FOOD MENU FOOD MENU FOOD MENU FOOD MENU FOOD MENU

FOOD MENU FOOD MENU OPENING HOURS: FOOD MENU MONDAY–SATURDAY: 8AM–12AM SUNDAY: 10AM–10:30PM FOOD MENU Pophams coffee & bakery counter is open Monday to Saturday FOOD MENU from 8AM–4:30PM and Sunday from 10AM–4:30PM, while our kitchens are open every day from 11:30AM onwards. Please note that last food orders from our kitchens are done FOOD MENU 30 minutes prior to closing times. FOOD MENU FOOD MENU FOOD MENU FOOD MENU MENU MENU MENU MENU TŌU MENU MENU From the same duo behind cult pop-up TĀTĀ Eatery comes TŌU – a fi rst-of-its-kind katsu sando and Japanese rice bowl-driven concept taking London by storm with it’s famed Iberian Katsu Sando and challenging expectations on what can be put between two pieces of bread. MENU MENU SANDOS RICE BOWL SPECIAL IBERIAN KATSU SANDO - THE ORIGINAL 14 Ask the TŌU team for today’s option 10 MENU MENU Toasted brioche, slow cooked and deep fried Iberian pork neck, shredded cabbage, LUNCH DEAL sliced onion, raspberry brown sauce, xo RICE BOWL SPECIAL + 1 SIDE 10 MENU MENU shallot sauce RICE BOWL + TŌU DOG + 1 SIDE 19 “EGG MAYO” KATSU SANDO 10.5 Fresh fl u y brioche, deep fried egg tofu, SIDES MENU MENU wasabi egg mayo, coriander (v) PICKLES 3 TŌU DOG 9 Assorted Korean style pickles (vg) Toasted brioche, house recipe Iberian MENU MENU Frankfurter, shredded cabbage, bbq sauce, PRAWN CRACKERS 3 raw onion, curry powder Homemade sweet chili sauce (gf) TO ENCOURAGE INNOVATION AND EXPERIMENTATION THROUGHOUT ARCADE, THESE MENUS ARE LINA STORES PASTORCITO SUBJECT TO CHANGE. PLEASE SEE INDIVIDUAL KITCHENS TO FIND OUT A renowned 75-year old London-born Italian institution, Lina The latest concept from the El Pastor team presents some of Stores brings their authentically Italian, high-quality dishes, the most authentic Mexican tacos and fl avour combinations in WHAT’S AVAILABLE ON THE DAY. fresh handmade pasta, cured meats and antipasti from their London, inspired by the founders’ time spent living in Mexico neighbouring restaurant and delicatessen to their newest City for over a decade, and using heirloom Mexican corn for kitchen at Arcade. the house-made tortillas.

