Tucked away in the quieter avenues of Dehiwala-Mount Lavinia, V-Eleven-One is the latest addition to Sri Lanka’s burgeoning vegetarian dining scene. It’s no secret that Sri Lanka is a haven for vegetarians and vegans, the country’s nature’s bounty and centuries-old recipes have long since embraced plant-based dining into our culinary heritage. V-Eleven-One takes this rich tradition and infuses it with a modern, global twist, offering something similar yet distinctly different at the same time. 

A Fusion of Flavours

V-Eleven-One presents an international fusion of vegetarian cuisine. Here, the boundaries between the East and the West blur, as dishes draw inspiration from the flavours of Italy, Mexico, India, China, Malaysia and Japan. The name V-ElevenOne is layered with meaning - the “V” is a symbol of unity – “we”- and the design of the letter cleverly incorporates how it’s written in all three languages while Eleven-One is the property number.  

The restaurant is the brainchild of Sagara Lunuwila the Chairman and Founder of Lalanka Group, a leading name in Sri Lanka’s water management industry.  For Lunuwila, this restaurant represents a decade-long passion project in the making. He has always aimed to challenge the notion that vegetarian cuisine in Sri Lanka is confined to the predictable repertoire of dhal curry and thosai as Lunuwila’s travels, particularly through Malaysia and China, exposed him to how vegetarian dishes could be in variety. It is this diversity he seeks to bring to the local dining scene with V-Eleven-One while dispelling the myth that a vegetarian diet is nutritionally deficient. 

“It’s a misconception that without meat, a meal lacks protein or is somehow incomplete. There are so many plant and grain-based alternatives that are rich in protein. My goal is to promote clean eating, to show that vegetarian food can be both nutritious and varied, without necessitating the harm of animals.” This is also underscored by their commitment to sustainability by sourcing organic produce from their own farm at their Bandaragama estate. For over 12 years, this farm has been cultivating pesticide-free vegetables, many of which find their way into the dishes served at V-Eleven-One. At the helm of the kitchen, Executive Chef R.U. Manchanayake, whose culinary career spans over 4 decades, has carefully crafted the menu at V-Eleven-One to move beyond the conventional, drawing inspiration from global cuisine to present a menu that’s innovative and modern while retaining the classic vegetarian dishes that everyone loves.

The Space

The setting of V-ElevenOne is as thoughtfully curated as its menu. With a black-and-white minimalist aesthetic, it creates an atmosphere that is both elegantly sophisticated and inviting. The restaurant is housed in a beautifully refurbished 100-year-old house that once served as an office. Now, it offers a spacious and versatile dining space that accommodates groups of all kinds with ease – an intimate corner for a quiet meal, a communal space for group gatherings or private dining rooms for special occasions. The restaurant can host up to 70 guests, offering indoor and outdoor dining options, as well as a rooftop terrace that is ideal for private events with ample parking facilities.

The Food

The menu at V-ElevenOne is extensive, catering to a wide range of tastes and preferences. It features a diverse selection of appetizers, fresh garden salads, and comforting soups alongside an array of pastas, burgers, and hearty main courses as well as desserts. For beverages, diners can choose from freshly squeezed juices to specialized wellness concoctions.  

North Indian Thali Platter: This thali platter was one of our favourites from the menu! A generous portion of naan roti paired with four varieties of curry: paneer in cashew gravy, dhal curry, creamy chickpea masala and tempered potato bhaji. Accompanied by a salad relish, raita and mango chutney, each curry was so well prepared, rich and full of flavour. This dish disappeared from the table almost as soon as it arrived, simply because we couldn't keep ourselves from reaching out to dip the naan into the curries to soak up all that flavour. 

Layers of Wonton: Starting off our meal, this was a fun appetizer with an interplay of textures with crispy wonton wrappers layered with locally sourced vegetables like beetroot and carrot in a spicy Thai seasoning. The curried wasabi cream sauce added a tangy note to the dish. 

Kurakkan Noodles: We love kurrakan noodles as an alternative to wheat-based noodles and this in particular was mixed with a vegetable chop suey. However, while the noodles had flavour, it felt incomplete on its own and could benefit from being paired with another dish or perhaps additional elements could be incorporated into the dish.  

Dates Spring Rolls with Carrot Halva: For dessert, this dish stood out as a sweet yet balanced finale. The crispy spring rolls, stuffed with rich dates, paired well with the earthy sweetness of the carrot halva. The coconut ice cream they served on the side added a cool, creamy contrast that brought it together. 

Mango & Lemongrass Panna Cotta: We love a panna cotta done right, and this in particular was luxuriously rich with creamy mango and lemongrass layers. The balance of creaminess and the subtle zing from the lemongrass provided a refreshing and cooling finish to the meal.

Overall, dining at V-Eleven-One was a unique and intriguing experience.