Down a laneway off Darwin's CBD, the contemporary Sri Lankan kitchen of MasterChef alumna Minoli De Silva has become one of the Top End's more talked-about rooms, and, almost incidentally, one of its best for plant eaters. Sri Lankan cooking is vegetable-forward by nature, and the menu leans into it: eggplant moju twice-cooked in spiced coconut, charred cabbage over cashew-confit garlic cream, crispy pumpkin in a ginger-turmeric-pepper sauce, wedges of pineapple glazed in curry. None of it reads as a concession; a plant-based diner can build a full, generous meal from dishes the whole room orders. It is not a vegetarian restaurant, meat and seafood share the menu, but the plant cooking is confident enough to stand as the reason to come. Dinner only, Tuesday to Saturday, in a low-lit setting that has lifted expectations for Darwin dining.
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