Kurumba Surry Hills Logo.

Kurumba – Sri Lankan Cocktail Bar & Restaurant, Surry Hills

Kurumba is a Sri Lankan-inspired cocktail bar and restaurant located in the heart of Surry Hills. The venue offers a vibrant take on Sri Lankan cuisine, paired with a tropical, spice-driven cocktail program that celebrates island flavours and local ingredients. I was engaged to bring the beverage concept to life, aligning the drinks offering with the venue’s identity and helping launch Kurumba as a unique addition to Sydney’s dining scene.

What I Delivered as Beverage Consultant:

  • Signature cocktail development inspired by Sri Lankan flavours, tropical fruits, and regional spices

  • Spirits curation and sourcing with a focus on rum, arrack, and spice-forward modifiers

  • Full drink costing, margin alignment, and POS input

  • OSE (Operating Supplies & Equipment) recommendations for back bar and service

  • Team training and service workshops to deliver consistent quality and storytelling

  • Soft launch and opening support, including drinks run-through and final adjustments

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Cocktail with Saffron, yellow nectarine, finger lime, oolong rose, and gin cocktail crafted by Sydney-based beverage consultant Charlotte for Kurumba Surry Hills.
Straight from hell Cocktail with Curry leaf, jalapeño, coconut cocktail made with Altos Tequila, top-seller at Kurumba Surry Hills.
Faluda Cocktail Black lime, rose, and meringue cocktail with Tried and True Vodka, designed by Sydney beverage consultant Charlotte for Kurumba Surry Hills
Traditional Sri Lankan rice and curry served in a clay pot with banana leaves and coconut at Kurumba, Surry Hills.
Slow-cooked Sri Lankan beef curry with fried curry leaves and rich spiced gravy, plated at Kurumba.
Mask on fire cocktail with plantation pineapple, ginger, whey, pandan finished with a cinnamon fire show by Mindset Spirits
Panda Frost Cocktail with white grapes, iced riesling, citrus, pandan, Tried & True Vodka. Drinks consultancy by Mindset Spirits in Surry Hills.
Sri Lankan hopper served with sambals, eggplant, and vegetable curries on a wooden table at Kurumba Surry Hills
Travin De Hoedt, owner and chef of Kurumba, in the kitchen preparing modern Sri Lankan cuisine in Surry Hills.
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