The multipurpose enterprise with a clubhouse feel opened last December and combines Kuruvita’s interests with a studio kitchen for filming, a cooking school, cafe, pizzeria, restaurant, bar and providore.

The white tablecloths, linen napkins and table lights lend a sense of intimacy to the restaurant, which features several of the chef’s dishes that reflect his Sri Lankan heritage, including an entree of masala potato dumplings with coriander mint raita and a Lankan bento box of three curries with steamed rice and condiments.

New are pizzas, the bases using a sourdough starter Kuruvita began in lockdown, including one topped with slow-roasted pork belly, another with Queensland tiger prawns and a Noosa red tomato margherita. Black pepper prawns with grated coconut and whipped curd or seared yellowfin tuna accompanied by twice-cooked pork belly topped with crumbled pork crackling are excellent starters.

Kuruvita’s signature snapper curry and a barbecued beef rib seasoned with a gunpowder rub and masala sauce similarly appeal, while Sri Lankan curds and treacle is a fine finale. A little off the beaten track, Alba is well worth the detour.

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