Review of Many Little restaurant

Updated October 12, 2026,first published November 18, 2024

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You mightn’t expect to find a South Asian feast of fantasies on a quiet country shopping strip, yet here comes a procession of intricate snacks from the kitchen of executive chef and now-owner Gayan Pieris.

Built from local produce – much of it from nearby Polperro farm – each bite offers a dazzling intro to Pieris’ Sri Lankan heritage and cooking prowess. Kingfish in fragrant chilled coconut broth is sublime scooped onto crackly red rice crackers. Moreton Bay bug dressed in glossy mustard sauce and tangy dried shrimp sambol is earthy and luxurious.

Punchy dishes keep landing, but save room – there’s still a gorgeous tray to come loaded with curries (tip: the chicken’s a signature for a reason), a trio of sambols and net-like string hoppers for dabbing any saucy leftovers off the plate – or your chin.

Good to know: Order takeaway curries to enjoy Pieris’ cooking from the comfort of home.

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