Sri Lankan Star at Ra Restaurant
The Sunshine of our lives and palates has been reinvigorated with the authentic flavours of an Asian island paradise, extols Helen Flanagan.
Sri Lanka, the fabled island of sapphires and rubies, is home to one of the most intriguing of Asian cuisines. Rarely found in restaurants outside the island itself, Sunshine Beach is now blessed with Ra Restaurant & Bar, an intriguing cultural celebration of the island’s wonderful ingredients from okra and jackfruit to coconut and chillies, and a menu packed with childhood memories.
Helming the sanctuary of good taste is co-founder and head chef Udeshika ‘Udee’ Suradasa who was born in Colombo, close to the southern beaches of Sri Lanka. At 19, besotted by her Aunt Qureshi’s brilliant home-cooked fare, she moved to Australia to train as a chef, and worked in iconic kitchens in Melbourne, Canberra and Noosa, including with Peter Kuruvita at Noosa Beach House and Alba Noosa.
Partnering with Udee and owners of Ra Restaurant is Professor and medical specialist Dhushan Illesinghe, and his wife Vino Illesinghe, business planner, interior designer, and financial advisor. Vino designed the interiors and the couple also grow many of the vital ingredients such as bananas, pandan, coconut, curry leaves, finger limes, herbs and more at Manaram Garden in Palmview.
The name ‘Ra’, is from the Sinhala word ‘Raa’ which refers to toddy, a fermented alcoholic drink made from the sap of the coconut palm and a traditional drink and cultural treasure in Sri Lanka. You can find it used in signature cocktails served in elephant tumblers, as part of a cleverly-designed and delectable drinks list. Take a seat in a cosy banquette and bring a healthy appetite to this haven for an adventurous and ra-venous feast amongst the white-washed raked ceilings, walls adorned with spectacularly bright temple masks; and traditional antique carvings from Sri Lanka.
Expect a warm welcome on arrival and savvy service throughout while you digest the menu. Not sure on what to order? Ask Udee’s husband and Business Manager Vikum, and Ra’s friendly staff, which includes Udeshika’s daughters Minoshee and Dulani. Starters aka The Journey Begins features the famous eggplant moju with lavosh; tender jackfruit thosai – patties made with handpicked banana blossom, curried potato and chicken filling plus a mint yoghurt sauce; seared scallops with fried lotus root, kri hodi and karapincha oil; and for lovers of ceviche, cured local kingfish with mango, rambutan, pink finger lime and crunchy kokis, is a must.
Kottu, the renowned street food, is a punchy flavour-filled stir-fry of shredded roti, vegetables, spices, a choice of protein and cooked on a hot griddle; while curries on The Destination Awaits include negambo pork, fish, and coriander chicken, or if in a share, or not, mood why not check out Chef’s Choice – Feed Me list of four curries and tempered potato, served with yellow rice, string hoppers, flaky rotti and four condiments for $89 per person and paired with a glass of wine or beer.
Undoubtedly taking centre stage and designed to be shared are dishes in the ‘Marissa to Noosa Shore’ selection. Choose fresh seafood from whole fish delivered daily from a local fisherman, large or small Mooloolaba prawns, Moreton Bay bugs or a large mud crab. Cooked to order with a mild coconut curry or hot butter sauce and served with a choice of sides and two condiments.
Let’s face it there’s nothing like a Sweet Farewell, especially when it’s the traditional Watalappan with coconut ice-cream; Date Night aka Sri Lankan date cake with treacle cashew conetto; or Annasi Passion, which is Aunt Qureshi’s dosi with passionfruit and summer berries on creamy pannacotta.
Ra is ravishing for good reason, and the word is out with avid fans already returning multiple times, including for special events such as the Sri Lankan Malay Biriyani Feast, Vegan Detox Lunch, Ra Happy Hour, and the Sri Lankan Sunday breakfast – a feast of bold flavours and traditional delights that started with zesty ginger tea and Ayurvedic detox shots, followed by creamy milk rice, coconut roti, crispy hoppers, fragrant curries, spicy sambals, and treacle and cashew sago for a sweet start to the day.
Chef Udee loves to chat with diners and ensure everyone eats like Kings and Queens! A Ra-rity indeed.
