This is now the third month in a row—and probably the fourth or fifth time overall—that I’ve found myself back at Sri Lankan Hopper Joint, feasting on what I’m convinced are the best Sri Lankan hoppers in all of Australia.
It started as a date night. Then we brought my cousin who was visiting from Indo. And most recently, when Jik requested Indian food during her visit, there was only one place that came to mind: Hopper Joint.
I remembered a group chat with my brown ladies crew a few months back, where we all lamented the lack of good South Indian food options (aside from Biryani) in Melbourne city. While that search is still ongoing, it feels like the universe threw us a wildcard with Hopper Joint. No, it’s not South Indian—but it’s equally comforting, and gloriously rich in spice, heat, and soul.
So, I floated the idea—“What about Sri Lankan instead of Indian?”—and sent her the menu.
And that’s how we found ourselves, yet again, back at Hopper Joint last night. This time with Jik and the chef in tow (yes, this is me casually introducing a new character to the blog—more on him later).
Tucked into a little pocket of Prahran on the South Yarra side (my old, beloved neighbourhood), the space grabs you the moment you walk in. The interior is warm and cultured—designed by the owner, who also happens to be an interior designer. No wonder it feels so right.
And then, the food.
How to Hopper Joint
The concept is simple: you pick a main of hoppers, choose your curry pairing, and it all comes with a side of sini sambal. The curry servings are small—tiny, actually—just enough to make you worry they won’t last. But somehow, they always do. And I always end up ordering more of the free-flow appam to mop it all up.
What to Hopper With
So far, I’ve tried every single curry on their menu.
Personally, I enjoyed Sushila’s Chicken—but what I’m head over heels for is the three-chilli spicy Prawn Curry. If I could replicate it at home, it would be a milestone-level achievement unlocked. (Hopper Joint, if you ever release a cookbook, just know I’m first in line.)
But if you asked me what to order at Hopper Joint, I’d say: choose your own adventure. Try and decide for yourself.
Meanwhile, Jik and the vegan chef’s favourite was the Blackened Pineapple Curry, which earned a full stamp of approval from both.
Melbourne is blessed with great Sri Lankan food—but if you’re after something that feels a little more elevated yet thoroughly unpretentious, I wholeheartedly recommend Hopper Joint.
It’s especially perfect for wintertime—spicy curry with unlimited appam, while the owner’s mother floats around the restaurant, chatting with patrons and sharing bindis… what’s not to love?
See you there next month?
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