SRI LANKAN secret SUPPER
January 24, 2026
The Secret Chef is proud to partner with Swallowtail to present an unbelievable new dining experience to the city. Chef Thoshan, currently cooking at Vancouver’s cutting-edge tasting bar Good Thief, invites you to a lavish long-table feast that bridges the gap between his Sri Lankan heritage and the bounty of the Pacific Northwest.
THE EXPERIENCE: AROMA & ARTISTRY
Prepare to be welcomed by the enticing scents of freshly toasted cardamom, whole cinnamon, and warm Ceylon bread. This is not just a dinner; it is a sensory journey. Chef Thoshan meticulously marries heartfelt recipes from his homeland with the refined skills of a 20-year fine-dining career.
LOCALLY SOURCED | GLOBALLY INSPIRED
Every dish on the Four and Six-Course Tasting Menus features ingredients sourced from the best local producers—including Fanny Bay Oysters, Prairie Rancher’s Grass-Fed Beef, and BC Spot Prawns.
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Swallow Tail secret supper club has been offering long table dinners for more than a decade in Vancouver, BC. Don’t miss your chance to have dinner in Chef Robin’s Garden!
*Secret address to be given upon booking*
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Select your time slot:
5:00pm or 7:30pm -
5:00pm–7:00pm Seating Only
$85 Per PersonAMUSE-BOUCHE
Fanny Bay Oysters
Sweet tamarind pickled cucumber, coconut lime “kiri hodi” froth, puffed and seasoned wild rice, cilantro cress.APPETIZER
Prairie Rancher’s Grass-Fed Beef Brisket Salad
“Rusam” cured and slow-cooked beef, eggplant moju, roasted apples and celeriac purée, sunchoke “murukku,” pickled radicchio, and water spinach salad.THE BREAD SERVICE
Ceylon Roasted Yeast Bread
Served with spiced ghee and palm honey.ENTRÉE
Peace Country “Kalupul” Curry Lamb Neck Crepinette
Tempered coconut and spaghetti squash, coastal yellow curry potato and taro pavé, roasted and spiced long beans, chimichurri, and pan jus.DESSERT
Mom’s Chocolate Biscuit Pudding
Cashew and palm sugar praline, fermented marigold honey, cardamom and coconut espuma. -
7:30pm Seating Only
$125 Per PersonFIRST
Fanny Bay Oysters
Sweet tamarind pickled cucumber, coconut lime “kiri hodi” froth, puffed and seasoned wild rice, cilantro cress.SECOND
Prairie Rancher’s Grass-Fed Beef Brisket Salad
“Rusam” cured and slow-cooked beef, eggplant “moju,” roasted apples and celeriac purée, sunchoke “murukku,” pickled radicchio, and water spinach salad.THIRD
BC Spot Prawn Crudo
Prawn and charred pepper coconut bisque, salted lime compressed watermelon, avocado, basil cress, pickled lotus root, lotus chips.FOURTH
Curried Burrata
Creamed spinach curry, pear and pineapple chutney, “seeni” sambol, crispy garlic and shallots, candied pumpkin seeds.FIFTH
Ceylon Roasted Yeast Bread
Served with spiced ghee and palm honey.SIXTH
Peace Country “Kalupul” Curry Lamb Neck Crepinette
Tempered coconut and spaghetti squash, coastal yellow curry potato and taro pavé, roasted and spiced long beans, chimichurri, and pan jus.FINALE
Mom’s Chocolate Biscuit Pudding
Cashew and palm sugar praline, fermented marigold honey, cardamom and coconut espuma.
