Redefining the Sri Lankan Bar Experience
One Arrack at a time
The name Ropewalk was inspired by the process of producing our favourite spirit, Arrack, where the the sap of the coconut flower, known as toddy, is collected by toddy tappers traversing across ropes stretched between two trees.
HOURS
Monday – Sunday 10 a.m – Midnight
LOCATION
28, Church Street, Galle Fort, Galle
CONTACT
+94 76 665 8080
+94 91 223 2870
reservations@galleforthotel.com foe@galleforthotel.com
More than just a cocktail bar
Why Choose us
Crafted cocktails
Let our mixologists serve cocktails that will help you discover the wonders of arrack!
Contemporary Sri Lankan Cuisine
Bringing a menu that steps away from the tourist trail and into homes and family gatherings.
Experiences
Want to learn more about Sri Lanka? Why not through our arrack and food! We offer some unique experiences from Arrack Tasting to a dining experience that explores the different cuisines found in Sri Lanka called Feasts of Ceylon.
Event Catering
We’ll take over the bar at your next event and serve up curated cocktails that you will love!
reservation
Your Table
ARRACK COCKTAILS
Our arrack cocktails draw inspiration from our home by combining the warm finish of arrack with locally sourced ingredients. These cocktails celebrate Sri Lanka and the journey it has withstood through time. We are Sri Lankan, we drink arrack, we endure.
Forty five-day spice infused Old Cask Arrack, sous-vide ginger &
lemongrass syrup, fresh lime juice
Extra Strong Old Arrack, Lion Stout reduction, balsamic shrub, Bread & butter
Chilli, cucumber & lemongrass-infused Paradise White Arrack, lime oleo saccharam,
ginger ale, Sri Lankan spice powder rim
Designed and adored by Nabeel, our Head Mixologist, despised by
everyone else on the team.
Blended fresh banana, pineapple and coconut cream, Masala tea with kithul treacle,
Rockland White Rum
PEPINO
aerated dill, cucumber & king coconut water combined with vodka
BUTTER CARAMEL
Extra Strong Old Arrack fat-washed with salted butter, Cinnamon & caramel infusion
Tamarind, watermelon & elderflower clarified milk punch with tequila topped
with zero-waste watermelon leather
Ascot Regal Dry Gin, elderflower syrup muddled with peppercorn,
coriander & curry leaf, fresh lime & ginger, topped with soda
STRAWBERRY
Halmila Arrack, strawberry & basil oleo saccharam, black currant syrup, lime juice, pineapple extract
PICKLED
Orange peel, maraschino cherries, cinnamon & star anise steeped for 14 days in
Ascot Regal Dry Gin combined with posh lime juice and simple syrup
BITES
Bites are small plates that are shared amongst Sri Lankans while enjoying their favourite drink
flasky puff pastry | house - smoked bacon | scrambled eggs
deep-fried baby squid | moringa leaves | dry chili
marinated mutton | coriander | garlic | chilli mango salsa
pickled eggplant | housemade cheese | cherry tomato
Smore is a Sri Lankan rendition of a pot roast where cooking techniques from the Dutch Colonial Era are adapted to create this delectable dish.
seared beef | spicy smore gravy | green salad
seared beef | spicy smore gravy | green salad
sliced pork lingus | onion & garlic | chilli | tomato
spiced young jackfruit | jackfruit seeds
gotukola & quinoa salad | roasted sweet pumpkin | pumpkin seeds | pomegranate vinaigrette
CHICKEN MULLIGATAWNY SOUP
The name Mulligatawny originates from the Tamil words milagu, and tanni;
which translated means, "pepper-water". Our dish is a contemporary take on this.
pan-fried chicken | steamed rice | fried onion | coriander leaves
mixed salad | chickpeas | long beans | curry leaf pesto | shaved coconut flakes
spice rubbed whole fish fillet | tossed green salad | roasted carrot puree
Egg fried rice | stir-fried vegetables | chili paste | choice of cuttlefish or chicken
Roast chickens displayed in glass-fronted cabinets are a common sight at many eateries in Sri Lanka.
Our adaptation stays true to this classic!
half a roasted chicken | two parathas | maldive fish sambol | onion salad | gravy
half a roasted chicken | two parathas | maldive fish sambol | onion salad | gravy
Babath is a sensational tripe dish that is loved across all communities in Sri Lanka, especially among the Malay community who are credited with inventing this during the Dutch Colonial Era
crispy tripe | coconut pittu | coconut milk | lunumiris
crispy tripe | coconut pittu | coconut milk | lunumiris
Choose of curried chicken, prawn or tofu | egg noodle | soft-boiled egg
roast bread | fried egg | coconut sambol
grilled king prawns | ghee rice | citrus salad | spiced gravy
The Sri Lanka Dutch Burgher staple derives from the Dutch word lomprijst, which loosely translated means packed of rice, and offers a gastronomical delight that balances the five flavour elements perfectly!
mixed meat | eggplant | ash plantain | forced meat frikkadelle | seeni sambol | blachang
mixed meat | eggplant | ash plantain | forced meat frikkadelle | seeni sambol | blachang
SLOW COOKED KALU POL PORK
Butternut squash mash | tossed salad | pineapple gravy
BEEF CHATTY ROAST
Savoury rice | chickpea dhal curry | malay pickle
marie biscuits | chocolate ganache | arrack milk
coconut cream custard | kithul jaggery | salted peanut crumble
sour cream | kithul treacle glaze
KOKIS AND CREAM
Savoury kokis | coconut arrack cream