ANTIPASTI STARTERS PANE PUGLIESE E OLIO 3 GUACAMOLE 6.5 FLAT IRON WORKSHOP Sourdough Semolina bread, Alma Mater Bio extra From the team behind London’s hit Flat Iron steak restaurants virgin olive oil (v) With totopos (vg, gf) +1 comes the new Flat Iron Workshop – a space dedicated With chicharrón +1 specifi cally to experimenting with new dishes and specialist POLPETTE DI MELANZANE 6 cuts, and showcasing rare best-in-class beef from responsible Aubergine polpette, San Marzano tomato TACOS smaller producers in the UK. PROSCIUTTO DI PARMA DOP 6.5 TACOS AL PASTOR (2 PIECES) 6.95 Lina Stores Prosciutto di Parma DOP 24-hour marinated pork shoulder, caramelised MAINS pineapple, guacamole taquero salsa, white onion, CHARCOAL GRILLED STEAK OF THE DAY 12 PASTA coriander, cheese (gf) STEAK & YORKSHIRE 8 PICI ALLA NORCINA 7 BAJA FISH TACOS (2 PIECES) 8.95 Pici, Porcini mushrooms, Umbrian sausage Corona-battered sea bass, shredded cabbage, pico SIDES de gallo, coriander PANSOTI CON BURRATA, SALSA DI 7.5 WAGYU DRIPPING FRIES 4.5 DATTERINI, PINOLI E BASILICO SHORT RIB TACOS (2 PIECES) 6.95 Burrata Pansoti, Datterini tomato, toasted pinenuts, Chipotle-muscovado coriander seed spice rub, WORKSHOP SALAD 4 basil (v) pickled red onion, La Maya salsa (gf) TRUFFLED CEP & PEPPERCORN CREAM 1.5 TAGLIOLINI A 30 UOVA, VACCHE BRUNA 9.5 PEA & CORN TACOS (2 PIECES) 5.95 PARMIGIANO E TARTUFO ESTIVO Fresh peas, charred corn, jalapeño, red onion DESSERT 30-egg Tagliolini, Vacche Bruna Parmesan, butter, coriander, fresh mint (v, gf) CHOCOLATE MOUSSE, CHERRIES & CREAM 5.5 Black Summer tru e (v) (v) GRINGAS PAPPARDELLE CON RAGÙ DI VITELLO, 10 ROSMARINO E SALVIA SUPER GRINGA 10.95 Pappardelle, slow-cooked veal ragù, rosemary, sage Flour tortilla, charred Al Pastor pork, Oaxaca cheese, slaw, grilled pineapple, Morita salsa, gem DOLCI lettuce CANNOLO CON RICOTTA, PISTACCHIO 5 VEG SUPER GRINGA 8.95 OKLAVA E CIOCCOLATO Fresh peas, charred corn, jalapeño, red onion With a focus on culturally-grounded cooking inspired by Chef Cannolo, ricotta, pistachio, chocolate coriander, Oaxaca cheese, fresh mint (v) Selin’s culinary heritage and regular trips to the markets of Istanbul, Oklava features a modern take on Turkish-Cypriot cuisine with refreshingly original dishes using only the highest quality ingredients.

PLATES CASITA DO FRANGO ISKENDER 10 Lamb & beef döner, chopped fl atbread, tomato-chilli Casita do Frango brings Algarvian (Southern Portuguese) cuisine to London, serving piri-piri chicken grilled over wood-charcoal sauce, yoghurt, brown butter and a selection of sharing plates. CHILLI ROAST CAULIFLOWER 8 SHARING PLATES PIRI-PIRI CHICKEN Chilli roast caulifl ower, red onion, parsley, pistachios (vg, gf) CHARRED CAULIFLOWER 5 FRANGO PIRI-PIRI 10 Maple syrup, piri-piri, coriander yoghurt, pistachio Half chicken grilled over wood-charcoal (gf) BLACK SEA PIDE 12 (v, gf) Also available with oregano or lemon & garlic Black Sea cheese & butter pide, egg yolk, black garlic, za’atar (v) AFRICAN RICE 6 D ESS E RT Crispy chicken skin, chorizo, plantain CYPRUS POTATO CHIPS 4.5 PASTEL DE NATA 4 Cyprus potato chips, garlic, chilli salt, herb mayo GRILLED CHORIZO 6 Traditional custard tart (v) (v, gf) Black olive mayo, guindilla peppers (gf) PORTUGUESE FRIES 4 DESSERT Double cooked hand-cut fries (vg, gf) KÜNEFE 10 TOMATO SALAD 4 Crispy pistachio & cheese-stu ed Kadayif pastry, Heritage tomatoes, caulifl ower leaf, red onion (vg, gf) orange blossom syrup, kaymak (v)

CHOTTO Kurt Zdesar, top restauranteur behind international brand Chotto Matte, introduces Chotto – a new adaptation of the global restaurant concept bringing a more casual but equally bold and authentic taste of Nikkei cuisine. Chotto brings ceviche, sushi, tostaditas and more Japanese-Peruvian fare to Arcade within its vibrant menu.

