Wok-tossed soya in ginger and green peppercorn sauce.
Tenderstem broccoli, courgette, French bean and tofu with pad Thai noodle wok-fried in soy and tamarind sauce topped with peanut, Chinese chive and beansprout.
Green curry infused with lemongrass, chilli and ginger, with courgette, pea aubergine, bamboo and sweet basil.
Triple-cooked soya with green beans, chilli and ginger.
Wok-fried mushroom, red pepper and baby spinach and flat rice noodle seasoned with sriracha chilli sauce, soy and ginger sauce.
wok-fried Thai and purple aubergines poached in a fragrant yellow curry, balanced with coconut milk, sweet Thai basil, fresh chilli and coriander
With sea salt flakes or chilli.
With shiitake mushroom in sweet soy and garlic sauce.
Wok-tossed kailan, Chinese leaf and pak choi with chili and garlic.
Crispy vegetable spring rolls with Thai sweet chilli sauce.
Jasmine, coconut, sticky or brown rice
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