Key to Menu Labeling
* = Vegetarian (may contain dairy, eggs, or honey) | ** = Vegan (no animal products)
R = Raw (ingredients have not been heated above 118 degrees) | R* = Raw & Vegetarian | R** = Raw & Vegan | Guides: Color coding and Symbols

Brighton Wok Cafe Lunch Menu for Wednesday, December 22, 2010




Executive Chef: Adrian Evans
Lunch hours: 12:00pm - 2:30pm


SOUP
​**Carrot and coriander soup
Carrot, Coriander, Onions, Garlic, Vegetable stock, Cumin and Ginger

​**Miso soup


TODAY'S SUSHI
​Tuna Nigiri [allergen:fish][allergen:mercury]
Tuna, Sushi rice, Wasabi and rice wine vinegar

​Squid Nigiri [allergen:fish]
Squid, Sushi rice, Wasabi and rice wine vinegar

​Chilli Salmon Nigiri [allergen:fish]
Salmon, Chilli flakes, Sushi rice, Wasabi and rice wine vinegar

​Tuna and Cucumber Isomaki [allergen:fish][allergen:mercury]
Tuna, Mayo, Cucumber, Nori, Sushi rice and rice wine vinegar


TODAY'S VEGETARIAN SUSHI
​**Vegetable California Roll
Carrot, Cucumber, baby corn, pepper, Sushi rice, Nori and rice wine vinegar

​**Avocado Maki roll
Avocados, Sushi rice, Nori and rice wine vinegar

​**Inari Maki
Tofu, Sushi rice, Nori and rice wine vinegar


TODAY'S SASHIMI
​Tuna [allergen:fish][allergen:mercury]
​Salmon [allergen:fish]

WOK DISH OF THE DAY
​Thai Spicy Crab Noodles
​**Vegetarian Noodles

SALAD OF THE DAY
​**Roquette and avocados salad
Roquette, Avocados, Spring onions and red chilli

at 11:24 AM