Named after a common Sri Lankan exclamation used to express surprise or greeting, ADOH! will be located on Covent Garden’s Maiden Lane and will take inspiration from the vibrant roadside eateries found across Sri Lanka.
At the heart of ADOH!’s casual dining offer is kothu (pronounced kot-thu): a popular Sri Lankan street dish made with chopped roti, vegetables, and egg, stir-fried on a grill and finished with curry sauce.
Derived from the Tamil word meaning “to chop,” the dish will be available in four variations: crab, chicken, mutton, and jackfruit.
Other menu highlights will include chilli prawn toast with tamarind sauce, crispy mutton rolls, devilled sausages, and vadai—savoury lentil doughnuts served with tomato, coconut, and mint chutneys.
Desserts will feature a salted jaggery soft serve—a playful take on the ice-cream van classic, made with the traditional caramel-like syrup native to Sri Lanka.
Drinks will centre around Sri Lankan draught beer, alongside a concise selection of wine, cocktails, and soft drinks.
ADOH! will be walk-in only, serving lunch and dinner seven days a week. The 70-cover space, with an additional 12 al fresco seats, has been designed by Whitebox London in collaboration with Sri Lankan designers and artists.
The interiors aim to reflect the visual language and high-energy street culture of Sri Lanka—mixing raw functionality, sun-faded colours, and layered nostalgia. Industrial materials such as stainless steel, corrugated metal sheeting, and utilitarian plastics help create a setting described as “both playful and provocative.”
This latest venture will offer a more casual counterpoint to the pair’s Kolamba restaurants in Soho and the City, which launched in 2019 and 2024 respectively.
“We’re excited to be honouring the food stories from our home country and bringing another aspect of our culinary heritage to London in Covent Garden,” says Eroshan. “ADOH! will celebrate Sri Lankan street food at its finest—from fried rice to small bites on the beach in Colombo, and of course, the theatre of kothu making.”
