wagamama birmingham brindley place

orange juice. pure + simple

melon. pineapple. lemon. apple. orange juice

mango. apple. orange juice

pineapple, lime, spinach. cucumber. apple

spinach. apple, fresh ginger

beetroot, red pepper, cucumber. ginger. apple

our asian twist on a piña colada. pandan vodka paired with pineapple juice, passion fruit and coconut purée

smooth tequila balanced with a chilli liqueur + sweet coconut syrup. elegantly finished with a chilli + lime salt rim, fresh lime and bird's eye chili

fragrant shiso vodka balanced with rum + strawberry purée. finished with sparkling water + fresh mint

end on something sweet with a fresh refreshing yuzu + lychee puree paired with an elegant pink pinot blush. garnished with grapefruit + orange

a crisp baked meringue with a light + airy peach sponge. your choice of light or regular double dutch tonic water white chocolate frosting + a sweet raspberry sauce served over a single or double pour of japanese craft roku gin at the centre, served with sour cherry compote

sophisticated + citrussy, swirled with yuzu + lychee puree. a soft + creamy baked cheesecake with a zesty yuzu twist. drizzled with sweet passion fruit sauce garnished with orange

a creamy cheesecake with a biscuit base + a zingy ginger twist classic + refreshing, gamished with fresh lime + ginger drizzled with a rich toffee sauce. dusted with ginger icing sugar

indulgent smoked chocolate mousse layered with salted caramel, crushed biscuits, chocolate fudge brownie and chocolate ganache. served with a scoop of vanilla ice cream

fresh banana coated in crispy panko breadcrumbs. served with a scoop of vegan miso caramel ice cream. drizzled with a rich toffee sauce

three cookie dough balls with a smooth ice cream centre. served with passion fruit sauce. garnished with mint + icing sugar. mix + match to find your flavour

jenki collaboration / matcha + white chocolate / coconut served with oat over ice cherry, vanilla and yuzu

zesty yuzu + lychee purée swirled with light or regular double dutch tonic water, garnished with a fresh orange slice

zingy, cold-pressed ginger + coriander seed syrup topped with sparkling water, fresh mint and a slice of lime

refreshing cherry blossom + cloudy lemon syrup mixed with sparkling water. finished with a fragrant sprinkle of dried rose petals

two scoops of fruity sorbet inspired by our iconic tropical + power juices. gamished with fresh mint

three scoops served with coconut flakes + passion fruit sauce

three scoops drizzled with toffee sauce. garnished with fresh mint

slow-cooked barbecue beef brisket with red onion, freshly pickled asian slaw and sriracha vegan mayo

mixed mushrooms with crispy panko-coated aubergine + vegan mayo. topped with coriander

slow-cooked pork belly with crispy panko-coated apple, sriracha and vegan mayo, topped with coriander

puled duck in a sweet cherry hoisin sauce with cucumber + vegan mayo

crispy fried squid balls drizzled with okonomiyaki sauce + vegan mayo. topped with seaweed + bonito flakes

four marinated chicken skewers glazed with a sticky miso sauce. garnished with coriander cress + sesame seeds

our iconic crispy fried squid tossed in shichimi spice. served with a chili + coriander dipping sauce

pop them out of their pod + enjoy. simply salt / chili + garlic salt

crispy cauliflower coated in our spicy firecracker sauce with red + spring onion. topped with fresh ginger + coriander

butterflied prawns coated in crispy panko breadcrumbs. topped with fresh coriander + a lime wedge. served with a chilli + garlic dipping sauce

crunchy tenderstem broccoli, fine beans and mangetout cooked in a flavourful garlic + soy sauce

three grilled prawn skewers marinated in lemongrass + chili. served with a caramelised lime

crispy + zesty panko-coated chicken. tossed in a coconut, chilli and lime salt rub. served with a side of sriracha vegan mayo

crisp + flaky asian flatbread warmed on the grill. served alongside our aromatic raisukatsu sauce. drizzled with chilli oil

two vegan 'com dogs' made from soya protein and coated in a crunchy noodle crumb. drizzled with turmeric vegan mayo + sriracha. topped with chilli + coriander

coated + fried crunchy oyster mushrooms. dusted with red pepper powder, served with a chilli + coriander dipping sauce

vegetable

chicken or tofu in a spicy gochujang glaze on a bed of sticky white rice. served with bok choi, pickled cucumber, snow onion slaw and red onion. finished with spring onion, red chili and sesame seeds

shredded duck in a sweet + spicy teriyaki sauce on a bed of sticky white rice. served with shredded carrots, mangetout, sweet potato, cucumber and onion, topped with a fried egg + a side of kimchee

chicken marinated in turmeric, garlic and ginger on a bed of coconut + lemongrass rice. served with pickled slaw + radish. topped with chilli, coriander, coconut flakes and a caramelised lime

slow-cooked korean barbecue beef brisket + ramen noodles In an extra rich chicken broth. topped with menma, kimchee, spring onion, coriander, chilli oil and half a tea-stained egg

marinated chicken breast + ramen noodles in a rich chicken broth, topped with pea shoots, menma and spring onion

slow-cooked pork belly drizzled with korean barbecue sauce + ramen noodles in a rich chicken broth. topped with pea shoots, menma, wakame, spring onion and half a tea-stained egg

marinated chicken breast + ramen noodles in a spicy chicken broth, topped with onion, beansprouts, coriander, chilli and lime

shichimi-coated silken tofu + udon noodles in a curried vegetable broth. topped with wok-fried mixed mushrooms, pea shoots, shredded carrots, chilli and coriander

tender strips of marinated premium cut steak on mixed leaves in a zesty yuzu sauce. fresh asian slaw, beetroot, red radish, edamame beans and sunflower seeds. drizzled with aromatic turmeric dressing and gamished with sliced chilli

mackerel fillets glazed with a spicy kimchee + miso sauce, served on kimchee-fried brown rice, sweet potato, tenderstem broccoli, bok choi and shiitake mushrooms, topped with red chilli, fresh ginger and corlander cress

panko-coated chicken tossed with mixed leaves, apple slices, cucumber, edamame beans, pickled aslan slaw, pea shoots, asian pickles, red chilli and coriander cress. served with a side of curried dressing

a plant-based twist on a classic. tofu + soya protein coated in crispy panko breadcrumbs. topped with sticky white rice + an aromatic katsu curry sauce, served with a dressed side salad + pickled red onion

finely sliced white onions coated in a creamy vegan mayo. sprinkled with red pepper powder. a cooling contrast to our spicy bowls

spicy fermented cabbage + radish with garlic