Main Menu – Shoreditch

Starters

Sweetcorn Fritter

(V/GF) - 7
(A-Kyaw)

Crispy fritters of sweetcorn, split peas, ginger and spring onion, light yet savoury with a golden crunch.

Mutton & Kidney Bean Fritter

- 10
(Mandalay Pe'Kyaw)

Braised mutton shoulder with kidney beans & ginger, served with tamarind dipping sauce

Yellow Pea Flatbread

(V) - 9
(Pè Palata)

Crispy bread with a mild yellow-pea curry, served with lime

Spiced Fried Chicken

- 12.5
(Kyat Thar Kyaw)

Fried chicken coated in a sweet-sour chilli, tamarind, and jaggery spice mix.

Salads

Tea Leaf Salad

(GF) (OPT-V) - 12
(Lahpet Thoke)

Pickled tea leaves with crispy double fried bean & peanut mix for texture; shredded cabbage, heritage tomatoes & dried shrimp, sesame, fish sauce & red chillies, dressed with lime, pickled tea & garlic oil with lime, pickled tea & garlic oil

Ginger Salad

(V/GF) - 11
(Gin Thoke)

Pickled ginger with crispy double fried bean & peanut mix, shredded cabbage, heritage tomatoes, shallots & coriander, roasted chickpea flour, chilli, sesame, lime & shallot oil dressing

Prawn Salad

(GF) - 14
(Bazun Thoke)

Prawns with crystal mushrooms & cucumber, served in a bright, spicy citrus dressing

Noodle Bowls

Chickpea Tofu

(V/GF) - 17
(Tofu Nway)

Silky chickpea tofu with rice noodles, vegan shan style tomato curry, topped with pickled mustard greens, pea shoots, sweet soy & peanuts

Catfish, Seabream & Lemongrass

(GF) - 19
(Mohinga)

From the Delta region, a fragrant lemongrass broth with rice noodles, fritters, finished with crispy shallots, paprika oil, egg, fresh lime, and coriander

Chicken and Coconut

(OPT-GF) - 19
(Ohn No Kauk Swé)

Chicken in a rich coconut broth with egg noodles, crispy wonton, fresh lime juice, egg & coriander, finished with paprika oil

Curry

King Prawn

(GF) - 23
(Bazun Sipyan Hin)

Butterflied king prawns simmered in a spiced chilli oil, cooked in the traditional Sipyan style — this traditional Burmese cooking method translates to 'flavour returned'.

Braised Beef

(GF) - 23
(Amé Hnat HIn)

Tender beef marinated in spices, herbs and fish sauce, slow-braised in a fragrant curry paste of lemongrass, tamarind and traditional spices. Served with a refreshing cucumber, cabbage & mint salad.

Vegetable Curry

(V/GF) - 18
(Thee Son Pé Hin)

A classic Yangon dish, made with red lentils, aubergine, daikon, okra, green beans and mild spices, finished with coriander and paprika oil.

Duck Curry

(GF) - 21
(Bel Thar Hin)

Marinated duck leg slow-cooked in aromatic Burmese curry paste, served with cucumber & mint slaw

Sides

Plain Rice

- 4.5
(Htamin)

Plain Paratha

- 3.5
(Palata)

Smashed Potato

(V/GF) - 10
(Ar Luu Htaung)

Steamed potato, lime, chilli, oil, coriander, garlic & shallot crumble

Carrot & Radish (Shan) Pickles

(V/GF) - 4.5

Chilli, coriander & fennel seeds

Balachaung

(GF) - 4.5

A punchy condiment of shrimp, chilli, garlic, ginger, shallots & paprika to be used to “spice things up” in your dish

Desserts

Fried Dough Stick & Milk Tea Espuma

- 8
(Ei-Kyar-Kway Cho Seint)

A light and airy mousse of infused milk tea, white chocolate and caramelised condensed milk

Pandan & Coconut Crème Brûlée

(GF) - 8
(Thagu Pyin)

Extract from fresh pandan leaves and combine with coconut custard layered with jaggery sago and finish served with caramelised sugar

Cocktails

Lahpet Margarita

- 13 / 9.5 (ZERO%)

Tequila infused with betel leaf, shaken with jaggery and lime, finished with a Himalayan pink salt rim

Bagan Breeze

- 14

Rum, mango and pineapple lifted with toasted rice and fig leaf soda for a tropical yet delicately nutty finish

Pegu Club

- 14

A world-renowned classic — gin, orange curaçao, lime cordial, fresh lime juice and orange bitters. First served at the legendary Pegu Club in Yangon

Spicy Monkey

- 14 / 9.5 (ZERO%)

