Brighton Wok: Brighton Wok Cafe Lunch Menu for Friday, October 14, 2011

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

SOUP

**Home Made Miso Soup

Water, Tofu, Seaweed Stock, Rice, Wheat, Soy Bean, Salt, Kambudashi and Red Hatsho Miso Seasoning

**Home Made Pumpkin Soup

Pumpkin, Onions, Carrots, Ginger, Vegetable Stock and Salt

TODAY'S SUSHI

Salmon Nigiri

Sushi Rice, Salmon, Rice Vinegar, Vinegar, Salt and Wasabi

Prawn Gunkan

Sushi Rice, Prawn, Spring Onion, Lemon Juice, Chilli, Japanese Mayonnaise, Vinegar, Rice Vinegar and Salt

Tuna and Avocado ISO

Sushi Rice, Tuna, Avocado, Nori Sheet, Rice Vinegar, Vinegar, Herbs and Salt

Seafood Nigiri

Sushi Rice, Prawn, Octopus, Tilapia, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S VEGETARIAN SUSHI

**Vegetable Futomaki

Cucumber, Peppers, Radish, Spinach, Sushi Rice, Nori Sheet, Rice Vinegar, Vinegar and Salt

**Tempura Nigiri

Sushi Rice, Carrots, Corn Flour, Rice Vinegar, Vinegar, Salt and Wasabi

TODAY'S SASHIMI

Fresh Tuna Sashimi

Fresh Salmon Sashimi

FEATURED STATION

*Vegetable Spring Rolls

Carrots, Cabbage, Grass Noodles, Dried Fungus, Spring Greens, Egg Pastry and Seasoning

WOK DISH OF THE DAY

Duck in BBQ Sauce

Duck, Plum Sauce, Oyster Sauce, Spirit Vinegar, Tomato Puree, Water, Sugar, Corn Flour, Treacle, Apple Puree, Salt, Caramel, Spices, Mustard and Garlic Powder

**Fried Vegetables

Mushrooms, Pok Choi, Onions, Pumpkins, Baby Corn, French Beans, Vegetable Oil and Salt

*Vegetable Egg Noodles

Egg Noodles, Carrots, Chinese Leaves, Bean Shoots, Dark Soy Sauce, Light Soy Sauce and Sugar

SALAD OF THE DAY

**Roquette and Cherry Tomato Salad

Roquette, Cherry Tomatoes, Dill, Tarragon, Mint, Ginger Syrup, Toasted Sesame Oil, Japanese Vinegar and Sake

**Mixed Leaf Salad

Mixed Leaves

DESSERT

*Assorted French Pastries