We started with a belief that the land provides everything you need – if you listen to it. Many Little was built around that idea: a hatted restaurant and bar in Red Hill, rooted in Sri Lankan heritage, Ayurvedic tradition, and the organic produce of Polperro Farm, less than a kilometre away.
Many Little Dining & Bar sits in Red Hill on the Mornington Peninsula – a place shaped by its land, its vines, and its community. Modern Asian–Sri Lankan cuisine, rooted in the authentic traditions of Executive Chef Gayan Pieris's homeland.
Executive Chef Gayan Pieris draws upon his Sri Lankan heritage, using very specific origin spices to create his uniquely delicious flavours. Every dish is made from scratch – no artificial flavours, no shortcuts.
An abundance of produce arrives daily from Polperro Organic Farm, less than a kilometre away. The result is food that is not only delicious, but carries the ancient Ayurvedic influence of traditional Sri Lankan cuisine.
Ayurveda is woven into every dish at Many Little – not as a marketing term, but as a living practice. Sri Lankan cuisine, at its core, uses fresh whole foods, specific spice combinations, and cooking techniques designed to promote wellness and life balance.
Chef Gayan's training and heritage means this isn't an interpretation – it's an inheritance.
Once known as Ceylon, Sri Lanka is a rich melting pot of cuisines – every nationality that has visited and traded over the centuries has left its mark. It is this layered, living heritage that Chef Gayan brings to every plate at Many Little.
