Coco Asia
Menu with Prices in the UK

Steamed young green soybeans in the pod finished with flaky sea salt.

Crisp mini lentil poppadoms loaded with spiced pulled chicken, red onion, coriander, and tamarind drizzle.

Lightly battered crispy cauliflower florets tossed in sweet and spicy Korean gochujang glaze with spring onions.

Two pillowy steamed hirata bao buns stuffed with buttermilk-fried spiced chicken, pickled slaw, and lime sriracha mayo.

Golden crispy spring rolls filled with aromatic shredded Halal duck, leek, cucumber, and plum hoisin dip.

Chargrilled lemongrass and turmeric marinated chicken skewers served with rich roasted peanut satay sauce.

Crispy fried flat chicken wings coated in sticky Korean chilli-garlic glaze and toasted sesame seeds.

Soft steamed bao buns filled with seared Halal Wagyu beef strips, caramelised onion, crispy shallots, and truffle mayo.

Succulent king prawns simmered in fragrant roasted Asian spices and tomato masala over light puffed fried puri bread.

Flame-seared Halal lamb cutlets marinated in ginger, garlic, and spices, finished with chilli mayo and sesame seeds.

Jumbo shell-on tiger prawns marinated in crushed garlic, red chilli, and herb butter, seared over hot charcoal.

Breaded tempura prawn and asparagus inside-out sushi roll layered with sliced avocado, spicy mayo, and unagi soy glaze.

Snow crab mix, crisp English cucumber, and ripe avocado rolled in sesame rice and orange tobiko roe.

Crab and avocado maki topped with alternating sashimi slices of fresh salmon, yellowfin tuna, ebi prawn, and Japanese chilli mayo.

Crispy tempura-battered warm sushi roll filled with Scottish salmon, cream cheese, avocado, crispy onions, and teriyaki drizzle.

Chef's hand-pressed nigiri selection of fresh salmon, tuna, seabass, and sweet ebi prawn over seasoned vinegar rice.

Traditional delicate nori rolls filled with creamy Hass avocado, crisp cucumber, and toasted sesame seeds.

Crisp marinated chicken breast wok-tossed with bell peppers, red onions, garlic, ginger, and spicy sweet chilli sauce, served with rice.

Crispy golden chicken tossed in house spicy pepper, spring onion, and soy glaze.

Tender king prawns sautéed in glossy Korean-Szechuan teriyaki glaze with soy and fresh micro coriander.

Wok-seared egg noodles with choice of Halal chicken or king prawns, baby bok choi, crunchy bean sprouts, garlic, and red chilli.

Tossed egg noodles with baby bok choi, mushrooms, mangetout, carrots, bean sprouts, and aromatic garlic soy.

Slow-braised spiced Halal lamb shank cooked in dark soy, coconut sugar, and Coco's signature spice blend until fork-tender.

Chargrilled chicken tikka simmered in velvety spiced tomato, fenugreek, and cultured butter makhani gravy.

Slow-cooked tender lamb layered with saffron basmati rice, caramelised onions, mint, and whole spices, served with raita.

Clay-oven medley of Halal lamb chops, chicken tikka, seekh kebab, and king prawns served sizzling on caramelised onions.

Seared Halal prime beef patty on toasted brioche with melted Gruyère, truffle mayo, caramelised mushroom mayo, crispy onions, and skin-on fries.

Crispy South Indian spiced chicken thigh fillet in a brioche bun with curry-leaf mayo, crunchy slaw, and skin-on fries.

Fluffy fragrant Thai jasmine rice steamed lightly to pair with curries and wok dishes.

Wok-tossed long-grain rice with scrambled free-range egg, spring onions, and light soy.

Hand-stretched clay-oven flatbread brushed with roasted garlic butter and chopped coriander.

Chargrilled green Tenderstem broccoli glazed in sweet white miso butter and toasted sesame.

24-hour simmered black urad lentils enriched with ginger, tomato, cream, and smoky cumin.

Crisp golden rosemary and sea-salt dusted skin-on potato fries.

Creamy Japanese-style mayonnaise infused with aromatic black truffle oil.

Sweet and fiery gochujang chilli dipping sauce with toasted garlic and sesame.

Cooling fresh garden mint, cucumber, and roasted cumin yoghurt dip.

Mild golden breaded Halal chicken fillets served with crispy skin-on fries and ketchup.

Junior Halal beef patty with melted cheddar cheese in a soft brioche bun alongside skin-on fries.

Gentle soy-tossed egg noodles with sweetcorn, carrots, and crunchy mangetout.

Warm caramel-soaked dark chocolate brownie topped with roasted almonds, vanilla ice cream, and edible 24-carat gold leaf.

Velvety baked Philadelphia cream cheesecake on a Lotus Biscoff biscuit base finished with compote blueberry glaze.

Warm risen Belgian dark chocolate soufflé served straight from the oven with Madagascan vanilla bean ice cream.

Crisp honey-syrup filo pastry layered with crushed pistachios and accompanied by creamy coconut ice cream.

Sweet Thai sticky rice infused with homemade coconut cream and served alongside fresh Alphonso mango purée.

Warm chocolate brownie rolled inside a French crepe with caramelised banana, ice cream duo, and melted hazelnut chocolate.

Grand sharing showcase featuring pistachio baklava, cheesecake slices, French macarons, brownies, and artisan ice creams.

Fresh garden mint and lime muddled with tropical Alphonso mango, passion fruit purée, and crisp soda water.

Signature theatrical zero-proof botanical spirit shaken with exotic berries, lime, and citrus mist.

Creamy coconut milk blended with sweet golden pineapple juice and crushed ice.

Celebration bottle of crisp alcohol-free sparkling Chardonnay infused with shimmering 24-carat edible gold flakes.

Freshly brewed spiced milk masala chai or fragrant whole-leaf Chinese jasmine green tea.

Chilled Italian natural still or sparkling mineral water for the table.