Glass noodles mixed with kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and crispy shallots.

Glass noodles mixed with ginger and lemongrass chicken, kale, edamame, adzuki beans, snow peas, spinach and blackened carrots, with a spicy vinegar and finished with shredded mint and crispy shallots.

Warm shredded duck with quinoa, carrots, cucumber, daikon, red onion, snow peas mixed together with fresh leaves and a coconut and horseradish dressing. Finished with chili and cilantro.

Ginger chicken and shrimp on a bed of mixed leaves, wakame, edamame beans, baby plum tomatoes, shredded pickled carrot, daikon and red onion. Garnished with fried scallions. Served with a side of peanuts and nuoc cham.

Sliced grilled chicken on top of noodles in a spicy chicken broth. Finished with red onion, scallions, bean sprouts, chilies, cilantro and fresh lime.

Sliced grilled chicken on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, menma, scallions and half a tea-stained egg.

Crispy silken tofu, shiitake mushrooms, asparagus, wakame, scallions and menma. In a spicy vegetable broth served on a bed of noodles.

Tender short rib served on the bone on top of noodles in a rich chicken broth. Finished with carrots, snow peas, red onion, sweet potato and seasonal greens.

Slow cooked pork belly marinated in bulgogi sauce served on top of noodles in a chicken broth with dashi and miso. Topped with seasonal greens, scallions, wakame, menma and half a tea stained egg.

Sliced grilled chicken, barbecue pork, chikuwa, shell-on prawns and mussels on top of noodles in a rich chicken broth with dashi and miso. Topped with scallions, waame, menma, seasonal greens, and half a tea-stained egg.

Shichimi-coated silken tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth, and finished with spinach, carrot, chili and cilantro.

Chicken and shrimp in a mild coconut and citrus curry with snow peas, peppers, red onion and scallions. Served with white rice, a sprinkle of mixed sesame seeds, red chilies, cilantro and fresh lime.

Chicken coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad.

Vegetables coated in crispy panko breadcrumbs, covered in an aromatic curry sauce. Served with sticky white rice and a dressed side salad. | sweet potato, eggplant and butternut squash.

Chicken and shrimp in a fiery mix of snow peas, red and green peppers, onions and hot red chilies. Served with white rice, sesame seeds, scallions, shichimi and fresh lime.

A fragrant, spicy lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. Served with white rice and garnished with scallions, chili and cilantro.

A fragrant, spicy lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. Served with white rice and garnished with scallions, chili and cilantro. Tofu.

Steamed edamame beans. Served with salt or chili garlic salt.

Mixed leaves, red onion, daikon, baby plum tomatoes, edamame beans and carrot with the wagamama house dressing. Topped with seaweed and fried shallots.

Seasoned pieces of crispy chicken thigh dressed in and served with a spiced sesame and soy sauce. Served with lime.

Crispy fried squid dusted with shichimi. Served with a chili cilantro dipping sauce.

Crispy fried prawns in panko breadcrumbs, served with a spicy chili and garlic sauce. Garnished with lime.

Crispy, wok-fried cauliflower coated in firecracker sauce. Mixed with red onions and scallions. Garnished with fresh ginger and cilantro.

Broccolini, asparagus, red pepper and sweet potato in a light crisp tempura batter with wakame and sweet and sour sauce.

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and japanese mayonnaise. Garnished with pickled daikon, chili and cilantro.

Vegetable.

Tender shredded duck in a spicy teriyaki sauce. Served with carrots, snow peas, sweet potato and red onion on a bed of sticky white rice. Finished with a crispy fried egg, shredded cucumber, scallions and kimchi.

Grilled chicken in a teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Beef brisket in a spicy teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, scallions and kimchi. Garnished with sesame seeds.

Soba noodles cooked in curry oil with snow peas, bok choy, red onion, chilies and beansprouts in a teriyaki sauce. Garnished with cilantro and sesame seeds.

Soba noodles cooked in curry oil with snow peas, bok choy, red onion, chilies and beansprouts in a teriyaki sauce. Garnished with cilantro and sesame seeds.

Marinated sirloin steak and miso-fried baby eggplant, served on a bed of soba noodles, dressed in a sesame and bulgogi sauce. Finished with scallions, kimchi, cilantro and half a tea-stained egg.

Rice noodles in a tamarind sauce with egg, beansprouts, leeks, chilies and red onion. Garnished with fried shallots, peanuts, fresh herbs and lime.

Rice noodles in a tamarind sauce with egg, beansprouts, leeks, chilies and red onion. Garnished with fried shallots, peanuts, fresh herbs and lime. Tofu and vegetable.

Udon noodles with ginger chicken, snow peas, egg, chilies, beansprouts and red onion. Topped with pickled ginger and cilantro.

Soba noodles with egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Soba noodles with egg, peppers, beansprouts, white onion and scallions. Garnished with fried shallots, pickled ginger and sesame seeds.

Broccolini, asparagus, red pepper and sweet potato in a light crisp tempura batter with wakame and sweet and sour sauce.

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise. Garnished with pickled daikon, chili, and cilantro.

Fluffy Asian bao with panko chicken and spinach. Drizzled with Japanese mayonnaise and sriracha.

Carrot, cucumber, tomato, orange and apple.

Apple, orange and watermelon.

Apple, mint, celery and lime.

Kiwi, avocado and apple.

Mango, apple and orange.

Blueberry, apple and carrot with a touch of ginger.

Pineapple, lime, spinach, cucumber and apple.

Spinach, apple and ginger.

Peppermint tea with fresh lime, mint and simple syrup.

English breakfast tea mixed with ginger beer, fresh lime and simple syrup.

Drizzled with a chocolate and wasabi sauce. Served with a scoop of coconut ice cream.

Served with a scoop of lime cream. Garnished with fresh mint.

Garnished with a golden gooseberry and served with a scoop of lemon sorbet.

Baked cheesecake topped with a berry and ginger compote.

Banana in panko breadcrumbs with a scoop of salted caramel ice cream. Drizzled with caramel sauce.

Coconut ice cream topped with a passion fruit sauce and coconut flakes.