Palm Greens have served up plant-based goodness to Londoners looking to fuel the mind and body during long working days for the past five years. Spotting a gap in the market for delicious and nutritious lunches for busy workers, Palm Greens quickly evolved from a salad bar, to a residency café at Netil House, and finally to its current iteration as a sold-out quarterly supper club.

Here for the Summer, Palm Greens will be serving plant-based salads, sweets, and snacks from the Provisions counter. 

Click here to find out more about PALM GREENS. 

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 to 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 Lychee and Salted Caramel.

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.