Inamo Soho - has moved to Covent Garden

Steamed rice.

A vegan version of the traditional Japanese soup with spring onion, seaweed & tofu.

Light & crunchy slaw with mixed veg including edamame beans.

Smoky Barbacoa Beef and potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Tender tempura chicken breast in a tangy plum & yellow chilli pepper sauce.

Pork belly drizzled with a more-ish yuzu dressing.

Juicy pulled pork and sweet potato, in a crunchy matcha salted coating with tangy kushikatsu sauce.

Tender chicken breast in crunchy coating, with baby gem, cucumber and spicy mayo in a bao bun.

Curried vegetables in a crunchy matcha salted coating with moreish kushikatsu sauce.

Light tempura slices of aubergine drizzled in miso sauce.

Edamame beans tossed in a spicy chili garlic and siracha sauce.

Earthy shiitake mushrooms, & fresh vegetables, with tender udon noodles in a flavoursome sauce.

Our vegetarian take on this classic South-East Asian dish.

Hot & spicy chicken with chilli garlic sauce, ginger, onion and peppers.

inamo's take on a classic Chinese dish.

Soft takoyaki dough balls with creamy vegetable centre in a kejtap manis sauce.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce.

Crispy fries dusted with shichimi and seaweed, served with spicy mayo.

Smashed chunks of cucumber served tossed in a spicy dressing.

Sweet potato slices in tempura batter, served with miso sauce and crunchy cucumber in a bao bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Steamed rice.

Crispy prawn crackers, with a sweet chilli dipping sauce.

Light & crunchy slaw with mixed veg including edamame beans.

A vegetarian version of the traditional Japanese soup with spring onion, seaweed & tofu.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Red peppers, crunchy cucumber and smooth avocado. The vegetarian sibling to our Dragon Roll.

Delicate red pepper, creamy avocado, & crisp cucumber each on a ball of sushi rice.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Scottish salmon, line-caught tuna, & fresh hamachi slices, each on a ball of sushi rice.

Fresh asparagus, creamy avocado, red pepper & pickled gherkin roll, with a tangy wasabi yuzu soy dressing.

Scottish salmon, beetroot, pickled radish & cucumber rolled in an attractive pattern.

Scottish salmon, lightly seared, with a tangy garlic black bean sauce.

3 pieces of plant based vegan salmon each on a ball of sushi rice.

Plant-based vegan salmon and cucumber roll topped with broccoli shavings.

Available instead of one of the selections above, for a supplement per dish payable at the time of dining.

with spicy mayo and mixed sesame seeds.

Juicy beef gyoza with a mango, papaya & red onion salad.

Chicken wings, glazed in tangy Korean BBQ sauce.

Cauliflower florets tossed in a sweet and spicy sauce.

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free!

Thin slices of juicy pineapple, with passionfruit, lemon sorbet & fresh mint.

Smoky Barbacoa Beef and potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Tender tempura chicken breast in a tangy plum & yellow chilli pepper sauce.

Pork belly drizzled with a more-ish yuzu dressing.

Juicy pulled pork and sweet potato, in a crunchy matcha salted coating with tangy kushikatsu sauce.

Tender chicken breast in crunchy coating, with baby gem, cucumber and spicy mayo in a bao bun.

Light tempura slices of aubergine drizzled in miso sauce.

Edamame beans tossed in a spicy chilli garlic and sriracha sauce.

Earthy shiitake mushrooms, & fresh vegetables, with tender udon noodles in a flavoursome sauce.

Our vegetarian take on this classic South-East Asian dish.

Hot & spicy chicken with chilli garlic sauce, ginger, onion and peppers.

inamo's take on a classic Chinese dish.

Soft takoyaki dough balls with creamy vegetable centre in a ketchup manis sauce.

Curried vegetables in a crunchy matcha salted coating with moreish kushikatsu sauce.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce

Crispy fries dusted with shichimi and seaweed, served with spicy mayo.

Smashed chunks of cucumber served tossed in a spicy dressing.

Sweet potato slices in tempura batter, served with miso sauce and crunchy cucumber in a bao bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Steamed rice.

A basket full of crispy prawn crackers, with a sweet chilli dipping sauce

Light & crunchy slaw with mixed veg including edamame beans.

A vegetarian version of the traditional Japanese soup with spring onion, seaweed & tofu.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Red peppers, crunchy cucumber and smooth avocado. The vegetarian sibling to our Dragon Roll.

Delicate red pepper, creamy avocado, & crisp cucumber each on a ball of sushi rice.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Scottish salmon, line-caught tuna, & fresh hamachi slices, each on a ball of sushi rice.

