Dispatch Restaurant Takeover Tasting Menu

May 1st, 2022

In the mood for something new? Don’t miss out on The Secret Chef’s very first Sri Lankan-inspired restaurant takeover! Coming this May, The Secret Chef is turning up the heat at Dispatch on St. Paul Street, and will be offering an unforgettable, one-of-a-kind Sri Lankan-inspired flavor experience! Dispatch was started in 2019 by Australian Chef Hynam-Smith and Tamara Jensen, and offers an elevated, unique culinary experience right here in St. Catharines.

The Secret Chef showcases his heritage with a creative and original spin through this event’s menu – an entire three course meal complete with dessert, reminiscent of Sri Lankan’s fragrant and perfectly spiced staple dishes.

The Secret Chef has showcased a broad variety of cultural flavours and influences and brings to the table decades of experience in the Southern Ontario food scene.

The dinner consists of multiple shareable dishes and you have the option for it to be vegan or meat based. The total price for 1 person for food is $85 and no tipping is required. The beverages are offered separately to purchase.
Dispatch Restaurant - 386 St Paul St, St. Catharines, ON L2R 3N2
Reserve your spot between 11 AM to 2:30 PM on May 1st.

First Course

SWEET POTATO AND COCONUT ROTI (FLAT BREAD)
A pan grilled flatbread made with a dough of sweet potato, freshly grated coconut, green onions and whole wheat flour

FERMENTED HABANERO AND MUSHROOM SAUCE
Fermented habanero peppers and mushrooms cooked with tamarind juice and coconut milk

TEMPERED COCONUT SAMBOL
Coconut marinated with smoked paprika, turmeric and chili powder, then fried with curry leaves and brown mustard seeds,
finished with fresh lime juice

Second Course

CRISPY ARTICHOKES OR PRAWN TEMPER
Rice flour dusted and fried artichokes or prawns, finished in a pan sauce made with garlic, dried chilis, turmeric, cinnamon,
cardamom and lime juice

SRILANKAN “SUN CHOKE” AMBUL CURRY (SOUR STEW)
PICKLED CHILLIES / CURRY LEAF YOGURT / CRISPY SHALLOTS / DILL
Stewed sun chokes in a sour curry sauce made with Goroka, curry leaves, turmeric, fenugreek, cumin and black pepper then finished with coconut cream

PIPINNA MALLUM (CUCUMBER SLAW)
Marinated cucumber and pineapple in red chili, red onions, lime juice and cilantro

Third Course

PASTRAMI CAULIFLOWER ROAST OR PORK NECK
TOASTED MUNG BEAN IN SPICY COCONUT SAUCE / PICKLED RAISINS AND LEEKS SALAD / CILANTRO
Cauliflower steak or pork neck topped with a sauce made with toasted mung beans and roasted spices finished with coconut cream. Garnished with leek and raisins salad

TEMPERED POTATO (QUICK SAUTE)
CARAMELIZED ONIONS / SMOKED PAPRIKA / EGGPLANT MOJU / MINT
Baked and pan fried potatoes with chili powder, turmeric, garlic topped with sweet and sour Sri Lankan eggplant and mint

BRUSSELS SPROUT MALLUNG (QUICK FRIED BRUSSELS SPROUT)
COCONUT / TURMERIC / LIME
Wilted brussels sprouts with turmeric and fresh grated coconut finished with fresh lime juice

Dessert

SRI LANKAN SAGO PUDDING (VEGAN) / CASHEW NUTS

OR

SRI LANKAN BISCUIT PUDDING (VEGETARIAN) / CASHEW NUTS