After a year of jumping around Sydney markets, Hopper Kadé has found a permanent home at Tramsheds.
Its speciality is in the name – “hoppers” are brittle Sri Lankan crepes made from a fermented batter of rice flour and coconut milk, cooked in a bowl shape and traditionally filled with an egg and a range of toppings. The stall’s co-founder and owner Ruvanie De Zoysa says he’s decided to make more innovative and westernised fillings to “evolve from the market offering”.
“We were taking a creative turn … we thought we had gone too Sri Lankan,” says De Zoysa. “The vision I have is for people to swap out normal carbs for hoppers. Sri Lankan food isn't well known. So, we want to give people what they already know in the form of a hopper.”
There’s a spiced tuna-and-mayo option (inspired by a Marks & Spencer sandwich); a fried-chicken hopper with a spicy tamarind and date sauce; and one filled with smashed avocado, feta, tomato and red onion.
She has also increased the scope of the menu. Along with egg hoppers, De Zoysa and head chef Jo Sadones are making “string hoppers” (a patty of noodles made with with rice flour, salt and water), Ayurvedic juices and, soon, a range of Indian dessert hoppers designed in collaboration with Masterchef’s Neha Sen.
The owners are working with Barossa Valley Brewing on a honey wheat beer, and with NSW winery Dimbulla Estate on a wine list (both businesses are also run by Sri Lankans). Although it’s now a permanent venue, Hopper Kadé doesn’t have any seating. The open-air stall is in a walkway squeezed between Belle’s Hot Chicken and Dust.