Fresh asparagus, creamy avocado, red pepper & pickled gherkin roll, with a tangy wasabi yuzu soy dressing.

Scottish salmon, beetroot, pickled radish & cucumber rolled in an attractive pattern.

Scottish salmon, lightly seared, with a tangy garlic black bean sauce.

3 pieces of plant based vegan salmon each on a ball of sushi rice.

Plant-based vegan salmon and cucumber roll topped with broccoli shavings.

Tuna fillet with spicy mayo and mixed sesame seeds.

Juicy beef gyoza with a mango, papaya & red onion salad.

Cauliflower florets tossed in a sweet and spicy sauce.

Chicken wings, glazed in tangy Korean BBQ sauce.

Signature Dragon Roll, Duck Salad, Wagyu Beef Parcels, and Crispy Veg Tempura

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free!

Thin slices of juicy pineapple, with passionfruit, lemon sorbet & fresh mint.

Steamed rice.

A vegan version of the traditional Japanese soup with spring onion, seaweed & tofu.

Light & crunchy slaw with mixed veg including edamame beans.

Smoky Barbacoa Beef and potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Tender tempura chicken breast in a tangy plum & yellow chilli pepper sauce.

Pork belly drizzled with a more-ish yuzu dressing.

Juicy pulled pork and sweet potato, in a crunchy matcha salted coating with tangy kushikatsu sauce.

Tender chicken breast in crunchy coating, with baby gem, cucumber and spicy mayo in a bao bun.

Curried vegetables in a crunchy matcha salted coating with moreish kushikatsu sauce.

Light tempura slices of aubergine drizzled in miso sauce.

Edamame beans tossed in a spicy chili garlic and siracha sauce.

Earthy shiitake mushrooms, & fresh vegetables, with tender udon noodles in a flavoursome sauce.

Our vegetarian take on this classic South-East Asian dish.

Hot & spicy chicken with chilli garlic sauce, ginger, onion and peppers.

inamo's take on a classic Chinese dish.

Soft takoyaki dough balls with creamy vegetable centre in a kejtap manis sauce.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce.

Crispy fries dusted with shichimi and seaweed, served with spicy mayo.

Smashed chunks of cucumber served tossed in a spicy dressing.

Sweet potato slices in tempura batter, served with miso sauce and crunchy cucumber in a bao bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Steamed rice.

Crispy prawn crackers, with a sweet chilli dipping sauce.

Light & crunchy slaw with mixed veg including edamame beans.

A vegetarian version of the traditional Japanese soup with spring onion, seaweed & tofu.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Red peppers, crunchy cucumber and smooth avocado. The vegetarian sibling to our Dragon Roll.

Delicate red pepper, creamy avocado, & crisp cucumber each on a ball of sushi rice.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Scottish salmon, line-caught tuna, & fresh hamachi slices, each on a ball of sushi rice.

Fresh asparagus, creamy avocado, red pepper & pickled gherkin roll, with a tangy wasabi yuzu soy dressing.

Scottish salmon, beetroot, pickled radish & cucumber rolled in an attractive pattern.

Scottish salmon, lightly seared, with a tangy garlic black bean sauce.

3 pieces of plant based vegan salmon each on a ball of sushi rice.

Plant-based vegan salmon and cucumber roll topped with broccoli shavings.

Available instead of one of the selections above, for a supplement per dish payable at the time of dining.

with spicy mayo and mixed sesame seeds.

Juicy beef gyoza with a mango, papaya & red onion salad.

Chicken wings, glazed in tangy Korean BBQ sauce.

Cauliflower florets tossed in a sweet and spicy sauce.

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free!

Thin slices of juicy pineapple, with passionfruit, lemon sorbet & fresh mint.

Beef fillet with yuzu, cucumber, radish, shiso, & XO sauce.

Crispy prawns with sweet chilli dip.

Smoky Barbacoa Beef & potato, with crunchy matcha salt coating and tangy kushi katsu sauce.

Cauliflower florets tossed in a sweet and spicy sauce.

Tender chicken ribs glazed in Korean BBQ sauce.

Red snapper in a fragrant coconut & lemongrass sauce, with fresh micro coriander.

Sticky chicken ribs tossed in fiery mango habanero sauce - please note this is a spicy dish!

Charred beef ends tossed in sticky teriyaki, sprinkled with toasted white sesame.

Juicy, golden bites served with mayo. Add spicy mango habanero or smoky BBQ sauce from our Sides section for extra zing.

Quarter of a crispy duck served with plum sauce, pancakes, cucumber and spring onion.

Crispy chicken katsu bao, baby gem, cucumber, and a drizzle of spicy mayo.

