Latest news with #LankanFillingStation
Sydney Morning Herald
21-07-2025
- General
- Sydney Morning Herald
Why this perpetually busy restaurant is one of Sydney's most meaningful dining experiences
Instead, have a devilled egg, inspired by Petanen's time cooking alongside O Tama Carey at her Darlinghurst restaurant, Lankan Filling Station. The 'devil' bit is a mix of coriander, chilli, salt, pepper and turmeric, all toasted until close to burnt, then whipped with egg yolks and caramelised butter. Garnishing it with trout roe feels like some sort of egg-on-egg Finnish in-joke. I'm into it. The chef and his team have been running this iteration of Cafe Paci on the south end of King Street for the past six years. Good Food gave it a full-page review and one hat when it opened, but the restaurant has evolved and matured since 2019. You might also recall the original Cafe Paci in Darlinghurst, built on the remains of late-night Mexican party bar Cafe Pacifico. It was unapologetically itself, from the entirely grey fitout (the walls, floors, tables and chairs were all painted Taubman's Iron Age) to the groundbreaking menu. A few iterations from that original carte are still available today. Try a soft rye taco, filled with thinly sliced ox tongue, char-grilled until the meat is almost candied around the edges, and finished with chopped egg and a sauerkraut that can only be described as delicate. (If that's a word you can use to describe fermented cabbage.)
The Age
21-07-2025
- General
- The Age
Why this perpetually busy restaurant is one of Sydney's most meaningful dining experiences
Instead, have a devilled egg, inspired by Petanen's time cooking alongside O Tama Carey at her Darlinghurst restaurant, Lankan Filling Station. The 'devil' bit is a mix of coriander, chilli, salt, pepper and turmeric, all toasted until close to burnt, then whipped with egg yolks and caramelised butter. Garnishing it with trout roe feels like some sort of egg-on-egg Finnish in-joke. I'm into it. The chef and his team have been running this iteration of Cafe Paci on the south end of King Street for the past six years. Good Food gave it a full-page review and one hat when it opened, but the restaurant has evolved and matured since 2019. You might also recall the original Cafe Paci in Darlinghurst, built on the remains of late-night Mexican party bar Cafe Pacifico. It was unapologetically itself, from the entirely grey fitout (the walls, floors, tables and chairs were all painted Taubman's Iron Age) to the groundbreaking menu. A few iterations from that original carte are still available today. Try a soft rye taco, filled with thinly sliced ox tongue, char-grilled until the meat is almost candied around the edges, and finished with chopped egg and a sauerkraut that can only be described as delicate. (If that's a word you can use to describe fermented cabbage.)
Sky News AU
18-07-2025
- Entertainment
- Sky News AU
Darlinghurst says goodbye to its beloved Sri Lankan icon as Lankan Filling Station announces closure after seven years
Lankan Filling Station, one of Sydney's most beloved dining spots, has announced it will be closing its doors - bringing an end to a remarkable seven-year chapter. Founded by chef O Tama Carey back in 2018, the Darlinghurst restaurant has gained a national acclaim for its delicious Sri Lankan dishes from iconic egg hoppers and sambols to fiery crab curries that kept diners coming back for more. While the final service date is yet to be revealed, news of the closure has sparked an emotional reaction from loyal customers and fellow chefs across the country. One fan wrote, 'How will I ever get the string hoppers? Thank you so much for the wonderful food I've eaten there over the years.' 'In a world of steakhouses and caviar, you brought us pol sambol. Thank you for all you brought to our city and our lives,' another added. Acclaimed chef Shane Delia also wrote: 'One of the best meals I have ever had". The outpouring continued with heartfelt notes like: 'My heart is breaking!' 'A favourite and an inspiration to so many.' 'This chapter has been so beautifully original, authentic and full of heart.' Though Carey hasn't shared what's next, fans are already hoping for a new venture. Comments like 'Please tell us there'll be a new incarnation!' and 'Looking forward to your delicious next chapter' suggest that the chef's next move will be watched with hungry anticipation. Until then, diners are expected to flock back for one last taste of a restaurant that didn't just serve food, it served authenticity, story, and a whole lot of spices.
