8 salmon avocado uramaki, 8 California uramaki and 8 crispy ebi uramaki. Served with ginger, edamame, cabbage and wasabi
Two steamed buns filled with vegetable tempura, micro parsley, pickled cucumber, pickled red onion, spring onions and sesame seeds. Served with vegan sweet chilli mayo
Crab sticks, avocado and rice wrapped in nori seaweed and topped with caramelised onions. Served with a spicy mayo and a sweet and salty unagi sauce
