NEW MENU DROP

COME HUNGRY AND THIRSTY

Neon Pigeon just turned it up.

Not a tweak. Not a refresh.This is the menu hitting harder — louder flavours, tighter plates, built for tables that don’t sit still.

You don’t ease into this.

You go straight in.

Tuna Tartare — cold, sharp, gone quick

.“Otah” Prawn Toast — rich, smoky, doesn’t stay on the table long.

KFC Bao — sticky, spicy, hands-on.

Then it builds.

Scallops in brown butter, heat running through it.

Duck Gyoza with foie gras — deep, heavy, worth it.

Carbonara Cup Noodle — messy, salty, addictive.Mushroom Rice, egg yolk mixed through, pulling you back in.

Then you lock the table.

Tokyo Peking Duck — tear it up, pass it around.

Pork Tonkatsu — crisp, solid, no misses.

A5 Wagyu + Uni Maki — rich on rich, no holding back.

Want more? Push it.

Add Hokkaido uni. Add caviar. On anything. On everything. Or don’t share.

No structure. Just move.

Drinks keep pace.

Bright, sharp, cuts through everything.

Savoury, a little off-centre.

Spirit-forward, sits heavy in a good way.

Then the cold stuff — slushies, highballs, resets before you go again.

Nothing here slows the table down.

And it works best when the table’s full.

More people. More plates. More rounds.

You’re not leaving early.

Or skip the thinking — lock in The Flock Feeder.

Dishes, cocktails, all handled. Just show up and get into it.

It’s Neon Pigeon doing what it does best —

loud tables, fast plates, strong drinks, and nights that don’t slow down.

BOOK YOUR SEATS NOW