Daily Mail
18-07-2025
- Business
- Daily Mail
Much-loved Sydney restaurant announces shock closure after seven 'glorious' years: 'I'm devastated'
One of Sydney 's most celebrated and unique dining spots is preparing to bid farewell, but not before one last serve of its signature hoppers. Lankan Filling Station, the award-winning Sri Lankan restaurant in Darlinghurst, is officially closing after a seven-year run. Owner and chef O Tama Carey made the shock announcement this week, confirming the end of an era that's been filled with fiery curries, punchy sambols, crab curry Sundays, and 'so many hoppers'. 'At this stage, there is no exact end date, but it will be soon, perhaps the end of winter,' O Tama said in a statement. The much-loved eatery first opened its doors on Riley Street in Sydney's East, in 2018 after two years of market stalls and pop-ups. It quickly gained cult status for its lacy, bowl-shaped fermented rice pancakes - known as hoppers - which fans would tear apart and drag through rich black curry or slow-cooked coconut lentils. But it wasn't just the food that made Lankan Filling Station a Sydney icon. With its tiny, atmospheric space and ever-evolving menu, it became a go-to for diners craving something bold, hearty and resembled authentic Sri Lankan home cooking. The venue earned a coveted hat in every edition of the Good Food Guide since its opening, with the most recent guide describing it as 'a celebration of spices' and praising the depth and complexity of every dish. 'We have changed, adapted and grown. We lived through COVID and the general chaos that comes with a restaurant,' said O Tama. 'We have dealt with superior suppliers, worked with many talented and lovely people, and served, fed and beveraged (sic) so many of you, our excellent customers.' While no exact date has been confirmed for the final service, diners have been urged to head in over the coming weeks for a last taste of the restaurant's famous flavours. 'Hoppers will still be cooked, lunches and takeaway will continue, crab curry Sundays may make a reappearance, our curry powders will still be stocked and old favourite dishes will make a comeback,' O Tama added. And while this marks the end of Lankan Filling Station as a physical space, Carey hinted it won't be goodbye forever. 'In Sri Lanka, one doesn't say goodbye,' she said. 'Instead, there is a beautiful phrase which translates to 'I will go now and come back later'. Saying goodbye is far too final and dramatic - which, in this instance, suits me perfectly.' Adding to the bittersweet news is the announcement of Carey's second cookbook, Lankan Filling, which will be released on September 30. The venue earned a coveted hat in every edition of the Good Food Guide since its opening, with the most recent guide describing it as 'a celebration of spices' and praising the depth and complexity of every dish She's hinted that the book, and its launch events, will keep the spirit of the restaurant alive long after the final dish is served. 'There will be a launch party and book events and from there, who knows? So, you see, LFS will continue but in yet another form.' Until then, there's still time for one more crab curry, another spoonful of sambol, and maybe just a few more hoppers, while you still can.
The Age
17-07-2025
- General
- The Age
Sydney's only hatted Sri Lankan restaurant is closing. Hop to it to eat one last hopper
After seven years of non-stop hoppers, fiery, fragrant curries and spice-laden sambols, celebrated Sri Lankan restaurant Lankan Filling Station is preparing to close. 'At this stage, there is no exact end date, but it will be soon, perhaps the end of winter,' chef and owner O Tama Carey said in a statement. Carey opened Lankan Filling Station in a tiny, narrow space on Riley Street in Darlinghurst in 2018 following two years of market stalls and pop-ups. The restaurant quickly became known for its signature dish: hoppers – lacy-edged, bowl-shaped pancakes made from fermented rice and coconut, designed to be torn and swiped through tamarind-spiced black curry or slow-simmered coconut lentils. The venue was awarded a hat in every edition of the Good Food Guide during its operation, with the 2025 Guide describing it as 'a celebration of spices,' praising the depth and complexity across the menu – from playful snacks to rich curries.
