BBQ seitan caramelized and glazed in a spicy, cherry sauce, then garnished with sesame seeds, scallions paired with steamed broccolini topped with chilies, and a side of white rice with 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.

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

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

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

Chicken 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.

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

Sliced, marinated, and lightly seared tuna. Served on a bed of brown rice with tomatoes, cucumber, edamame, and radish. Topped with goma seaweed, pickles, and spicy mayo with miso dressing.

Shichimi coated tofu served on a bed of brown rice with tomatoes, cucumber, edamame, and radish. Topped with Goma seaweed, pickles, and ponzu with miso dressing.

Made in collaboration with Gaz Oakley. Barbeque-glazed seitan served with a coconut and sriracha vegan "egg", grilled shiitake mushrooms and asparagus on a bed of brown rice. Topped with edamame beans, carrots, and scallions dressed with a sweet Amai sauce and garnished with sesame seeds and fresh lime.

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. May contain small bones.

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 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.

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

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

Green tea soba noodles in a tsuyu sauce with two fillets of miso-glazed cod, stir-fried bok choy, snow peas, red peppers, and scallions. Garnished with fresh ginger, chili, and cilantro.

Marinated salmon on a bed of noodles, crunchy broccolini and asparagus, and chilies. Served in a spicy miso and teriyaki sauce.

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

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

Soba noodles with tofu egg, peppers, bean sprouts, white onion, and scallions. Garnished with fried shallots, pickled ginger, 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, and half a tea-stained egg.

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

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 a side of kimchi. May contain small bones.

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

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

Mixed leaves, red onion, daikon, baby plum tomatoes, edamame beans, and carrots with the Wagamama house dressing topped with seaweed and fried shallots.

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.

Five tasty dumplings filled with goodness. Served pan-seared and with a dipping sauce.

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

Five tasty dumplings filled with goodness. Served fried with a dipping sauce.

Two fluffy bao buns served with Japanese mayonnaise and cilantro.

Two fluffy bao buns served with japanese mayonnaise, sriracha, and cilantro.

Two fluffy bao buns served with japanese mayonnaise and cilantro.

Two fluffy bao buns served with japanese mayonnaise and cilantro.

Squeezed, pulped, and poured fresh for you.