Brighton Wok: Brighton Wok Cafe Lunch Menu for Thursday, March 01, 2012

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

** Home Made Miso Soup

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

** Home Made Butternut Squash and Asparagus Soup

Vegetable Stock, Butternut Squash, Asparagus, Onion, Ginger, Salt and Pepper

 Salmon Nigiri

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

 Tuna Gunkan

Sushi Rice, Tuna, Mayonnaise, Chilli, Sesame Oil, Vinegar, Rice Vinegar and Salt

 Baked Salmon and Onion ISO

Sushi Rice, Baked Salmon, Onion, Nori Sheet, Rice Vinegar, Vinegar, Red Herbs and Salt

 Sea Bass Nigiri

Sushi Rice, Sea Bass, Rice Vinegar, Vinegar, Salt and Wasabi

* Vegetable Futomaki

Cucumber, Pepper, Inari, Baby Spinach, Sushi Rice, Nori Sheet, Rice Vinegar, Vinegar, Sugar and Salt

* Tamago Nigiri

Sushi Rice, Egg, Rice Vinegar, Vinegar, Salt and Wasabi

** Avocado Maki

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

 Fresh Tuna Sashimi

 Fresh Salmon Sashimi

 Pork Meatballs in Thai Red Curry Sauce

Pork, Coconut, Lemon Grass, Garlic, Dried Chilli, Lemongrass, Garlic, Shallots, Salt, Shrimp, Pepper, Cornflour, Lime, Coriander, Cumin and Galangal

** Monk Vegetable

Mushrooms, Diced Potatoes, Bamboo Shoots, Carrots, Baby Corn, Tofu, Wheat, Soya Beans, Sesame Oil, Water, Salt and Sugar

* Vegetable Egg Noodles

Egg Noodles, Carrot, Chinese Leaf, Onion, Pepper, Dark Soy Sauce, Light Soy Sauce and Sugar

* Gado Gado Salad

Avocado, Asparagus, Bean Shoots, Carrot, Quail Eggs, Coconut Milk and Peanut Butter

** Mixed Leaf Salad

Mixed Leaves

* Assorted French Pastries