Hakkasan Mayfair has a selection of exclusive signature menus available, especially designed to be shared with friends and family available throughout December. Hakkasan is also celebrating New Year’s Eve with signature menus accompanied by Louis Roederer or Dom Perignon Champagne.

To view the full seasonal signature menus, click here. To view all New Year’s Eve menus, click here.

The Chinese traditionally celebrate the Dongzhi Festival, or Winter Solstice Festival, on or around the same time as the West celebrate Christmas. The festival is a time for family to get together, often making and eating tangyuan, balls of glutinous rice, symbolising reunion. A custom that is becoming popular in some traditional Chinese families is the giving of apples on Christmas Eve. This is because ‘Christmas Eve’ in Chinese is “Ping An Ye” which means ‘quiet or silent night’ and the word for apple in Chinese is “Ping Guo” which sounds similar.

The festive menus are available for parties of two or more from Monday 26th November.

Sample festive menu

Small Eat

Dim sum platter
scallop shumai, har gau, Chinese chive dumpling, duck and yam bean dumpling

Sesame prawn toast with foie gras


Grilled Chilean sea bass in honey

Crispy fresh water prawn
with dried chilli and cashew nut

Black truffle roasted duck
with tea plant mushroom

Stir-fry Berkshire venison with eryngii mushroom

Seasonal vegetable

Steamed jasmine rice


Signature dessert

New Year’s Eve menu

Small eat

Peking duck with Hakkasan special reserve Prunier caviar
first course with pancakes, baby cucumber and spring onion
second course with a choice of XO sauce, black bean sauce or ginger and spring onion

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


Grilled Chilean sea bass in honey

Stir-fry black pepper rib eye beef with Merlot

Spicy prawn
with lily bulb and almond

Stir-fry baby broccoli and preserved olive V
with crispy seaweed and pine nut

Spring onion and egg fried rice V


Chef’s selection