What we serve
The Menu
Every dish traces a route. Every bite tells you where it's been.
From the Americas
Sun-drenched flavours from Mexico to the Caribbean coast.
Baja Fish Tacos
PescatarianBeer-battered hake, chipotle crema, pickled red cabbage, fresh pico de gallo. Served in two corn tortillas.
Carnitas Burrito Bowl
Slow-braised pork shoulder, black beans, charred corn, guacamole, jalapeño salsa verde, coriander rice.
Elote Street Corn
VegetarianGrilled corn on the cob, cotija cheese, smoked paprika mayo, lime zest. A Mexico City staple.
Cochinita Pibil Taco
Yucatán-style slow-roasted pork marinated in achiote and bitter orange, wrapped in a banana leaf and pit-cooked. Served in two corn tortillas with pickled habanero onions.
Jamaican Jerk Chicken
Free-range chicken thighs marinated in scotch bonnet, allspice, thyme and ginger, grilled over pimento wood. Served with rice and peas and a mango slaw.
Cuban Ropa Vieja
Slow-braised shredded beef in a sofrito of tomatoes, peppers, onions and olives, served with black beans, fried plantain and white rice.
Trinidadian Doubles
VeganTwo soft bara flatbreads piled with curried chickpeas, tamarind chutney, cucumber and a fiery pepper sauce. Trinidad's most beloved street snack.
Ceviche de Camarón
PescatarianMexican-style tiger prawns cured in lime juice with tomato, red onion, cucumber, avocado and a dash of hot sauce. Served with tostadas.
From Asia
Recipes carried across borders, perfected in alleyways and night markets.
Char Siu Bao
Pillowy steamed buns filled with slow-roasted Cantonese barbecue pork, hoisin glaze, spring onion. Two per portion.
Pad Thai Noodles
Wok-tossed rice noodles, tiger prawns, tamarind sauce, bean sprouts, crushed peanuts, lime.
Miso Glazed Aubergine
VeganOven-roasted aubergine halves, white miso and mirin glaze, sesame seeds, pickled ginger.
Crispy Tofu Bao
VeganFried silken tofu, sriracha mayo, cucumber ribbons, pickled daikon in a steamed bun.
Pork & Ginger Jiaozi
Hand-folded dumplings filled with minced pork, fresh ginger, napa cabbage and sesame oil. Pan-fried crispy on one side, served with black vinegar and chilli oil. Six pieces.
Prawn & Chive Jiaozi
PescatarianDelicate dumplings stuffed with tiger prawns, garlic chives and water chestnuts, steamed and served with a soy-ginger dipping sauce. Six pieces.
Mushroom & Tofu Jiaozi
VeganShiitake mushroom, silken tofu, spring onion and five-spice in a thin wheat wrapper. Steamed and served with a sesame-soy dip. Six pieces.
From India
Bold spices and centuries of street food culture, from Mumbai's chowks to Delhi's lanes.
Chicken Tikka Kati Roll
Charcoal-grilled chicken tikka, mint chutney, pickled onions, green chilli, wrapped in a flaky paratha.
Pani Puri
VeganCrispy semolina shells filled with spiced potato and chickpea, dunked in tangy tamarind and mint water. Six pieces.
Paneer Tikka Skewers
VegetarianMarinated paneer and peppers grilled in a tandoor-style char, served with coriander chutney and lime.
Masala Dosa
VeganCrispy fermented rice and lentil crêpe filled with spiced potato and onion masala, served with coconut chutney and sambar. A Chennai street food icon.
Chettinad Chicken Curry
Fiery Tamil Nadu-style curry with whole spices, kalpasi, marathi mokku and fresh coconut, served with steamed rice and papadum.
Idli Sambar
VeganSoft steamed rice cakes served with a rich tamarind and lentil sambar, coconut chutney and tomato chutney. Four pieces.
Kerala Prawn Moilee
PescatarianTender prawns in a delicate coconut milk and turmeric broth with green chilli and curry leaves, served with appam.
Hyderabadi Chicken Dum Biryani
Slow-cooked basmati rice layered with saffron-marinated chicken, caramelised onions, whole spices and fresh mint, sealed and steamed dum-style. Served with raita and mirchi ka salan.
Lucknowi Lamb Biryani
Fragrant long-grain basmati layered with slow-braised lamb, rose water, kewra essence and fried onions in the Awadhi dum tradition. Served with cucumber raita.
Vegetable Biryani
VegetarianBasmati rice cooked with seasonal vegetables, paneer, saffron, whole spices and crispy fried onions. Served with mint raita and papadum.
From the Middle East & Mediterranean
Fire, spice, and centuries of street food tradition.
Adana Skewers
Hand-pressed spiced lamb and beef on flat skewers, grilled over charcoal. Served with sumac onions, flatbread and pomegranate molasses.
Falafel Wrap
VeganCrispy chickpea falafel, tahini, roasted red pepper, shredded lettuce, harissa, wrapped in warm flatbread.
Halloumi Skewers
VegetarianGrilled halloumi with charred courgette, cherry tomatoes, za'atar oil, lemon.
From Europe
Market-stall classics and street food icons from across the continent.
Spanish Chorizo & Patatas Bravas
Crispy fried potatoes with smoky paprika bravas sauce and aioli, topped with slices of grilled Spanish chorizo. A Madrid tapas bar staple.
