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
Crispy duck salad
with pomelo, pine nut and shallot
Crispy bean curd peel and basil cress salad 'v'
with mango and onion in yuzu dressing
Royal sweetcorn soup
with lobster and gai lan
Hot and sour soup
with chicken, shiitake mushroom and pomelo
Vegetarian sweetcorn soup 'v'
Chinese wild mushroom soup
with Shanghai pak choi and goji berry
Classic steamed dim sum
langoustine har gau with Prunier caviar, swordfish shui mai with water chestnut, king crab with peppercorn sauce, wild mushroom
Classic baked dim sum
pan-fry Rhug estate lamb, pan-fry wagyu beef with water chestnut, abalone puff with chicken and shitake, morel mushroom puff with mooli and spring onion
Supreme dim sum platter
gold leaf lychee and lobster, abalone and chicken shui mai with Prunier caviar, royal king crab jade, dover sole dumpling with black truffle
Vegan dim sum platter 'vg'
gong choi and lily bulb, cordycep flower shui mai, Chinese chive jade dumpling, soy crumble and bean curd
Derived from the famous digestif Cognac and its Extra Old 'XO' classification, XO sauce was first created in Hong Kong in the early eighties. Its extravagant ingredients include dried aged scallops, and Jinhua cured ham that makes the sauce deep and rich in intensity. A luxurious condiment of the highest degree, Vogue China called it 'caviar of the East'.
Stir-fry vegetable lettuce wrap 'v'
Sesame prawn toast
with crispy seaweed and enoki mushroom
Salt and pepper squid
Golden fried soft shell crab
with red chilli
Crispy silken tofu 'vg'
with Szechuan pepper
Morel mushroom and vegetable spring roll 'v'
with edamame and gui hua
Roasted silver cod
with Champagne and honey
Grilled Chilean seabass in honey
Steamed spotted bass 'g'
in soya sauce or black bean sauce
Wok-sear spotted bass
In superior ginger soya. Raised in a pristine lagoon in Mauritius, our Spotted bass is sustainably farmed using Organic methods that respect the life cycle of the fish. As accredited members of the 'Friend of the Sea' organisation, our farmers are actively involved in the conservation of marine habitat
Crispy fresh water prawn
with dried chilli and cashew nut
Spicy prawn 'g'
with lily bulb and almond
Wok-fry Tristan lobster
With black truffle sauce and asparagus. Our MSC certified Tristan lobster is caught in the pristine waters around the remote island of Tristan da Chunha, one of the most remote inhabited islands on earth. Prized for its taste and texture, lobster fishing on the island has been thriving for over 60 years and provides the islands main economy
Roasted chicken in satay sauce
Sanpei chicken claypot
with sweet basil, chilli and spring onion
Black truffle roasted duck
with tea plant mushroom
Sweet and sour Duke of Berkshire pork
Grilled Australian wagyu rib eye beef 'g'
with spring onion soya
Smoked beef ribs with jasmine tea
Stir-fry rib eye beef with lily bulb in black bean sauce 'g'
Stir-fry black pepper rib eye beef with Merlot
Stir-fry organic lamb cannon
with chilli peppercorn sauce
with cumin sauce
Tofu and vegetable
Tofu, aubergine and Japanese mushroom claypot
with chilli and black bean sauce
Chinese vegetable 'v'
Stir-fry lotus root, asparagus and lily bulb 'v'
in black pepper
Stir-fry baby broccoli and preserved olive 'v'
with crispy seaweed and pine nut
Three style mushroom stir-fry 'v'
with gai lan, lily bulb and macadamia nut
Stir-fry black pepper yellow bean 'v'
with sugar snap
Crispy mushroom and aubergine
with king soya peppercorn sauce
Noodle and rice
Steamed jasmine rice 'v'
Spring onion and egg fried rice
Vegetable fried rice with preserved olive leaf 'v'
with prawn and squid
with shimeji mushroom, beansprout and katsuobushi
The cocoa pod 'v'
Dark chocolate cream, ginger, cinnamon crumble. Suitable for 2-3 people. Recommended wine: 1998 Château d'Yquem, 1er Cru Classé Supérieur Sauternes, France 14% - £59 (70ml)