t Lounge by Dilmah
Unique style restaurant partnering with Dilmah tea, focusing on tea inspired food and beverages with particular emphasis on Sri Lankan cuisine and flavours.
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22-24 Willeston Street, WELLINGTON, Wellington This venue is wheelchair accessible |
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Events
Tea & Cheese Harmony
Though the combination may sound surprising at first, most of us are familiar with how satisfying a humble cuppa is with cheese on toast. Tea and Cheese Harmony will take this experience to the next level. Fine tea can dignify cheese in a way that no other beverage can.
Senuka Sudusinghe, the in-house tea sommelier, will guide you through the experience as you enjoy the finer intricacies of the Ceylon Dilmah teas with New Zealand made cheese pairings.
The team at t Lounge will bring the next layer of sophistication to elevate the tea and cheese experience with the rhythms of the traditional Sri Lankan drums and authentic cuisine. The distinctive sound of the Sri Lankans drums quickens the pulse, echoes the pulsating beat of our hearts, and evokes the energy and vitality that characterizes life of the people of Sri Lanka.
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Dates: |
Various times May 19, 5:00pm - 7:00pm May 19, 7:30pm - 9:30pm May 20, 6:30pm - 8:30pm |
Price: $99
Event enquiries: bookings@dilmahtlounge.co.nz
*This event has shared seating
Dine
Feasting on Leftovers
Dish Description: Pan roasted habala pethi with curried chicken, honey mustard glazed carrot, kūmara, pumpkin and beetroot, Zany Zeus feta, and mixed Microgreen Team micro mesclun.
Rice occupied a very special place in traditional Sinhalese society; everyone from the King to the humblest of farmers in the village had a vested interest in agriculture. They were proud cultivators, and so rice was used as the key ingredient in many medieval Sri Lankan meals, with savoury and sweet foods both incorporating rice. 'Habala Pethi' is one of these rice dishes.
Habala Pethi is made by boiling or steaming raw rice along with the hull, sun drying or roasting it in a pot and finally pounding it in a mortar till it turns to flakes. Sinhalese mothers would semi-sun-dry leftover cooked rice and pound it to make sweet treats called Aggala, which would accompany morning or evening tea. Sustainable food systems like these from our past, with strategies such as minimising food wastage, could be the key to a sustainable future.
Inspired by the theme, this dish adds a modern twist to traditional ideas; in Sri Lankan cuisine, Habala Pethi has never been served the way it is served here, showing the continuous growth of cuisine styles with ideas generated by creative people. The one who makes small changes to improve the existing ideas will create better experience for future generations.
Price: $28
Availability: Breakfast & Lunch
Regional Beverages
Non-Alcoholic:
, Iced Tea: $7
