Hoppers Soho
Menu with Prices in the UK

Two crispy breadcrumbed rolls filled with slow-cooked spiced minced mutton, braised potato, and fennel, with tangy chilli ketchup.

Crispy fried calamari tossed in foaming country butter, charred banana peppers, aromatic curry leaves, and spring onions.

Split beef bones roasted in a thick Chettinad curry of black pepper, fennel, and curry leaves, served with flaky godamba roti.

Crisp fried chicken chunks wok-tossed in fiery sweet-and-sour chilli sauce with red onions, capsicum, and banana chillies.

Golden Indian cottage cheese cubes stir-fried with sweet peppers, onions, crushed dried chillies, and garlic soya sauce.

Crispy breaded Sri Lankan street patties made with shredded spiced banana blossom, potato, and ginger, served with tomato chutney.

Golden crumbed croquettes packed with crushed roasted cashew nuts, potatoes, green chillies, and curry leaves.

Fluffy free-range egg omelette folded with sweet hand-picked brown crab meat, green chillies, coriander, and shallots.

Bowl-shaped fermented rice flour and coconut milk pancake with a soft-centred runny egg, served with fresh sambols.

Crisp, lacy fermented rice and coconut milk bowl pancake with a soft, spongy centre, served with sambols.

Three steamed nests of delicate red rice vermicelli noodles, served with warm aromatic coconut kiri hodi gravy and pol sambol.

Crisp fermented lentil and rice crepe rolled with melted cheddar cheese and finely chopped fiery green chillies.

Crispy fermented crepe smeared with aromatic roasted gun-powder lentil and sesame spice blend (karam podi).

Golden fermented rice crepe stuffed with spiced mustard seed, turmeric, and onion crushed potato masala.

Slow-simmered tender lamb shoulder braised in roasted black curry powder, toasted spices, coconut milk, and unrefined jaggery.

Slow-cooked pork belly and shoulder in a deeply charred roasted spice paste, black pepper, goraka tamarind, and curry leaves.

Free-range chicken thighs simmered on the bone with aromatic Ceylon curry spices, tomatoes, pandan, and thick coconut milk.

Plump wild king prawns gently poached in a fragrant coconut milk broth infused with turmeric, mustard, and green chillies.

Fresh sea bream fillets simmered in a tart and peppery sauce of crushed Tellicherry black peppercorns, goraka, and coconut.

Silky fried aubergine chunks stewed in a rich sweet-and-sour spiced gravy with mustard seeds and tamarind.

Young tender green jackfruit (polos) and breadfruit simmered with roasted spices and creamy coconut milk.

Red split lentils simmered gently with turmeric, garlic, creamy coconut milk, and tempered with crisp curry leaves and mustard seeds.

Chopped flaky godamba flatbread flash-griddled on iron plates with spiced lamb shoulder, beaten egg, onions, and kari gravy.

Shredded roti stir-fried with marinated chicken thigh, vegetables, scrambled egg, and rich spiced curry sauce.

Shredded flatbread griddled with spiced pulled young jackfruit, shredded cabbage, carrots, onions, and aromatic vegan curry gravy.

Freshly scraped coconut ground with dried red chillies, shallots, and tangy lime juice.

Caramelised sweet-and-spicy onion relish slow-cooked with cinnamon, cardamoms, tamarind, and chilli flakes.

Fiery relish of crushed red chillies, shallots, sea salt, and fresh lime juice.

Flaky, multi-layered Sri Lankan griddled flatbread brushed with country butter, perfect for dipping in karis.

Rustic griddled dense flatbread kneaded with fresh grated coconut, diced red shallots, and green chillies.

Fragrant long-grain aged basmati rice steamed with fragrant pandan leaf.

Traditional Sri Lankan spiced coconut custard pudding sweetened with kithul palm jaggery, nutmeg, cardamom, and toasted cashew praline.

Crisp pastry tart filled with rich malted chocolate Milo ganache, served with sweet condensed milk ice cream.

Thick, creamy Sri Lankan buffalo milk curd drizzled generously with smoky sweet wild kithul palm treacle.

Ceylon palm arrack stirred with tamarind nectar, fresh lime juice, cane sugar, and charged with club soda.

Rockland coconut arrack, dark Jamaican rum, fresh pineapple juice, lime, and aromatic Ceylon cinnamon syrup.

Ceylon arrack shaken with fresh lemon, spiced lime cordial, aromatic bitters, and silky egg white foam.

Crisp golden pale lager brewed by Sri Lanka's historic Lion Brewery, pairing harmoniously with spicy curries.

World-renowned rich imperial stout with roasted coffee, dark chocolate, and dried fruit notes.

Elephant House Ginger Beer—fiery, sweet natural ginger beverage made with 100% natural ginger extracts.

Rich Ceylon black tea simmered with fresh milk, crushed green cardamoms, cinnamon, and cloves.

Pure British natural spring water sourced from the chalk hills of Kent.