Crispy breaded oysters with green & red chillies, spring onion, and a drizzle of chive mayo.

Smoky pulled beef bao, BBQ sauce, pickled mustard leaf, cucumber, and crispy fried shallots.

Juicy chicken & water chestnut dumplings, handmade in-house, with a tangy gyoza sauce.

Delicate raw scallop with avocado, cucumber, cherry tomatoes, and pickled red onion in a zesty ponzu sauce.

Tender pork belly glazed in rich black miso, with a hint of mirin.

Tender chicken fillet in a bold chilli sauce with green & red peppers, ginger, onion, and Sichuan peppercorns.

Soft bao filled with salmon, pickled cucumber, spring onion, and yuzu kosho mayo.

Chicken fillet with pineapple, green peppers, onion, spring onion, and sweet & sour sauce, topped with toasted sesame.

Juicy prawn dumplings handmade in-house, with a zesty mala sauce.

Soft bao buns filled with smoky pulled pork, kimchi, cucumber, and crispy fried shallots.

Tender, sticky pork in a sweet & savoury char siu glaze.

Crispy spring rolls handmade in-house with Aribiki sausage, carrot, cabbage, and spring onion, with Korean chive mayo.

Crispy duck served with hoisin sauce with leek and cucumber in a bao bun.

Sweet potato slices in tempura batter, with miso sauce and crunchy cucumber in a bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Charred edamame tossed with sea salt and a hint of fire-roasted flavour.

Crispy Japanese katsu tofu with spicy dipping sauce.

Five-mushroom medley tossed with tamarind, honey, chilli, edamame beans & spring onion.

Scottish salmon over sushi rice with shiso, chives, furikake, and a touch of tamari.

Scottish salmon, mango, and pickled mustard leaf, with sesame seeds and a sesame–ginger goma dip.

Fresh tuna with coriander, and zingy coconut yuzu kosho sauce, topped with bursts of red roe.

Fresh salmon with cucumber, mooli, coriander, and tangy ponzu dressing.

Fresh tuna over sushi rice with shiso, chives, furikake.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Crab claw, avocado, and cucumber, rolled with sriracha and vegan mayo.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Inamo’s signature dish! Crunchy tempura shrimp, creamy avocado and a touch of mayo. 8 pieces. Enter the Dragon!

Seared Scottish salmon with avocado, rolled around prawn tempura and topped with mayo & sriracha. Roarsome!

Fresh strawberries, salmon, crispy cucumber rolled in seasoned sushi rice with a touch of mayo.

Fresh slices of Scottish salmon in the shape of a delicate rose.

A colourful roll with tuna, salmon, crab, mango, avocado, cucumber, and a drizzle of spicy mayo.

Succulent slices of fresh tuna served as an attractive rose.

Classic crab roll with avocado, cucumber & wasabi mayo.

Sweet potato, carrot, and cucumber with vegan mayo, sriracha, and crispy fried shallots.

Mango, avocado, cucumber, carrot, and vegan mayo. The fruity cousin of our Dragon family!

Plant-based salmon over sushi rice.

Red peppers, crunchy cucumber and smooth avocado. The vegan sibling to our Dragon Roll.

Seared rare fillet steak wrapped around asparagus, chives, & pickle, drizzled with teriyaki.

Fresh prawn over sushi rice with sriracha & mayo.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Yellowtail with over sushi rice with shiso, chives & furikake.

Wok-fried aubergine in a hot & spicy sauce, finished with spring onion.

Fragrant steamed rice.

Smashed chunks of cucumber tossed in a spicy dressing.

Steak-cut fries with sea salt, red chilli, spring onion, and vegan mayo.

Chargrilled corn on the cob with butter, lime, and a kick of sriracha.

A bowl full of crispy Thai prawn crackers, with a sweet chilli dipping sauce.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce.

Classic miso broth with tofu and fresh spring onion.

Refreshing mango, papaya & red onion salad

Choose from Mango Habanero, Korean BBQ, Sriracha, Ketchup or Vegan Mayo.

A mighty meaty mix: Korean BBQ ribs, Japanese fried chicken, char siu pork, katsu roll, chicken bao buns, aribiki sausage spring rolls, beef tataki roll, & Sichuan chicken.

A vibrant vegan/veggie feast: bang bang cauliflower (ve), katsu tofu (ve), spicy aubergine (ve), tamarind mushrooms (ve), sweet potato roll, red dragon roll (ve), & sweet potato bao buns (ve).

The ultimate feast: dragon roll, tuna tartare, mango dragon roll, black miso pork belly, scallop ceviche, breaded oyster, teriyaki burnt ends, & veg tempura (v).