French Crêpe Complète
Buckwheat galette filled with Comté cheese, free-range ham and a soft-cooked egg, folded and crisped on a cast-iron griddle. Straight from a Breton crêperie.
Italian Arancini
Crispy golden risotto balls filled with slow-cooked ragù and melting mozzarella, served with a roasted tomato and basil dipping sauce. Three pieces.
Greek Souvlaki Wrap
Grilled pork souvlaki, tzatziki, tomato, red onion, paprika and fresh parsley wrapped in a warm pita. A Thessaloniki street corner classic.
Belgian Stoofvlees Frites
Rich Flemish beef and ale stew slow-cooked with thyme and bay, served over crispy double-fried Belgian frites with a side of mayonnaise.
Polish Pierogi
VegetarianHand-crimped dumplings filled with potato, farmer's cheese and caramelised onion, pan-fried in butter and served with sour cream and crispy shallots. Five pieces.
Portuguese Bifanas
Thinly sliced pork marinated in white wine, garlic and piri piri, pan-fried and piled into a crusty papo-seco roll with mustard and pickled peppers.
German Currywurst
Grilled pork sausage sliced and smothered in a tangy tomato and curry sauce, dusted with curry powder. Served with a bread roll and mustard.
From Africa
Vibrant spices, slow-cooked depth and fire-kissed street food from across the continent.
Moroccan Lamb Kefta
Spiced minced lamb and beef kefta grilled on skewers with cumin, coriander, paprika and fresh herbs. Served with warm khobz flatbread, harissa and a tomato chermoula.
West African Jollof Rice
VeganLong-grain rice slow-cooked in a rich tomato, scotch bonnet and smoked paprika base with bay and thyme — the dish every West African country claims as their own. Served with fried plantain and coleslaw.
Ethiopian Injera Platter
Spongy sourdough teff injera served with a trio of wots: misir (spiced red lentils), gomen (collard greens with garlic) and tibs (sautéed spiced beef). Tear, scoop and share.
South African Bunny Chow
A hollowed-out quarter loaf of white bread filled with a fragrant Durban-style lamb curry, topped with the bread lid. A Durban street food icon.
Senegalese Thiéboudienne
PescatarianSenegal's national dish — broken rice cooked in a rich tomato and fish broth with stuffed sea bass, cassava, carrot and aubergine. Slow-cooked and deeply savoury.
Nigerian Suya Skewers
Thin-sliced beef rubbed in a spiced groundnut paste of ginger, garlic, paprika and kuli-kuli, grilled over open coals. Served with sliced onion, tomato and a side of yaji spice.
Tunisian Brik
PescatarianCrispy deep-fried pastry parcel filled with tuna, capers, harissa, parsley and a whole soft egg. Served with a lemon wedge and a green salad. A Tunis street corner classic.
Kenyan Nyama Choma
Slow-grilled goat meat seasoned with salt, pepper and kachumbari spices, charred over wood coals and served with ugali, kachumbari salsa and a side of sukuma wiki greens.
From the Ocean
Coastal catches and seafood traditions from shorelines around the world.
Grilled Prawn Skewers
PescatarianTiger prawns marinated in garlic, lemon and chilli, grilled over open flame. Served with a smoked paprika aioli and charred lemon.
Ceviche Tostada
PescatarianFresh sea bass cured in lime juice, red onion, coriander, ají amarillo, served on a crispy tostada with avocado cream.
Coconut Prawn Curry
PescatarianGoan-style tiger prawns in a fragrant coconut and tomato curry, served with steamed jasmine rice and roti.
Māori Hāngī-Style Fish
PescatarianSlow-cooked snapper with kumara, watercress and a smoked butter sauce, inspired by the traditional New Zealand earth oven.
Samoan Oka
PescatarianRaw tuna marinated in fresh coconut cream, lime, chilli and spring onion — the classic Pacific island ceviche.
Australian Prawn Roll
PescatarianChilled king prawns, lemon mayo, iceberg lettuce and pickled cucumber in a toasted brioche roll. A beach shack classic.
Hawaiian Poke Bowl
PescatarianSushi-grade ahi tuna, soy-sesame marinade, edamame, pickled cucumber, avocado, tobiko and spring onion over sushi rice. Finished with sriracha mayo.
Fijian Kokoda
PescatarianFresh white fish cured in coconut cream and lime juice with tomato, spring onion and chilli — Fiji's answer to ceviche, served in a coconut shell.
Tongan Umu-Style Lobster
PescatarianWhole lobster tail slow-cooked in the style of a Tongan earth oven with coconut milk, taro leaves and island spices. Served with roasted breadfruit.
Tahitian Poisson Cru
PescatarianFresh tuna marinated in lime juice and coconut milk with cucumber, tomato, carrot and spring onion. A French Polynesian classic served chilled.
Samoan Palusami
VeganTender young taro leaves wrapped around a filling of coconut cream, onion and a touch of salt, slow-baked until silky and rich. A beloved Samoan comfort dish served with steamed taro.
Sides & Extras
Small plates to round out your journey.
Loaded Fries
VeganCrispy fries, smoked paprika, chipotle mayo, spring onion, pickled jalapeños.
Flatbread & Dips
VeganWarm flatbread with hummus, baba ganoush, and harissa. Serves two.
Mango Lassi
VegetarianChilled Alphonso mango, yoghurt, cardamom, a pinch of saffron.
Menu changes with the seasons and wherever the road takes us. Allergen info available on request.
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