wagamama liverpool one

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

succulent hoki

prawn

prawn

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

mushroom

udon noodles cooked with chicken, prawns, egg, curry oil, beansprouts, leeks, mushrooms and peppers, topped with crispy fried onions, pickled ginger, sesame seeds and bonito flakes

udon noodles cooked with marinated chicken, egg, mangetout, chilli, beansprouts and onion. topped with pickled ginger + fresh coriander