Jack’s Table | Restaurant Review

Kick your business lunch experience up a notch!

Finding a plate of well cooked rice and curry that is both nutritious and delicious is a rarity and Jack’s Table aims to bridge that gap. Each dish is freshly prepared and carefully curated to suit your Sri Lankan palate whilst elevating the flavour of a home cooked meal.

Jack’s Table, a concept poised to redefine lunchtime for professionals, paired with the atmosphere of Beira Kitchen is quite literally “where tradition meets modern hospitality.” It is the brainchild of Sandeep Patil, an Indian Chef whose main aim is to ensure that amidst the hustle and bustle of corporate life, professionals get to experience a nutritious home cooked meal.

In keeping with the tradition of being a self-sufficient country, all meals are prepared using the ingredients that are in season at any given time meaning the dishes are constantly changing throughout the year. This also ensures that diners experience the very best produce our country has to offer every single time.

STARTERS

Ginger and Carrot Soup — (4.5/5)

While not a common combination, this fusion of flavours gives way to a rather unique fusion of flavour. While the flavour of the carrot is more on the subtle side it pairs well against the strong flavour of the ginger. In return the earthy undertone of the ginger gives the soup a small kick of heat. Garnished with cream and basil, this creamy soup offers an unexpected but welcome flavour combination.

Note: The soup of the day depends on the available produce.

MAINS

We were fortunate enough to try all four set menus, each comprising a standard selection of curries based on seasonal produce, so the offerings may vary. The whole menu is served on a wooden tray which sits upon a foldable table and really adds to the authenticity of Sri Lankan cuisine.

Heritage Vegetables by Jack — LKR 3,100 (4.5/5)

A great option for vegetarians, though meat lovers might find it lacking. Along with white rice (with the option of red rice for a healthier choice), we were served dhal curry, bean curry, devilled mushroom, cashew curry, onion sambol, pineapple achcharu, papadam, dry chillies and pol sambol.

The heat from the devilled mushroom and the fresh pol sambol complemented the creamy dhal, bean, and cashew curries—all white curries. Although not typically a fan of beans, I found them perfectly flavoured and cooked, retaining a bit of bite that added texture. The cashew curry, paired with peas, was packed with flavour. The devilled mushrooms were a standout, soft and well-spiced with chilli. The tanginess of the onion sambol, enhanced by lime juice, cut through the meal’s richness, further balanced by the refreshing pineapple achcharu, which kept post-meal drowsiness at bay. The papadam and chillies added a crunchy element, a satisfying finish that all Sri Lankans expect.

Jack’s Heritage Chicken — LKR 3,200 (5/5)

This meal includes the same curries as the Heritage Vegetables set, with the addition of a chicken curry. The chicken is cooked to perfection, succulent, juicy, and tender, easily falling off the bone. The gravy is plentiful, with just the right amount of spice to satisfy your lunchtime cravings. Each portion serves two to three pieces of chicken and is garnished with fried karapincha leaves for that extra smack of taste.

Jack’s Classic Mutton — LKR 3,500 (5/5)

Mutton curry is a personal favourite of mine because it is rarely served at restaurants and this did not disappoint. It comfortably serves two people and is packed with a punchy peppery flavour. Mutton itself is known for its gritty earthy flavour and the spice profile enhanced this without overpowering the plate.

Jack’s Seafood Bounty — LKR 3,400 (5/5)

This meal includes two seafood dishes: hot butter cuttlefish and either a tuna or kingfish curry. The hot butter cuttlefish is a true favourite, offering a spicy, flavourful, and crunchy bite, finished with a dusting of chilli flakes. It is the perfect pick me up to get out of your midday blues.

The tuna curry, cooked in a coconut milk base, is less spicy than the other curries but perfectly cooked. The coconut and spice blend harmoniously, infusing the fish so that the usual fishy taste of tuna is pleasantly absent.

DESSERTS

Watalappam — (4.5/5)

The watalappam comes in a tin cup, the portion size being just enough so that you don’t go into a sugar coma. The aroma of nutmeg and cardamom is noticeable as soon as it’s placed on the table. It’s not overly sweet, with the spices providing a more earthy, grounded flavour. Garnished with a cashew on top, it’s surprisingly light for a traditionally heavy dessert.

Seasonal Cut Fruit — (3.5/5)

We sampled star fruit, papaw, and passion fruit. The star fruit was surprisingly sweet, offering a pleasant finish to the meal. The papaw needed a tad more time to turn ripe as it was still a bit tangy. The passion fruit was too sour for my liking. Despite this, it’s great to see a restaurant focus on serving seasonal fruits.

DRINKS

Passion Fruit Mojito — (5/5)

Served with every set menu as a complimentary drink, it provides a refreshing start to the meal. The passion fruit is tangy and tart, and is balanced out by the mint leaves which act as a garnish. It has just the right sweet to sour ratio and in this weather is the perfect iced concoction before a heavy meal.

AMBIENCE

Found at the end of the ninth floor corridor, and defined by its black and silver coloured decor and uniquely shaped linear chandeliers, this restaurant exudes style, refinement and modern elegance. The interior is further complemented by its beige and grey table setting making it a perfect place to have your lunch on a busy work day or even host a corporate luncheon for your clients.

Like its namesake the restaurant overlooks the Beira Lake and offers a 180 degree view of the lake and even the Indian Ocean in the distance, amongst the city skyscrapers, which can be enjoyed from any window seat you occupy. The majority of the restaurant faces the open kitchen which gives you a glimpse of the hustle and bustle of the culinary world or you could also opt for a quieter setting by the window. Either way it is the perfect setting to take a breather before you go back to your 9 to 5.

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