vegan menu

steamed edamame beans. served with salt or chilli garlic salt
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mixed leaves, edamame beans, baby plum tomatoes, seaweed and pickled mooli, carrot and red onion. topped with fried shallots and finished with a wagamama house dressing
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tenderstem broccoli and bok choi, stir-fried in a garlic and soy sauce
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five tasty steamed dumplings, filled with vegetables. served grilled and with a dipping sauce
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two small fluffy asian buns stuffed with mixed mushrooms and panko aubergine and garnished with coriander
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tofu with stir-fried red peppers, mangetout, tenderstem broccoli and red onion on a bed of baby gem lettuce. dressed in a sweet chilli sauce and garnished with spring onions and cashew nut
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udon noodles with mushrooms, peppers, bean sprouts, white and spring onions. garnished with fried shallots, pickled ginger and sesame seeds
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rice noodles in an amai sauce with tofu, beansprouts, leeks, chilli and red onion.garnished with fried shallots, peanuts, mint and coriander
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shichimi-coated silken tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth. finished with pea shoots, carrot, chilli and coriander
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rice noodles in a spicy green coconut and lemongrass soup. topped with tofu, stir-fried beansprouts, red and spring onions, bok choi,peppers, mushrooms and chilli. garnished with coriander
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a fragrant lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. served with white rice and garnished with spring onion, chilli and coriander
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sweet potato, aubergine and butternut squash coated in crispy panko breadcrumbs, covered in an aromatic curry sauce served with sticky rice and a side salad
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lemongrass and lime sorbet, served with fresh mint
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coconut reika ice cream topped with a passion fruit sauce and coconut flakes
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