A seafood lover’s dream: salmon, tuna & yellowfin nigiri; tiger roll; rainbow roll; California roll; salmon skin roll; & ponzu salmon tataki.

A feast of flavours: teriyaki burnt beef ends, chicken katsu roll, coconut & lemongrass red snapper, California roll, salmon bao buns, veg tempura (v), spicy aubergine, & sweet potato roll (ve).

Chef’s selection: beef tataki, mango habanero chicken ribs, salmon & ebi nigiri, rainbow roll, bang bang cauliflower (ve), mango yellow dragon (ve), and katsu tofu (ve).

Fudgy chocolate brownie with a swirl of caramel throughout, topped with rich sea salt caramel cream.

Rich plant based chocolate layers with tangy passion fruit and a raspberry coulee.

Creamy vanilla cheesecake topped with fresh strawberry sauce.

A colourful assortment of delicate, bite-sized macarons.

Classic lemon pie with zesty filling and a fluffy meringue topping.

A great refreshing palate cleansing sorbet.

A tart and refreshing sorbet.

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free!

A blend of grenadine syrup & lemonade for a long refreshing drink.

served over ice.

Red peppers, crunchy cucumber and smooth avocado. The vegan sibling to our Dragon Roll.

Simple & delicious - Scottish salmon with fresh cucumber

Tender chicken breast in tasty katsu curry sauce. Rice can be selected as a side.

Tender chicken ribs glazed in Korean BBQ sauce.

Juicy chicken & water chestnut dumplings, handmade in-house, with a tangy gyoza sauce.

Crispy chicken katsu bao, baby gem, cucumber, and a drizzle of spicy mayo.

Smoky Barbacoa Beef & potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Chicken fillet with pineapple, green peppers, onion, spring onion, and sweet & sour sauce, noodles topped with toasted sesame

Classic miso broth with tofu and fresh spring onion

A bowl full of crispy Thai prawn crackers, with a sweet chilli dipping sauce.

Fragrant steamed rice.

Steak-cut fries with sea salt, red chilli, spring onion, and vegan mayo.

A tart and refreshing sorbet.

A great refreshing palate cleansing sorbet.

Single scoop of creamy vanilla ice cream.

Beef fillet with yuzu, cucumber, radish, shiso, & XO sauce.

Smoky Barbacoa Beef & potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Charred beef ends tossed in sticky teriyaki, sprinkled with toasted white sesame.

Tender chicken ribs glazed in Korean BBQ sauce.

Juicy prawn dumplings handmade in-house, with a zesty mala sauce.

Juicy, golden bites served with mayo. Add spicy mango habanero or smoky BBQ sauce from our Sides section for extra zing.

Tender, sticky pork in a sweet & savoury char siu glaze.

Crispy chicken katsu bao, baby gem, cucumber, and a drizzle of spicy mayo.

Crispy spring rolls handmade in-house. Arabiki sausage, carrot, cabbage, & spring onion, Korean chive mayo.

Juicy chicken & water chestnut dumplings, handmade in-house, with a tangy gyoza sauce.

Crispy prawns with sweet chilli dip.

Tender chicken fillet in a bold chilli sauce with green & red peppers, ginger, onion, and Sichuan peppercorns.

Crispy Japanese katsu tofu with spicy dipping sauce.

Chicken fillet with pineapple, green peppers, onion, spring onion, and sweet & sour sauce, topped with toasted sesame.

Crispy breaded oysters with green & red chillies, spring onion, and a drizzle of chive mayo.

Sweet potato slices in tempura batter, with miso sauce and crunchy cucumber in a bao bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Charred edamame tossed with sea salt and a hint of fire-roasted flavour.

Cauliflower florets tossed in a sweet and spicy sauce.

Five-mushroom medley tossed with tamarind, honey, chilli, edamame beans & spring onion.

Scottish salmon over sushi rice with shiso, chives, furikake, and a touch of tamari.

Fresh salmon with cucumber, mooli, coriander, and tangy ponzu dressing.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Seared Scottish salmon with avocado, rolled around prawn tempura and topped with mayo & sriracha. Roarsome!

A colourful roll with tuna, salmon, crab, mango, avocado, cucumber, and a drizzle of spicy mayo.

Fresh tuna over sushi rice with shiso, chives, furikake.

Crab claw, avocado, and cucumber, rolled with sriracha and vegan mayo.

Sweet potato, carrot, and cucumber with vegan mayo, sriracha, and crispy fried shallots.

Plant-based salmon over sushi rice.

Red peppers, crunchy cucumber and smooth avocado. The vegan sibling to our Dragon Roll.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Seared rare fillet steak wrapped round asparagus, chives, & pickle, drizzled with teriyaki.

