Weligama is a modern Sri Lankan pop up.

Serving hoppers set up by Chef Emily Dobbs (The Dock Kitchen, Ducksoup, Petersham Nurseries & Spring).

An egg hopper is a typical Sri Lankan breakfast or snack.

Made from a fermented batter of red rice flour, coconut milk and yeast, then cooked in a ‘hopper’ pan.

Emily uses Clarence Court eggs, fresh produce sourced from the market stalls of South Harrow, Tooting & Southall, and local, organic produce wherever possible.

All pickles and chutneys are homemade.

CLOSED
COOKBOOK OUT 2017

click here to pre-order

MENU

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WELIGAMA EGG HOPPER
SEENI SAMBAL, LUNU MIRIS, POL SAMBAL, KIRRY HODDY

PUMPKIN CURRY, BUFFALO LABNE, FRIED CURRY LEAF & PEANUT
EGG HOPPER

AUBERGINE, CURD, TAMARIND
EGG HOPPER

7HR PORK, RHUBARB & LIME PICKLE
EGG HOPPER

MONKFISH CURRY, TURNIP TOP MALLUNG
EGG HOPPER

FRIED MACKREL CURRY, GOOSBERRY SAMBOL
EGG HOPPER

BEETROOT, BUFFALO LABNE, RED CHILI, MINT
EGG HOPER

KALE MULLUNG, CASHEW CURRY
EGG HOPPER

All £6

Homemade pickles & chutneys 50p

Lemon Pickle, Mango Chutney, Date & Tamarind Chutney, Pineapple Pickle, Brinjal Pickle

LOVE CAKE, CURD £3.50

MILK HOPPER, JAGGERY, BUTTER £4.50

INSTAGRAM
CONTACT

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If you would like to work with Emily at Weligama or take up residency in your space, please email at:
emily.dobbs@mac.com

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Follow Emily on
Instagram / Twitter / Facebook

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Photography by Issy Croker, CC-17