Pumpkin katsu in soft milk bread with homemade tom yum & truffle mayo, with pickled cucumber.
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
Fish roe known as tobiko with an avocado slice & rice placed inside a soybean pocket sprinkled with sesame. Served with ginger & wasabi
