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Sagara Lunuwila , the Chairman and Founder of Lalanka Group

Executive Chef R.U. Manchanayake

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text Panchali Illankoon

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What’s it like dining at a vegetarian-only restaurant if you consider yourself a ‘meat’ person? Honestly – pretty good if you are dining at V-Eleven-One. 

Pics by Nimalsiri Edirisinghe

 

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-Eleven-One 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 its 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-Eleven-One 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-Eleven-One is extensive, catering to a wide range of tastes and preferences. It features a diverse selection of appetizers, fresh garden salads, 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.  

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

True to its intent, the restaurant blends a variety of cuisines, showcasing the diversity and richness that vegetarian dishes can offer. It’s a restaurant that caters to all – whether you are a committed vegetarian or someone who usually prefers meat, V-Eleven-One is a reminder of what plant-based dining can be .
with the right flavour and pairing.

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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, a 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. 

 

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 Layers of Won Ton

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. 

 

 

 

 

 

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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 altogether. 

 

 

 

 

 

 

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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.  

 

 

 

 

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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.

 

 

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Salad spicy Mexicana 
A colourful medley of green cabbage, iceberg lettuce, onion, red bell peppers and pineapple tossed together in a citrus dressing. It’s a refreshing salad but we would recommend ordering it to complement another dish than as a stand-alone dish.  

 

 

 

 

 

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Crispy Mozzarella with Hot Butter Mushroom  

This dish was ideal for sharing, with mozzarella-stuffed fried cutlets paired with a saucy hot butter oyster mushrooms and a side of salad greens. Because the mushrooms weren’t the typical dry hot butter mushrooms, this dish offered a contrast in texture between the crispy, cheesy cutlets and the saucy mushrooms. 

 

 

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Grilled Vegetable Submarine  

If you are hungry, then this submarine is perfect because it’s such a hearty portion. Stuffed with grilled vegetables like zucchini and cucumber, the submarine is accompanied by crispy French fries and a cold coleslaw salad.  For those with a more local palate, we heard that they do a fantastic tender polos burger that’s a restaurant favourite.  

 

 

 

 

 

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Veggie Quesadillas   

This dish was another highlight of our meal. Cajun-spiced local vegetables in homemade tortilla wraps, melted cheese and a spicy, tangy roasted pineapple salsa – simply divine. The quesadillas had a very neutral flavour that came to life when paired with the bold pineapple salsa. 

 

 

 

 

 

 

 

 

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