Nearly a decade after the original Hoppers opened in Soho to queues around the block, the beloved Sri Lankan restaurant is embarking on its most ambitious chapter yet. On February 4th, 2026, Hoppers Shoreditch opens in the Tea Building, bringing not just their signature dishes but an entirely new dimension to their menu.
For the first time, Hoppers is incorporating South Indian influences alongside their Sri Lankan signatures. Led by Karan Gokani, the team has spent extensive time travelling through India's southern states, bringing back authentic techniques and flavours largely unexplored in London's restaurant scene.
"This isn't just an expansion—it's an evolution," Gokani explained. "We've always celebrated Sri Lankan cuisine, but there's this incredible food culture across South India that we wanted to honour properly. The Shoreditch location gives us the space to tell that broader story."
New dishes include a Crab Kari Omelette inspired by Madurai traditions, served with thread paratha. The Benne Dosa, a Bangalore favourite, comes with options of paneer ghee roast or lamb. From Kerala, they've introduced a Sizzling Salmon Mappas and Kochi Chilli Chicken Chop with coconut and curry leaf crumb.
Perhaps most exciting for rice enthusiasts is the new Dindigul-style biryani—a short-rib beef version made with seeraga samba rice from Tamil Nadu, a departure from the long-grain rice typically found in London.
The drinks programme has also expanded with South Indian influences, including the Young Monk cocktail—a riff on the iconic Old Monk rum and cola. The menu features an extensive low and no-alcohol selection.
Taking over the former Lyles location, Hoppers Shoreditch seats 55 in a space redesigned with influences from Chettiyar family homes, featuring sculptures, art and photography from Chennai and Colombia.
For London's food scene, the opening represents more than a new restaurant—it's a statement about the evolution of South Asian cuisine in the capital.