The landscape of Sri Lankan gastronomy in Australia is undergoing a significant transformation, evolving from traditional humble eateries into sophisticated dining destinations that command respect on the global culinary stage. A prominent example of this evolution has recently emerged in the affluent Melbourne suburb of Canterbury, where a historic landmark has been repurposed to house a premium dining experience that celebrates the heritage and flavours of Sri Lanka with modern finesse.
Located at the intersection of Maling and Canterbury Roads, The Havelock Place is the ambitious brainchild of Panduka “Panda” Gunawardena, a finance broker by profession, and his wife, Bhagya Withana. The restaurant is situated within a local architectural gem, a grand post office building constructed in the early 1900s, replete with lofty ceilings, white colonnades, and original stained-glass windows that evoke the colonial elegance of 19th-century Ceylon.
For the Sri Lankan expatriate community in Melbourne and beyond, the opening of The Havelock Place represents more than just a new dining option; it is a manifestation of cultural pride. Gunawardena, who was raised in Sri Lanka within a family of distinguished home cooks, has long harboured a desire to elevate Sri Lankan cuisine beyond the “bain-marie” stereotype often associated with curry houses. By drawing inspiration from internationally acclaimed establishments such as Hoppers in the United Kingdom and the Tiffin Dining Room at the iconic Raffles Hotel in Singapore, the duo has succeeded in creating a venue where traditional recipes are presented with the aesthetic precision of fine dining.
The menu at The Havelock Place is a sophisticated tapestry of flavours. While it remains anchored in traditional spices, it utilizes modern techniques and premium Australian produce. One of the signature offerings is the black pork curry, a quintessential Sri Lankan dish that derives its deep, complex profile from heavily roasted curry powder, tamarind, and black pepper. However, the innovation does not stop at tradition; the kitchen also produces sous-vide lamb finished over a hibachi grill, served alongside green sambol and a unique curried kiwi. For those seeking a maritime indulgence, the Singaporean-style chilli lobster provides a luxurious nod to the broader Asian influences that have shaped Sri Lankan palates over centuries.
The interior design further reinforces the bridge between history and the present. With teak and rattan furniture that pays homage to the tropical modernism of Sri Lankan heritage, the restaurant offers an atmosphere that is both nostalgic and contemporary. It serves as a perfect addition to our Business Directory, highlighting the entrepreneurial spirit of Sri Lankans abroad who are successfully integrating their heritage into the Australian commercial fabric.
Source: https://www.broadsheet.com.au
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