Tequila shaken with mango & red chilli jam, bitter orange liqueur and citrus, finished with a touch of smoke. Bold, spicy and aromatic

Mala Chin Paloma

- 14

Tequila, mala chin pepper, lime and jaggery, topped with grapefruit soda - a spiced twist on the classic Paloma

Mandarin Spritz

- 13

Prosecco brightened with orange liqueur for a crisp, citrus-forward sparkle

G & T's

Clean & Crisp

- 12.5

Sipsmith London Dry, Indian Tonic, Dehydrated Lemon

Strawberry Pink

- 12.5

London Dry Gin, Strawberry, Mediterranean Tonic

Beer

Kirin Ichiban Lager Draft 2/3 Pint

(5% ABV) - 6

Lahpet Pilsner

(4.5% ABV) - 6.5

Kernel Pale Ale

(5.2% ABV) - 6.5

Galipette - Biologique Organic Cidre

(4%) - 6.5

Brulo - Lust For Life Zero IPA

(0.5%) - 6

Digestifs

Armagnac - 50ml

- 11

Baron De Sigognac, 10 Years Old

Sandeman Tawny Port - 100ml

- 10

NV 10 Years Old, Douro, Portugal

Soft Drinks

House Iced Tea

- 6

Mango & Peach

Coke / Diet Coke

- 4

Fevertree Sparkling

- 4.5

Sicilian lemonade / ginger beer

Lost Tea Company - Shan State Teas

- 5.5 (POT)

Green, ginger, red turmeric, black

Climpson & Sons - Shan State Coffee

- Mug 3 / French Press 6

Filtered Water

(1.5*)

*We are proud to donate to Medical Action Myanmar (MAM) a charity bringing essential healthcare to vulnerable communities in Myanmar

Sparkling Wines

Prosecco Extra Dry, Canal Grando, Italy

8.2 (125ml) | 40 (btl) | 

Citrus - Refreshing - Crisp

Brut, London Clay, England

13 (125ml) | 57 (btl) | 

Bright - Zesty - Mineral

Champagne Laurent Perrier, La Cuvée Brut, France

125 (btl) | 

White

Blanc, Les Boules, France

7.9 (175ml) | 33 (btl) | 

Citrus - Pear - White Flower

Macabeo, Campules La Rubia, Spain

8.3 (175ml) | 35 (btl) | 

Stone Fruits - Refreshing - Lemon

Chenin Blanc, Bruce Jack Wines, South Africa

9.3 (175ml) | 38 (btl) | 

Green Apple - Spice - Vivacious

Viognier, Tournée Du Sud, France

10.1 (175ml) | 40 (btl) | 

White Pepper - Aromatic - Floral

Malvasia / Sauvignon, San Marzano, Italy

11.4 (175ml) | 43 (btl) | 

Peach - Sweet Spice - Viscous

Picpoul De Pinet, Les Costières De Pomérols, France

12 (175ml) | 46 (btl) | 

Mineral - Saline - Citrus

Chardonnay Reserve, Berton Vineyard, Australia

52 (btl) | 

Bright - Yoghurt - Tropical

Rosé

Côtes De Provence Rosé, Aumerade Style, Château De L'Aumérade, France

11 (175ml) | 49 (btl) | 

Red Fruits - Juicy - Elegant

Prestige, Côtes De Provence Rosé Chateau Minuty, France

83 (btl) | 

Raspberry - Mineral - Refreshing

Red

Sangiovese, Novità, Italy

7.5 (175ml) | 31 (btl) | 

Cherry - Fresh - Light Body

Tempranillo, Mesta, Spain

8.4 (175ml) | 35 (btl) | 

Black Fruits - Strawberry - Juicy

Pinot Noir, Viña Edmara, Chile

9.8 (175ml) | 40 (btl) | 

Red Fruits - Fresh - Mineral / Chilled bottles available

Malbec, 1300 Andeluna, Argentina

11.9 (175ml) | 46 (btl) | 

Black Plum - Generous - Silky

Beaujolais Villages, Domaine De Colonat, France

54 (btl) | 

Vibrant - Bright - Soft Finish

Specials for Shoreditch

Hake Masala

(GF) - 21
(Ngar Hin)

Pan seared hake fillet, cassava & potato rosti, charred lime and a complex Burmese coconut masala

Lamb & Lahpet

(GF) - 22
(Seik Thar / only available Thursday - Saturday )

Marinated lamb chop with a Sichaun-jaggery glaze, hispi cabbage & pickled tea leaf verde

Crispy Salmon

(GF) - 21
(Ngar Kyaw Hnut)

Salmon fillet, spicy onion jam, cripsy garlic roots & peanuts