Guests with allergies and intolerances should inform a member of the team before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - made with ingredients not containing gluten
'vg' - vegan

Signature menus

Bamboo menu

Never losing all its leaves, bamboo is a symbol for durability and steadfastness. Available for parties of two or more

298

Small eat

Supreme dim sum platter

har gau with black truffle, scallop shui mai with Beluga caviar, royal king crab, seabass with ginger and spring onion

Crispy tiger prawn

with pandan leaf, chilli and crispy wheat flake

Main

Sweet and sour prawn with pomelo

Stir-fry black pepper rib eye beef

Seasonal vegetable 'v'

with ginger sauce

Edamame egg fried rice 'v'

Dessert

Chef's selection

Signature menus

Lotus menu

The water lily plant is a promise of truth, purity and enlightenment. Available for parties of two or more

368

Small eat

Supreme dim sum platter

har gau with black truffle, scallop shui mai with Beluga caviar, royal king crab, seabass with ginger and spring onion

Jasmine tea smoked Wagyu beef ribs

Salt and pepper squid

Main

Wok-fry hammour with lao gan ma sauce

Spicy prawn

with curry lemongrass sauce

Pipa duck

Seasonal vegetable 'v'

with ginger sauce

Edamame egg fried rice 'v'

Dessert

Chef's Selection

A la Carte

Crispy duck salad

with pomelo, pine nut and shallot

175

Spicy Wagyu beef salad

148

A la Carte

Hot and sour soup with chicken

55

Crab and sweetcorn supreme soup

55

Vegetarian hot and sour soup 'v'

55

A la Carte

Hakkasan signature Peking duck

whole duck, with 16 pancakes, second course with a choice of XO sauce, black bean sauce, or ginger and spring onion

688

Hakkasan signature Peking duck with Beluga caviar

whole duck, with 16 pancakes and 30g caviar, second course with a choice of XO sauce, black bean sauce, or ginger and spring onion

1688

Half Peking duck

half duck, with 8 pancakes, second course with a choice of XO sauce, black bean sauce or ginger and spring onion

388

A la Carte

Supreme dim sum platter

har gau with black truffle, scallop shui mai with Beluga caviar, royal king crab, seabass with ginger and spring onion

118

Vegetarian dim sum platter 'v'

Chinese chive bean curd, coriander sweet potato, olive crystal, morel mushroom

98

Hakka fried dim sum platter

roast duck with pumpkin, crispy scallop, Wagyu beef and mushroom

108

Grilled Shanghai dumpling

65

Wagyu beef xiao long bao

88

A la Carte

Salt and pepper squid

75

Crispy tiger prawn

with pandan leaf, chilli and crispy wheat flake

98

Prawn toast with truffle

108

Stir-fry vegetable and pine nut lettuce wrap 'v'

65

Jasmine tea smoked Wagyu beef ribs

Our Wagyu beef is slowly braised for four hours in aromatic spices. To complete the dish we wok-smoke the ribs over jasmine tea leaves which infuses the delicate, subtle tea flavour into the meat. This Hakkasan signature dish is tender, sweet and flavoursome

148

A la Carte

Grilled silver cod with Sha cha and truffle

248

Grilled Chilean seabass with honey

218

Wok-fry hammour with lao gan ma sauce

160

Crispy prawn

with dried chilli and cashew nut

148

Spicy prawn

with curry and lemongrass sauce

158

A la Carte

Sweet and sour chicken with pomelo

108

Roasted chicken in satay sauce

98

Pipa duck

160

Stir-fry black pepper rib eye beef

175

Grilled Wagyu beef with lemon soya sauce

255

Mongolian style venison

238

A la Carte

Tofu, aubergine and shiitake mushroom claypot 'v'

in chilli black bean sauce

65

Stir-fry broccoli with mushroom and olive 'v'

88

Four style vegetable stir-fry in Szechuan sauce 'v'

shimeji, tofu, asparagus and yam bean

65

Chinese vegetable 'v'

with choice of oyster sauce, ginger or garlic

48

A la Carte

Edamame egg fried rice 'v'

48

Vegetable fried rice 'v'

58

Steamed jasmine rice 'v'

38

Hakka noodle 'v'

with shimeji mushroom and beansprout

75

Dessert

Lemon pot

Lemon, meringue, crumble, mascarpone ice cream. Recommended liqueur: Limoncello Straight Up, d'Arte, Italy 26%

55

Coconut semifreddo

With coconut sorbet. Recommended wine: 2016 Semillón-Gewürztraminer Late Harvest, Casa Silva, Colchagua Valley, Chile 12.5%

55

Milk chocolate and hazelnut parfait

With warm chocolate sauce. Recommended wine: 2011 Banyuls, Chapoutier, Roussillon, France 17%

55

Selection of home made ice cream

Recommended wine: NV Pedro Ximénez 'Nectar', Gonzàlez Byass, Jerez, Spain 15%

45

Selection of home made sorbet

Recommended vermouth: Lillet Blanc, Bordeaux, France 17%

45

Guests with allergies and intolerances should make a member of the team aware before placing an order for food or beverages.

Menu References:
'v' - vegetarian
's' - signature
'g' - gluten free
'vg' - vegan