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Monk jumps over the wall
double-boiled soup with abalone, fish maw
dried scallop, sea cucumber and dried shiitake
(24 hours notice required)

Braised dried whole Japanese abalone (10 head)
whole extra-Supreme abalone with morel mushroom and sea cucumber
(24 hours notice required)

Hakkasan signature Peking duck with Royal Beluga caviar, Hakkasan special reserve ‘Qiandao’ caviar or Prunier caviar
whole duck, with 16 pancakes and 30g of caviar
second course with a choice of XO sauce, black bean sauce
or ginger and spring onion


Royal sweetcorn soup
with lobster and minced gai lan

Hot and sour soup
with chicken, shiitake and pomelo

Alaskan King crab and Chilean seabass soup

Small Eat

Supreme dim sum platter
gold leaf lychee and lobster dumpling
abalone and chicken shumai with caviar
royal king crab jade dumpling
dover sole dumpling with black truffle

Smoked beef ribs with jasmine tea

Stir-fry vegetable lettuce wrap v


Crispy duck salad
with pomelo, pine nut and shallot

Crispy aubergine and eryngii salad v

Only at Bruton

Stir-fry Norfolk quail
with winter chestnut, basil and lemongrass

Wok-fry pork belly in lychee sauce
with plum and kumquat

Brixham wild seabass soup
with dry chilli, preserved vegetable and mountain yam

Grilled Japanese Wagyu rib-eye beef
with spring onion soy

Stir-fry Szechuan style langoustine
with eryngii mushroom and basil leaf

Sautéed spicy okra
with shiitake mushroom and bonito flake


Roasted silver cod
with Champagne and honey

Stir-fry Chilean seabass with Szechuan pepper
with sweet basil and spring onion


Stir-fry Australian lobster in white peppercorn sauce

Spicy prawn
with lily bulb and almond

Stir fry Alaskan King crab in XO sauce
with sugar snap and shimeji mushroom


Jasmine tea smoked chicken

Black truffle roast duck
with tea plant mushroom

Sanpei chicken claypot
with sweet basil, chilli and spring onion


Sweet and sour Duke of Berkshire pork
with pomegranate

Veal ribs in Zhengjiang vinegar

Stir-fry spicy venison
with eryngii mushroom, baby leek and dried chilli


Tofu, aubergine and Japanese mushroom claypot
with chilli and black bean sauce

Szechuan Mabo tofu with minced beef


Stir-fry lotus root, asparagus and lily bulb v
in black pepper

Three style mushroom stir-fry v
with gai lan, lily bulb and macadamia nut

Stir-fry morning glory v
in chilli, ginger and preserved bean curd sauce

Zai Choi

Stir-fry black pepper vegetarian chicken v
with sugar snap

Stir-fry four style vegetable in Szechuan sauce v
with Thai asparagus, yam bean, shimeji mushroom and silken tofu

v vegetarian

Guests with allergies and intolerances should make a member of the team aware, before placing an order for food or beverages.
Guests with severe allergies or intolerances, should be aware that although all due care is taken, there is a risk of allergen ingredients still being present.
Please note, any bespoke orders requested cannot be guaranteed as entirely allergen free and will be consumed at the guest’s own risk.

Prices include VAT at the current rate a discretionary service charge of 13.5% will be added to your bill.