June 2026 Menu

Menu may change according to seasonal ingredients 

When “ikigai” was conceived in 2022, it was a passion project, a project not only to create great affordable food but to showcase the journey of the plant to your plate, spotlighting seasonal items brought with a fair-trade mind and applauding the farmers who grow them, all in a warm creative space. Ikigai is now 4 years old! our ethical, sustainable pillars stand strong and true and are admired by us and friends alike, we have never wavered in our ethos. Our transparent operation shines as an example to others and is often replicated in individual lives and fellow restaurants, bringing positivity, creativity, sustainability and a zest for finding your own ikigai.  We wanted to create a location that speaks hospitality loudly but also envelopes likeminded people softly and we navigate daily with compassion and kindness with a huge dose of the unique. Taking kindness as one of our pillars, we like to indulge in other people’s passion and skills.  As you look around the walls, our pictures are for sale by an amazing artist Victoria Vorreiter, she dedicated a lifetime to catalogue the hilltribes in their natural environment, her exhibition on our walls makes us so proud that she did. ur menu carries chili sauce made by a local teacher who has an amazing understanding of cookery and grows his own imported chilies and can be brought to take home also. And not forgetting our wine list, here we carry locally sourced wine from Skugga Estate Vineyard and we also use their chocolate in many ways within our weekly changing menu, synergy, cross pollination of great people and products. This what is what it’s all about: Seasonal blackberries, amazing hormone free proteins, local peaches, home grown items and the bravery to honor the animals in their entirety when they make the ultimate sacrifice. Above all we value family, the guys that create it, serve it and clean after it. Without the team, the passion and the dedication we couldn’t do this, without the backbone ikigai doesn’t work, without the understanding of wives, kids, parents and life partners we couldn’t do the dedication. Without you as the customer this wouldn’t be worth it and we thank you wholeheartedly for your kindness and feedback.

Ed Noble x 1972 – 2024

Plant Based

Nourishing the soul through the vibrant bounty of the earth.
vg = can be made vegan

Marinated olives – corn butter

Nori – wakame – hiyayakko – ginger – seagrapes – edamame

Sage – walnuts – confit garlic – lemon – roof top salad

Salted egg gribiche

Charred onion – walnuts – feta

Chimichurri – confit garlic

Pickled seeds

Meat

Ethically sourced and prepared with fire, smoke, and patience.

Pumpkin mantou bun – pickles – honey – black garlic

Mustard leek potato salad – piccalilli – onion – jalapeños

Yum salad – corn butter

Pickled garlic – crispy guanciale – sage grated heart – truffle jus

Mulberry gastrique – toast

Warm walnut hummus – zhug – chickpea crisps – pistachio halva

Fish & Seafood

Inspired by the coastal traditions of the world’s longest-living cultures.

Leek split shrimp bisque – parmesan

Yogurt tartar – caviar

Salted lemon curd – radish – pickled beetroot

Green pea – prawn crackers

Soulsby style

Yuzu kosho – edamame – chili oil – sea grapes- tobiko – ocean trout

Desserts

A sweet conclusion to a purposeful meal.

Fudge brownie – banana crisps – hot chocolate sauce

Figgy pudding ice cream

Our menu is subject to a 10% service charge, we take care of the government tax. Credit cards have a 3% surcharge.