61 Rupert St, London W1D 7PW, UK
If you are looking for a dining experience that trades the traditional palm trees and beach shack aesthetics for polished concrete and neon lights, paradise soho is your destination. Located on Rupert Street in the heart of London’s West End, this restaurant has carved out a unique niche in the city’s crowded dining scene. It offers a fiercely modern interpretation of Sri Lankan cuisine, blending family recipes with British produce and a brutalist design ethos. Paradise soho is not just about food; it is about capturing the frantic, electric energy of Colombo’s city nights and transporting it to London.
The vision behind paradise soho comes from founder Dom Fernando. Drawing inspiration from his grandmother’s cooking and his visits to Sri Lanka, Fernando wanted to create a space that felt authentic yet undeniably contemporary. Unlike the relaxed, village-style atmosphere of other Sri Lankan establishments, Paradise embraces an industrial, edgy vibe.
The interiors, designed by Dan Preston, feature raw concrete walls, brushed stainless steel, and low, moody lighting. It is a space that feels intimate and charged with energy, perfectly matching the bold, spicy flavours that come out of the kitchen. The restaurant focuses on sustainability and seasonality, sourcing high-quality British ingredients to recreate the complex spice blends of the island.
At paradise soho, the menu is a journey through texture and spice, designed to be shared. The kitchen takes traditional Sri Lankan dishes and elevates them with modern techniques and presentation.
The meal typically begins with “Short Eats,” a staple of Sri Lankan snacking culture. However, these are not your average snacks. You might find Mutton Rolls with fermented chilli, or their signature Pig Head Cutlets, which are rich, fatty, and perfectly offset by a sharp tamarind sauce.
The curries and larger plates are where the kitchen truly shines. The Black Pork Curry is a crowd favourite, deep and dark with roasted spices and goraka (a sour dried fruit). For seafood lovers, the Roasted Cuttlefish brings a smoky char that pairs beautifully with the creamy coconut gravies found elsewhere on the menu.
Vegetarians are well catered for as well, with dishes like the Fried Aubergine Moju, a sweet and sour pickle that is a staple of Sinhalese cuisine, or the comforting Cashew and Turmeric Curry. Of course, no Sri Lankan meal is complete without Hoppers (bowl-shaped fermented rice pancakes) and Pol Roti, which serve as the perfect vehicles for scooping up every last drop of sauce.
The beverage program at paradise soho is just as thoughtful as the food. The cocktail list features Sri Lankan spirits like Arrack (made from coconut flower sap) mixed with tropical ingredients such as lemongrass, curry leaves, and chilli. The wine list focuses on low-intervention and natural wines, chosen specifically to stand up to the heat and complexity of the spices.
Paradise soho challenges the expectations of what a Sri Lankan restaurant can be. It is loud, it is dark, and it is unapologetically spicy. By marrying the soulful flavours of the island with the sleek, fast-paced energy of Soho, Dom Fernando has created a dining experience that is both nostalgic and futuristic. For those seeking a meal that excites all the senses, a visit to Paradise is essential.
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