Banana Tree Islington Menu

With sweet chilli dip.

Delicious, light and crunchy crackers served with sweet chilli dip.

Get your tastebuds warmed up for an eastern exploration with the original Japanese izakaya pub snack.

Available gluten-free on request.

Done the Banana Tree way with crispy duck breast, spring onions, cucumber, hoisin sauce and 6 pancakes to share.

Our original recipe. Served with spicy mayo or sweet chilli sauce. Crafted by our in-house chefs.

Breaded calamari tossed in lemongrass, ginger and fresh herbs. Served with tamarind sauce.

Napkins at the ready! Choose from our Firecracker Wings with a spicy Thai kick, or Korean BBQ Wings smothered in sticky sauce and sprinkled with toasted sesame seeds.

Inspired by our founder’s Mother, our authentic recipe hails from the shrine of Satay, the town of Kajang in Malaysia. Our recipe stays the same today as it was 32 years ago.

Crispy butterfly prawns, served with chilli salsa, crushed peanuts and fresh herbs.

Broccoli, lightly battered, seasoned with a pinch of turmeric and spiced salt, served with a sweet chilli dipping sauce.

Light, fresh and aromatic starters for you to wrap up in lettuce. Served with fresh herbs and our delicious Nuoc Cham sauce.

Chicken and vegetable dumplings served in a garlic and fresh herb sauce.

Paired with ramen noodles, gyozas, shiitake mushrooms and a kick of radish. Garnished with chilli, and half a soft-boiled egg.

Rice noodles are served in a rich, spiced coconut broth – and our version comes with tender aubergine, tofu, and crunchy bean sprouts. Finished with fragrant coriander and crispy shallots, this is the dish where we truly pay homage to street food culture.

Crafted by our founder’s Mother over 30 years ago. Wok-fried rice noodles in tamarind and palm sugar, with eggs, bean sprouts, spring onion, peanuts, crispy shallots and crackers.

Crafted by our founder’s Mother over 30 years ago. Wok-fried rice noodles in tamarind and palm sugar, with eggs, bean sprouts, spring onion, peanuts, crispy shallots and crackers. Available gluten-free on request.

A bed of wok-tossed soba noodles with green beans, red peppers, onions, bean sprouts, blended in a soy and garlic sauce.

Our in-house creation – we toss fresh vegetables, prawns, chicken, eggs, and thick wheat noodles into a wok with our special spiced paste. Served with prawn crackers and Nuoc Cham sauce to pour over.

Scrambled eggs, diced red peppers, carrots and green beans are added to delicate vermicelli noodles, spiced with Singaporean curry flavours. Served with prawn crackers.

This is our twist on roads well travelled – a street food classic takes on a vegan journey without compromising on rich flavour. Rice noodles join fresh crunchy vegetables, THIS™ ISN’T CHICKEN vegan bites and our speciality blackened sauce in a sizzling wok.

This dish is all about the comforting richness of Japanese curry with the crispy texture of ‘katsu’. Served with Japanese rice, edamame, and sprinkled with sesame seeds.

The King of Curries – and for good reason. This dish is feeling home while exploring somewhere new, because good food brings us together. Originating from the Minankabau Hill tribe, the creamy coconut-based sauce takes up to 4 hours to cook, making it a labour of love and a speciality among Malaysians and Indonesians. Transport yourself through years of tradition with this rich, nutty, and fragrant dish.

Easy on the spice, but rich and warm with flavour. Fragrant and slow-cooked, with a tamarind paste, an abundance of sweet spices and lemongrass, creamy coconut milk and topped with peanuts.

Our new and improved recipe for this Thai staple – a medley of sweet basil, galangal, lime leaves, broccoli, peppers, bamboo shoots in a creamy coconut milk and green spice paste sauce.

Our signature dish and a true labour of love. This rich, creamy curry has been perfected over the years – inspired by the comforting, soul-warming curries found from Bangkok to Bali. It’s the heart of our kitchen and a taste of our roots.

Golden crispy chicken or veggie fillet, on a bed of spicy mayo and fresh lettuce, topped with crunchy puffed noodles and drenched in our famous katsu sauce — all packed into a soft, fluffy Shokupan bun, for that perfect balance of crunch and Katsu. Served with our salt n’ pepper chilli chips for the ultimate flavour hit.

Marinated chicken thighs, with our aromatic Jawa spice (a traditional market spice). Chargrilled low and slow for a deep and smoky flavour.

Inspired by the centuries-old balance of flavours found in classic Chinese cuisine. This dish is crafted using real fruit juices, stir-fried with pineapples, peppers, broccoli, and onions, capturing the signature sweet and tangy taste.

Crunchy chicken supreme with oriental seasoning topped with our zingy and finely balanced mango and lime sauce.

Soft-boiled egg marinated in a savoury-sweet soy sauce with garlic, chilli and sesame. Addictive for a reason.