Wagamama

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

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

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

Lightly seared, marinated tuna, thinly sliced and served chilled. Dressed with citrus ponzu and Japanese mayonnaise. Garnished with pickled daikon, chili and cilantro. *Consuming raw or undercooked foods may increase your risk of food borne illness. This item is cooked to order.

Crispy fried prawns in panko breadcrumbs. Served with a spicy chili and garlic sauce. garnished with lime.

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

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

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

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

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

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

Grilled chicken in a teriyaki sauce served with sticky white rice, shredded carrots, seasonal green, 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 kimchi.

2 fluffy bao buns served with Japanese mayonnaise and cilantro.

2 fluffy bao buns served with Japanese mayonnaise and cilantro.

Vegetarian. 2 fluffy bao buns served with Japanese mayonnaise and cilantro.

2 fluffy bao buns served with Japanese mayonnaise and cilantro.

Served fried with a dipping sauce.

Served pan-seared and with a dipping sauce.

Vegan. Vegetable. Served pan-seared and with a dipping sauce.

Served pan-seared and with a dipping sauce.

Vegan. Barbecue-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.

Sliced, marinated and lightly seared tuna, served on a bed of brown rice with tomatoes, cucumber, edamameand radish. Topped with Goma seaweed, picklesand a spicy mayo and miso dressing.

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

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.

Vegan hero. Tofu.

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

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

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.

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.

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

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

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

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. May contain shell or small bones.

Vegan. Tofu and vegetable.

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

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.

Green tea soba noodles in a tsuyu sauce with 2 fillets of miso-glazed cod, stir-fried bok choy, snow peas, red peppers and scallions. Garnished with fresh ginger, chili and cilantro. May contain shell or small bones.

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.

Vegan hero. 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.

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

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.

Vegan. Crispy tofu, shiitake mushrooms, asparagus, wakame, scallions and menma. In a 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. May contain shell or small bones.

Served with a scoop of ginger ice cream.

Vegetarian. Served with caramel sauce and crispy tenkasu.

Layers of chocolate sponge, dark chocolate parfait and hazelnut cream. Served with vanilla ice cream and a chocolate and wasabi drizzle.

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

Vegan. Served with a berry compote and topped with a sprig of mint.

Vegan. Served with passion fruit coulis and crispy tenkasu.

Served with caramel sauce and a sprig of mint.

Vegan hero. Our vegan alternative, served with passion fruit coulis and crispy tenkasu.

Carrot, cucumber, tomato, orange and apple.

Apple, orange and watermelon.

Vegan. Apple, mint, celery and lime.

Mango, apple and orange.

Vegan. Blueberry, apple and carrot with a touch of ginger.

Vegan. Pineapple, lime, spinach, cucumber and apple.

Vegan. Spinach, apple and fresh ginger.

Vegan. Matcha, apple, pineapple and mint.

Strong and black breakfast tea.

Caramel notes with tangy citrus.

Jasmine scented green tea pearls.

Lychee scented sweet black tea.

Flowering lily and jasmine green tea. Each bulb will blossom on infusion.

Zesty, warming and fragrant.

Floral infused fruit tea.

Fresh mint leaves, pure and simple.