SUSHI (6 PIECES) BENTO BY CHOTTO SALMON AVOCADO DRAGON ROLL 8 Salmon, avocado CHOTTO CEVICHE / NIKKEI BRAISED BEEF / SPICY TUNA ROLL & VEGETABLE ROLL 14 SPICY TUNA ROLL 9 NIKKEI SASHIMI / NIKKEI GYOZA / SALMON AVOCADO ROLL & VEGETABLE ROLL 12.5 Tuna, Peruvian chilli TOMATO CEVICHE / VEGETABLE GYOZA / VEGETABLE ROLL (V) 9.5 VEGETABLE ROLL 6.5 Asparagus, avocado, cucumber (vg, gf) RAW HOT NIKKEI DRESSED NIGIRI 12 Tuna wasabi, sea bass ceviche, salmon anago, CHOTTO CEVICHE 7.5 NIKKEI GYOZA 5 yellowtail yuzu tru e, turbot shichimi, aubergine Sea bass sashimi, sweet potato, Peruvian corn, 3 pork, prawn and cassava dumplings served on aji miso coriander, chive oil, citrus sauce (gf) amarillo, sweet potato purée TOMATO CEVICHE 6 VEGETABLE GYOZA 4 DESSERT Tomato, sweet potato, Peruvian corn, coriander, 3 tofu, mushroom and cassava dumplings served on PERUVIAN CHOCOLATE POT 4.5 chive oil, citrus sauce (gf) aji amarillo, sweet potato purée (v) Matcha, dulce de leche, Suntory whiskey (contains NIKKEI SASHIMI 9 NIKKEI BRAISED BEEF 9 alcohol) (v) Yellowtail sashimi, cherry tomatoes, jalapeño, Slow cooked beef , smoked purple potato mash, coriander, yuzu tru e soy teriyaki jus

ALLERGENS: Please ask kitchens for all allergen details for each dish. KEY: (v) vegetarian (vg) vegan (gf) gluten free Now a local institution born in the heart of Islington, Pophams artisanal bakery and coff ee shop brings its creative pastries to the West End for the fi rst time – with a menu featuring seasonal ingredients, laminated dough and unique fl avor combinations from around the globe.

PASTRIES HOT DRINKS

PLAIN CROISSANT (V) 2 FILTER COFFEE 2.5 PAIN AU CHOCOLAT (V) 2.8 BOTTOMLESS FILTER COFFEE 3 ALMOND CROISSANT (V) 3.8 BACON & MAPLE 3.8 ESPRESSO 2.6 ROSEMARY & SEA SALT 3.2 MACCHIATO 2.8 TWIST (V) CORTADO 2.8 MARMITE, SCHLOSSBERGER 3.8 FLAT WHITE 3 & SPRING ONION (V) LATTE 3 ARCADE-EXCLUSIVE PASTRIES CAPPUCCINO 3

SEASONAL SPECIAL 4 LONG BLACK 2.6 Ask the Pophams team about AMERICANO 2.6 today’s option MOCHA 3.8 HAZELNUT PRALINE 4 DECAF MOCHA 4 A Pophams weekend special, now exclusively available at HOT CHOCOLATE 3 / 3.5 Arcade seven days a week CHAI LATTE 3.5 BABYCINO 80P FRESH YOGHURT

SEASONAL FRUIT, HAZELNUT 6 TEA BUTTER & ALMOND-TOPPED ENGLISH BREAKFAST 2.5 YOGHURT (V) EARL GREY 2.5 WITH MAPLE SYRUP +50P FRESH MINT 2.5 COLD DRINKS GREEN 2.5 ICED AMERICANO 2.9 CHAMOMILE 2.5 ICED LATTE 3.5 ROOIBOS 2.5 ICED CHOCOLATE 3.5 FRESH INFUSED ICED TEAS 3.5 DAIRY MILK ALTERNATIVES CLOUDY APPLE 3.6 OAT MILK +50P PINK GRAPEFRUIT 3.6 ALMOND MILK +50P VALENCIA ORANGE 3.6 SOY MILK +80P SICILLIAN LEMONADE 3.6 KEY: (v) vegetarian LA BREWERY KOMBUCHA 3.8 ALLERGENS: Please ask for a full list of allergens for each dish. DAILY DOSE COLD PRESSED 4.5 JUICE ARCADE-LONDON.COM | @ARCADELONDON