Spice up your dining plans at Newcastle’s first and only Sri Lankan restaurant
Words by Laura Nierengarten
Hasthi delivers an island getaway right in the Hunter - no passport required.
Located in the heart of Wallsend, the venue is hard to miss thanks to its brightly decorated entrance, with a striking Sri Lankan Raksha mask. From its cultural story murals to tables dressed in traditional fabrics, Hasthi is an homage to Sri Lankan heritage.
Incorporating vibrant flavours and rich spices, each dish pays tribute to owner and chef Daniel Wijekoon's deep love for his Sri Lankan roots. You can almost taste the passion in every bite.
The family-run venue celebrates the warmth of cherished kitchen memories, where meals are made to be shared with friends and family. You’ll leave Hasthi with a full stomach and a full smile.
Owner and chef Daniel Wjekoon
Hasthi brings the soul of Sri Lanka to Wallsend, offering a vibrant, heartfelt dining experience shaped by family, heritage, and rich culinary tradition.
As this was my first time trying Sri Lankan cuisine, I initially felt a little intimidated by the menu. But the staff are incredibly warm and eager to share recommendations and explain how dishes are traditionally enjoyed.
While Sri Lankan food is known for its generous use of spices, heat levels can be easily adjusted to suit your palate, and the menu includes plenty of options for various dietary needs. Here are a few must-tries at Hasthi:
A Journey from Sri Lanka to Wallsend
Daniel’s path to opening Newcastle’s first dedicated Sri Lankan restaurant spans continents and decades of culinary experience. Completing his diploma in Sri Lanka he moved to England for postgraduate studies, and it was here that Daniel really cut his teeth.
“Those years were crazy,” Daniel reflects. “Six days a week, only a few hours of sleep, but I loved it. It made me the chef I am today.”
It was, however, the cold weather, long hours, and a nudge from a friend who convinced him to move to Australia, with his first job being with The Wests Group.
“We realised Newcastle didn’t have a Sri Lankan restaurant, and people kept asking us to start one.
“I told my wife, this is the time. Our kids are growing up, and I want to see them every day. Let’s build something together.”
And so, Hasthi was born, a family-run labour of love, with Daniel, his wife, and their two daughters all lending a hand.
Slow Food, Deep Flavour, and Coconut Everything
Daniel is generous with his time when it comes to sharing all that he knows about the Sri Lankan cuisine, explaining that whilst the dishes and flavours share some similarities to Indian food, it’s a cuisine entirely on its own.
“I like to talk to customers after cooking, I want their honest feedback as our spices are different.
“We don’t use garam masala, bay leaves, or heavy creams. We use curry leaves, pandan leaves, coconut milk, and coconut oil. The flavours are very unique.”
“We can make dishes mild or spicy, any level. People don’t realise how many Sri Lankan dishes are naturally gluten-free, dairy-free, or vegan because of how much we use coconut.”
If there’s one dish you must try when you visit, and one that represents the soul of Sri Lankan cooking, it’s the Hoppers.
Known locally as appa or appam, in order to achieve that iconic bowl-shaped pancake look, with a crispy, lacy edge, the batter undergoes an eight hour fermenting process, and a level of care and patience that becomes obvious from the moment it lands in front of you.
The best bit – tearing off pieces with your fingers, and dropping a spoonful or two of the flavourful sides that accompany the dish.
Outside of the Hopper, there is a menu full of dishes that represent the best of Sri Lankan cuisine including the Kottu, considered one of the best street foods.
And, let’s not forget dessert, the Watalappam, a tropical crème that perfectly rounds out your dining experience.
With Hasthi, Daniel has created a restaurant that is both a cultural experience and a family story.
So whether you’re trying Sri Lankan cuisine for the first time, or chasing nostalgic flavours from past travels, the experience will leave you wanting more.