Fresh prawn over sushi rice with sriracha & mayo.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Yellowtail with over sushi rice with shiso, chives & furikake.

Wok-fried aubergine in a hot & spicy sauce, finished with spring onion.

Fragrant steamed rice.

Refreshing mango, papaya & red onion salad.

Smashed chunks of cucumber tossed in a spicy dressing.

Steak-cut fries with sea salt, red chilli, spring onion, and vegan mayo

Chargrilled corn on the cob with butter, lime, and a kick of sriracha.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce.

Classic miso broth with tofu and fresh spring onion.

A bowl full of crispy Thai prawn crackers, with a sweet chilli dipping sauce.

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free

Rich plant-based chocolate layers with tangy passion fruit and a raspberry coulis

Beef fillet with yuzu, cucumber, radish, shiso, & XO sauce.

Smoky Barbacoa Beef & potato, with crunchy matcha salt coating and tangy kushikatsu sauce.

Charred beef ends tossed in sticky teriyaki, sprinkled with toasted white sesame.

Tender chicken ribs glazed in Korean BBQ sauce.

Juicy prawn dumplings handmade in-house, with a zesty mala sauce.

Juicy, golden bites served with mayo. Add spicy mango habanero or smoky BBQ sauce from our Sides section for extra zing.

Tender, sticky pork in a sweet & savoury char siu glaze.

Crispy chicken katsu bao, baby gem, cucumber, and a drizzle of spicy mayo.

Crispy spring rolls handmade in-house. Arabiki sausage, carrot, cabbage, & spring onion, Korean chive mayo.

Juicy chicken & water chestnut dumplings, handmade in-house, with a tangy gyoza sauce.

Crispy prawns with sweet chilli dip.

Tender chicken fillet in a bold chilli sauce with green & red peppers, ginger, onion, and Sichuan peppercorns.

Crispy Japanese katsu tofu with spicy dipping sauce.

Chicken fillet with pineapple, green peppers, onion, spring onion, and sweet & sour sauce, topped with toasted sesame.

Crispy breaded oysters with green & red chillies, spring onion, and a drizzle of chive mayo.

Sweet potato slices in tempura batter, with miso sauce and crunchy cucumber in a bao bun.

Mixed vegetables in a light crispy tempura served with a dipping sauce.

Charred edamame tossed with sea salt and a hint of fire-roasted flavour.

Cauliflower florets tossed in a sweet and spicy sauce.

Five-mushroom medley tossed with tamarind, honey, chilli, edamame beans & spring onion.

Scottish salmon over sushi rice with shiso, chives, furikake, and a touch of tamari.

Fresh salmon with cucumber, mooli, coriander, and tangy ponzu dressing.

Tear drop shaped hosomaki with crispy salmon skin & lettuce drizzled in teriyaki.

Seared Scottish salmon with avocado, rolled around prawn tempura and topped with mayo & sriracha. Raorsome!

A colourful roll with tuna, salmon, crab, mango, avocado, cucumber, and a drizzle of spicy mayo.

Fresh tuna over sushi rice with shiso, chives, furikake.

Crab claw, avocado, and cucumber, rolled with sriracha and vegan mayo.

Sweet potato, carrot, and cucumber with vegan mayo, sriracha, and crispy fried shallots.

Plant-based salmon over sushi rice.

Red peppers, crunchy cucumber and smooth avocado. The vegan sibling to our Dragon Roll.

Tender tempura chicken breast & fresh avocado rolled with creamy soy aioli.

Seared rare fillet steak wrapped round asparagus, chives, & pickle, drizzled with teriyaki.

Fresh prawn over sushi rice with sriracha & mayo.

Prawn tempura, unagi, and chives in a hosomaki roll drizzled with eel sauce.

Yellowtail with over sushi rice with shiso, chives & furikake.

Wok-fried aubergine in a hot & spicy sauce, finished with spring onion.

Fragrant steamed rice.

Refreshing mango, papaya & red onion salad

Smashed chunks of cucumber tossed in a spicy dressing.

Steak-cut fries with sea salt, red chilli, spring onion, and vegan mayo

Chargrilled corn on the cob with butter, lime, and a kick of sriracha.

Fried rice tossed with kimchi, carrot, onion, & edamame, with a chilli & teriyaki sauce.

Classic miso broth with tofu and fresh spring onion.

A bowl full of crispy Thai prawn crackers, with a sweet chilli dipping sauce.

Fondant with a molten melting chocolate middle, served with coconut ice cream. It's hard to believe this is gluten-free

Rich plant-based chocolate layers with tangy passion fruit and a raspberry coulis