A coffee and bakery spot open from 11.30 each morning serving a range of housemade sweet treats, savoury pastries and Origins coffee. In the evening, the space transforms into Provisions Lates, serving Cocchi negronis.

Monday-Friday from 11.30am.

Click here to find out more about PROVISIONS.

Born out of a yearning for the hot and spicy noodle broths of their home region of Chongqing in China, Liu Xiaomian have created three classic Chinese dishes: restorative Xiaomian in an aromatic broth; thick Hot and Sour Glass Noodles in a spicy black vinegar broth; and Pork Wontons in a tingling peppercorn-packed broth.

Click here to find out more about LIU XIAOMIAN.

View menu here.

Faithful to Vietnam, baguettes for Viet Populaire's bánh mì are baked daily and served warm with a still-crackling crust. The Hanoi-style bánh mìs are generously filled with butter mayo pickles, pate, cold cuts, tofu and finished with fresh herbs and chillies from owner Luke Farrell’s collection of greenhouse in Dorset.

Vietnamese phin coffee is served in the mornings, made with dark filter coffee roasted with butter and vanilla and dripped over condensed milk.

Monday-Saturday from 10am, Sunday from 12pm.

Sonora Taqueria (Michelle Salazar de la Rocha and Sam Napier)'s alter ego Mexa. Rooted in heritage, Mexa is used as a term of endearment in Mexico. It's a celebration of Michelle’s homeland with quesadillas, tacos and seafood created from her family recipes. 

Hero is a North Indian fast food kitchen that showcases the chatpatta flavours of Indian street food – hot, sour, sweet, tangy, salty and smoky. The kitchen pays particular focus to the cult Punjabi makhani sauce.

Click here to find ot more about HERO. 

Order HERO via Deliveroo here.

Developed by Arjun Gurung (ex-Berenjak, ex-Fat Duck), Nepali street food stall Tipan Tipan is named after the variety of small starter plates eaten before a main meal in Nepal. Plates are heartily filled with traditional tipan tapans like momo, achars and choila.

Click here to find out more about TIPAN TAPAN.

Smash burger and fried chicken joint inspired by diner culture in the USA, developed by Bake Street’s Feroz Gajia.

Click here to find out more about MANNA.

Order MANNA via Deliveroo here.

Shatta & Toum is a shawarma kitchen from Berenjak founder Kian Samyani. The shawarma is made using khobez bread stuffed with chicken shawarma and marinated lamb doner. The menu also showcases a range of Middle Eastern mezze.

Click here to find out more about SHATTA & TOUM.

Order SHATTA & TOUM via Deliveroo here.

Street food from the warungs and night markets of Indonesia and the second kitchen from chef Luke Farrell. The menu is built around the twice-cooked crispy duck and chicken that Javanese street stalls are famous for, created using fresh Indonesian ingredients and produce grown on Luke's Dorset farm, Ryewater Nursery.

Click here to find out more about BEBEK! BEBEK!

A sushi kitchen developed by the founders of Yashin Sushi featuring freshly-made Tempura Prawn and Salmon Sandos, and Salmon, Tuna and Avocado Maki Rolls. Omakase experience also available, see below.

Bocca di Lupo (Chef Jacob Kenedy)'s much-loved sister gelateria Gelupo serves classic flavours like Hazelnut and Bitter Chocolate, as well as seasonal specials like Caramel & Gingerbread or White Chocolate & Champagne.

Clicke here to find out more about GELUPO.

Alongside a sushi menu available for the food hall, Sushi Kamon will offer their counter for a bookable omakase experience, where master sushi chefs prepare a tailored menu in front of their guests.The dining experience costs £45 and is bookable at 7.00pm and 8.30pm for up to 8 guests.

Click here to find out more about OMAKASE.

Arcade’s flagship, bookable restaurant from Luke Farrell delivers Southern Thai comfort food on the mezzanine level. With the name nodding to Thailand’s ‘khao gaeng’ (curry over rice) street stalls, curries will be made using specially-made fresh curry pastes and herbs, spices, vegetables and fruits grown in Luke's greenhouses in Dorset.

Visit the Plaza Khao Gaeng website to find out more.