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Life Hacks

Life Hacks

Tried & tested: Copper Ceylon

Copper Ceylon has recently been awarded ‘Sri Lankan Curry Restaurant of the Year’ in the London Curry Awards and claims to provide ‘a unique dining experience that brings together the mouth-watering cuisine of Sri Lanka, an enticing range of signature cocktails, and the friendliest of staff.’ Life In…Magazines’ Michelle Simpson went along to Bromley’s East Street to sample the menu and see for herself if it lives up to its claim…

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First impressions

It seemed like a cool, upmarket and trendy eatery with good vibes.

Service

Attentive and knowledgeable staff were happy to answer questions regarding the menu, as we were unsure of what certain items were. We recommend discussing your spice level when ordering as it can be adjusted to individual tastes. The bartender came to our table and explained some of the cocktails to us, which added a personal touch.

Food

We tried a few of the signature cocktails that came with a twist and were beautifully presented. Our starters consisted of Vada (donut-shaped traditional Sri Lankan delicacy) and Mutton Rolls and for the mains we opted for Chicken Red Curry and White Prawn Curry with rice, plus plain hoppers as a side. Dessert consisted of Chocolate Melting Middle Pudding and Mango Cheesecake. All dishes offered generous portions full of flavour and different aromas. We did notice that there were not many vegan options, but I’m sure if asked they would be accommodating.

Value for money

Our meal offered good value for money in our opinion.

Overall marks

4.5 out of 5 - very relaxed and enjoyable. We can see why they have won awards.

Need-to-knows…

• On Fridays and Saturdays between 10pm and 2am, the venue transforms into a popular night spot to offer upbeat music and a DJ.

• There’s a happy hour every day that includes the classic cocktails and the option to have just drinks only at the bar. There is also an option to dine outdoors in good weather, which is a plus.

• The restaurant is available for events and private hire and provides catering services so that food can also be delivered.

Instructions:

1. Crush the digestive biscuits into fine crumbs, either in a food processor or by placing them in a plastic bag and crushing with a rolling pin.

2. Mix the biscuit crumbs with the melted butter.

Ingredients:

For the base:

• 200g Digestive biscuits

• 100g unsalted butter, melted

For the filling:

• 400g tin of condensed milk

• 3 ripe bananas

• 100g unsalted butter

• 100g light brown sugar

For the topping:

• 300ml double cream

• 2 tbsp icing sugar

3. Press the mixture evenly into the base of a 20cm round, deep pie dish. Chill in the fridge for at least 30 minutes.

4. To make the caramel, pour the condensed milk into a large, heavy-based saucepan. Add the butter and sugar, and place over a low heat. Stir until the sugar has dissolved, then increase the heat and continue to stir until the mixture turns a golden-brown colour and thickens (this should take about 10-15 minutes).

5. Pour the caramel over the chilled biscuit base and allow to cool for a few minutes.

6. Slice the bananas and place them over the caramel layer.

7. Whip the cream and icing sugar together until soft peaks form. Spoon over the bananas.

8. Serve chilled – and enjoy!

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