. We use Chef Dharshan's original recipe to create our Chilli Crab, with the fiery red chillies of Sri Lanka, which add warmth and sweetness to the dish.

This dish is the best way to appreciate the full flavour of these amazing crustaceans. Our Butter Crab is best served chilled, with warm butter (6 hours' notice required). However, we are also happy to make this dish available warm (no prior notice required). Order male crabs for more claw meat, and female crabs for tender sweet meat.

A traditional Sri Lankan curry that combines Sri Lanka's freshest crabs with an array of Sri Lankan spices and sprigs of drumstick leaves.

Inspired by the vibrant street food of Thailand, fresh Mud Crab and an aromatic Thai Basil sauce are artfully combined to create this bold and flavourful dish.

Inspired by the classic, Dharshan created this version as he feels that the, "main ingredient in Baked Crab should be crab". Likened by many to a crab risotto, this dish is rich and savoury with a hint of soy sauce that brings out the umami.

Inspired by the classic, Dharshan created this version as he feels that the, "main ingredient in Baked Crab should be crab". Likened by many to a crab risotto, this dish is rich and savoury with a hint of soy sauce that brings out the umami.

Deshelled mud crab meat stir fried with garlic, chilli and Thai basil, similar to how a kaphrao would be created. The fresh crab meat adds a new dimension to this iconic Thai dish!

Our creamy crab liver pâté is an umami flavour bomb. Add a drop of Kithul Treacle (palm sugar syrup) to round out the dish with an incredible smoky sweetness. Limited quantities available daily.

Steamed and chilled white crab meat gently mixed into a wasabi mayonnaise and served in half an avocado.

500-600g

Up to 700g

Up to 800g

Up to 900g

Up to 1kg

Above 1kg

Above 1.1kg

+600 THB per 100g thereafter

500g Upwards

400g Upwards

300g Upwards

250g-300g

200g-250g

150g-200g

Serves 2-4. A combination of Freshwater and Black Tiger Prawns adding up to half a kilo, to make the stock extra flavoursome, go into this spicy curry. Served with traditional wood fired Kade Bread.

This hearty bisque blends the fresh flavour of Sri Lanka's amazing Freshwater Prawn with a combination of Sri Lankan spices. Served with traditional wood fired Kade Bread.

18 cubes of traditional Sri Lankan wood fired bread.

A thick slice of traditional Sri Lankan wood fired bread glazed in garlic butter and chargrilled.

A favourite among our regulars, these clams are fresh and made to a simple Japanese preparation of butter and soy sauce.

À la minute boneless dark meat chicken curry with bold, spicy tones. Served with steamed rice, Pol Sambol and a fried egg. Also available with Kade Bread.

True to Dharshan's Japanese heritage this teriyaki sauce is two decades old and is made without any preservatives or artificial taste enhancers. Never frozen boneless chicken is then cooked on hardwood charcoal to create this sweet yet tangy dish.

Tender chicken leg meat coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.

Made à 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. It is a great accompaniment to our curry dishes and Kade Bread.

Sri Lanka's favourite fish, cooked on charcoal with Dharshan's homemade teriyaki sauce to create a truly Japanese flavour.

Fillets of seer lightly sautéed in butter to give them a golden-brown glaze.

Fillets of seer coated with a lightly whisked olive oil and soy sauce foam and chargrilled to perfection.