Honi Poke taps ‘Swicy’ trend with summer menu overhaul

The launch includes six new dishes, a first-ever tortilla chip base, and new toppings.

Honi Poke has introduced a new summer menu built around the growing “swicy” trend, which combines sweet and spicy flavours.

The launch includes six new dishes, a tortilla chip poke bowl base available for the first time, and a range of additional toppings.

The new menu is led by the Swicy Prawn Bowl, which combines prawns, mango, and avocado with citrus masago sriracha, wasabi furikake, pickled red cabbage, and sunomono cucumber.

Other additions include the Tokyo Yuzu Bowl, featuring salmon, mango, smashed avocado, pickled cucumber, Japanese cabbage salad, and a miso yuzu dressing; and the Seoul Fire Chicken Salad, which pairs chicken with vegetables, super seeds, teriyaki sauce, crispy onions, and sesame seeds.

Also joining the lineup is the Pacific Tuna Bowl Salad, made with marinated tuna, pineapple, pickled ginger, vegetables, and quinoa, finished with masago, nori, and sesame soy dressing.

The Citrus Yuzu Salmon Salad combines salmon, mango, and smashed avocado with miso yuzu dressing, furikake, masago, and sesame seeds, whilst the Green Zen Tofu Salad offers a plant-based option featuring organic tofu, seaweed salad, edamame, bok choy, and avocado, topped with wasabi mayo, furikake, and super seeds.

Customers creating their own poke bowls can now choose a tortilla chip base instead of traditional grains.

Honi Poke has also added several new toppings, including crab salad, salmon tartare, swicy prawns, pickled red cabbage, bok choy, masago, and furikake.

The launch is accompanied by the addition of Poppi Strawberry Lemon and Orange soft drinks to stores.

The summer menu will be available at Honi Poke locations in London from 10 June, with Manchester, Bristol, and Leeds following on 26 June.