Agnii

Agnii is chef Gayan Pieris's second restaurant, after Red Hill's Many Little, cooking contemporary Sri Lankan food over a redgum hearth on Chapel Street. It offers a set menu and à la carte, including hoppers with curry, banana-leaf bath mula and wood-fired seafood.

Menu

• "Bath mula" South Sri Lankan rice and curry wrapped in banana leaf / festive chicken

  Rendang
  $49

• Barramundi / mustard fish curry / coconut / hand-stretched roti

  Rendang
  $50

• Chicken wings filled with Aylesbury-Cross duck lingus / fermented green mango / lunu dehi

  $22

• Green King prawns cooked over redgum / polmallung / sprats sambol

  $34

• Hoppers / beef brisket curry with kandyan spices / parippu and sambols

  Hoppers & Kottu
  $50

• Soft sourdough pol roti / crab curry essence / pol sambol butter

  Roti Canai
  $14

• Tuna ambulthiyal / chicken wafer / chives

  $18

• Watalappan

  $16

• Woodfired whole flounder 500-600 grams / matra fish curry / shallot relish

  Rendang
  $90

• Yaal virundhu / goat curry / pittu / thosa and chutneys

  Rendang
  $50

Prices change, and a delivery listing runs higher than the counter.